We’re going to start by cooking the pasta. Bring a large pot of salted water to a boil over high heat. Once the water is bubbling away, toss in your pasta. Cook according to the package directions, which should be about 8-10 minutes for most kinds of pasta.

When the pasta’s done, drain it and set it aside for now. You don’t need to rinse it; we want the natural starches to help the sauce stick to the noodles later. You can also toss the pasta with a little olive oil to keep it from sticking together while you finish the rest of the dish.

While the pasta’s cooking, it’s time to get the chicken going. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Season your chicken breasts with salt and fresh cracked black pepper on both sides.

Once the skillet is hot, add the chicken breasts. Cook them for about 5-7 minutes on each side until they’re golden brown and cooked through. Use a meat thermometer if you need to—your chicken is perfectly done when it reaches an internal temperature of 165°F.

Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. This helps keep it juicy and tender. After resting, slice it into thin strips or bite-sized pieces. Set it aside while you make the sauce.

Okay, here’s where the magic happens. In the same skillet (no need to clean it first—those browned bits on the bottom add extra flavor), reduce the heat to medium. Add the minced garlic and cook it for about a minute. Keep an eye on it and make sure it doesn’t burn; garlic can go from fragrant to burnt in no time!

Next, pour in the honey, Dijon mustard, and freshly cracked black pepper. Stir everything together until the honey and mustard are fully combined, and the sauce starts to come together. Let it simmer for a minute or two until it starts to thicken just a bit.

Now, pour in the heavy cream and stir well to combine. Let the sauce simmer for about 2-3 minutes until it’s thickened enough to coat the back of a spoon. If it gets too thick, you can always add a splash of pasta water or more cream to reach your desired consistency. You want the sauce to be smooth and creamy, but not overly thick.

Now that the sauce is ready, it’s time to bring everything together. Add your cooked pasta to the skillet and toss it in that rich, creamy honey pepper sauce. Stir well to coat all the pasta with the sauce—it’s what makes this dish so irresistible!

Then, add the sliced chicken back into the pan and give everything a quick stir to combine. Let it heat through for another minute or so, just to make sure everything’s nice and hot. And just like that, your Honey Pepper Chicken Panini Pasta is ready to serve.

Transfer your Honey Pepper Chicken Panini Pasta to serving plates and garnish with freshly chopped parsley. This adds a pop of color and fresh flavor that pairs perfectly with the creamy pasta. Serve immediately, and get ready to enjoy!