Creamy Honey Pepper Chicken Mac & Cheese
Rich, cheesy mac and cheese tossed with juicy chicken and a sweet-savory honey pepper glaze—comfort food with a bold twist.
- 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.
