Description
This Best Honey Pepper Chicken Panini Pasta is a flavorful and comforting skillet meal combining tender chicken strips seasoned with smoky spices, sweet honey, and a touch of heat. Tossed with al dente penne pasta and sautéed colorful bell peppers and onions, then topped with melted mozzarella and Parmesan cheeses, this dish offers a delightful panini-inspired experience in a hearty pasta format. Perfect for weeknight dinners, it’s easy to prepare, boasting a perfect balance of sweet, savory, and spicy flavors.
Ingredients
Scale
Protein & Pasta
- 12 ounces penne pasta
- 1 pound boneless skinless chicken breasts, sliced into strips
Spices & Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
Oils & Sauces
- 2 tablespoons olive oil
- ½ cup honey
- ¼ cup soy sauce
- ¼ cup chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons butter
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
Cheeses & Garnish
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Sear the Chicken: In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Season the sliced chicken breasts with garlic powder, smoked paprika, salt, and black pepper evenly. Add the chicken strips to the skillet and cook for 5–6 minutes, turning occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add 2 tablespoons of butter. Once melted, add the sliced red and green bell peppers along with the sliced red onion. Sauté the vegetables for about 5 minutes until softened and slightly caramelized.
- Prepare the Sauce: Stir in honey, soy sauce, chicken broth, apple cider vinegar, and crushed red pepper flakes into the skillet with the vegetables. Bring the mixture to a simmer and cook for 3–4 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine Chicken and Pasta: Return the cooked chicken strips to the skillet. Add the cooked penne pasta and toss everything thoroughly to coat the pasta and chicken evenly with the sauce and vegetables.
- Melt the Cheese: Sprinkle the shredded mozzarella and grated Parmesan cheese over the top of the pasta in the skillet. Cover the skillet with a lid, reduce the heat to low, and cook for several minutes until the cheese is melted, creamy, and bubbly.
- Garnish and Serve: Remove the skillet from heat. Sprinkle chopped fresh parsley over the top for a pop of freshness before serving the pasta warm.
Notes
- For extra heat, increase the amount of crushed red pepper flakes or add a drizzle of your favorite hot sauce.
- This pasta reheats well and makes excellent leftovers for meals the next day.
- You can swap mozzarella for provolone cheese to better replicate the flavor profile of a traditional panini.
