Last Tuesday, I was staring into my fridge wondering what magic I could work with leftover grilled chicken. Sound familiar? We all have those nights! That’s when the idea for this Honey Pepper Chicken Panini Pasta struck me. And let me tell you, it was a total game-changer!

Picture this: tender, juicy chicken, a sweet and spicy honey pepper glaze, all nestled in a creamy, cheesy pasta that’s bursting with flavor. Now, imagine that whole deliciousness pressed between two slices of golden, crispy panini bread. Is your mouth watering yet? It should be!

This Honey Pepper Chicken Panini Pasta isn’t just about incredible flavor; it’s also about simplicity. Even on my busiest weeknights, when I’m juggling soccer practice and homework, I can whip this up in under 30 minutes. Seriously! And the best part? My picky teenager actually asks for seconds! That’s a win in my book!

One of my favorite things about this recipe is how adaptable it is. I’ve tweaked it over the years to suit our family’s tastes. Sometimes I add a little extra heat with a pinch of red pepper flakes. Other times, I toss in some sun-dried tomatoes for a burst of tangy flavor. It’s really all about what you have on hand and what your family loves. Plus, it’s a great way to use up leftover chicken, which is always a plus!

I remember the first time I made this. My husband, who’s usually a man of few words when it comes to food, actually said, “Wow! This is amazing!” That’s how I knew I was onto something special. The kids devoured it, and it quickly became a regular on our dinner rotation. Now, it’s a family favorite that we make at least once a month.

I’ve had so many cooking fails over the years. I once tried to make a fancy soufflé that ended up looking like a deflated balloon. But this Honey Pepper Chicken Panini Pasta? It’s foolproof. Even if you’re a beginner in the kitchen, you can totally nail this recipe. And if you don’t have panini bread, regular sliced bread works too!

Another reason I love this Honey Pepper Chicken Panini Pasta is because it’s so versatile. It’s perfect for a quick weeknight dinner, but it’s also impressive enough to serve to guests. I’ve made it for potlucks and barbecues, and it’s always a hit.

Trust me, your family is going to love this Honey Pepper Chicken Panini Pasta as much as mine does! It’s the perfect combination of sweet, spicy, and savory, all in one comforting dish. I can’t wait for you to try this – it’s become such a staple in our house!

Ingredients

Here’s what you’ll need to whip up this fantastic dish. The beauty of this recipe lies in its simplicity and the ability to use ingredients you likely already have in your kitchen.

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1 pound cooked chicken, diced
- My family loves grilled chicken best, but rotisserie chicken or even pan-fried chicken works great too. I often grill extra chicken on the weekend just to have on hand for recipes like this!

1 pound pasta (penne, rotini, or your favorite shape)
- We usually go for penne because the sauce clings to it so well, but feel free to use whatever you have in your pantry. Just make sure to cook it al dente!
1/2 cup honey
- I prefer using local honey for its unique flavor, but any good quality honey will do. Just be sure it’s pure honey and not a honey-flavored syrup.
2 tablespoons soy sauce
- I usually use low-sodium soy sauce to control the saltiness, but regular soy sauce works too. If you’re gluten-free, tamari is a great substitute.

1 tablespoon black pepper, freshly ground
- Freshly ground black pepper makes all the difference in this recipe! The flavor is so much more vibrant than pre-ground pepper. Trust me, you’ll taste the difference.
1/4 cup olive oil
- Extra virgin olive oil is my go-to for its rich flavor, but any good quality olive oil will work. You can also use avocado oil or coconut oil if you prefer.
2 cloves garlic, minced
- Freshly minced garlic is a must for this recipe! I find that pre-minced garlic just doesn’t have the same flavor. If you don’t have fresh garlic, you can use 1 teaspoon of garlic powder.

1/2 cup heavy cream
- The heavy cream makes the sauce extra rich and creamy, but you can substitute it with half-and-half or even milk if you want to lighten it up. Just be aware that the sauce won’t be as thick.
1 cup shredded mozzarella cheese
- I love using fresh mozzarella for its creamy texture and mild flavor, but any shredded mozzarella will work. You can also use a blend of mozzarella and provolone for a little extra flavor.
1/4 cup grated Parmesan cheese
- Parmesan cheese adds a salty, nutty flavor to the sauce. I always keep a block of Parmesan in my fridge and grate it fresh whenever I need it. It tastes so much better than the pre-grated stuff!

8 slices panini bread
- Ciabatta, sourdough, or even regular sliced bread can be used, but panini bread holds up best. Look for a sturdy bread that can withstand the pressure of the panini press.
2 tablespoons butter, softened
- Softened butter helps to create a golden, crispy crust on the panini. You can also use olive oil or cooking spray if you prefer.

One ingredient substitution tip: If you’re watching your sodium intake, you can use low-sodium soy sauce in this Honey Pepper Chicken Panini Pasta recipe. Another tip – I buy chicken in bulk at Costco and freeze it in portions, that way, it’s ready whenever I want to make this Honey Pepper Chicken Panini Pasta. This also works for saving money.

Step-by-Step Instructions

Follow these simple steps to create your own Honey Pepper Chicken Panini Pasta masterpiece. Each step is designed to ensure maximum flavor and ease of preparation.

Step-by-Step Preparation of Honey Pepper Chicken Panini Pasta

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Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and set aside. Properly cooking the pasta to *al dente* is key to the perfect bite in the final dish.
Make the honey pepper sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic! Sautéing the garlic until fragrant is an important step that infuses the oil with its flavor, forming the base of the sauce.

Add the honey, soy sauce, and black pepper: Pour in the honey and soy sauce, then add the freshly ground black pepper. Stir to combine and bring to a simmer. The balance of sweet, salty, and spicy in this sauce is what makes the dish so addictive.
Incorporate the chicken: Add the diced cooked chicken to the skillet and toss to coat it evenly with the honey pepper sauce. Let it simmer for a few minutes, allowing the chicken to absorb the flavors. This step is so important for maximizing the Honey Pepper Chicken Panini Pasta flavor! Simmering the chicken in the sauce allows it to soak up all the delicious flavors, ensuring every bite is packed with taste.
Add the cream and cheese: Pour in the heavy cream and stir to combine. Then, add the mozzarella cheese and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth and creamy. Oh, this smells heavenly! The addition of cream and cheese creates a luscious, decadent sauce that coats the pasta and chicken beautifully.

Combine pasta and sauce: Add the cooked pasta to the skillet with the chicken and sauce. Toss everything together until the pasta is well coated and the sauce is evenly distributed. Make sure every strand of pasta is coated in the creamy, cheesy sauce for the best experience.
Assemble the paninis: Butter one side of each slice of panini bread. Place four slices of bread, butter-side down, on a clean surface. Top each slice with a generous portion of the Honey Pepper Chicken Panini Pasta. Buttering the bread ensures a golden, crispy crust that is the perfect contrast to the creamy filling.
Add cheese and top with bread: Sprinkle a little extra mozzarella cheese over the pasta on each panini. Then, top with the remaining slices of bread, butter-side up. The extra cheese creates a gooey, melty layer that adds to the indulgence of the panini.

Grill the paninis: Preheat your panini press according to the manufacturer’s instructions. Place the assembled paninis in the panini press and grill for 3-5 minutes, or until the bread is golden brown and the cheese is melted and bubbly. If you don’t have a panini press, you can use a skillet and press down on the paninis with a spatula. I’ve done it this way plenty of times! Grilling the paninis until golden brown ensures a crispy exterior and a warm, melty interior.
Serve immediately: Remove the Honey Pepper Chicken Panini Pasta from the panini press and let them cool for a minute or two before slicing and serving. The cheesy, gooey goodness is best enjoyed hot! Serving immediately ensures the cheese is at its melty best and the bread is perfectly crisp.

One little tip – if you want to make this Honey Pepper Chicken Panini Pasta ahead of time, you can prepare the pasta and sauce and store them separately in the refrigerator. Then, when you’re ready to serve, simply assemble the paninis and grill them. Also, be careful not to overcook the chicken when you are warming it in the sauce. Overcooking the chicken can make it dry and tough, so be sure to gently warm it through.

