Creamy honey pepper chicken mac and cheese is the ultimate comfort dish—rich, cheesy, and loaded with sweet-and-spicy flavor. I take tender honey-glazed chicken, pair it with a peppery kick, and stir it all into ultra-creamy mac and cheese. It’s indulgent, satisfying, and just the kind of meal I crave when I want something cozy and flavorful in every bite.
Why You’ll Love This Recipe
I love this recipe because it combines the creamy goodness of homemade mac and cheese with bold, sweet-spicy chicken that really stands out. The honey adds just the right touch of sweetness, while the cracked black pepper balances it all with warmth. It’s a full, hearty meal in one dish, and it’s so easy to make—perfect for weeknights or impressing guests.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Honey Pepper Chicken:
- Boneless, skinless chicken breasts or thighs
- Salt and pepper
- Garlic powder
- Olive oil
- Honey
- Crushed or cracked black pepper
- Red pepper flakes (optional, for more heat)
- Apple cider vinegar or lemon juice (to balance the sweetness)
For the Mac and Cheese:
- Elbow macaroni (or any pasta of choice)
- Butter
- All-purpose flour
- Milk (whole or 2%)
- Heavy cream (for extra creaminess)
- Cheddar cheese (shredded)
- Mozzarella cheese (shredded)
- Parmesan cheese (grated)
- Salt and pepper to taste
- Optional: paprika or mustard powder for depth
Directions
- I start by seasoning the chicken with salt, pepper, and garlic powder.
- In a skillet, I heat olive oil and sear the chicken until golden and fully cooked, then remove it from the pan to rest.
- In the same skillet, I combine honey, cracked black pepper, a splash of vinegar, and optional red pepper flakes. I simmer the mixture, then add the cooked chicken back in and coat it in the sticky, peppery glaze.
- For the mac and cheese, I cook the pasta until al dente and drain.
- In a saucepan, I melt butter, whisk in flour, and cook for a minute before slowly adding milk and cream. I stir until thickened, then melt in the cheeses.
- I combine the pasta with the cheese sauce, mix well, and season to taste.
- I slice the honey pepper chicken and lay it over the mac and cheese, drizzling any extra sauce over the top.
- For a baked version, I transfer it all to a casserole dish, sprinkle more cheese on top, and broil until bubbly and golden.
Servings and Timing
This recipe makes about 4–6 servings. Prep takes about 15 minutes, and cook time is around 30 minutes, so it’s ready in about 45 minutes total.
Variations
- I’ve used rotisserie chicken for a shortcut—just glaze it in the honey pepper sauce.
- A smoky gouda or pepper jack cheese brings a new flavor dimension to the mac.
- Sometimes I add sautéed spinach or broccoli for a pop of green.
- For a crunch, I top the baked version with buttered breadcrumbs or crushed crackers.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days. I reheat individual portions in the microwave with a splash of milk to keep the sauce smooth. For larger portions, I warm it in the oven at 300°F for about 15–20 minutes, covered with foil.
FAQs
Can I make this ahead of time?
Yes, I assemble everything (except baking), then store it in the fridge. When ready, I bake until heated through and bubbly.
What’s the best cheese blend for mac and cheese?
I use sharp cheddar for flavor, mozzarella for stretch, and Parmesan for depth. Any melty cheese combo works as long as I balance flavor and texture.
How spicy is the honey pepper chicken?
The cracked black pepper gives it a kick, but it’s not overly spicy. I add red pepper flakes if I want more heat, or tone it down by using less.
Can I use a different type of pasta?
Absolutely. I’ve made it with shells, cavatappi, and even penne—anything that holds onto the sauce works great.
Is it possible to make this lighter?
I’ve swapped heavy cream for more milk and used light cheese options—it’s still creamy, just a bit lighter. Grilled chicken also works for a leaner option.
Conclusion
Creamy honey pepper chicken mac and cheese is the kind of dish I make when I want bold flavor and comfort in the same bite. It’s creamy, cheesy, sweet, and spicy—basically everything I love in a warm, satisfying meal. Whether for a family dinner or just treating myself, this recipe always delivers.
Creamy Honey Pepper Chicken Mac and Cheese Delight
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Main Course, Pasta
- Method: Stovetop + Optional Bake
- Cuisine: American
Description
This honey pepper chicken mac and cheese is a rich, creamy, and flavorful twist on a classic comfort food. Sweet and spicy glazed chicken pairs perfectly with ultra-cheesy pasta for a dish that’s bold, satisfying, and easy enough for weeknights—yet special enough to impress.
Ingredients
- For the Honey Pepper Chicken:
- 1 lb boneless, skinless chicken breasts or thighs
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tbsp olive oil
- ¼ cup honey
- 1 tsp cracked black pepper (or to taste)
- ½ tsp red pepper flakes (optional)
- 1 tsp apple cider vinegar or lemon juice
- For the Mac and Cheese:
- 12 oz elbow macaroni (or other pasta)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- ½ cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
- Optional: ½ teaspoon paprika or ½ teaspoon mustard powder
Instructions
- Season chicken with salt, pepper, and garlic powder.
- Heat olive oil in a skillet over medium-high heat. Sear chicken until golden and cooked through (about 6–8 minutes per side). Remove and rest.
- In the same pan, add honey, cracked pepper, vinegar, and red pepper flakes. Simmer for 2–3 minutes until slightly thickened. Return chicken to pan and coat in sauce. Slice chicken once cooled slightly.
- Cook pasta until al dente, then drain.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk and cream. Cook until thickened, then stir in cheeses until melted. Season with salt, pepper, and optional spices.
- Toss pasta with cheese sauce.
- Top with sliced honey pepper chicken and drizzle extra sauce over the top.
- Optional: Transfer to a baking dish, top with extra cheese (or breadcrumbs), and broil until golden and bubbly.
Notes
- Use rotisserie chicken for a shortcut—just glaze it in the sauce.
- Swap in gouda or pepper jack cheese for new flavor variations.
- Add sautéed spinach, broccoli, or peas for a veggie boost.
- For crunch, top with buttered breadcrumbs or crushed crackers before baking.
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