Honey Pepper Chicken Panini Pasta

Name: Honey Pepper Chicken Panini Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces; Or use chicken thighs for more flavor and juiciness; 1 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; 1 tsp paprika; 2 tbsp olive oil; 12 oz rigatoni, penne, or any tube pasta that holds sauce well; Salt for pasta water (make it taste like the ocean); 3 tbsp butter; 4-5 cloves garlic, minced; 1 large red bell pepper, cut into strips; 1/3 cup honey; 3 tbsp soy sauce (low sodium); 2 tbsp apple cider vinegar (or rice vinegar); 1-2 tsp red pepper flakes (adjust to your spice tolerance); 1 tsp black pepper (coarsely ground for texture); 1/4 cup chicken broth or pasta water (for thinning); 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening); Optional: 1 tsp sesame oil for depth; Fresh parsley or basil, chopped; Extra red pepper flakes; Sesame seeds; Grated Parmesan (optional but delicious); Large pot for pasta; Large skillet or wok; Tongs or wooden spoon; Small bowl for cornstarch slurry

By Tyla | Last modified on Nov 24, 2025

Featured in: Dinner

Okay, so imagine if someone took the beloved sweet-and-spicy honey pepper chicken concept, threw it with pasta instead of putting it in a panini, and created something that’s somehow MORE addictive than the original. That’s exactly what’s happening here. Honey Pepper Chicken Panini Pasta is basically tender, juicy chicken tossed with al dente pasta in a glossy honey-pepper sauce that’s sweet, savory, slightly spicy, and so good you’ll want to lick the bowl when no one’s looking. We’re talking caramelized red peppers, perfectly seasoned chicken, and a sauce that coats every piece of pasta like it was born to be there. It’s comfort food with a kick that comes together in about 30 minutes. I made this for a friend who claimed they didn’t like “weird sauce combinations” and they had three servings. Another time I meal-prepped it and my roommate kept “accidentally” eating my portions. This pasta causes THEFT.

Why You’ll Love This Recipe

Applebee’s at home. Get those restaurant flavors without the wait, the bill, or the questionable lighting.

Sweet and spicy perfection. That honey-pepper combo hits different when you make it yourself with real ingredients.

One-pot option. Cook the pasta, use the same pot for sauce. Minimal dishes, maximum flavor.

Ready in 30 minutes. Faster than ordering takeout and driving to pick it up. Weeknight win.

Customizable heat. Control the spice level from “I’m a baby” to “I have no tastebuds left.”

Leftovers get BETTER. The flavors meld overnight and it reheats like a dream.

The Good Stuff You’ll Need

For the Chicken:

1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
Or use chicken thighs for more flavor and juiciness
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp paprika
2 tbsp olive oil

For the Pasta:

12 oz rigatoni, penne, or any tube pasta that holds sauce well
Salt for pasta water (make it taste like the ocean)

For the Honey Pepper Sauce:

3 tbsp butter
4-5 cloves garlic, minced
1 large red bell pepper, cut into strips
1/3 cup honey
3 tbsp soy sauce (low sodium)
2 tbsp apple cider vinegar (or rice vinegar)
1-2 tsp red pepper flakes (adjust to your spice tolerance)
1 tsp black pepper (coarsely ground for texture)
1/4 cup chicken broth or pasta water (for thinning)
1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
Optional: 1 tsp sesame oil for depth

For Garnish:

Fresh parsley or basil, chopped
Extra red pepper flakes
Sesame seeds
Grated Parmesan (optional but delicious)

Equipment:

Large pot for pasta
Large skillet or wok
Tongs or wooden spoon
Small bowl for cornstarch slurry

Let’s Do This

Step 1: Cook the Pasta

Bring a large pot of heavily salted water to a boil. Seriously, salt it like the ocean—this is your only chance to season the pasta itself.

Add pasta and cook according to package directions until al dente (still has a slight bite).

IMPORTANT: Reserve 1 cup of pasta water before draining. This starchy liquid is liquid gold for adjusting sauce consistency.