Another tip: Make sure you don’t skip the black pepper! The black pepper flavor is an integral flavor component of the overall Honey Pepper Chicken Panini Pasta flavor. Freshly ground black pepper adds a depth of flavor that pre-ground pepper simply can’t match.

Serving Ideas

Here are a few ways to serve your delicious Honey Pepper Chicken Panini Pasta, from casual family dinners to more elegant presentations.

We love to serve this Honey Pepper Chicken Panini Pasta family-style right in the middle of the table, along with a simple green salad and some crusty garlic bread. The kids always fight over who gets the crispiest pieces, so I usually make extra! A simple green salad adds a refreshing contrast to the richness of the panini, while garlic bread is perfect for soaking up any extra sauce.

For a more elegant presentation, I like to slice the paninis on a bias and arrange them artfully on a platter. A sprinkle of fresh parsley or basil on top adds a pop of color and freshness. This presentation really makes the Honey Pepper Chicken Panini Pasta look professional. Slicing the paninis on a bias not only looks more elegant but also makes them easier to eat.

This Honey Pepper Chicken Panini Pasta has become our go-to for casual weekend lunches and quick weeknight dinners. It’s also a great option for potlucks and parties. Everyone always raves about it! Its versatility makes it perfect for any occasion, from a quick weeknight meal to a crowd-pleasing party dish.

This recipe says it serves 4-6, but honestly, in our house, it barely feeds four hungry people! So, if you have a big family or you’re serving a crowd, you might want to double the recipe. Doubling the recipe ensures there’s enough to go around, especially if you have hungry teenagers!

My daughter always asks for extra cheese on her portion, while my son prefers his with a little extra honey pepper sauce. It’s easy to customize this Honey Pepper Chicken Panini Pasta to suit everyone’s tastes. Customizing the dish to suit individual preferences is easy and ensures everyone enjoys their meal.

If we somehow have leftovers (which is rare!), they make the best lunch the next day. The flavors meld together even more overnight, making it even more delicious. Just be sure to store the paninis in an airtight container in the refrigerator. Leftovers make a fantastic lunch, as the flavors continue to develop and meld together overnight.

Another way to serve this Honey Pepper Chicken Panini Pasta is cut into small squares as an appetizer. I use a pizza cutter to cut the panini, and this is always a party hit! Cutting the panini into small squares makes it a perfect appetizer for parties and gatherings.

FAQs

Can I use a different type of cheese?

Absolutely! While mozzarella is classic, feel free to experiment with other cheeses like provolone, cheddar, or even a spicy pepper jack for an extra kick. The beauty of this Honey Pepper Chicken Panini Pasta is that it’s totally customizable to your preferences. Using different cheeses can add a new dimension of flavor to the dish, so feel free to experiment!

Can I make this recipe vegetarian?

Yes, you can easily adapt this recipe to be vegetarian. Simply substitute the chicken with grilled vegetables like zucchini, bell peppers, and onions. You could even use tofu or tempeh for a protein boost. Grilled vegetables, tofu, or tempeh make great substitutes for chicken, ensuring vegetarians can enjoy this dish too.

Can I make this recipe gluten-free?

Yes, to make this recipe gluten-free, use gluten-free pasta and gluten-free panini bread. Also, make sure to use tamari instead of soy sauce, as tamari is a gluten-free alternative. Using gluten-free alternatives ensures that those with gluten sensitivities can enjoy this delicious dish without worry.

Can I make this ahead of time?

Yes, you can prepare the pasta and sauce ahead of time and store them separately in the refrigerator. Then, when you’re ready to serve, simply assemble the paninis and grill them. This is a great time-saver for busy weeknights. Preparing the components ahead of time can save precious minutes on busy weeknights, making this a convenient meal option.

What if I don’t have a panini press?

No problem! You can use a skillet and press down on the paninis with a spatula. Cook them over medium heat until the bread is golden brown and the cheese is melted and bubbly. It might take a little longer, but it works just as well. A skillet and spatula are great alternatives to a panini press, ensuring you can still achieve that crispy, golden-brown perfection.

