Creamy Honey Pepper Chicken Mac and Cheese – Sweet, Spicy & Cheesy! Recipe

Introduction

This Creamy Honey Pepper Chicken Mac and Cheese combines sweet, spicy, and cheesy flavors into one comforting dish. Tender chicken glazed with a honey pepper sauce pairs perfectly with rich, creamy mac and cheese. It’s an easy meal that satisfies cravings for both savory and sweet in every bite.

Ingredients

• 1 lb chicken breast or thighs, sliced thin
• 1 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• 2 tbsp honey
• 1 tbsp soy sauce
• 1/2 tsp freshly ground black pepper
• 1/2 tsp apple cider vinegar
• 12 oz elbow macaroni or shells
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk (whole or 2%)
• 1 cup heavy cream
• 2 cups shredded sharp cheddar
• 1/2 cup mozzarella
• 1/2 cup grated Parmesan
• Salt and pepper to taste

Instructions

1. Step 1: Cook the pasta in salted boiling water according to package directions. Drain and set aside.
2. Step 2: Toss the sliced chicken with black pepper, smoked paprika, and garlic powder. Heat olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, about 6–7 minutes. Remove from heat and set aside.
3. Step 3: In a small saucepan, combine honey, soy sauce, freshly ground black pepper, and apple cider vinegar. Simmer for 2–3 minutes until slightly thickened. Toss this glaze with the cooked chicken to coat evenly.
4. Step 4: In a large pot, melt butter over medium heat. Stir in flour and whisk constantly for 1 minute to form a roux.
5. Step 5: Slowly pour in the milk and heavy cream while whisking until smooth. Continue cooking and whisking until the sauce thickens, about 3–4 minutes.
6. Step 6: Reduce heat to low and stir in cheddar, mozzarella, and Parmesan cheeses until melted and silky. Season with salt and pepper to taste.
7. Step 7: Fold the cooked pasta and glazed chicken into the cheese sauce. Stir well to fully coat. Heat for another minute or two to meld flavors before serving.

Tips & Variations

• For extra spice, add a pinch of cayenne pepper to the chicken seasoning or honey pepper glaze.
• Use a mix of your favorite cheeses like Gouda or Monterey Jack for a different flavor profile.
• Swap chicken thighs for breast to keep the meat juicier and more tender.
• To make it gluten-free, use gluten-free pasta and substitute flour with cornstarch or gluten-free flour for the roux.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk or cream to loosen the sauce as needed. Avoid microwaving too long to keep the chicken tender and the sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can cook the pasta and chicken separately and store them in the refrigerator. Prepare the cheese sauce just before serving and combine everything to retain creaminess and freshness.

Can I use pre-cooked or rotisserie chicken?

Absolutely, using pre-cooked or rotisserie chicken can save time. Simply toss it in the honey pepper glaze and fold it into the mac and cheese at the end.

Creamy Honey Pepper Chicken Mac and Cheese – Sweet, Spicy & Cheesy! Recipe

Print Recipe

★★★★★

5 from 75 reviews

This Creamy Honey Pepper Chicken Mac and Cheese combines tender, spiced chicken glazed in a sweet and peppery honey soy sauce with a rich, cheesy macaroni base. The dish offers a perfect balance of sweet, spicy, and savory flavors, ideal for a comforting, hearty meal that’s both easy to make and irresistibly delicious.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken

• 1 lb chicken breast or thighs, sliced thin
• 1 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tbsp olive oil

For the Honey Pepper Glaze

• 2 tbsp honey
• 1 tbsp soy sauce
• 1/2 tsp freshly ground black pepper
• 1/2 tsp apple cider vinegar

For the Mac and Cheese

• 12 oz elbow macaroni or shells
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk (whole or 2%)
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni or shells and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta well and set aside.
2. Season and Cook the Chicken: Toss the sliced chicken breast or thighs with black pepper, smoked paprika, and garlic powder until evenly coated. Heat olive oil in a skillet over medium-high heat. Add the chicken and sear for about 6-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Make the Honey Pepper Glaze: In a small saucepan, combine honey, soy sauce, freshly ground black pepper, and apple cider vinegar. Bring to a simmer over medium heat and cook for 2-3 minutes, stirring occasionally, until the glaze slightly thickens. Toss the cooked chicken pieces in the glaze ensuring they are thoroughly coated.
4. Make the Cheese Sauce: In a large pot, melt butter over medium heat. Sprinkle in the flour and stir constantly with a whisk for 1 minute to form a roux. Gradually pour in the milk and heavy cream while whisking to keep the mixture smooth. Continue cooking and whisking for 3-4 minutes until the sauce thickens to a creamy consistency.
5. Add the Cheese: Reduce the heat to low and stir in the shredded sharp cheddar, mozzarella, and grated Parmesan cheese until fully melted and the sauce is silky. Season the cheese sauce with salt and pepper to taste.
6. Combine Everything: Fold the drained pasta and glazed chicken into the cheese sauce gently until everything is evenly coated. Heat for an additional 1-2 minutes to meld flavors together before serving.

Notes

• For a spicier kick, add red pepper flakes to the chicken seasoning or the glaze.
• Use whole milk for a richer cheese sauce or 2% milk for a lighter version.
• Substitute gluten-free pasta and flour for a gluten-free adaptation.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
• To make this recipe vegetarian, replace chicken with grilled firm tofu or roasted vegetables and omit soy sauce if strictly vegetarian.

Keywords: mac and cheese, creamy mac and cheese, honey pepper chicken, cheesy pasta, comfort food, one pot meal, dinner recipe, easy chicken recipe