Creamy Honey Pepper Chicken Mac (Printable Version)
Tender chicken glazed with honey pepper sauce melds perfectly with creamy, cheesy pasta for a sweet and spicy delight.
# Ingredients:
→ Chicken
01 -
450 grams chicken breast or thighs, thinly sliced
02 -
1 teaspoon black pepper
03 -
0.5 teaspoon smoked paprika
04 -
0.5 teaspoon garlic powder
05 -
15 milliliters olive oil
→ Honey Pepper Glaze
06 -
30 milliliters honey
07 -
15 milliliters soy sauce
08 -
0.5 teaspoon freshly ground black pepper
09 -
0.5 teaspoon apple cider vinegar
→ Mac and Cheese
10 -
340 grams elbow macaroni or shells
11 -
30 grams unsalted butter
12 -
15 grams all-purpose flour
13 -
470 milliliters milk (whole or 2%)
14 -
240 milliliters heavy cream
15 -
200 grams shredded sharp cheddar cheese
16 -
120 grams shredded mozzarella cheese
17 -
50 grams grated Parmesan cheese
18 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
Boil pasta in salted water until al dente according to package instructions. Drain and set aside, reserving some pasta water.
02 -
Combine chicken with black pepper, smoked paprika, and garlic powder. Heat olive oil in a skillet over medium-high heat. Sear chicken pieces until golden and cooked through, approximately 6–7 minutes. Remove from heat and set aside.
03 -
In a small saucepan, mix honey, soy sauce, black pepper, and apple cider vinegar. Simmer for 2 to 3 minutes until slightly thickened. Toss cooked chicken with the glaze to coat evenly.
04 -
In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk and cream until smooth. Continue cooking and whisking until sauce thickens, about 3–4 minutes.
05 -
Reduce heat to low and stir in cheddar, mozzarella, and Parmesan until fully melted and silky. Season with salt and pepper to taste.
06 -
Fold the cooked pasta and glazed chicken into the cheese sauce carefully to maintain texture. Heat gently for 1–2 minutes to meld flavors before serving.
# Notes:
01 -
Use freshly grated cheese to ensure a smooth sauce; avoid pre-shredded cheese with anti-caking agents.
02 -
If sauce thickens excessively after combining, thin with a splash of milk.
03 -
For juicier chicken, prefer thighs or avoid overcooking breasts by slicing thinly.
04 -
Adjust black pepper and vinegar to balance the honey's sweetness to your preference.