This tasty Honey Pepper Chicken Panini Pasta brings together juicy chicken, sweet honey, and a kick from pepper all in one dish. It’s a delightful mix of flavors and textures!
I love how easy it is to whip up—perfect for a quick dinner. Plus, you can enjoy it hot or as a tasty leftover the next day. Your taste buds will thank you! 🍝
Key Ingredients & Substitutions
Chicken: Use boneless, skinless chicken breasts for a leaner option. If you need a substitute, boneless thighs work well too, and they stay juicy during cooking.
Breadcrumbs: If you’re out of breadcrumbs, crushed crackers or even panko can be a great substitute. I prefer panko for an extra crispy finish!
Honey: You can swap honey with maple syrup for a different sweetness. It’s a nice twist if you want to experiment a bit.
Heavy Cream: For a lighter option, choose half-and-half or even a dairy-free cream substitute. It’s still creamy but fewer calories!
Parmesan Cheese: Grana Padano or Pecorino Romano are good alternatives. If you want a dairy-free option, there are excellent nut-based cheeses available.
How Do I Make the Chicken Crispy?
Getting crispy chicken is key in this recipe. Following the proper breading method will help achieve that perfect crunch.
- First, ensure each chicken piece is evenly coated in the flour mixture. Shake off any excess to avoid clumping!
- Dip them fully in the beaten eggs, letting the excess drip off before moving to the breadcrumbs. This helps the breadcrumbs stick better.
- Heat the oil until it’s shimmering before adding the chicken. This ensures an instant crispy exterior!
- Cook in batches to prevent overcrowding, which can lower the oil temperature and lead to soggy chicken.
How to Make Honey Pepper Chicken Panini Pasta
Ingredients You’ll Need:
For the Chicken:
- 2 chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 2 eggs, beaten
- 1 cup breadcrumbs
For the Sauce:
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon cracked black pepper
For the Pasta:
- 8 ounces rotini pasta
- 1 tablespoon olive oil
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and cook. You’ll spend a little time breading the chicken, simmering the sauce, and combining everything for a tasty meal. It’s quick and sure to impress!
Step-by-Step Instructions:
1. Preparing the Chicken:
Start by taking a mixing bowl and combining the flour, salt, pepper, and paprika. Take the bite-sized chicken pieces and coat them first in the flour mixture. Then dip them into the beaten eggs, and finally roll them in the breadcrumbs until they are well coated.
2. Frying the Chicken:
In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the breaded chicken pieces in batches so they don’t crowd the pan. Cook them for about 5-7 minutes, until they are golden brown and cooked through. When done, remove the chicken and place it on a plate lined with paper towels to soak up excess oil.
3. Making the Honey Pepper Sauce:
While the chicken is cooking, grab a small bowl and whisk together honey, soy sauce, apple cider vinegar, and cracked black pepper until everything is mixed well. Once your chicken is cooked, pour this delicious sauce over the chicken, tossing to make sure all the pieces are evenly coated.
4. Cooking the Pasta:
Next, fill a large pot with water, add a pinch of salt, and bring it to a boil. Add in the rotini pasta and cook according to the package instructions until it’s al dente. Once cooked, drain the pasta and set it aside.
5. Combining Pasta and Sauce:
In the same pot you used for the pasta, lower the heat and add the heavy cream and grated Parmesan cheese. Stir gently until the cheese has melted and the mixture is creamy. Then, add the drained pasta into the pot and toss everything together. Feel free to season with additional salt and pepper to your liking.
6. Serving:
To serve, spoon a portion of the creamy pasta into bowls and top it off with the honey pepper chicken. Don’t forget to garnish with some fresh chopped parsley and a sprinkle of extra Parmesan cheese if you like. Enjoy your delightful Honey Pepper Chicken Panini Pasta!
Can I Use a Different Type of Pasta?
Absolutely! While rotini works great for holding onto the creamy sauce, you can substitute it with other pasta types like penne, fusilli, or even spaghetti. Just make sure to adjust the cooking time according to the package instructions for the pasta you choose.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. If you want a dairy-free alternative, try using coconut cream or cashew cream. Keep in mind that the texture may be slightly different, but it will still be delicious!
How to Store Leftovers?
Store any leftover chicken and pasta in an airtight container in the fridge for up to 3 days. When reheating, you might want to add a splash of water or milk to loosen the sauce and keep it creamy, warming it gently on the stove or microwave.
Can I Prepare This Recipe in Advance?
Yes! You can prep the chicken and sauce a day ahead. Store the cooked and coated chicken separately from the pasta and sauce in the fridge. When you’re ready to eat, reheat everything together on the stove until warmed through.
