Description
Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese is the ultimate comfort food combo. The juicy, caramelized chicken is coated in a rich honey pepper glaze, perfectly complementing the velvety cheese sauce that clings to every bite of macaroni. This easy, satisfying meal is perfect for weeknights and is completely customizable to your spice and cheese preferences.
Ingredients
Scale
For the Honey Pepper Chicken:
- 2 large boneless, skinless chicken breasts
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- ½ cup honey
- ¼ cup soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground cayenne pepper
For the Creamy Macaroni Cheese:
- 8 oz macaroni pasta
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- Salt and pepper, to taste
- Chopped parsley, for garnish
Instructions
- Prepare the Chicken: Season the chicken breasts on both sides with salt and black pepper. In a bowl, whisk together honey, soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne pepper. Coat the chicken in this marinade and let it rest for at least 30 minutes for deeper flavor.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the marinated chicken and cook for about 6-7 minutes per side until golden brown and caramelized. The chicken is done when it reaches an internal temperature of 165°F. Remove from the pan and let it rest before slicing.
- Make the Honey Pepper Sauce: Pour the remaining marinade into the same skillet and bring it to a simmer over medium heat. Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly. Slice the cooked chicken into strips and toss it in the sauce to coat evenly.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
- Prepare the Cheese Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, until the mixture forms a smooth paste. Gradually add the milk, whisking continuously to prevent lumps. Cook until the sauce thickens and begins to bubble.
- Melt the Cheese: Reduce the heat to low and add the shredded cheddar and mozzarella cheese. Stir until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste. If the sauce is too thick, add a splash of milk to loosen it.
- Combine Pasta and Sauce: Add the drained macaroni to the cheese sauce and stir until every piece is coated. If the sauce seems too thick, stir in a little more milk until you reach your desired consistency.
- Assemble the Dish: Spoon the creamy macaroni cheese onto plates or bowls. Top with the sliced honey pepper chicken and drizzle any extra sauce over the top. Garnish with chopped parsley and serve immediately.
Notes
- For a crispier chicken texture, lightly dredge the marinated chicken in cornstarch before cooking.
- If you prefer a baked version, place the chicken on a baking sheet and bake at 400°F for 20-25 minutes, flipping halfway through.
- To add a smoky depth, use smoked paprika instead of cayenne pepper.
- For extra creaminess, add a splash of heavy cream to the cheese sauce before mixing in the pasta.
- Leftovers can be stored in airtight containers for up to 3 days. Reheat the mac and cheese with a little milk to prevent it from drying out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 22g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg