Creamy Honey Pepper Chicken Mac and Cheese Recipe
Introduction
Creamy Honey Pepper Chicken Mac and Cheese is a comforting twist on a classic favorite. Tender chicken glazed with a sweet and spicy honey pepper sauce combines perfectly with a rich, cheesy pasta. This dish is sure to become a family favorite for weeknight dinners or casual gatherings.
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
- Step 1: Boil the pasta in salted water according to package directions. Drain and set aside.
- Step 2: Toss the 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 6–7 minutes. Remove and set aside.
- Step 3: In a small saucepan, combine honey, soy sauce, black pepper, and apple cider vinegar. Simmer for 2–3 minutes until slightly thickened. Toss the glaze with the cooked chicken.
- Step 4: In a large pot, melt butter over medium heat. Stir in flour and whisk constantly for 1 minute to create a roux. Slowly pour in milk and cream while whisking until smooth. Cook until thickened, about 3–4 minutes.
- Step 5: Lower the heat and stir in cheddar, mozzarella, and Parmesan until melted and silky. Season with salt and pepper to taste.
- Step 6: Fold in the cooked pasta and glazed chicken. Stir well until fully coated. Heat for an additional minute or two to meld the flavors.
Tips & Variations
- Use freshly grated cheese for a smoother sauce, as pre-shredded cheese often contains anti-caking agents that affect texture.
- Don’t skip the honey pepper glaze—it’s the flavorful twist that makes this dish irresistible.
- If the sauce becomes too thick after combining, thin it out with a little extra milk.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to restore creaminess. The sauce may thicken as it cools, so stirring in milk during reheating helps achieve the best texture.
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, but save some extra sauce on the side since it thickens as it sits. Reheat gently on the stove with a splash of milk to maintain the creamy texture.
Can I use other cheeses?
Absolutely! Feel free to swap in cheeses like Gruyère, Monterey Jack, or Fontina for different flavor profiles. Just be sure they melt well to keep the sauce smooth and creamy.
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Creamy Honey Pepper Chicken Mac and Cheese Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Creamy Honey Pepper Chicken Mac and Cheese is a comforting, flavorful twist on the classic macaroni and cheese dish. Tender chicken breast or thighs are seasoned and seared, then glazed with a sweet and peppery honey pepper sauce. Combined with a rich, creamy cheese sauce made from sharp cheddar, mozzarella, and Parmesan, and mixed with perfectly cooked macaroni, this dish offers a perfect balance of savory, sweet, and spicy flavors in every bite.
Ingredients
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 cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil pasta in salted water according to package directions until al dente. Drain and set aside to use later in the recipe.
- Season and cook the chicken: Toss the sliced chicken with black pepper, smoked paprika, and garlic powder to evenly coat. Heat olive oil in a skillet over medium-high heat, then add the chicken. Sear until the chicken turns golden brown and is cooked through, approximately 6 to 7 minutes. Remove the chicken from the pan and set aside.
- Make the honey pepper glaze: In a small saucepan, combine honey, soy sauce, freshly ground black pepper, and apple cider vinegar. Simmer the mixture over medium heat for 2 to 3 minutes or until it thickens slightly. Toss this glaze with the cooked chicken to coat it well.
- Make the cheese sauce: In a large pot, melt butter over medium heat. Stir in the flour and whisk continuously for about 1 minute to create a roux. Slowly pour in the milk and heavy cream while whisking constantly to ensure smoothness. Continue cooking and whisking until the sauce thickens, about 3 to 4 minutes.
- Add the cheese: Reduce the heat to low and stir in the shredded cheddar, mozzarella, and grated Parmesan cheese. Stir until all the cheese melts fully and the sauce becomes silky smooth. Season the cheese sauce with salt and pepper to taste.
- Combine everything: Fold the cooked pasta and the honey pepper-glazed chicken into the cheese sauce. Stir thoroughly to coat all ingredients evenly. Heat the combined dish for an additional minute or two to allow the flavors to meld together before serving.
Notes
- Use freshly grated cheese for a smoother and creamier sauce as pre-shredded cheese often contains anti-caking agents that can affect texture.
- Do not skip the honey pepper glaze; it is the unique flavor component that elevates this classic dish.
- If the cheese sauce thickens too much after combining the ingredients, thin it out by adding a little milk while stirring.
- If the sauce becomes grainy, gently reheat over low heat and stir constantly to prevent curdling.
- Using chicken thighs will provide juicier results compared to breasts. Be careful not to overcook the chicken, especially if using breasts.
- If the dish tastes too sweet, balance it by adding extra black pepper or a splash of vinegar.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Honey pepper chicken, mac and cheese, creamy mac and cheese, chicken pasta, comfort food, cheesy chicken pasta, honey glaze
