Description
This Best Honey Pepper Chicken Panini Pasta recipe combines tender grilled chicken, flavorful honey pepper sauce, and cheesy pasta all layered in a crispy panini sandwich. Perfect for a hearty lunch or dinner, it offers a delightful balance of sweet, savory, and spicy flavors with a satisfying crunch.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
Honey Pepper 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 & Cheese
- 1 cup cooked penne pasta
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
Sandwich
- 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 them over medium heat for about 6-7 minutes per side until golden brown and cooked through. Remove from heat and slice into strips.
- Make the Honey Pepper Sauce: In a saucepan, combine honey, black pepper, soy sauce, apple cider vinegar, butter, and garlic powder. Simmer on low heat, stirring occasionally, until the sauce slightly thickens, about 5-7 minutes.
- Prepare the Pasta: Toss cooked penne pasta in the honey pepper sauce ensuring all noodles are evenly coated with the flavorful mixture.
- Assemble the Sandwich: Spread mayonnaise and Dijon mustard on one side of each bread slice. Layer shredded mozzarella and cheddar cheese, followed by the sliced chicken, and then the honey pepper-coated pasta on two slices. Top with the remaining bread slices, mayo/mustard side down.
- Grill the Panini: Heat a panini press or skillet over medium heat. If using a skillet, add olive oil before placing the sandwich. Grill the sandwich until the bread is golden brown and crispy, and the cheese has melted, about 3-4 minutes per side.
- Serve: Slice the panini in half and serve warm immediately for the best taste experience.
Notes
- Ensure chicken is fully cooked to an internal temperature of 165°F (74°C) for safety.
- Adjust black pepper amount based on your heat preference.
- Use freshly cooked pasta for best texture in the sandwich.
- If you don’t have a panini press, a heavy skillet or pressing down with another pan works well.
- This recipe can be doubled for more servings easily.
