Honey Pepper Chicken Mac Cheese

This Honey Pepper Chicken Mac and Cheese is the ultimate comfort food that combines creamy, cheesy pasta with sweet and spicy chicken. It’s perfect for busy weeknights when you want something satisfying but easy to pull together.

I stumbled on this recipe when craving a cozy dinner that was different from classic mac and cheese. It quickly became a favorite for my family, especially on those chilly evenings.

Ingredients

• Elbow macaroni: is a classic choice that holds sauce well and provides the perfect bite size. Pick a brand with good quality pasta for the best texture
• Chicken breast: gives lean protein that cooks quickly. Look for firm, fresh pieces without too much moisture
• Heavy cream: creates a rich sauce that lets the cheeses melt beautifully adding a velvety texture
• Sharp cheddar: brings depth and tang to the cheese mix choose one with a strong flavor for maximum impact
• Mozzarella: adds gooey stretchiness to the dish opt for fresh shredded mozzarella for meltiness
• Parmesan cheese: adds a salty nutty finish using freshly grated parmesan will elevate the sauce
• Honey: is the secret ingredient balancing the pepper heat with a gentle sweetness go for pure honey for best flavor
• Black pepper: freshly ground gives a bright spicy note that cuts through the richness make sure to toast it slightly in the pan for aroma
• Olive oil: is used to sear the chicken choose extra virgin for a fruity undertone
• Butter: rounds out the sauce bringing richness and helps cook the garlic low and slow
• Garlic: minced fresh garlic is key for aroma and flavor punch
• Salt: enhances all the flavors be sure to season each component lightly and then adjust at the end
• Fresh parsley: adds color and a herbaceous finish to the dish pick bright green leaves for garnishing

Instructions

Cook the Pasta:

Cook the elbow macaroni according to package instructions until just al dente so it has a slight bite. Drain the pasta well and set aside to avoid sogginess later.

Cook the Chicken:

Heat olive oil in a large skillet over medium heat. Season the bite sized chicken pieces with salt and one teaspoon of freshly ground black pepper. Cook the chicken pieces for about 6 to 8 minutes turning occasionally until golden brown and cooked through. Remove the chicken from the skillet and set aside to keep warm.

Make the Honey Pepper Glaze:

In the same skillet melt the butter over medium heat. Add the minced garlic and cook for about one minute until fragrant but not browned. Stir in the honey and the remaining teaspoon of black pepper. Let the mixture simmer gently for two to three minutes until it slightly thickens turning into a sticky glaze.

Coat the Chicken:

Return the cooked chicken pieces to the skillet with the honey pepper glaze. Toss quickly to ensure all the chicken is well coated with the sauce. Remove the skillet from heat and set aside.

Prepare the Cheese Sauce:

In a large saucepan warm the heavy cream over low heat until it just begins to simmer. Add the shredded sharp cheddar, mozzarella, and grated parmesan cheeses gradually while whisking continuously. Keep whisking until the cheese is fully melted and the sauce is smooth and creamy. Taste and season with salt to your liking.

Combine Pasta and Sauce:

Add the cooked macaroni to the cheese sauce and stir gently to coat all the pasta evenly. Then fold in the honey pepper chicken so the flavors meld together without breaking the chicken pieces.

Serve and Garnish:

Transfer the mac and cheese mixture to a serving dish. Sprinkle chopped fresh parsley over the top for a burst of color and fresh flavor. Serve immediately while warm and creamy, then watch it disappear fast.

This dish reminds me of cozy family dinners where everyone digs in happily and requests seconds—always a good sign of a winner meal.

Storage tips

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of cream or milk to bring back the creaminess without drying out. Avoid microwave reheating without liquid or the sauce can separate.

Ingredient swaps

You can swap the elbow macaroni for cavatappi or shells for more surface area to catch sauce. Chicken thighs work well too if you prefer darker meat just adjust cook time slightly. For dairy alternatives use full fat coconut milk and vegan cheese blends though the texture will be a bit different.

Serving ideas

Pair this mac and cheese with a crisp green salad dressed simply with lemon and olive oil to cut through the richness. Steamed green beans or roasted broccoli tossed with a bit of garlic make great vegetable sides. For a fun twist try adding a hit of hot sauce on top for extra heat.

This recipe feels fancy but is actually incredibly simple once you get into the rhythm.

Frequently Asked Recipe Questions

→ How do I prevent the chicken from drying out?

Cook chicken pieces over medium heat until golden brown but still juicy inside, about 6-8 minutes. Avoid overcooking by checking doneness early.

→ Can I use other pasta instead of elbow macaroni?

Yes, short pasta like shells or penne works well since they hold the cheese sauce nicely.

→ What type of cheese provides the best melt for the sauce?

A blend of sharp cheddar, mozzarella, and parmesan creates a smooth, creamy sauce with depth and tang.

→ How thick should the honey pepper glaze be?

Simmer the honey and pepper mixture until it slightly thickens, about 2-3 minutes. It should coat the chicken without being too runny.

→ Is fresh black pepper better than pre-ground for this dish?

Freshly ground black pepper gives a brighter, more pungent kick that enhances the honey glaze and overall flavor.