Description
This Best Honey Pepper Chicken Panini Pasta Recipe combines juicy grilled chicken, a sweet and spicy honey pepper sauce, and cheesy penne pasta sandwiched between crispy panini bread. Perfect for a flavorful and satisfying lunch or dinner, this recipe features a perfect balance of savory and sweet with gooey melted cheeses, making every bite irresistible.
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 and Cheese
- 1 cup cooked penne pasta
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
Panini Assembly
- 4 slices ciabatta or panini bread
- 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 on each side. Once cooked, allow to rest briefly, then 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 mixture over low heat, stirring occasionally, until the sauce slightly thickens, approximately 5-7 minutes.
- Prepare the Pasta: Toss the cooked penne pasta in the honey pepper sauce, stirring well to ensure the pasta is evenly coated with the flavorful sauce.
- Assemble the Sandwich: Spread mayonnaise and Dijon mustard evenly on one side of each slice of ciabatta or panini bread. Layer mozzarella cheese, cheddar cheese, sliced chicken, and then the honey pepper-coated pasta on two slices of the bread. Top with the remaining bread slices, mayonnaise side down.
- Grill the Panini: Heat a panini press or a skillet over medium heat. If using a skillet, add the olive oil to prevent sticking. Press the sandwiches in the panini press or cook in the skillet, flipping once, until the bread is golden brown and crispy and the cheese is nicely melted, about 3-4 minutes per side.
- Serve: Remove the panini from heat, slice each sandwich in half, and serve warm. Enjoy the delicious blend of honey pepper chicken panini with cheesy pasta!
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- You can substitute ciabatta bread with any sturdy sandwich bread or baguette.
- For a spicier kick, add a pinch of crushed red pepper flakes to the honey pepper sauce.
- Leftover panini can be reheated in a skillet or panini press for best texture.
- Use freshly ground black pepper for the best flavor impact in the sauce.
