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Honey Pepper Chicken Mac and Cheese

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Honey Pepper Chicken Mac and Cheese is a flavor-packed twist on a classic comfort food, combining the creamy, cheesy goodness of mac and cheese with the sweet and spicy kick of honey pepper chicken. The richness of the cheese sauce pairs beautifully with the tender, crispy chicken bites, while the honey pepper glaze adds a bold, tangy-sweet heat that keeps every bite exciting. This dish is the ultimate crowd-pleaser, perfect for cozy dinners or when you want to elevate a classic recipe.

Ingredients

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For the Honey Pepper Chicken

  • 2 boneless, skinless chicken breasts (or thighs, if preferred)
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Salt, to taste

For the Mac and Cheese

  • 12 oz elbow macaroni or any pasta shape of your choice
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 ½ cups shredded sharp cheddar cheese
  • ½ cup grated Parmesan cheese
  • ½ teaspoon mustard powder (optional for a tangy twist)
  • Salt and black pepper, to taste

For Garnish

  • Fresh parsley, chopped
  • Crushed red pepper flakes (optional, for extra heat)
  • Extra grated Parmesan cheese (optional)

Instructions

1. Prepare the Chicken

Start by preparing the honey pepper chicken. In a small bowl, mix together the honey, black pepper, garlic powder, onion powder, smoked paprika, and a pinch of salt. Stir until well combined.
Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper on both sides. Once the skillet is hot, add the chicken and cook for about 5-6 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before slicing it into thin strips or bite-sized pieces. Pour the honey pepper sauce into the skillet, allowing it to simmer for 1-2 minutes to thicken slightly. Drizzle the sauce over the sliced chicken and set aside.

2. Cook the Pasta

While the chicken is cooking, bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions, typically around 8-10 minutes, until al dente. Drain the pasta and set aside, reserving about ½ cup of pasta water for later use.

3. Make the Cheese Sauce

In a separate large skillet or saucepan, melt the butter over medium heat. Once the butter has melted, add the flour and whisk continuously for about 1-2 minutes to create a roux.
Gradually pour in the milk, whisking constantly to avoid any lumps. Continue to cook and whisk the mixture until it thickens, about 4-5 minutes.
Once the sauce has thickened, lower the heat and add the shredded cheddar cheese and grated Parmesan cheese. Stir until the cheese has melted and the sauce is smooth. Season with salt, black pepper, and mustard powder (if using) to taste.

4. Combine the Chicken, Pasta, and Sauce

Add the cooked pasta to the cheese sauce, stirring to coat all of the pasta in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
Fold in the honey pepper chicken and mix well. Let everything heat through for about 2 minutes to allow the flavors to meld together.

5. Garnish and Serve

Serve the Honey Pepper Chicken Mac and Cheese in individual bowls, garnished with fresh chopped parsley and a sprinkle of crushed red pepper flakes for extra heat, if desired. You can also add extra Parmesan cheese on top for additional flavor.

Nutrition

Find it online: https://minimealprep.com/honey-pepper-chicken-mac-and-cheese/