Description
This Best Honey Pepper Chicken Panini Pasta recipe is a delightful fusion dish combining tender grilled chicken, flavorful honey pepper sauce-coated pasta, and melted cheeses, all packed inside a crispy panini bread. Perfect for a satisfying lunch or dinner, this recipe merges the heartiness of a sandwich with the comforting texture of pasta, elevated by a sweet and spicy glaze.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
Sauce
- ½ cup honey
- 1 tbsp black pepper
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp butter
- 1 tsp garlic powder
Pasta
- 1 cup cooked penne pasta
Cheese & Bread
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 4 slices ciabatta or panini bread
Spreads & Oil
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
Instructions
- Prepare the Chicken: Season the chicken breasts with salt and pepper. Grill or pan-sear the chicken over medium heat until golden brown and fully cooked through, about 6-7 minutes per side. Once cooked, slice the chicken into strips.
- Make the Honey Pepper Sauce: In a saucepan, combine honey, black pepper, soy sauce, apple cider vinegar, butter, and garlic powder. Simmer the sauce on low heat until it slightly thickens, about 5-7 minutes, stirring occasionally to prevent burning.
- Prepare the Pasta: Toss the cooked penne pasta in the warm honey pepper sauce, mixing thoroughly to ensure each piece is evenly coated with the flavorful sauce.
- Assemble the Sandwich: Spread mayonnaise and Dijon mustard evenly on one side of each slice of panini bread. Layer shredded mozzarella cheese, cheddar cheese, sliced chicken, and the honey pepper-coated pasta over two slices of bread. Top with the remaining bread slices, mayo side down.
- Grill the Panini: Heat a panini press or a skillet over medium heat. If using a skillet, add olive oil to lightly coat the surface. Place the assembled sandwiches on the press or skillet and cook until the bread is golden brown and crispy, and the cheese has melted, approximately 3-4 minutes per side. Press down gently for even cooking.
- Serve: Remove the paninis from heat, slice each sandwich in half diagonally, and serve warm. Enjoy your delicious honey pepper chicken panini pasta!
Notes
- Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C) for safety.
- Use freshly ground black pepper for the best flavor in the sauce.
- If a panini press is unavailable, a heavy skillet or grill pan can be used with some olive oil to achieve a crispy texture.
- Leftover sandwiches can be refrigerated and reheated in a skillet for best texture retention.
- For less sweetness, reduce the honey quantity slightly according to taste.
