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Best Honey Pepper Chicken Panini Pasta

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This sweet and spicy Honey Pepper Chicken Panini Pasta is a flavor-packed fusion dish featuring crispy honey-glazed chicken, creamy pasta, and a touch of cracked black pepper for the perfect balance of sweet, savory, and peppery heat. A delicious meal inspired by restaurant favorites!

Ingredients

Scale

For the Honey Pepper Sauce:

  • ⅓ cup honey 🍯
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar (or white vinegar)
  • ½ tsp red pepper flakes (adjust for spice level)
  • 1 tsp cracked black pepper
  • 1 tbsp butter

For the Crispy Chicken:

  • 2 boneless, skinless chicken breasts, sliced into strips
  • ½ cup all-purpose flour
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 1 egg, beaten
  • ½ cup panko breadcrumbs
  • Vegetable oil, for frying

For the Pasta:

  • 12 oz penne pasta (or any short pasta)
  • 1 tbsp butter
  • 1 cup heavy cream (or half & half for a lighter version)
  • ½ cup shredded Parmesan cheese
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper

For Garnish:

  • Fresh parsley, chopped
  • Extra Parmesan cheese

Instructions

1. Make the Honey Pepper Sauce

  1. In a small saucepan, combine honey, soy sauce, apple cider vinegar, red pepper flakes, and black pepper.
  2. Bring to a simmer over medium heat, stirring occasionally.
  3. Add butter, stir, and let it thicken slightly (about 3 minutes). Remove from heat and set aside.

2. Cook the Pasta

  1. Bring a large pot of salted water to a boil and cook pasta according to package instructions.
  2. Drain and toss with butter, heavy cream, Parmesan, garlic powder, salt, and black pepper.

3. Prepare the Crispy Chicken

  1. In separate bowls, set up a breading station:
    • Bowl 1: Mix flour, salt, black pepper, and garlic powder.
    • Bowl 2: Beat egg.
    • Bowl 3: Place panko breadcrumbs.
  2. Dredge chicken strips in flour, dip into egg, then coat with panko.
  3. Heat ½ inch of oil in a pan over medium heat. Fry chicken in batches for 3-4 minutes per side until golden and crispy. Drain on paper towels.

4. Coat Chicken in Honey Pepper Sauce

  1. Toss the fried chicken in the warm honey pepper sauce until fully coated.

5. Serve & Garnish

  1. Divide the creamy pasta onto plates.
  2. Top with honey pepper chicken.
  3. Garnish with fresh parsley and extra Parmesan.

Notes

  • Make it spicy: Add extra red pepper flakes or a dash of hot sauce to the honey sauce.
  • Want a lighter version? Use grilled chicken instead of fried.
  • Storage: Keep in the fridge for up to 3 days. Reheat gently to avoid drying out the pasta.

Find it online: https://ukfinda.com/best-honey-pepper-chicken-panini-pasta/