Creamy Honey Pepper Chicken Mac and Cheese is a fun twist on classic mac and cheese, bringing together tender chicken, a sweet touch of honey, and a little peppery kick. The cheese sauce is silky and smooth, making every bite comforting and delicious. It’s the kind of dish that feels both familiar and exciting at the same time.
I love how the honey adds just the right amount of sweetness to balance the spicy pepper, and the chicken gives it a hearty boost that makes this meal filling and satisfying. Whenever I make this, I find myself sneaking a few extra bites straight from the pot — it’s tough to stop!
This dish is perfect for cozy dinners, especially when you want something warm and special without too much fuss. I like to serve it with a simple green salad or some steamed veggies on the side to add a little freshness. It’s a guaranteed crowd-pleaser at family dinners or when friends come over for a relaxed night in.
Key Ingredients & Substitutions
Chicken: Using boneless skinless chicken breasts keeps the dish lean and tender. You can swap for thighs if you prefer juicier, darker meat.
Honey: Honey adds a lovely sweet contrast to the pepper. If you want less sweetness, try maple syrup or omit it.
Cheeses: Sharp cheddar gives bold flavor, while Monterey Jack melts smoothly. Parmesan adds nutty depth. You can use mozzarella or gouda if those are easier to find.
Milk: Whole milk makes the sauce creamy. For lighter options, use 2% or a plant-based milk like oat, but the sauce might be less rich.
Red Pepper Flakes & Pepper: They bring heat and balance the honey. Adjust amounts to your taste or swap pepper flakes for cayenne or smoked paprika for a smoky note.
How Do You Make a Smooth and Creamy Cheese Sauce Without Lumps?
Making a silky cheese sauce can seem tricky, but here’s what helps:
- Start with a roux: melt butter, stir in flour, and cook for 1-2 minutes. This cooks out the raw flour taste and helps thicken the sauce evenly.
- Warm the milk before adding it slowly while whisking nonstop. This prevents lumps.
- Keep the heat medium-low once you add cheese. High heat can make cheese clump or get grainy.
- Stir gently but constantly until cheese is fully melted and sauce is smooth.
- If your sauce seems too thick, add a splash of milk and stir until just right.
Equipment You’ll Need
- Large skillet or sauté pan – I like it because it handles both cooking the chicken and making the sauce in one pan, saving cleanup.
- Pot for pasta – a regular-sized pot makes cooking the noodles easy and quick.
- Whisk – helps mix the sauce smoothly and prevents lumps.
- Measuring spoons and cups – keeps everything precise, especially with honey and spices.
- Spatula or tongs – great for turning chicken and mixing everything together.
Flavor Variations & Add-Ins
- Use leftover cooked chicken or turkey to save time or for extra flavor.
- Add sautéed mushrooms or spinach to give more veggies and earthiness.
- Stir in a splash of hot sauce or cayenne for more heat; perfect if you like spicy food.
- Swap the cheeses: try pepper jack for some extra spice or mozzarella for a milder, gooey texture.
Creamy Honey Pepper Chicken Mac and Cheese
Ingredients You’ll Need:
For the Pasta and Chicken:
- 8 oz elbow macaroni or cavatappi pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 2 tablespoons honey
For the Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk, warmed
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Optional: pinch of smoked paprika or cayenne pepper for added heat
For Garnish:
- Fresh parsley, chopped
- Extra crushed red pepper flakes (optional)
How Much Time Will You Need?
This dish takes roughly 30 minutes from start to finish. About 10 minutes for prep and cooking the chicken and pasta, plus 15-20 minutes to make the creamy cheese sauce, combine everything, and finish. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the macaroni or cavatappi pasta and cook according to the package until al dente. Drain well and set aside.
2. Prepare the Chicken:
Season the bite-sized chicken pieces with salt, black pepper, and half of the crushed red pepper flakes. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6–8 minutes, turning occasionally. Drizzle honey over the chicken during the last 2 minutes, stirring gently to coat and caramelize. Remove the chicken from the skillet and set aside.
3. Make the Cheese Sauce:
Using the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to create a roux. Slowly whisk in the warmed milk, making sure no lumps form. Continue whisking and cook until the sauce thickens, about 4–5 minutes.
Lower the heat to low. Add garlic powder, onion powder, remaining crushed red pepper flakes, cheddar, Monterey Jack, and Parmesan cheese. Stir gently until the cheese melts and the sauce becomes smooth and creamy. Taste, then adjust seasoning with salt, pepper, and optional smoked paprika or cayenne pepper if you like some extra spice.
4. Combine and Serve:
Add the cooked pasta to the cheese sauce and stir to coat every piece evenly. Plate the creamy mac and cheese, then top with the honey pepper chicken pieces. Garnish with fresh parsley and extra crushed red pepper flakes if you like a little more heat.
Enjoy!
Serve immediately while warm and creamy for a comforting meal that perfectly balances sweet, spicy, and cheesy flavors.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. Pat the pieces dry before seasoning and cooking to get a nice sear.
Can I Make This Mac and Cheese Ahead of Time?
You can prepare the cheese sauce and cook the chicken ahead, then store them separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove and toss with freshly cooked pasta for best texture.
How Should I Store Leftovers?
Store leftover mac and cheese in an airtight container in the fridge for up to 3 days. Reheat over low heat on the stove or in short bursts in the microwave, stirring occasionally to keep it creamy.
Can I Substitute Different Cheeses?
Absolutely! Feel free to swap cheddar or Monterey Jack for mozzarella, gouda, or pepper jack if you want a milder or spicier twist. Just choose cheeses that melt well for that creamy sauce texture.
