Description
This honey pepper chicken panini pasta recipe offers a perfect blend of savory and sweet flavors with a honey pepper glaze coating crispy chicken and creamy pasta. Melted mozzarella and cheddar cheese add richness, while toasted ciabatta bread provides a satisfying crunch. It’s a quick, hearty, and delicious fusion dish ideal for casual dinners or comfort food cravings.
Ingredients
Scale
Chicken and Sauce
- 2 boneless, skinless chicken breasts
- ½ cup honey
- 1 tbsp black pepper
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp butter
- 1 tsp garlic powder
Pasta and Cheese
- 1 cup cooked penne pasta
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
Bread and Condiments
- 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. Slice the cooked 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 on low heat until the sauce slightly thickens, around 5-7 minutes.
- Prepare the Pasta: Toss the cooked penne pasta in the honey pepper sauce, ensuring the pasta is evenly coated.
- Assemble the Sandwich: Spread mayonnaise and Dijon mustard on one side of each bread slice. Layer with shredded mozzarella and cheddar cheeses, sliced chicken, and the honey pepper-coated pasta.
- Grill the Panini: Press the sandwich in a panini press or cook in a skillet over medium heat with olive oil if needed. Grill each side for 3-4 minutes until the bread is golden brown and crispy and the cheese is melted.
- Serve: Slice the panini in half and serve warm. Enjoy your delicious honey pepper chicken panini pasta!
Notes
- Use other bread types like sourdough, whole wheat, or brioche for different flavors.
- Add extra black pepper or red pepper flakes for a spicier sauce.
- Store leftover pasta and sandwich separately in the refrigerator for up to 2 days to avoid sogginess.
- Reheat pasta gently in a skillet, adding water or broth if needed; reheat sandwich in a panini press or skillet to restore crispiness.
