Creamy Honey Pepper Chicken Mac

This creamy honey pepper chicken mac and cheese combines two comfort food favorites into one irresistible dish. The sweet and spicy honey pepper chicken pairs perfectly with the rich, velvety cheese sauce, creating a meal that satisfies cravings while delivering complex flavors in every bite.

I created this recipe when my kids were going through a mac and cheese phase but my husband and I wanted something with more adult flavors. The honey pepper combination was such a hit that it's now requested at least twice a month at our dinner table.

Ingredients

• Boneless skinless chicken breasts: Provide lean protein and take on the honey pepper flavors beautifully
• Garlic powder and smoked paprika: Create depth without overpowering the dish look for Hungarian smoked paprika for the best flavor
• Honey: Adds natural sweetness that caramelizes slightly when drizzled on the hot chicken
• Elbow macaroni or cavatappi: Both work well as their shape holds the cheese sauce perfectly
• Whole milk: Creates the creamiest sauce base use nothing less than 2% or your sauce may separate
• Combination of cheddar and mozzarella cheeses: Offers both sharp flavor and that satisfying cheese pull
• Red pepper flakes: Provide customizable heat choose Korean gochugaru for a fruitier heat profile

Step-by-Step Instructions

Cook the Pasta:

Fill a large pot with water adding a generous tablespoon of salt before bringing to a rolling boil. Add your pasta and cook until just al dente about 1 minute less than package directions suggest as it will continue cooking in the sauce. Reserve half a cup of pasta water before draining in case you need to thin your sauce later.

Season and Cook Chicken:

Pat chicken breasts dry with paper towels for better browning then season generously on both sides with the garlic powder smoked paprika salt and pepper. Heat your olive oil in a skillet until shimmering then add chicken without crowding the pan. Let it develop a golden crust before flipping usually 5 to 6 minutes per side. The chicken should reach 165°F internal temperature. Drizzle with honey while still hot in the pan allowing it to create a sweet glaze.

Create the Cheese Sauce Base:

In a clean saucepan melt butter over medium heat until foaming subsides. Sprinkle in flour whisking continuously to create a smooth paste cooking for 1 to 2 minutes until it smells slightly nutty but remains pale in color. This roux will thicken your sauce without lumps.

Add Milk and Cheese:

Pour in milk gradually about a quarter cup at a time whisking constantly to prevent lumps from forming. Allow the mixture to come to a gentle simmer not a boil and continue whisking until it coats the back of a spoon. Reduce heat to low and add cheeses in handfuls stirring until completely melted before adding more. Season with black pepper and optional red pepper flakes.

Combine Components:

Add drained pasta directly to the cheese sauce folding gently with a wooden spoon until every piece is coated. If the sauce seems too thick add a splash of the reserved pasta water. Slice the honey glazed chicken into strips or bite sized pieces while the pasta finishes.

Final Assembly and Garnish:

Divide the creamy mac and cheese among warmed bowls arrange the sliced honey chicken on top drizzle with additional honey and sprinkle with red pepper flakes for color and heat. Finish with fresh chopped parsley which adds brightness to balance the rich dish.

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My absolute favorite part of this recipe is the moment when the hot honey drizzles over the just cooked chicken. The aroma that rises is incredible sweet with a hint of smokiness. My daughter calls it honey magic and always asks to be the official honey drizzler when we make this dish.

Make Ahead Options

This dish works wonderfully for meal prep. Prepare the chicken and slice it then store in the refrigerator for up to two days. The cheese sauce can also be made ahead and kept separately reheating gently on the stove with a splash of milk to bring it back to the proper consistency. Cook fresh pasta when you're ready to serve for the best texture though the entire assembled dish can be gently reheated.

Spice Level Adjustments

The beauty of this honey pepper combination is how customizable the heat level can be. For a kid friendly version omit the red pepper flakes entirely from the sauce and serve them only as a garnish for adults. For heat lovers increase the pepper flakes to a full teaspoon in the sauce and consider adding a dash of cayenne pepper as well. The honey will always balance the heat creating that addictive sweet spicy profile.

Serving Suggestions

While this dish stands perfectly on its own consider serving it with a simple arugula salad dressed with lemon juice and olive oil. The peppery greens and bright acidity cut through the richness of the mac and cheese. For a complete comfort food experience pair with garlic bread to soak up every last bit of the cheese sauce. A crisp white wine like Pinot Grigio or a hoppy IPA makes an excellent beverage pairing.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. The pasta will absorb some of the sauce as it sits so when reheating add a splash of milk and stir gently over medium low heat. For best results reheat on the stovetop rather than the microwave which can make the cheese sauce separate or become grainy.

Common Queries

→ Can I use different types of pasta for this dish?

Yes, while the recipe calls for elbow macaroni or cavatappi, you can substitute with any medium-sized pasta that holds sauce well. Shells, rotini, or penne would all work beautifully in this dish.

→ Is there a way to make this dish less spicy?

Absolutely! Simply omit the red pepper flakes from both the cheese sauce and garnish. The dish will still have wonderful flavor from the honey, cheese, and seasonings without the heat.

→ Can I prepare any components ahead of time?

Yes, you can cook and slice the chicken up to a day ahead. You can also prepare the cheese sauce separately and reheat it gently before combining with freshly cooked pasta for serving.

→ What cheeses can I substitute in this recipe?

While cheddar and mozzarella create an ideal texture and flavor, you could experiment with other melting cheeses like Monterey Jack, Colby, Gruyère, or even a touch of cream cheese for extra creaminess.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk to revive the creamy texture. The honey chicken can be stored separately and added on top after reheating for best results.

→ Can I make this dish healthier?

To lighten this dish, try using whole wheat pasta, reduced-fat cheese, and 2% milk instead of whole milk. You can also increase the protein-to-pasta ratio by adding more chicken and reducing the pasta portion.