I love this recipe because it hits so many cravings at once. The mac and cheese is ultra-creamy, the chicken is flavorful and juicy, and the honey pepper glaze adds a sweet-and-savory contrast that keeps every bite interesting. It feels restaurant-worthy but is still simple enough to make at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the pasta and cheese sauce 12 oz elbow macaroni or cavatappi pasta 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups whole milk 1 cup heavy cream 2 cups shredded sharp cheddar cheese 1 cup shredded mozzarella or Monterey Jack cheese 1/2 teaspoon garlic powder Salt to taste Black pepper to taste
For the honey pepper chicken 2 large chicken breasts, cut into bite-sized pieces 1 tablespoon olive oil 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/3 cup honey 1 tablespoon soy sauce 1/2 to 1 teaspoon cracked black pepper
Directions
I start by cooking the pasta in well-salted boiling water until just al dente, then drain it and set it aside. While the pasta cooks, I heat olive oil in a skillet over medium heat and season the chicken with salt, pepper, paprika, and garlic powder. I cook the chicken until it’s golden and fully cooked through, then remove it from the pan.
In the same skillet, I add the honey, soy sauce, and cracked black pepper. I let the mixture simmer briefly until slightly thickened, then return the chicken to the pan and toss it until evenly coated. I set it aside while I make the cheese sauce.
For the sauce, I melt the butter in a large pot over medium heat, then whisk in the flour and cook for about a minute. I slowly whisk in the milk and cream and let the sauce simmer until thickened. I stir in the shredded cheeses, garlic powder, salt, and pepper until smooth and creamy.
I add the cooked pasta to the cheese sauce and stir until well coated. Finally, I fold in the honey pepper chicken, making sure everything is evenly distributed and glossy.
Servings and Timing
I usually make this recipe for about 4 to 6 servings. Prep time takes around 15 minutes, cooking takes about 30 minutes, and the total time is roughly 45 minutes.
Variations
I sometimes add crispy bacon or sautéed onions for extra depth. When I want heat, I add crushed red pepper flakes or a drizzle of hot sauce. I’ve also made this with smoked cheddar for a deeper, more savory flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of milk to loosen the sauce if needed.
FAQs
Is this mac and cheese very sweet?
I find it nicely balanced, with just enough honey to complement the savory cheese and pepper.
Can I use pre-cooked chicken?
I’ve used rotisserie chicken before and simply tossed it in the honey pepper sauce to save time.
What pasta works best for this recipe?
I like elbow macaroni or cavatappi because they hold onto the sauce well.
Can I make this dish ahead of time?
I prefer it fresh, but I’ve made it ahead and reheated it gently with good results.
Can I make it spicier?
I increase the cracked black pepper or add chili flakes when I want more heat.
Conclusion
I love this creamy honey pepper chicken mac and cheese because it’s comforting, bold, and a little indulgent in the best way. It’s the kind of meal I make when I want something cozy but exciting, and it never fails to disappear fast.
Rich, cheesy mac and cheese tossed with juicy chicken and a sweet-savory honey pepper glaze—comfort food with a bold twist.
Author:Sarah
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4–6 servings
Category:Main Course
Method:Stovetop
Cuisine:American
Ingredients
For the Pasta and Cheese Sauce:
12 oz elbow macaroni or cavatappi pasta
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella or Monterey Jack cheese
½ teaspoon garlic powder
Salt, to taste
Black pepper, to taste
For the Honey Pepper Chicken:
2 large chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon garlic powder
⅓ cup honey
1 tablespoon soy sauce
½ to 1 teaspoon cracked black pepper
Instructions
Cook Pasta:
Boil pasta in salted water until al dente. Drain and set aside.
Cook Chicken:
Heat olive oil in a skillet over medium heat.
Season chicken with salt, pepper, paprika, and garlic powder.
Cook until golden and cooked through. Remove from skillet.
Make Honey Pepper Sauce:
In the same skillet, combine honey, soy sauce, and cracked black pepper.
Simmer until slightly thickened. Return chicken to the pan and toss to coat. Set aside.
Make Cheese Sauce:
In a large pot, melt butter over medium heat.
Whisk in flour and cook for 1 minute. Gradually whisk in milk and cream.
Simmer until thickened, then stir in shredded cheeses, garlic powder, salt, and pepper.
Stir until smooth and creamy.
Combine:
Add cooked pasta to the cheese sauce and stir to coat.
Fold in honey pepper chicken and stir gently until everything is glossy and well mixed.
Notes
For more flavor, add sautéed onions or crispy bacon.
To spice it up, add crushed red pepper flakes or hot sauce.
Smoked cheddar adds a deeper flavor if you want a twist.
Great with rotisserie chicken if you’re short on time.
