Honey Pepper Chicken Panini Pasta

Honey Pepper Chicken Panini Pasta is the kind of dinner that makes a regular Tuesday feel like a special occasion. Golden, pan-seared chicken bites get tossed in a sweet and slightly spicy honey pepper glaze, then folded into a velvety Parmesan cream sauce that clings to every ridge of the pasta. It uses simple pantry staples like honey, soy sauce, garlic, and cream, and it all comes together in one skillet in about 45 minutes.

Love More Chicken Pasta Recipes? Try My Creamy Buffalo Chicken Pasta or this Garlic Parmesan Chicken Pasta next.

Why You’ll Love This Recipe

• Sweet, savory, and just a little spicy — the honey pepper glaze hits a flavor combination that keeps everyone coming back for one more bite.
• One-skillet wonder — the chicken, the sauce, and the glaze all build in the same pan, which means less cleanup and more flavor layered right in.
• Feels restaurant-worthy but uses everyday ingredients — honey, soy sauce, garlic, and a splash of cream are probably already in your kitchen right now.
• Flexible for the whole family — leave out the chili flakes for younger kids, or crank them up for the spice lovers at the table.
• Ready in 45 minutes — fast enough for a weeknight, impressive enough for company.

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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 tablespoon apple cider vinegar
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon red chili flakes (optional — skip for a milder dish)
• 1 teaspoon garlic powder

For the Chicken:

• 1 pound boneless, skinless chicken breasts or thighs (thighs stay juicier — either works great)
• 1/2 cup all-purpose flour (use a gluten-free 1:1 blend if needed)
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil

For the Pasta:

• 12 ounces penne or rigatoni pasta
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1 cup freshly grated Parmesan cheese (please grate your own — it melts so much better)
• Salt and pepper to taste

Optional add-ins:

• 1/2 cup chopped bell peppers
• 1/2 cup fresh spinach
• 1/4 cup chopped fresh parsley for garnish

Why These Ingredients Work

Honey does two important things here — it sweetens the glaze and helps it caramelize slightly in the pan, giving the chicken those gorgeous sticky, golden edges. The soy sauce and apple cider vinegar balance all that sweetness with saltiness and a gentle tang that keeps the glaze from tasting flat.

Coating the chicken in seasoned flour before searing creates a lightly crispy surface that absorbs the glaze beautifully — no bare, slippery chicken here. The Parmesan cream sauce uses both heavy cream and chicken broth, which gives you richness without feeling too heavy, and the Parmesan melts right in to make everything silky and cohesive.

Penne or rigatoni are the right call for this dish. Their ridged surfaces and hollow tubes hold onto the creamy sauce so every single bite delivers full flavor — not just a thin coating on smooth noodles.

Essential Tools and Equipment

• Large skillet or sauté pan (12-inch works best)
• Medium saucepan for the glaze
• Large pot for boiling pasta
• Colander for draining
• Shallow bowl or plate for dredging the chicken
• Tongs or a spatula for flipping and tossing
• Box grater for fresh Parmesan

Step-by-Step Instructions

Step 1: Make the Honey Pepper Glaze

Combine the honey, soy sauce, apple cider vinegar, black pepper, chili flakes, and garlic powder in a small saucepan over medium-low heat. Stir occasionally and let it gently simmer for 3 to 5 minutes until it thickens just slightly. Pull it off the heat and set it aside

Step 2: Prep and Dredge the Chicken

Cut the chicken into bite-sized pieces, roughly 1 to 1½ inches each. In a shallow bowl, mix together the flour, paprika, salt, and pepper. Toss the chicken pieces through the flour mixture until each piece has a light, even coat

Step 3: Sear the Chicken

Heat the olive oil in your large skillet over medium heat until it shimmers. Add the chicken in a single layer. Cook for 4 to 5 minutes per side until golden brown and cooked through with no pink remaining. Remove the chicken to a plate and set aside.

Step 4: Cook the Pasta

While the chicken cooks, bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions. Before you drain it, scoop out about ½ cup of that starchy pasta water and set it aside

Step 5: Build the Creamy Parmesan Sauce

In the same skillet you used for the chicken (don’t wipe it out — those browned bits are pure flavor), melt the butter over medium heat. Add the minced garlic and cook for about 1 to 2 minutes until fragrant and soft.

Pour in the heavy cream and chicken broth, stirring to combine, then gradually add the Parmesan cheese, stirring constantly until it melts into a smooth, creamy sauce. Season with salt and pepper to taste.

Step 6: Bring It All Together

Add the drained pasta to the skillet and toss it in the sauce until every piece is coated. If the sauce feels too thick, stir in a splash of the reserved pasta water a little at a time until you reach a consistency you love.

Add the cooked chicken back in, drizzle the honey pepper glaze over the top, and fold everything together gently so the glaze weaves through the whole dish.

Step 7: Garnish and Serve

Transfer the pasta to a large serving bowl or plate it up individually. Scatter fresh parsley over the top and add an extra sprinkle of Parmesan if you feel like it. Serve right away while the sauce is still glossy and warm.

You Must Know

Do not crowd the skillet when you sear the chicken. If the pieces are too close together, they trap steam and turn gray instead of golden — and you lose that beautiful crust the flour coating creates.