Drain the pasta but DON’T rinse it. The starch helps the sauce cling.

Set aside while you make the chicken and sauce.

Step 2: Season and Cook the Chicken

Cut chicken into bite-sized pieces, about 1-inch cubes.

In a bowl, toss chicken with salt, pepper, garlic powder, and paprika until evenly coated.

Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat.

Add seasoned chicken in a single layer. Don’t overcrowd—work in batches if needed.

Cook for 5-7 minutes, stirring occasionally, until chicken is golden brown and cooked through (internal temp 165°F).

The chicken should have some nice caramelization but shouldn’t be dry. Slightly undercook it if anything—it’ll finish in the sauce.

Transfer cooked chicken to a plate and set aside. Don’t wash the pan—you need those flavor bits.

Step 3: Sauté the Peppers and Garlic

In the same skillet, reduce heat to medium and add 3 tbsp butter.

Once melted, add the bell pepper strips. Sauté for 3-4 minutes until they’re softened and slightly caramelized.

Add minced garlic and cook for 30-60 seconds until fragrant. Don’t burn it or you’ll have bitter garlic vibes.

The peppers should be tender but still have some structure—not mushy.

Step 4: Make the Honey Pepper Sauce

To the skillet with peppers and garlic, add honey, soy sauce, apple cider vinegar, red pepper flakes, and black pepper.

Stir everything together and bring to a simmer.

Add the cornstarch slurry (cornstarch mixed with water) and stir constantly for 1-2 minutes until the sauce thickens and becomes glossy.

If the sauce is too thick, add chicken broth or reserved pasta water a few tablespoons at a time until you reach the perfect consistency. It should coat the back of a spoon but still be pourable.

Taste and adjust: Need more sweet? Add honey. More savory? Add soy sauce. More kick? Add red pepper flakes.

Optional: Stir in 1 tsp sesame oil for extra depth and nutty flavor.

Step 5: Combine Everything

Add the cooked chicken back to the skillet with the sauce. Toss to coat every piece.

Add the drained pasta to the skillet. Toss everything together using tongs, ensuring every piece of pasta gets coated in that gorgeous honey-pepper sauce.

If it seems dry, add more pasta water or chicken broth a little at a time until it’s saucy and glossy.

Let everything simmer together for 2-3 minutes so the flavors meld and the pasta absorbs some of the sauce.

The sauce should be thick enough to cling to the pasta but not gloppy. Adjust with pasta water as needed.

Step 6: Garnish and Serve

Transfer to serving bowls or a large serving dish.

Garnish with fresh chopped parsley or basil.

Sprinkle with extra red pepper flakes for spice lovers.

Add sesame seeds for texture and visual appeal.

Optional: Top with grated Parmesan even though it’s not traditional—cheese makes everything better.

Serve immediately while it’s hot and glossy.

Try not to eat it directly from the pan. This is challenging but attempt it anyway.

Serving Suggestions

This is already a complete meal, but here are some ways to round it out:

Serve with garlic bread or breadsticks for sauce-soaking
Add a simple cucumber salad with vinegar for freshness
Pair with steamed broccoli or green beans
Serve with a crisp Asian-style coleslaw
Add a side of edamame for extra protein
Pair with iced tea or lemonade
Top with crispy wonton strips for crunch

Switch It Up

Shrimp Version: Use shrimp instead of chicken for a seafood twist. Cook for 2-3 minutes per side.

Spicy AF: Double the red pepper flakes and add sriracha or chili oil.

Veggie-Loaded: Add snap peas, broccoli, carrots, or mushrooms along with the bell peppers.

Creamy Honey Pepper: Add 1/4 cup heavy cream to the sauce for a richer, creamier version.

Peanut Butter Addition: Stir in 2 tbsp peanut butter for a Thai-inspired twist.

Orange Glaze: Add orange zest and 2 tbsp orange juice for citrus brightness.

Cashew Crunch: Top with roasted cashews for nutty texture.

