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