Keep the glaze on medium-low heat and watch it closely. Honey burns fast, and an overcooked glaze turns bitter. Pull it from the heat the moment it starts to thicken and bubble

Personal Secret: Always grate your Parmesan fresh from the block, never use the pre-shredded kind from a bag. Pre-shredded cheese contains anti-caking powder that prevents it from melting smoothly, and you’ll end up with a grainy, lumpy sauce instead of the silky one this dish deserves.

Pro Tips & Cooking Hacks

• Use rotisserie chicken to cut the prep time almost in half — just skip the dredging and searing steps, shred the meat, and fold it in when you add the pasta.
• Always salt your pasta water generously — it should taste like the sea. This is one of the only chances you get to season the pasta itself, not just the sauce.
• If your sauce breaks or looks greasy, take the pan off the heat and stir in a small splash of pasta water while stirring vigorously — it usually comes right back together.
• Add a handful of fresh baby spinach in Step 6 right after the pasta — it wilts into the sauce in about 30 seconds and adds color, nutrition, and zero extra effort.
• Want more glaze? Double the glaze recipe and drizzle the extra over the top just before serving for a bolder, stickier finish.

Flavor Variations & Suggestions

For a lighter version, swap the heavy cream for half-and-half or even evaporated milk. The sauce won’t be quite as rich, but it will still be creamy and delicious — and it saves you a few hundred calories without sacrificing the flavor that makes this dish worth making.

If your family loves a good heat, double the red chili flakes and add a generous splash of your favorite hot sauce directly to the glaze. You can also stir a spoonful of sriracha into the cream sauce for a bolder, spicier version that still has all that comforting creaminess underneath.

For a vegetarian take, replace the chicken with thick-sliced portobello mushrooms or cubed firm tofu, dredged and seared the same way. The honey pepper glaze clings to mushrooms beautifully and makes for a satisfying meatless dinner that even the meat-eaters at the table will enjoy.

Make-Ahead Options

The honey pepper glaze stores beautifully in a sealed jar in the refrigerator for up to a week, so make a double or triple batch on the weekend and you have it ready to go for fast weeknight cooking. The seared chicken can also be cooked up to two days ahead and stored in an airtight container in the fridge — just warm it gently in the skillet before adding it back to the pasta.

If you want to fully prep this dish ahead of time, cook everything through Step 6, let it cool, and store it in the refrigerator for up to two days. When you reheat it, add a splash of chicken broth or cream to the pan and warm it gently over low heat, stirring to bring the sauce back to life.

What to Serve With Honey Pepper Chicken Panini Pasta

A crisp Caesar salad or a simple green salad with lemon vinaigrette cuts right through the richness of the cream sauce and balances the whole meal beautifully. The crunch of romaine and the bright acidity of the dressing make the perfect counterpoint to all that savory, sticky glaze.

Garlic bread or warm, crusty rolls are practically mandatory here — you need something to swipe through the extra sauce left in the bowl. A good bakery loaf or even store-bought garlic Texas toast works perfectly and rounds out the meal without any extra cooking.

For drinks, a cold glass of Pinot Grigio or an unoaked Chardonnay pairs wonderfully with the honey and cream flavors. If wine isn’t your thing, sparkling water with a squeeze of lemon or a tall glass of iced tea keeps things refreshing alongside this rich, comforting dish.

Allergy Information

• Gluten: Use certified gluten-free pasta and a gluten-free 1:1 flour blend for dredging the chicken.
• Dairy: Swap the butter for olive oil, use full-fat coconut milk in place of heavy cream, and use a dairy-free Parmesan alternative — Violife and Miyoko’s both melt well in sauces.
• Soy: Replace the soy sauce with coconut aminos for a soy-free version with a similar umami depth.
• Egg-free and nut-free as written.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: This dish can be frozen, though the cream sauce may separate slightly when thawed. To freeze, cool completely, store in a freezer-safe container for up to 2 months, and thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop over low heat with a splash of chicken broth or cream, stirring frequently. Avoid high heat — it causes the Parmesan sauce to break and turn grainy.

FAQS

Can I use pre-cooked or rotisserie chicken?

Yes, and it’s a great time-saver! Shred or cube about 2 cups of rotisserie chicken and skip the dredging and searing steps. Warm the chicken in the skillet with a little butter before adding it to the finished pasta, then drizzle the glaze over the top as usual.

What pasta shapes work best?

Penne and rigatoni are top choices because their ridged surfaces and hollow centers hold the creamy sauce and glaze inside every piece. Farfalle and rotini also work well. Avoid smooth, flat pasta shapes like fettuccine — they don’t hold the sauce as effectively.

Can I make this dish less sweet?

Absolutely. Reduce the honey in the glaze to 3 tablespoons and increase the black pepper slightly for a more savory, peppery flavor that leans less sweet. The soy sauce and vinegar will help balance it out naturally.

My cream sauce turned out lumpy — what went wrong?

The most common cause is adding the Parmesan cheese all at once into a very hot pan. Add it gradually, a small handful at a time, while stirring constantly over medium-low heat. If the sauce does go lumpy, remove the pan from the heat and stir in a splash of pasta water vigorously — it usually smooths right back out.

Is this dish kid-friendly?

Very much so — just leave out the red chili flakes when you make the glaze. The honey and Parmesan cream sauce are naturally crowd-pleasers for kids, and the sticky chicken bites tend to be a huge hit with little ones who love anything with a sweet sauce.

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