Description
Savor layers of Mediterranean-inspired “honey pepper chicken panini pasta” blending sweet and zesty flavors. Rich chicken, melted cheese, and aromatic herbs create a harmonious culinary experience you’ll crave time and again.
Ingredients
Scale
Main Protein:
- 2 boneless, skinless chicken breasts, sliced into strips
- 1 egg, beaten
Coating and Seasoning:
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup panko breadcrumbs
Sauce and Flavoring:
- ⅓ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar (or white vinegar)
- ½ teaspoon red pepper flakes
- 1 teaspoon cracked black pepper
- 1 tablespoon butter
- Vegetable oil, for frying
Pasta Components:
- 12 ounces (340 grams) penne pasta (or any short pasta)
- 1 tablespoon butter
- 1 cup heavy cream (or half & half for a lighter version)
- ½ cup shredded Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese
Instructions
- Craft the vibrant honey pepper sauce by whisking together honey, soy sauce, apple cider vinegar, red pepper flakes, and black pepper in a saucepan over medium heat.
- Allow the sauce to gently simmer, stirring periodically, then incorporate butter and let it develop a slightly thickened consistency. Remove from heat and reserve for later use.
- Prepare pasta in a generously salted boiling water, cooking until perfectly al dente. Drain thoroughly and infuse with butter, heavy cream, Parmesan, garlic powder, salt, and black pepper.
- Create a three-stage breading setup: flour mixture seasoned with salt, black pepper, and garlic powder; beaten egg; and panko breadcrumbs.
- Methodically coat chicken strips by first dredging in seasoned flour, then dipping into egg, and finally rolling in panko breadcrumbs to ensure complete coverage.
- Heat oil in a skillet and carefully fry chicken strips, rotating once to achieve a golden, crispy exterior. Transfer to paper towels to drain excess oil.
- Immerse the freshly fried chicken in the warm honey pepper sauce, ensuring each piece is luxuriously coated with the glossy, spicy-sweet glaze.
- Plate the creamy, seasoned pasta as a base and crown with the honey pepper-glazed chicken strips.
- Elevate the dish with a sprinkle of fresh parsley and an additional dusting of Parmesan cheese for a final touch of elegance.
Notes
- Keep the honey pepper sauce at a gentle simmer to prevent burning and achieve a perfect glossy consistency.
- Test oil temperature by dropping a breadcrumb; if it sizzles immediately, the oil is ready for frying chicken.
- Pat chicken dry before breading to ensure crispy, golden-brown coating that sticks perfectly.
- Use gluten-free breadcrumbs and flour for a celiac-friendly version without compromising crunch.
- Balance sauce sweetness by adjusting honey quantity based on personal preference and pepper heat level.
- Opt for low-fat cream or milk alternative to create a lighter pasta version without sacrificing flavor.
- Let chicken rest on paper towels briefly to absorb excess oil and maintain maximum crispiness.
- Experiment with different pepper varieties like cayenne or smoked paprika for unique sauce variations.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 660
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 150 mg