Name: Honey Pepper Chicken Mac and Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 boneless chicken breasts, cut into bite-sized pieces; 1 tbsp olive oil; Salt & pepper to taste; 1/2 tsp garlic powder; 1/2 tsp smoked paprika (optional); 1/4 cup honey; 1–2 tsp freshly cracked black pepper (adjust to taste); 1 tbsp soy sauce; 1 tsp apple cider vinegar or lemon juice; 1 tsp cornstarch + 1 tbsp water (slurry); 8 oz elbow macaroni (or pasta of choice); 2 tbsp butter; 2 tbsp flour; 1 1/2 cups milk; 1/2 cup heavy cream (optional for richness); 2 cups shredded cheese (cheddar + mozzarella combo works great!); Salt & pepper to taste; Pinch of paprika or mustard powder (optional)

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Honey Pepper Chicken Mac and Cheese is a comforting, flavorful twist on the classic mac and cheese. Tender, juicy chicken bites coated in a sweet and spicy honey pepper glaze are combined with creamy, cheesy pasta for a dish that’s both indulgent and satisfying.

Ingredients

For the chicken:

2 boneless chicken breasts, cut into bite-sized pieces

1 tablespoon olive oil

Salt & pepper to taste

½ teaspoon garlic powder

½ teaspoon smoked paprika (optional)

Honey pepper glaze:

¼ cup honey

1–2 teaspoon freshly cracked black pepper (adjust to taste)

1 tablespoon soy sauce

1 teaspoon apple cider vinegar or lemon juice

1 teaspoon cornstarch + 1 tablespoon water (slurry)

For the mac and cheese:

8 oz elbow macaroni (or pasta of choice)

2 tablespoon butter

2 tablespoon flour

1 ½ cups milk

½ cup heavy cream (optional for richness)

2 cups shredded cheese (cheddar + mozzarella combo works great!)

Salt & pepper to taste

Pinch of paprika or mustard powder (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook pasta according to package instructions. Drain and set aside.

Heat olive oil in a skillet over medium heat. Season chicken pieces with garlic powder, smoked paprika, salt, and pepper.

Cook chicken in the skillet until golden brown and cooked through, about 5-7 minutes. Remove from heat and set aside.

In a small pan, combine honey, freshly cracked black pepper, soy sauce, and apple cider vinegar or lemon juice. Heat over medium heat.

Stir in the cornstarch slurry and simmer until the glaze thickens, about 2-3 minutes.

Toss the cooked chicken in the honey pepper glaze until well coated and sticky.

In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute to form a roux.

Gradually whisk in milk and heavy cream (if using), stirring continuously until the sauce thickens.

Remove from heat and stir in shredded cheese, salt, pepper, and optional paprika or mustard powder until smooth.

Mix the cooked pasta into the cheese sauce.

Serve topped with the honey pepper chicken, or stir it in for a fully combined dish. Garnish with extra cracked black pepper or chopped parsley if desired.

Servings and Timing

This recipe serves about 4 people.

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Variations

For a spicier kick, I like adding chili flakes to the honey pepper glaze.

Swap elbow macaroni with penne, shells, or even gluten-free pasta to suit dietary needs.

Use different cheese blends like gouda or pepper jack to change the flavor profile.

For a lighter option, I sometimes skip the heavy cream and use all milk.

Add steamed broccoli or spinach for a veggie boost in the mac and cheese.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk to the mac and cheese and warm it gently on the stove or in the microwave to keep it creamy and prevent drying out. The glazed chicken reheats well in a skillet over medium heat to retain its sticky texture.

FAQs

How can I make this recipe dairy-free?

I recommend substituting the milk and cream with unsweetened almond or oat milk, and using dairy-free cheese alternatives. The texture might be slightly different but still delicious.

Can I prepare this recipe ahead of time?

Yes, you can cook the pasta, chicken, and sauce separately, then combine everything just before serving to keep the dish fresh.

What if I don’t have soy sauce?

I sometimes substitute soy sauce with tamari for a gluten-free option or use a splash of Worcestershire sauce for a different umami flavor.

Can I freeze this dish?

Freezing is possible but not ideal because the cheese sauce may separate when thawed. If I freeze it, I reheat gently and stir well to recombine the sauce.

How do I adjust the spice level?

I control the spice by adjusting the amount of black pepper in the glaze. For milder flavor, I use less pepper, and for more heat, I add extra cracked pepper or chili flakes.

Conclusion

I find Honey Pepper Chicken Mac and Cheese to be the perfect blend of sweet, spicy, and creamy comfort food. It’s straightforward to prepare, wonderfully satisfying, and always a hit when I want something special but easy. Whether for a family dinner or a cozy night in, this recipe delivers a deliciously memorable meal every time.

Recipe:

Honey Pepper Chicken Mac and Cheese

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Honey Pepper Chicken Mac and Cheese is a comforting, flavorful twist on classic mac and cheese, featuring tender chicken bites coated in a sweet and spicy honey pepper glaze combined with creamy, cheesy pasta.

Instructions

Cook pasta according to package instructions. Drain and set aside.
Heat olive oil in a skillet over medium heat. Season chicken pieces with garlic powder, smoked paprika, salt, and pepper.
Cook chicken in the skillet until golden brown and cooked through, about 5-7 minutes. Remove from heat and set aside.
In a small pan, combine honey, freshly cracked black pepper, soy sauce, and apple cider vinegar or lemon juice. Heat over medium heat.
Stir in the cornstarch slurry and simmer until the glaze thickens, about 2-3 minutes.
Toss the cooked chicken in the honey pepper glaze until well coated and sticky.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute to form a roux.
Gradually whisk in milk and heavy cream (if using), stirring continuously until the sauce thickens.
Remove from heat and stir in shredded cheese, salt, pepper, and optional paprika or mustard powder until smooth.
Mix the cooked pasta into the cheese sauce.
Serve topped with the honey pepper chicken, or stir it in for a fully combined dish. Garnish with extra cracked black pepper or chopped parsley if desired.