Creamy Honey Pepper Chicken Mac and Cheese Recipe

Introduction

Creamy Honey Pepper Chicken Mac and Cheese is a delicious fusion of classic comfort food and bold, sweet-spicy flavors. Tender chicken glazed in a honey pepper sauce pairs perfectly with rich, cheesy macaroni for a satisfying meal the whole family will love.

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 to 7 minutes. Remove 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 the glaze with the cooked chicken to coat well.
4. Step 4: In a large pot, melt butter over medium heat. Stir in the flour and whisk constantly for 1 minute to form a roux. Slowly pour in milk and heavy cream while whisking to keep the mixture smooth. Cook, stirring frequently, until thickened, about 3–4 minutes.
5. Step 5: Lower the heat and stir in sharp cheddar, mozzarella, and Parmesan cheese until melted and silky. Season the cheese sauce with salt and pepper to taste.
6. Step 6: Fold the cooked pasta and glazed chicken into the cheese sauce. Stir well to coat everything evenly. Heat for another minute or two to meld the flavors before serving.

Tips & Variations

• Use freshly grated cheese for a smoother, creamier sauce since pre-shredded cheese contains anti-caking agents.
• Don’t skip the honey pepper glaze; it’s the unique flavor twist that makes this dish irresistible.
• If the sauce becomes too thick after combining with pasta, thin it with a splash of milk to reach your desired consistency.
• For juicier chicken, try using thighs instead of breasts, and slice chicken thin for quick searing.
• To reduce sweetness, add extra black pepper or a little more apple cider vinegar to balance the glaze.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk to loosen the sauce if it has thickened. Avoid reheating in the microwave at high heat to prevent the cheese sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make it ahead of time?

Yes, you can prepare this dish ahead. Save some extra cheese sauce separately as the sauce thickens when refrigerated. Reheat gently with a splash of milk to restore the creamy texture.

Can I use other cheeses?

Absolutely. Cheeses like Gouda, pepper jack, or smoked cheddar work wonderfully and add exciting depth to the flavor.

What pasta shape works best?

Shells, elbows, or cavatappi are all great choices as they hold the creamy cheese sauce well, providing a satisfying bite.

Creamy Honey Pepper Chicken Mac and Cheese Recipe

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★★★★★

4.9 from 146 reviews

• Author: Andria
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

Creamy Honey Pepper Chicken Mac and Cheese is a delicious fusion dish that combines classic creamy mac and cheese with tender chicken glazed in a sweet and spicy honey pepper sauce. This comforting meal delivers a perfect balance of rich cheddar cheeses, smooth cream sauce, and a lively honey pepper glaze that adds a unique twist to the traditional mac and cheese, making it both satisfying and exciting.

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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
• 1/2 cup mozzarella
• 1/2 cup grated Parmesan
• Salt and pepper to taste

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Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain well and set aside.
2. Season and cook the chicken: Toss the thinly sliced chicken with black pepper, smoked paprika, and garlic powder. Heat olive oil in a skillet over medium-high heat. Sear the chicken slices until golden and cooked through, about 6-7 minutes. 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. Simmer gently for 2-3 minutes until the sauce is slightly thickened. Toss the cooked chicken in this glaze until well coated.
4. Make the cheese sauce: In a large pot, melt butter over medium heat. Whisk in the flour and cook constantly for 1 minute to form a roux. Slowly pour in the milk and heavy cream while whisking continuously until smooth. Cook the mixture, stirring frequently, until it thickens, about 3-4 minutes.
5. Add the cheese: Reduce heat to low, then stir in shredded sharp cheddar, mozzarella, and grated Parmesan until melted and silky smooth. Season the cheese sauce with salt and pepper to taste.
6. Combine everything: Fold the cooked pasta and honey pepper glazed chicken into the cheese sauce. Stir thoroughly to coat all ingredients with the creamy sauce. Heat gently for 1-2 minutes to meld flavors before serving.

Notes

• Use freshly grated cheese instead of pre-shredded for a smoother, creamier sauce.
• Don’t skip the honey pepper glaze—it adds a distinctive sweet and spicy twist to the dish.
• If the cheese sauce becomes too thick after combining, thin it with additional milk to reach desired consistency.
• To prevent grainy sauce, heat cheese sauce over low heat and stir constantly to avoid curdling.
• For juicier chicken, use thighs instead of breasts, or make sure not to overcook the chicken breasts by slicing them thin.
• If the dish tastes too sweet, add more black pepper or a splash of vinegar to balance the flavor.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: Creamy Mac and Cheese, Honey Pepper Chicken, Comfort Food, Cheesy Pasta, Easy Dinner, One-Pot Meal, Chicken Pasta Recipe