Honey Pepper Chicken Panini Pasta (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 large boneless, skinless chicken breasts (about 1 pound)
02 -
1/2 cup all-purpose flour
03 -
1 teaspoon garlic powder
04 -
1/2 teaspoon smoked paprika
05 -
1/2 teaspoon salt
06 -
1/2 teaspoon black pepper
07 -
1 large egg, beaten
08 -
1 cup panko breadcrumbs
09 -
1/2 cup vegetable oil for frying
→ For the Honey Pepper Sauce
10 -
1/2 cup honey
11 -
1 tablespoon soy sauce
12 -
1 tablespoon apple cider vinegar
13 -
1 teaspoon black pepper
14 -
1/2 teaspoon red pepper flakes (optional)
15 -
1 tablespoon unsalted butter
→ For the Pasta
16 -
12 ounces penne or rigatoni pasta
17 -
2 tablespoons butter
18 -
2 garlic cloves, minced
19 -
1 cup heavy cream
20 -
1/2 cup grated Parmesan cheese
21 -
1 cup shredded mozzarella cheese
22 -
Salt and black pepper to taste
23 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water before draining
02 -
Slice chicken breasts thin, dredge in seasoned flour, egg, then panko. Fry in oil until golden and cooked through (165°F)
03 -
Simmer honey, soy sauce, vinegar, and peppers. Add butter and stir until glossy
04 -
Sauté garlic in butter, add cream and Parmesan. Simmer until thickened
05 -
Toss pasta in cream sauce. Top with sliced chicken, drizzle with honey sauce, add mozzarella and broil until melted
06 -
Garnish with parsley and extra Parmesan if desired. Serve hot
# Notes:
01 -
Reserve pasta water to adjust sauce consistency if needed
02 -
Chicken can be sliced ahead for easier cooking