A warm, sticky-sweet panini packed with tender chicken, crisp peppers, and saucy pasta sounds unlikely — until you try this Honey Pepper Chicken Panini Pasta. It’s a playful mash-up that turns last night’s pasta and leftover chicken into a handheld supper that’s perfect for busy weeknights, lunch-on-the-go, or an unexpected guest. If you like sweet-savory contrasts and a little peppery bite, this sandwich delivers — and it’s flexible enough to riff on easily (see variations below). For a similar sweet-heat idea that uses crunchy chicken, consider this baked crunchy hot honey chicken for inspiration on sauces and coatings.
Why you’ll love this dish
This recipe takes pantry staples and turns them into comfort food with a twist. It pairs the familiar texture of pasta with the crisp, press-grilled exterior of a panini for contrast in every bite. It’s fast, forgiving, and kid-friendly — and because most proteins and carbs are pre-cooked, assembly is quick.
“A weeknight lifesaver: sweet honey, a peppery kick, and the comfort of melty bread — all in one sandwich.”
Reasons to make it:
- Uses cooked pasta and chicken, so prep time is short.
- Budget-friendly: stretch leftovers into a filling meal.
- Crowd-pleaser: sweet-savory flavor profile and handheld convenience.
- Customizable: swap cheeses, sauces, or vegetables easily.
Preparing Honey Pepper Chicken Panini Pasta
This is a quick sauté-then-assemble recipe. You’ll soften sliced onions and bell pepper in olive oil, add sliced cooked chicken with a glossy mix of honey and soy sauce plus cracked black pepper, then fold in hot, cooked pasta. The saucy mix is spooned onto panini bread or sandwich rolls, pressed until golden, and served warm. Expect about 10–15 minutes active stovetop and panini time if your proteins and pasta are already cooked.
What you’ll need
- 2 cups cooked pasta (penne, fusilli, or small shells work well)
- 1 cup cooked chicken, sliced or shredded (rotisserie chicken is perfect)
- 1/2 cup honey
- 1/4 cup soy sauce (use low-sodium if preferred)
- 1 tablespoon freshly ground black pepper (adjust to taste)
- 1 tablespoon olive oil
- 1 bell pepper, thinly sliced (any color)
- 1 small onion, thinly sliced
- Salt to taste
- Panini bread or sandwich rolls — 1 (or two slices per sandwich)
Substitution notes:
- Swap honey for maple syrup for a deeper flavor.
- Use tamari or coconut aminos for a gluten-free option.
- If you want a creamier filling, stir in 2–3 tablespoons of cream cheese or a handful of shredded mozzarella before grilling.
Step-by-step instructions
- Heat a skillet over medium heat and add 1 tablespoon olive oil.
- Add the sliced onion and bell pepper. Sauté, stirring occasionally, until softened and fragrant — about 5 minutes. Season lightly with salt.
- Stir in the cooked chicken, honey, soy sauce, and black pepper. Cook 2–3 minutes, stirring so the honey and soy coat the chicken evenly and the sauce becomes glossy. Taste and adjust salt or pepper.
- Remove from heat and toss the hot cooked pasta into the skillet so every strand is lightly sauced. You want the pasta coated but not soupy. If it’s too thick, add a splash of water or chicken stock to loosen.
- To assemble, spoon the pasta-chicken mixture onto one slice of panini bread (or open sandwich roll). Top with a thin layer of cheese if using, then close with the other slice. Spread a little butter on the outside crust for extra crisping.
- Grill the sandwich in a preheated panini press or in a skillet: press with a weighted pan or use medium heat and flip once. Grill until the bread is golden brown and crispy and the filling is heated through — typically 3–5 minutes per side in a skillet, or about 4 minutes in a press.
- Let the sandwich rest 1 minute, then slice and serve warm.
Best ways to enjoy it
This sandwich works great with simple, bright sides to cut the richness:
- A crisp mixed greens salad with lemon vinaigrette.
- Pickled vegetables or quick-pickled cucumbers to add acidity.
- Sweet potato fries or a handful of kettle chips for crunch.
For a fuller Italian-American pairing, serve with a light tomato soup. If you’re planning a sandwich board, pair it with a buttery garlic version like the cowboy butter chicken pasta to offer a different savory profile.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Keep the sauce and bread together if you plan to reheat as a sandwich; the bread will soften slightly but reheats well.
