Creamy Honey Pepper Chicken Mac

Creamy Honey Pepper Chicken Mac and Cheese is the ultimate comfort food mash-up. Imagine tender chicken glazed in sweet honey and bold black pepper paired with the silkiest cheese sauce—all wrapped around bouncy pasta for a sweet spicy cheesy forkful every time. This is a weeknight dinner that feels special and brings all the cozy vibes.

I created this on a chilly night craving both mac and cheese and something a little extra. Now it is our request for game nights and anytime we need a food hug.

Ingredients

• Chicken breast or thighs: Choose fresh plump cuts for juiciest results
• Black pepper: Helps cut the richness and adds heat freshly ground is best
• Smoked paprika: Deepens flavor and adds a subtle smokiness look for vibrant color
• Garlic powder: Enhances the chicken with savory notes use fresh powder for best aroma
• Olive oil: A base for searing go for a fruity robust bottle
• Honey: Brings sweetness and helps glaze the chicken thick raw honey tastes best
• Soy sauce: Adds umami and deepens color low sodium keeps things balanced
• Apple cider vinegar: Gives a touch of tang and brightens the glaze unfiltered types offer more flavor
• Elbow macaroni or shell pasta: Holds the cheese sauce in every curve look for classic bronze cut pasta
• Butter: Forms the base of the roux pick high fat European style when possible
• Flour: Thickens the sauce fine all purpose blends in smoothest
• Milk and heavy cream: Choose full fat for richness or blend with 2 percent to lighten up
• Sharp cheddar cheese: Grate fresh for meltability aged cheddar has great bite
• Mozzarella cheese: Makes the sauce stretchy and smooth whole milk mozzarella works best
• Parmesan cheese: A salty finish Choose real Parmigiano Reggiano for extra punch
• Salt and pepper to taste: Balances the final dish and fresh cracked is always best

Step-by-Step Instructions

Cook the Pasta:

Boil the pasta in salted water until just al dente. Taste a noodle early to avoid mushy pasta. Before draining scoop out half a cup of the cooking water and save it. Set drained pasta aside.

Season and Cook the Chicken:

Mix sliced chicken with black pepper smoked paprika and garlic powder. Heat olive oil in a wide skillet over medium high until shimmering. Add the chicken in a single layer and leave undisturbed for two minutes then flip and finish cooking for another four to five minutes until golden and cooked through. Transfer to a plate and cover to keep warm.

Make the Honey Pepper Glaze:

In a small saucepan combine honey soy sauce freshly ground black pepper and apple cider vinegar. Stir over low heat for two to three minutes until the glaze is syrupy and coats the back of a spoon. Pour this warm mixture over the cooked chicken and toss to coat.

Make the Cheese Sauce:

Melt butter in a large heavy bottomed pot over medium. Sprinkle in flour and whisk for one minute until it smells nutty. Slowly add milk and cream whisking constantly until the mixture is smooth and just starting to thicken about three to four minutes.

Add the Cheese:

Turn heat to low and stir in grated cheddar mozzarella and Parmesan. Mix until the cheese is completely melted and the sauce is glossy. Taste and season with a little salt and pepper.

Combine Everything:

Gently fold in the cooked pasta and glazed chicken. Toss until every piece is coated in the luscious sauce. If it looks too thick add a splash of reserved pasta water and stir to loosen. Let it all heat together for one to two minutes before serving.

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My favorite part is always sneaking an extra spoonful of the honey pepper glazed chicken right out of the skillet. I made this for a family gathering once and everyone insisted on the recipe between bites. It is always a memorable dish in our house.

Storage Tips

Store leftovers in a tightly sealed container in the fridge for up to three days. To reheat gently stir over low heat or microwave with a splash of milk to bring back the ultra creamy texture. Avoid high heat or it may separate.

Ingredient Substitutions

You can use rotisserie chicken in place of searing your own which saves prep time on busy nights. For a different flavor profile swap in Gouda or smoked cheddar instead of classic cheddar. Gluten free pasta or dairy free cheeses also work well in this recipe for special diets.

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Serving Suggestions

Pair this rich dish with simple sides like roasted green beans or steamed broccoli. A crisp salad with lemon vinaigrette adds brightness. For special occasions sprinkle the top with toasted panko breadcrumbs and broil for a minute or two for a bubbly finish.

Cultural and Historical Context

This recipe brings together Southern American comfort food tradition with a subtle nod to Asian cuisine in the honey pepper glaze. It is a playful spin on mac and cheese reinventing a classic for today’s flavor seekers. This dish feels both nostalgic and new with every bite.

Recipe FAQs

→ What cheese types work best for the sauce?

Sharp cheddar, mozzarella, and Parmesan create a creamy, smooth sauce with balanced flavor. Using freshly shredded cheese ensures better melting.

→ How can I keep the chicken juicy?

Sear thinly sliced chicken in a hot skillet until golden but avoid overcooking. Using thighs instead of breasts also helps retain moisture.

→ Can I adjust the spice level?

Yes, control the amount of cracked black pepper in the honey glaze to achieve preferred heat. Start mild and add more gradually.

→ What pasta types are recommended?

Elbow macaroni, shells, or cavatappi hold cheese sauce well and maintain a nice bite when cooked al dente.

→ How to prevent sauce from becoming grainy?

Use low heat and stir constantly when melting cheese into the sauce. Avoid pre-shredded cheeses with anti-caking agents for best texture.

→ Can I prepare this ahead of time?

Yes, but keep some extra sauce aside for thinning when reheating to maintain creamy consistency.