Can I freeze this recipe?

While you can freeze the cooked pasta and sauce, I don’t recommend freezing the assembled paninis. The bread tends to get soggy when thawed. However, you can freeze the pasta and sauce in an airtight container for up to 2 months. Freezing the pasta and sauce separately allows you to enjoy this dish even months later, perfect for meal prepping.

How can I make this spicier?

If you want to add more heat to this Honey Pepper Chicken Panini Pasta, you can add a pinch of red pepper flakes to the sauce, or use a spicy honey. You could even add a dash of hot sauce to each panini before grilling. Adding red pepper flakes, spicy honey, or hot sauce can easily turn up the heat for those who like a spicier dish.

How do I keep the panini from getting soggy?

To prevent the paninis from getting soggy, make sure to butter the outside of the bread before grilling. This will create a barrier that helps to keep the moisture in. Also, don’t overload the paninis with too much filling, as this can also contribute to sogginess. Buttering the bread and avoiding overfilling are key to preventing soggy paninis and ensuring a crispy, golden crust.

Conclusion

This Honey Pepper Chicken Panini Pasta recipe has become a staple in our house for so many reasons. It’s quick, easy, and incredibly delicious. Plus, it’s a crowd-pleaser that everyone in the family enjoys. What more could you ask for?

Here are a few tips I’ve learned over the years:

Always use freshly ground black pepper – the flavor is so much more vibrant.
Don’t overcook the chicken – it will become dry and tough.

Let the paninis cool for a minute or two before slicing – this will prevent the cheese from oozing out.

Enjoy Your Homemade Honey Pepper Chicken Panini Pasta

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We’ve made so many memories around this Honey Pepper Chicken Panini Pasta, from casual weeknight dinners to festive gatherings with friends and family. It’s a dish that brings people together and always puts a smile on everyone’s face. My son loves it with extra cheese, while my daughter prefers it with a side of steamed broccoli. It’s so versatile and easy to customize.

Don’t be intimidated – if I can make this on a busy Tuesday night, you absolutely can too! It’s a simple recipe that delivers big on flavor. And who knows, it might just become a new family favorite in your house too!

I’d love to hear how this Honey Pepper Chicken Panini Pasta turns out for your family – drop me a comment and let me know! Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine!

Honey Pepper Chicken Panini Pasta: A Delicious Twist on Leftovers

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This unique recipe combines the flavors of a honey pepper chicken panini with the comforting elements of pasta. Follow these 10 foolproof steps for a delicious and satisfying meal.

Author: Kiera
Prep Time: 20 mins
Cook Time: 25 mins

Total Time: 45 mins
Yield: 4 servings 1x
Category: Main Course

Method: Pan-Fried/Grilled
Cuisine: American

Ingredients

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1 lb boneless, skinless chicken breasts, cut into strips

1/4 cup honey
2 tbsp black pepper, freshly cracked
1 tbsp olive oil

1 red bell pepper, thinly sliced
1/2 cup red onion, thinly sliced
8 oz pasta (penne or rotini recommended)

1/2 cup mayonnaise
1/4 cup Dijon mustard
4 panini rolls, halved

1 cup shredded mozzarella cheese

Instructions

Cook pasta according to package directions. Drain and set aside.
In a bowl, combine chicken strips with honey and black pepper. Marinate for at least 15 minutes.

Heat olive oil in a large skillet over medium-high heat. Add marinated chicken and cook until browned and cooked through.
Add red bell pepper and red onion to the skillet. Cook until softened.
In a separate bowl, mix mayonnaise and Dijon mustard.

Spread mayonnaise mixture on both halves of the panini rolls.
Layer chicken, pepper, onion, and mozzarella cheese on the bottom half of each panini roll.
Top with the other half of the panini roll.

Grill the paninis in a panini press or skillet until golden brown and the cheese is melted.
In a large bowl, combine the cooked pasta with the remaining chicken and vegetable mixture. Serve the pasta alongside the panini.