Addictive Honey Pepper Chicken Panini Pasta
This dish deconstructs the beloved honey pepper chicken panini, transforming its sweet and spicy flavors into a satisfying pasta meal. Tender chicken and al dente rotini are tossed in a glossy honey-pepper glaze with crisp-tender vegetables for a familiar yet exciting dinner.
Equipment
- Large pot
- Colander
- Large skillet or Dutch oven
- Small bowl
- Whisk
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
Ingredients
- 1 lb rotini pasta
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large red bell pepper, diced
- ½ medium red onion, sliced
- Salt and freshly cracked black pepper to taste
- ⅓ cup honey
- ¼ cup low-sodium soy sauce
- 2 tablespoons apple cider vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons sliced green onions, for garnish
Instructions
- Cook the rotini pasta in a large pot of boiling salted water according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta.
- While the pasta cooks, pat the chicken cubes dry and season generously with salt and pepper.
- In a small bowl, whisk together the honey, soy sauce, apple cider vinegar, minced garlic, and grated ginger to create the sauce. In a separate small bowl, mix the cornstarch with 2 tablespoons of cold water to make a slurry.
- Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
- To the same skillet, add the sliced red onion and diced red bell pepper. Sauté for 4-5 minutes until crisp-tender.
- Pour the honey-soy sauce mixture into the skillet with the vegetables. Bring to a simmer, scraping up any browned bits. Whisk in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens.
- Return the cooked chicken and drained pasta to the skillet. Add a generous amount of coarsely cracked black pepper and toss to coat everything in the sauce.
- If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with sliced green onions.
Notes
For best results, do not overcrowd the pan when searing the chicken; cook in batches if necessary to ensure a golden-brown crust. Don't overcook the pasta, as it will continue to cook in the sauce. The reserved pasta water is key to creating a silky sauce that clings to the rotini. For variations, try adding a pinch of red pepper flakes for extra heat, or toss in sautéed mushrooms or wilted spinach at the end. Store leftovers in an airtight container in the refrigerator for up to 3 days.