Best Honey Pepper Chicken Panini Pasta Recipe

If you’re looking for a restaurant-quality meal that you can make at home, this Honey Pepper Chicken Panini Pasta is the perfect choice. It combines the sweet and spicy flavors of honey and black pepper with crispy chicken, creamy pasta, and toasted panini bread. This dish is comforting, indulgent, and surprisingly easy to make!

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Ingredients

For the Honey Pepper Sauce:

• 1/2 cup honey
• 1/4 cup soy sauce
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes (optional for extra heat)
• 1 tablespoon apple cider vinegar
• 2 tablespoons butter
• 1 teaspoon cornstarch (mixed with 1 tablespoon water for thickening)

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying

For the Pasta:

• 8 oz penne pasta
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Panini:

• 4 slices sourdough or ciabatta bread
• 2 tablespoons butter (for toasting)
• 1/2 cup shredded mozzarella or provolone cheese

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Instructions

Step 1: Prepare the Honey Pepper Sauce

1. In a small saucepan over medium heat, combine honey, soy sauce, black pepper, red pepper flakes, and apple cider vinegar.
2. Bring to a simmer and stir in butter.
3. Add the cornstarch slurry and cook until thickened. Remove from heat and set aside.

Step 2: Cook the Chicken

1. Slice the chicken breasts into bite-sized pieces and soak them in buttermilk for 20 minutes.
2. In a separate bowl, mix the flour, paprika, garlic powder, onion powder, salt, and black pepper.
3. Remove chicken from the buttermilk, dredge in the seasoned flour, and coat well.
4. Heat oil in a pan to 350°F (175°C) and fry chicken until golden brown and crispy, about 4-5 minutes per batch.
5. Drain on paper towels and toss with the honey pepper sauce.

Step 3: Cook the Pasta

1. Boil the penne pasta according to package instructions, then drain.
2. In a saucepan, heat the heavy cream over medium heat.
3. Stir in Parmesan cheese, garlic powder, salt, and black pepper until smooth.
4. Add the cooked pasta and mix well.

Step 4: Assemble the Panini

1. Butter one side of each slice of bread.
2. Place butter-side down on a heated pan or panini press.
3. Layer mozzarella or provolone cheese, honey pepper chicken, and a bit of creamy pasta.
4. Top with another slice of bread, butter-side up.
5. Toast until golden brown and crispy, about 3 minutes per side.

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FAQs

1. Can I make this dish ahead of time? Yes! You can prepare the honey pepper sauce and cook the chicken in advance. Store them in the fridge and reheat when ready to serve.

2. What can I use instead of buttermilk for the chicken? You can use regular milk mixed with 1 tablespoon of lemon juice or vinegar as a substitute.

3. Can I bake the chicken instead of frying? Absolutely! Bake at 400°F (200°C) for about 20-25 minutes, flipping halfway.

4. What’s the best bread for the panini? Sourdough or ciabatta works best because they hold up well to toasting and don’t get soggy.

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Notes and More

• If you like a spicier kick, add extra red pepper flakes to the sauce.
• For a lighter version, use grilled chicken instead of fried.
• This dish pairs well with a fresh side salad or steamed vegetables.

Enjoy your homemade Honey Pepper Chicken Panini Pasta—a delightful fusion of sweet, spicy, crispy, and creamy textures that will keep you coming back for more!