Honey Pepper Chicken Panini Pasta – Sweet, Spicy, and Creamy Weeknight Dinner

Honey Pepper Chicken Panini Pasta is the weeknight dinner that tastes like you ordered from a restaurant but took less than 45 minutes to pull together in your own kitchen. Crispy pan-seared chicken bites get coated in a glossy sweet-and-peppery honey glaze, then nestle into a rich, garlicky Parmesan cream sauce tossed with al dente penne.

Love More Dinner Ideas? Try My Greek Chicken Casserole or this One Pan Chicken and Zucchini Bake next.

Why You’ll Love This Recipe

• Restaurant-quality flavor at home — that honey pepper glaze is absolutely addictive
• Ready in 45 minutes — fancy enough for guests, easy enough for Tuesday night
• Crispy chicken in a creamy pasta — incredible texture contrast in every single bite
• Customizable — swap proteins, add veggies, adjust the heat
• One-skillet pasta sauce — fewer dishes, more flavor

Equipment Needed

• Large pot for pasta
• Large skillet or sauté pan
• Small saucepan (for the glaze)
• Shallow bowl (for dredging chicken)
• Tongs or spatula
• Whisk

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Ingredients You’ll Need

For the Honey Pepper Glaze:

• 1/3 cup honey
• 1/4 cup low-sodium soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp freshly ground black pepper
• 1/2 tsp red chili flakes (optional)
• 1 tsp garlic powder

For the Chicken:

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1/2 cup all-purpose flour
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil

For the Creamy Pasta:

• 12 oz penne or rigatoni
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1 cup freshly grated Parmesan cheese
• Salt and pepper to taste

Optional: Fresh parsley for garnish, 1/2 cup bell peppers, 1/2 cup fresh spinach

Ingredient Notes

Honey: Use a good quality honey here — it’s the star of the glaze. It caramelizes beautifully in the pan and gives the chicken that gorgeous glossy coating. The natural sweetness also balances the black pepper heat perfectly.

Parmesan Cheese: Always grate your own from a block. Pre-shredded Parmesan has anti-caking coatings that can make the cream sauce grainy instead of silky. A minute of grating makes a big difference in the final texture.

Chicken Thighs vs. Breasts: Thighs stay juicier and more forgiving in the pan — great for beginner cooks. Breasts are leaner and work well too, but keep a close eye on them so they don’t dry out.

Pasta Water: Reserve 1/2 cup of starchy pasta water before draining. It’s the secret weapon for adjusting sauce consistency without diluting the flavor.

Step-by-Step Instructions

Step 1: Make the Honey Pepper Glaze

In a small saucepan over medium-low heat, combine the honey, soy sauce, apple cider vinegar, black pepper, red chili flakes, and garlic powder. Stir and bring to a gentle simmer, then cook for 3–5 minutes until the glaze thickens slightly. Remove from heat and set aside

Step 2: Dredge and Sear the Chicken

Pat chicken pieces dry and season with salt and pepper. In a shallow bowl, mix the flour, smoked paprika, salt, and pepper. Toss chicken pieces in the flour mixture until well coated, shaking off any excess. Heat olive oil in a large skillet over medium-high heat and cook chicken in a single layer for 4–5 minutes per side until golden and cooked through. Remove and set aside.

Step 3: Cook the Pasta

While the chicken cooks, bring a large pot of well-salted water to a boil. Cook pasta to al dente according to package directions. Before draining, scoop out 1/2 cup of pasta water and set it aside — you’ll thank yourself later. Drain the pasta and set aside.

Step 4: Build the Cream Sauce

In the same skillet you cooked the chicken (don’t clean it — those browned bits are flavor!), melt the butter over medium heat. Add the minced garlic and sauté for about 90 seconds until fragrant and just golden. Pour in the heavy cream and chicken broth, stirring to combine, and let it simmer for 2–3 minutes until it starts to thicken slightly.