- Freezing: You can freeze the filling (not the assembled sandwich) for up to 2 months. Thaw in the fridge overnight before reheating. Assembling and then freezing fully grilled sandwiches is possible, but texture of the bread will change.
- Reheating: Reheat in a skillet over medium-low, covered, until warmed through (about 5–7 minutes), or use a toaster oven/air fryer at 350°F for 6–8 minutes to restore crispness. Microwave only if in a hurry — it will make the bread soft.
Food safety note: reheat cooked chicken to an internal temperature of 165°F (74°C) to ensure safe consumption.
Pro chef tips
- Use hot pasta: Toss the pasta into the sauce while it’s hot so it absorbs flavor quickly.
- Balance the sweetness: If 1/2 cup honey is too sweet for your taste, reduce to 1/3 cup and add a teaspoon of rice vinegar or lemon juice to brighten.
- Pepper control: Freshly cracked black pepper gives a brighter bite than pre-ground. Add less if cooking for kids.
- Pressing technique: If you don’t have a panini press, use a heavy skillet on top of the sandwich and cook over medium heat, flipping once. Buttering the bread outside yields a golden crust.
- Make it cheesy: A slice of provolone, fontina, or mozzarella melts nicely and tames the sweetness.
Creative twists
- Spicy honey: Stir in 1/2 teaspoon red pepper flakes or a dash of sriracha to the sauce for heat.
- Veg-forward: Add wilted spinach or roasted mushrooms to bulk up the filling.
- Gluten-free: Use gluten-free pasta and bread, and tamari in place of soy sauce.
- Vegetarian swap: Replace chicken with crispy tofu or roasted chickpeas for protein.
- International spin: Add a smear of pesto or a sprinkle of smoked paprika for a different flavor direction.
Your questions answered
Q: Can I use raw chicken?
A: This recipe is designed for cooked chicken. If starting with raw chicken, cook it first (grill, roast, or pan-sear) until it reaches 165°F (74°C) internally, then slice and proceed.
Q: Will the pasta make the sandwich soggy?
A: Use slightly undercoooked pasta (al dente) and toss it hot so it absorbs sauce without becoming watery. Don’t over-sauce; you want the pasta coated rather than swimming in liquid. Toasting the bread well also helps maintain structure.
Q: Can I meal prep this for lunches?
A: Yes — store the filling and bread separately if you want to keep the bread crisp. Reheat the filling and assemble just before eating, or reheat the assembled sandwich in an air fryer or skillet for best texture.
Q: Any quick substitutions for soy sauce?
A: Tamari (gluten-free), coconut aminos (lower sodium), or even Worcestershire sauce (different flavor) can work; taste and adjust the honey ratio after swapping.
Q: How long will leftovers keep?
A: In the fridge, 3–4 days. Freeze only the filling for best texture up to 2 months.
Honey Pepper Chicken Panini Pasta
Ingredients
Main Ingredients
- 2 cups cooked pasta (penne, fusilli, or small shells) Use any preferred shape.
- 1 cup cooked chicken, sliced or shredded Rotisserie chicken is perfect.
- 1/2 cup honey
- 1/4 cup soy sauce Use low-sodium if preferred.
- 1 tablespoon freshly ground black pepper Adjust to taste.
- 1 tablespoon olive oil
- 1 bell pepper thinly sliced Any color.
- 1 small onion thinly sliced
- to taste tablespoon Salt For seasoning.
- 1-2 slices Panini bread or sandwich rolls Use one slice per sandwich.
Instructions
Preparation
- Heat a skillet over medium heat and add olive oil.
- Add the sliced onion and bell pepper. Sauté for about 5 minutes until softened, seasoning lightly with salt.
- Stir in the cooked chicken, honey, soy sauce, and black pepper. Cook for 2–3 minutes until the sauce is glossy.
- Toss the hot cooked pasta into the skillet until evenly sauced. If too thick, add a splash of water or chicken stock.
Assembly & Cooking
- Spoon the pasta-chicken mixture onto one slice of panini bread, adding cheese if desired, then close with the other slice.
- Spread a little butter on the outside of the sandwich for extra crispness.
- Grill the sandwich in a preheated panini press or skillet, pressing down until golden brown and heated through (about 3–5 minutes per side).
- Let the sandwich rest for 1 minute before slicing and serving warm.