Honey Pepper Chicken with Creamy Macaroni Cheese is a wonderful combo that brings together sweet and spicy flavors on tender chicken paired with rich, cheesy pasta that’s oh-so comforting. The honey glaze adds a gentle sweetness while the cracked black pepper gives just the right kick, and the macaroni cheese is smooth, creamy, and perfect for any day you want some cozy, filling food.
I love making this dish when I want something that feels both a little special and totally satisfying. The chicken cooks up juicy with that lovely honey pepper coating, and the creamy macaroni cheese is the kind of side that everyone asks for seconds of. One tip I like is to use sharp cheddar in the macaroni cheese to really bring out that cheesy goodness, and a pinch of mustard powder gives it a little extra zing.
For serving, I usually plate the chicken alongside a big helping of the macaroni cheese and toss in some steamed greens or a simple salad to balance it out. It’s a meal that feels like a hug on a plate, perfect for family dinners or when friends come over. Whenever I make this, there’s always a warm feeling of comfort and satisfaction at the table.
Key Ingredients & Substitutions
Chicken: I like using chicken breasts for their tenderness and quick cooking time. You can swap for chicken thighs if you prefer juicier meat—they stay moist and add richness.
Honey & Pepper: Honey balances the heat from cracked black pepper beautifully. Use maple syrup or agave if you want a different kind of sweetness. Freshly cracked pepper gives the best flavor, but ground will work in a pinch.
Cheddar & Mozzarella Cheese: Sharp cheddar adds depth, while mozzarella keeps the sauce creamy and stretchy. If you can’t find these, try Colby or Monterey Jack for a similar melt and taste.
Mustard Powder: This optional touch brightens the cheese sauce. If you don’t have mustard powder, a small spoonful of Dijon mustard works well too.
How Do I Make a Smooth, Creamy Cheese Sauce Without Lumps?
The secret is in the roux and slow milk addition. Here’s my easy way:
- Melt butter at medium heat, then add flour and stir constantly for 1-2 minutes to cook out the raw taste but don’t let it brown too much.
- Gradually whisk in cold milk bit by bit to prevent lumps. Keep stirring until it thickens—that’s your base.
- Lower heat and add cheese slowly, stirring until melted and creamy. Patience here keeps the sauce silky smooth.
Adding mustard powder or Dijon at the end gives a nice tang and helps bring out cheese flavors.
Equipment You’ll Need
- Large pot – I use this to cook the macaroni easily and quickly; it’s big enough to prevent splashes.
- Colander – makes draining the pasta simple and quick.
- Medium saucepan – perfect for making the cheese sauce without crowding.
- Whisk – helps you smoothly combine milk into the roux and cheese into the sauce.
- Frying pan or skillet – ideal for cooking the honey pepper chicken with enough space to stir.
- Wooden spoon or spatula – great for stirring the sauce and turning the chicken.
Flavor Variations & Add-Ins
- Spicy kick: Add a pinch of chili flakes to the honey marinade or cheese sauce for extra heat.
- cheesier twist: Stir in a handful of grated Parmesan or Gruyère cheese into the cheese sauce.
- Veggie boost: Mix in sautéed spinach, bell peppers, or mushrooms with the macaroni for more nutrients.
- Herb infusion: Top with chopped fresh basil or thyme for a fragrant, fresh flavor.
Honey Pepper Chicken with Creamy Macaroni Cheese
Ingredients You’ll Need:
For the Honey Pepper Chicken:
- 2 large chicken breasts, cut into bite-sized strips
- 2 tablespoons olive oil
- 3 tablespoons honey
- 1 teaspoon cracked black pepper (adjust to taste)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt to taste
- Fresh parsley, chopped (for garnish)
For the Creamy Macaroni Cheese:
- 2 cups elbow macaroni pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup sharp cheddar cheese, grated
- 1/2 cup mozzarella cheese, grated
- 1/2 teaspoon mustard powder (optional, for tanginess)
- Salt and black pepper to taste
- Pinch of smoked paprika or chili flakes for garnish
How Much Time Will You Need?
This dish takes about 10 minutes for prep and 20-25 minutes to cook, totaling around 35 minutes. The marinating time is short (10-15 minutes), but you can prep the chicken ahead if you want more flavorful results. It’s a fairly quick meal that’s great for busy evenings!
Step-by-Step Instructions:
1. Cook the Macaroni:
Boil a large pot of salted water. Add the elbow macaroni and cook until just tender (al dente), as per the package directions. Drain the pasta and set it aside.
2. Prepare and Marinate the Chicken:
In a bowl, mix honey, cracked black pepper, smoked paprika, garlic powder, salt, and olive oil. Toss the chicken strips in the marinade until well coated. Let it sit for 10-15 minutes to soak up the flavors.
3. Cook the Chicken:
Heat a frying pan over medium-high heat. Add the marinated chicken pieces and cook for 6-8 minutes, stirring often. Cook until the chicken is done and caramelized with slight charred edges. Remove from heat and keep warm.
4. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Add the flour and stir constantly for 1-2 minutes to make a smooth roux. Slowly whisk in the milk little by little to avoid lumps. Keep stirring until the sauce thickens and coats the back of a spoon, about 5 minutes.
5. Add Cheese to the Sauce:
Lower the heat and stir in the cheddar and mozzarella until melted and creamy. Add mustard powder if you like a bit of tang. Season with salt and black pepper to taste.
6. Combine Pasta and Cheese Sauce:
Mix the drained macaroni into the cheese sauce, stirring well so every pasta piece is covered in cheesy goodness.
7. Serve and Garnish:
Plate the creamy macaroni cheese and top it generously with the honey pepper chicken. Sprinkle fresh chopped parsley and a pinch of smoked paprika or chili flakes over the top for color and flavor. Serve right away and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before marinating and cooking. Pat it dry with paper towels to remove excess moisture, which helps the chicken caramelize better.
Can I Make the Macaroni Cheese Ahead of Time?
You can prepare the macaroni cheese sauce and pasta in advance and refrigerate it for up to 2 days. Reheat gently on the stove with a splash of milk to bring back its creamy texture before serving.
What Are Good Substitutes for Sharp Cheddar?
If you don’t have sharp cheddar, Colby, Monterey Jack, or even a mild cheddar will work well. Just be sure to use a cheese that melts smoothly for the best creamy sauce.
How Should I Store Leftovers?
Store any leftover chicken and macaroni cheese separately in airtight containers in the fridge for up to 3 days. Reheat on the stove or microwave, stirring occasionally to heat evenly.