Step 5: Add the Parmesan

Reduce the heat to low and stir in the grated Parmesan a handful at a time, stirring constantly after each addition until completely melted and smooth. Season with salt and pepper. If the sauce is too thick, splash in a little of that reserved pasta water and stir — it’ll loosen right up without thinning the flavor.

Step 6: Combine and Finish

Add the drained pasta to the cream sauce and toss to coat every noodle. Gently fold in the seared chicken pieces, then drizzle the honey pepper glaze over everything and toss one final time. Plate immediately and top with fresh parsley and extra Parmesan if desired.

Pro Tips & Cooking Hacks

• Don’t clean the skillet between chicken and sauce — the browned bits left behind add incredible depth to the cream sauce.
• Watch your glaze — it can thicken too fast over high heat. Keep it on medium-low and remove from heat right when it coats a spoon.
• Always have pasta water ready — it’s the easiest way to save a sauce that’s gotten too thick.
• Let chicken rest briefly before folding into the pasta so the juices redistribute.

Tips & Variations

Vegetarian Version: Swap the chicken for sautéed mushrooms, zucchini, or crispy chickpeas. Use the same flour dredge on the mushrooms for crispy edges, then drizzle the honey glaze on top just the same.

Spice it Up: Double the red chili flakes in the glaze or add a dash of hot sauce to the cream sauce. Pair with a cooling dollop of sour cream on top for contrast.

Meal Prep Friendly: Make the glaze and cook the chicken up to 2 days ahead. Store separately in the fridge, then make fresh pasta and cream sauce the night you serve it.

Serving Suggestions

Serve this in wide, shallow pasta bowls with a drizzle of extra honey glaze over the top and a generous shower of freshly grated Parmesan. A side of warm garlic bread is practically required for soaking up the extra sauce. [Internal link: Easy Homemade Garlic Bread]

A simple Caesar salad or arugula salad with lemon dressing cuts through the richness beautifully and rounds the meal out perfectly.

For entertaining, serve it family-style on a big platter — it looks gorgeous and dramatic, and guests can help themselves. [Internal link: Easy Date Night Dinner Ideas]

Common Mistakes

• Overcrowding the skillet with chicken — it steams instead of sears. Cook in batches if needed.
• Boiling the cream sauce — high heat can cause it to separate. Always keep it at a gentle simmer.
• Using pre-grated Parmesan — it won’t melt smoothly into the sauce. Grate it yourself.
• Over-reducing the glaze — it will harden when it cools. Pull it off the heat while it still looks pourable.

What to Serve With Honey Pepper Chicken Panini Pasta

Garlic bread is a must — something to soak up every last drop of that creamy honey pepper sauce. A crusty baguette or homemade garlic knots work equally well.

A bright green salad with a simple lemon vinaigrette is the perfect counterpoint to the richness of the cream sauce and the sweetness of the honey glaze. [Internal link: Simple Lemon Arugula Salad]

For drinks, a crisp white wine like Pinot Grigio or a cold sparkling water with lemon complements the sweet-savory flavors without overpowering them.

Frequently Asked Questions

Can I make this gluten-free?

Yes — use gluten-free pasta and swap the all-purpose flour with a 1:1 gluten-free flour blend for dredging the chicken. Everything else in the recipe is naturally gluten-free.

Can I prep parts of this dish ahead of time?

Definitely! The honey pepper glaze keeps in the fridge for up to a week. Cook and refrigerate the chicken up to 2 days ahead. On dinner night, just make the pasta and sauce fresh and reheat the chicken in the pan before combining.

My sauce is too thick — how do I fix it?

Stir in pasta water a tablespoon at a time until you reach your preferred consistency. You can also use a splash of chicken broth. Don’t add plain water — it dilutes the flavor.

Can I use a different protein?

Shrimp works beautifully and cooks even faster than chicken — just 2 minutes per side. Sliced steak or even salmon are great options too with the honey pepper glaze.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium-low heat with a splash of cream or chicken broth to bring the sauce back to life. Avoid the microwave if you can — it tends to dry out the chicken.

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