Honey Pepper Chicken with Creamy Macaroni Cheese is a wonderful combo of sweet, spicy, and cheesy goodness all on one plate. The chicken is cooked with a sticky honey and pepper sauce that adds just the right kick, while the macaroni cheese is smooth, creamy, and full of melty cheese that everyone loves.
I always enjoy making this meal when I want something that feels special but is still super easy to put together. The honey pepper sauce on the chicken is a nice twist, giving it a sweet heat that really wakes up your taste buds. And the creamy macaroni cheese is my go-to comfort food—it’s rich, cheesy, and makes a perfect side that balances out the flavors.
One of my favorite ways to serve this dish is with a simple green salad or steamed veggies to add some freshness. It’s great for a weeknight dinner when you want something cozy and satisfying that the whole family will enjoy. I also find that this meal tastes even better the next day, so leftovers are a treat too!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs for juiciness, but breasts work well too. If you want a leaner option, turkey cutlets are a good substitute.
Honey: It adds sweetness and helps create a sticky glaze. Maple syrup or agave nectar can work if you need a substitute.
Black Pepper: Freshly ground pepper gives a bold, spicy kick. If you prefer less heat, reduce the amount or use white pepper for a milder taste.
Pasta: Elbow macaroni is classic here. You can swap it for shells, cavatappi, or small penne—anything that holds sauce well.
Cheese: Sharp cheddar brings strong flavor, and Parmesan adds nuttiness. If you want something milder, use Colby or Monterey Jack instead.
How Do You Make the Macaroni Cheese Super Creamy Without Lumps?
The key is making a smooth roux as your base.
- Melt butter over medium heat, then quickly whisk in flour so it forms a paste.
- Keep whisking for 1-2 minutes to cook off the raw flour taste but don’t let it brown.
- Slowly add warm milk while whisking constantly; this stops lumps from forming.
- Once thickened, remove from heat before adding cheese to keep it silky.
Stir cheese in off the heat to prevent graininess and enjoy creamy, dreamy macaroni cheese every time!
How Can I Get the Chicken Nice and Sticky Without Burning the Honey?
After cooking chicken on medium-high to get a brown crust, lower the heat before adding honey.
- Add honey slowly and coat the chicken pieces well.
- Keep the heat low so the honey thickens into a glaze but doesn’t burn.
- Stir gently and remove from heat as soon as it’s sticky and shiny.
This way, the chicken stays tender with a perfect sweet-spicy gloss.
Equipment You’ll Need
- Large pot – I use this to cook the pasta because it’s big enough for the water and pasta to move around easily.
- Medium saucepan – perfect for making the cheese sauce smooth and creamy without fuss.
- Skillet or frying pan – I prefer a non-stick or cast-iron skillet to cook the chicken evenly and get a nice sear.
- Whisk – essential for stirring the cheese sauce and avoiding lumps.
- Measuring cups and spoons – helpful for keeping everything precise, especially with honey and spices.
Flavor Variations & Add-Ins
- Use chicken breasts instead of thighs for a leaner option, or try pork tenderloin for a different protein.
- Add chopped bacon or pancetta to the pasta for extra smoky flavor and crunch.
- Mix in sautéed vegetables like spinach, mushrooms, or bell peppers to boost nutrition and color.
- Swap sharp cheddar for pepper jack or mozzarella for a milder or spicier cheese twist.
Honey Pepper Chicken with Creamy Macaroni Cheese
Ingredients You’ll Need:
For the Honey Pepper Chicken:
- 2 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tsp freshly ground black pepper (adjust to taste)
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt to taste
- Fresh parsley or dried parsley flakes for garnish
For the Creamy Macaroni Cheese:
- 2 cups elbow macaroni (or similar short pasta)
- 2 cups whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- ½ tsp yellow mustard (optional, for tanginess)
- Salt and freshly ground black pepper to taste
- Pinch of ground nutmeg (optional)
How Much Time Will You Need?
This dish takes about 30 minutes to prepare and cook. You’ll spend time boiling pasta, making a creamy cheese sauce, and cooking flavorful honey pepper chicken. It’s a simple and quick meal that’s perfect for busy weekdays!
Step-by-Step Instructions:
1. Cook the Macaroni:
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until it’s just tender (al dente). Drain the pasta and set it aside.
2. Make the Macaroni Cheese Sauce:
In a saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1–2 minutes until the mixture bubbles but doesn’t brown—this is your roux.
Slowly whisk in the milk, stirring continuously until the sauce thickens and becomes smooth, about 4–5 minutes.
Remove the pan from heat and stir in the cheddar cheese, Parmesan cheese, mustard (if using), salt, pepper, and nutmeg. Keep stirring until all the cheese melts and the sauce feels creamy.
Add the cooked macaroni into the cheese sauce, stirring to coat it completely. Cover and keep warm on very low heat, or set aside until ready to serve.
3. Cook the Honey Pepper Chicken:
In a bowl, toss the chicken pieces with salt, black pepper, smoked paprika, and garlic powder for good flavor.
Heat olive oil in a large skillet over medium-high heat. Lay the chicken pieces in a single layer and cook without moving them for 3–4 minutes on each side, or until golden brown and cooked through.
Turn the heat down to low, then drizzle the honey over the chicken. Stir gently to coat each piece and let the sauce thicken for 1–2 minutes. Take care not to burn the honey—it should be sticky and glossy.
4. Serve:
Spoon the creamy macaroni cheese onto plates. Top with the honey pepper chicken pieces and sprinkle parsley on top for a nice fresh touch.
Enjoy this cozy, delicious meal while it’s warm!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before cooking. This helps the chicken cook evenly and prevents excess moisture in the pan.
Can I Make the Macaroni Cheese Ahead of Time?
Absolutely. You can prepare the macaroni cheese sauce and cook the pasta a few hours ahead. Keep it covered and warm, then reheat gently on the stove with a splash of milk to restore creaminess.
How Should I Store Leftovers?
Store any leftover macaroni cheese and chicken separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally for even heating.
Can I Substitute the Cheese in the Macaroni Cheese?
Yes! Sharp cheddar gives great flavor, but you can swap it with mozzarella, gouda, or Monterey Jack for a milder or creamier texture. Just adjust seasoning to taste.