Description
Honey Pepper Chicken Mac and Cheese is a comforting twist on the classic macaroni and cheese dish, featuring tender sautéed chicken glazed in a sweet and spicy honey pepper sauce, all combined with a creamy cheesy pasta base. This easy-to-make recipe delivers a perfect balance of creamy, savory, and sweet flavors in just 35 minutes, ideal for a satisfying family meal.
Ingredients
Scale
Mac and Cheese
- 2 cups elbow macaroni (or pasta of choice)
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk (warm)
- 1 ½ cups shredded cheddar cheese
- ½ cup mozzarella cheese (optional for extra meltiness)
- Salt and pepper to taste
Honey Pepper Chicken
- 2 chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil or butter
- Salt, pepper, and garlic powder to season
- 1/3 cup honey
- 1 tablespoon soy sauce
- 1 teaspoon apple cider vinegar (or lemon juice)
- 1 teaspoon freshly cracked black pepper (adjust to taste)
- ½ teaspoon chili flakes (optional for heat)
Instructions
- Cook Pasta: Cook pasta according to package directions until al dente. Drain and set aside to keep warm.
- Make Cheese Sauce: In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour and cook for 1–2 minutes to form a roux. Slowly whisk in 2 cups of warm milk until the mixture is smooth and thickened.
- Add Cheeses: Add 1 ½ cups shredded cheddar cheese and ½ cup mozzarella cheese to the sauce. Stir continuously until the cheese melts and the sauce becomes creamy. Season with salt and pepper to taste. Add the cooked pasta to the sauce and mix well to coat all the noodles evenly.
- Cook Chicken: Season the chicken breast pieces with salt, pepper, and garlic powder. Heat 1 tablespoon of olive oil or butter in a skillet over medium-high heat. Sauté the chicken pieces until golden brown and cooked through, about 6–8 minutes. Remove from skillet and set aside.
- Prepare Honey Pepper Glaze: In the same skillet, combine 1/3 cup honey, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, 1 teaspoon freshly cracked black pepper, and ½ teaspoon chili flakes if using. Bring to a simmer and cook until the sauce slightly thickens, about 2–3 minutes.
- Glaze Chicken: Toss the cooked chicken pieces in the honey pepper glaze ensuring they are well coated.
- Assemble and Serve: Top the creamy mac and cheese with the honey pepper chicken. Garnish with extra freshly cracked black pepper or chopped green onions if desired. Serve warm and enjoy!
Notes
- Use warm milk when making the cheese sauce to prevent lumps in the roux.
- You can substitute elbow macaroni with any pasta shape you prefer, such as penne or shells.
- Adjust the amount of black pepper and chili flakes to control the heat level of the dish.
- For a richer taste, you can add extra mozzarella or a pinch of smoked paprika to the cheese sauce.
- This dish is best served immediately to enjoy the creamy texture and glazed chicken at their freshest.
