Start by heating one tablespoon of olive oil in a skillet over medium heat. Add the sliced bread and cook until golden brown and crispy, about 2-3 minutes per side, then remove and set aside. This creates crunchy panini bits.
In the same skillet, add the minced garlic and cook until fragrant, about 30 seconds, filling the kitchen with a sweet aroma. Stir in the honey and cracked black pepper, allowing the mixture to become glossy and slightly bubbling, about 1 minute.
Add the cooked chicken to the skillet and toss to coat evenly in the honey-pepper glaze. Cook for another 2-3 minutes to heat the chicken through and develop the flavors. Then, pour in a splash of soy sauce, stirring to loosen the glaze if it becomes too thick.
Meanwhile, boil the pasta in salted water until al dente, then drain and set aside. Add the cooked pasta directly into the skillet with the glazed chicken, tossing gently to coat all the noodles evenly with the sauce. Let it cook for another minute until the pasta is hot and shiny.
Remove the skillet from heat and fold in the crispy bread bits, mixing well so that they distribute their crunch throughout the pasta. This adds a satisfying textural contrast to the dish.
Transfer the Honey Pepper Chicken Panini Pasta to serving bowls. Garnish with extra black pepper or fresh herbs if desired. Serve immediately to enjoy the warm, crispy, and saucy combination.
