There's nothing quite like the perfect balance of sweet and savory in a dish, and Honey Pepper Chicken Panini Pasta delivers just that. This dish combines crispy, golden chicken, a rich honey-pepper glaze, and tender pasta all tossed together in a creamy sauce that’s bursting with flavor.

I first came across this recipe on a night when I couldn’t decide between my favorite crispy chicken panini and a hearty pasta dish. A little experimenting led to this beautiful fusion, and it quickly became a household favorite. It’s the ultimate comfort food—crispy, saucy, cheesy, and absolutely delicious.
Why You'll Love This Honey Pepper Chicken Panini Pasta
Get ready to fall in love with your new favorite weeknight meal! This Honey Pepper Chicken Panini Pasta is packed with bold flavors and incredible textures that will have you craving it again and again.
First off, this dish is the perfect combination of sweet and spicy. The honey-pepper glaze brings a subtle heat that complements the richness of the sauce and crispy chicken.
It’s also quick and easy to make! With just a few simple steps, you can have this dish on the table in under 45 minutes, making it perfect for busy weeknights.
Budget-friendly and family-approved, this meal uses pantry staples and simple ingredients to create something that tastes restaurant-quality without the hefty price tag.
Best of all, it’s completely customizable. Swap out the protein, adjust the spice level, or even turn it into a sandwich if you’re feeling adventurous!
Ingredients Notes

The magic of this Honey Pepper Chicken Panini Pasta lies in its simple yet flavorful ingredients. Each component plays a crucial role in achieving the perfect balance of texture and taste.
Chicken: Boneless, skinless chicken breasts work best for this recipe. They cook up crispy on the outside while staying juicy on the inside. If you prefer darker meat, boneless chicken thighs are a great alternative.
Pasta: Penne or rigatoni are ideal choices for this dish, as their ridges help hold onto the creamy sauce. However, you can use any pasta you have on hand, from fettuccine to bowtie.
Honey-Pepper Sauce: This sauce is a mix of honey, black pepper, garlic, and a hint of red pepper flakes for a touch of heat. The honey caramelizes beautifully, creating a sticky-sweet coating that clings to the chicken.
Creamy Cheese Sauce: A blend of heavy cream, parmesan, and cheddar creates a rich, velvety sauce that ties everything together. If you want a lighter version, you can substitute half-and-half for the heavy cream.
Bread Crumbs: A final topping of toasted breadcrumbs adds a delightful crunch, reminiscent of a crispy panini crust.
How To Make This Honey Pepper Chicken Panini Pasta

Creating this mouthwatering Honey Pepper Chicken Panini Pasta is easier than you might think. Follow these steps to bring it all together seamlessly.
Start by cooking your pasta in a large pot of salted boiling water until al dente. Drain and set aside, reserving about ½ cup of pasta water for later.
While the pasta cooks, prepare your chicken. Slice the chicken breasts into thin cutlets and coat them in a seasoned flour mixture. Heat oil in a large skillet and fry the chicken until golden brown and crispy. Once done, set aside on a paper towel to drain excess oil.
In the same pan, prepare the honey-pepper glaze. Combine honey, black pepper, red pepper flakes, garlic, and a splash of soy sauce. Let it simmer until slightly thickened, then toss the crispy chicken in the glaze until fully coated.
Now, onto the cheese sauce. In a saucepan, melt butter and add a touch of flour to create a roux. Slowly whisk in heavy cream, followed by shredded parmesan and cheddar. Stir until smooth and creamy, then add the cooked pasta and a bit of the reserved pasta water to loosen the sauce.
Finally, toss everything together—pasta, cheese sauce, and honey-pepper chicken. Sprinkle toasted bread crumbs on top for an added crunch and serve immediately.
Storage Options
If you have leftovers (which is rare because it’s so good!), store them properly to keep them fresh and delicious.
For refrigeration, place the pasta in an airtight container and store it for up to 3 days. The sauce may thicken, so add a splash of milk when reheating.
If you want to freeze it, portion the pasta into freezer-safe containers and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.
To reheat, warm in a skillet over medium heat with a bit of milk or cream to bring back the creamy texture. Avoid microwaving for too long to prevent the sauce from separating.
Variations and Substitutions
One of the best things about this recipe is how customizable it is! Here are a few ways to make it your own.
For a spicier version, increase the red pepper flakes or add a dash of hot sauce to the honey-pepper glaze.
Want to go gluten-free? Use gluten-free pasta and swap out the flour in the roux for cornstarch.
If you prefer a lighter version, use grilled chicken instead of fried, and swap heavy cream for a combination of milk and Greek yogurt.
Try different cheeses! Gouda, mozzarella, or even pepper jack can add an extra depth of flavor to the sauce.
Love a good crunch? Add crushed pretzels or panko breadcrumbs on top instead of regular breadcrumbs for an extra crispy bite.
This Honey Pepper Chicken Panini Pasta is a dish that encourages creativity—so don’t be afraid to tweak it to your taste! Whether you’re making it for a cozy family dinner or impressing guests, it’s bound to be a hit.
PrintBest Honey Pepper Chicken Panini Pasta Recipe
This Honey Pepper Chicken Panini Pasta recipe combines crispy chicken, sweet honey, and a rich peppery sauce with tender pasta. Perfect for a comforting and flavorful meal!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Dinner, Pasta, Sandwich
- Method: Stovetop, Grilled
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup penne pasta
- ½ cup honey
- 1 tbsp black pepper
- 1 tsp red pepper flakes
- 1 cup shredded mozzarella cheese
- ½ cup heavy cream
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp garlic powder
- ½ tsp salt
- 2 tbsp grated Parmesan
- 2 slices sourdough or ciabatta bread (for panini)
Instructions
- Cook penne pasta according to package instructions. Drain and set aside.
- Season chicken breasts with salt, black pepper, and garlic powder.
- Heat olive oil in a pan over medium heat. Cook chicken for 5–7 minutes per side until golden brown. Remove and slice.
- In the same pan, melt butter, then add honey, soy sauce, red pepper flakes, and heavy cream. Stir until combined.
- Add the cooked pasta to the sauce and toss to coat. Stir in mozzarella and Parmesan cheese.
- Butter the bread slices and layer with the honey pepper chicken and pasta mixture. Grill in a panini press or skillet until golden brown.
- Serve hot and enjoy!
Notes
- Adjust black pepper and red pepper flakes for desired spice level.
- Use any pasta of choice, such as fettuccine or rigatoni.
- Substitute mozzarella with cheddar for a sharper flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 22g
- Sodium: 780mg
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