Meal Prep Bowls: Serve over rice instead of pasta for easy meal prep containers.

Low-Carb: Serve over zucchini noodles or cauliflower rice instead of pasta.

Storage and Make-Ahead Tips

This is actually one of those magical dishes that tastes BETTER the next day.

Refrigerate: Store in an airtight container for up to 4 days. The sauce thickens as it sits—add a splash of broth when reheating.

Freeze: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat on stovetop: Add a few tablespoons of water or broth, cover, and heat over medium-low, stirring frequently.

Reheat in microwave: Add a tablespoon of water, cover, and microwave in 1-minute intervals, stirring between each.

Make ahead: Cook chicken and make sauce up to 2 days ahead. Cook pasta fresh and combine when ready to serve.

Meal prep: Portion into containers for grab-and-go lunches. Add extra sauce to each container to prevent drying.

Don’t overcook pasta if meal prepping since it softens more during storage and reheating.

Why This Works So Damn Well

This recipe is basically a masterclass in flavor balance.

Honey + soy sauce creates that perfect sweet-savory umami bomb that makes Asian-inspired sauces so addictive.

Apple cider vinegar adds brightness and tang that cuts through the sweetness and prevents the dish from being cloying.

Red pepper flakes + black pepper provide layers of heat—the flakes give a sharp kick while black pepper adds warming spice.

Cornstarch slurry thickens the sauce to the perfect consistency that clings to pasta without being gummy or watery.

Cooking chicken first, then making sauce in the same pan layers in flavor from the caramelized chicken bits stuck to the pan.

Pasta water contains starch that helps emulsify the sauce and makes it cling perfectly to every piece of pasta.

Caramelized bell peppers add sweetness and texture while providing color and nutritional value.

Tossing pasta IN the sauce (instead of just topping it) ensures every bite is flavorful, not just the top layer.

When to Make This

Weeknight Dinner: 30 minutes, one pot, minimal cleanup. Perfect for busy nights.

Meal Prep Sunday: Make a big batch and portion it out for easy lunches all week.

Date Night In: Looks fancy and tastes restaurant-quality without the price tag.

Potluck Contribution: Transport in a large container and reheat on-site. Always a hit.

Game Day Food: Sweet, spicy, substantial—perfect for feeding a crowd.

Picky Eater Friendly: The sweet sauce appeals to kids while adults appreciate the pepper kick.

Budget-Friendly Feast: Feeds a family for less than $15 in ingredients.

Questions People Actually Ask

Q: My sauce is too thin and won’t thicken. What happened? A: You either didn’t add enough cornstarch slurry or didn’t let it simmer long enough. Mix another tablespoon of cornstarch with water and add it, then simmer for 2 more minutes.

Q: The chicken is dry. What did I do wrong? A: You overcooked it. Chicken breasts are done at 165°F—use a thermometer. Or switch to thighs, which are more forgiving.

Q: My sauce is too sweet. Help! A: Add more soy sauce, vinegar, or a squeeze of lime juice to balance the sweetness.

Q: It’s not spicy enough. How do I fix it? A: Add more red pepper flakes, or stir in sriracha, chili garlic sauce, or hot sauce to taste.

Q: The pasta is clumpy and the sauce won’t coat it. A: Add reserved pasta water a few tablespoons at a time and toss vigorously. The starch will help the sauce cling.

Q: Can I use a different pasta shape? A: Yes! Any shape works, but tube pastas (penne, rigatoni, ziti) hold the sauce best. Avoid angel hair—it gets too mushy.

Q: My garlic burned and tastes bitter. A: Garlic cooks FAST. Only sauté for 30-60 seconds on medium heat, not high. If it burns, start over—there’s no saving it.

Q: Can I make this less sweet? A: Use 3 tablespoons honey instead of 1/3 cup, or replace some of the honey with brown sugar for less intense sweetness.

Q: The sauce separated and looks oily. A: This happens if the heat is too high. Whisk vigorously and add a tablespoon of pasta water to re-emulsify.