Description
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.
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
Notes
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
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~520 kcal
- Sugar: ~18g
- Sodium: ~720mg
- Fat: ~14g
- Carbohydrates: ~64g
- Protein: ~35g