Description
This Best Honey Pepper Chicken Panini Pasta recipe combines juicy pan-seared chicken and tender penne pasta tossed in a sweet and spicy honey pepper sauce, layered with melted mozzarella and cheddar cheese inside a crispy grilled ciabatta bread. It’s a unique and flavorful twist on a classic panini that delivers a satisfying blend of savory, sweet, and peppery notes in every bite, ready in just 35 minutes for a perfect lunch or dinner for two.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
Pasta
- 1 cup cooked penne pasta
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
Cheese
- 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 the chicken over medium heat until golden brown and fully cooked through, about 6-7 minutes per side. Once cooked, slice the chicken into strips.
- Make the Honey Pepper Sauce: In a saucepan, combine honey, black pepper, soy sauce, apple cider vinegar, butter, and garlic powder. Simmer the sauce on low heat, stirring occasionally, until it slightly thickens, about 5-7 minutes.
- Prepare the Pasta: Toss the cooked penne pasta in the honey pepper sauce, mixing well to ensure the pasta is evenly coated with the flavorful sauce.
- Assemble the Sandwich: Spread mayonnaise and Dijon mustard evenly on one side of each slice of bread. Layer each bread slice with shredded mozzarella cheese, cheddar cheese, sliced chicken, and a portion of the honey pepper-coated pasta.
- Grill the Panini: Press the sandwich in a panini press or cook in a skillet over medium heat, adding olive oil to the skillet if using. Grill until the bread is golden brown and crispy and the cheeses have melted, approximately 3-4 minutes per side.
- Serve: Slice the panini in half and serve warm. Enjoy your delicious honey pepper chicken panini pasta!
Notes
- Ensure the chicken is fully cooked before slicing to avoid any foodborne illness.
- For a spicier kick, add a pinch of cayenne pepper to the honey pepper sauce.
- You can substitute ciabatta bread with sourdough or any rustic bread suitable for paninis.
- If you do not have a panini press, cooking in a skillet with a weighted lid or another skillet on top will work effectively.
- Leftover panini can be wrapped tightly and refrigerated for up to 2 days; reheat in a skillet or oven for best results.
