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.
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)
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.
Notes
For a spicier kick, add chili flakes to the honey pepper glaze.
Swap elbow macaroni with penne, shells, or gluten-free pasta for dietary needs.
Use different cheese blends like gouda or pepper jack to change flavor.
For a lighter option, skip heavy cream and use all milk.
Add steamed broccoli or spinach for a veggie boost.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat mac and cheese gently with a splash of milk to keep it creamy.
Reheat glazed chicken in a skillet over medium heat to retain texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
