Introduction

Honey Pepper Chicken Mac and Cheese combines creamy, cheesy pasta with tender chicken coated in a sweet and spicy honey pepper glaze. This comforting dish is perfect for a satisfying weeknight dinner that feels a little special.

A white bowl filled with creamy macaroni pasta, coated in smooth, light yellow cheese sauce, with several pieces of grilled chicken scattered on top having golden brown grill marks. The dish is sprinkled with chopped green herbs and tiny red chili flakes, adding pops of green and red color. The texture shows soft pasta curls mixed with tender chicken chunks and melted cheese pulling slightly from the pasta. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups elbow macaroni
1 lb chicken breast, cut into bite-sized pieces
1 cup heavy cream
1 cup sharp cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
1/4 cup honey
2 tsp black pepper, freshly ground
1 tbsp olive oil
2 tbsp butter
2 cloves garlic, minced
Salt, to taste
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Step 2: In a large skillet, heat olive oil over medium heat. Add the chicken pieces and season with salt and one teaspoon of black pepper. Cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
Step 3: In the same skillet, melt the butter and add minced garlic. Cook for about 1 minute until fragrant.
Step 4: Stir in the honey and remaining teaspoon of black pepper. Let it simmer until slightly thickened, about 2-3 minutes.
Step 5: Return the cooked chicken to the skillet, tossing to coat the pieces in the honey pepper glaze. Remove from heat and set aside.
Step 6: In a large saucepan, bring the heavy cream to a gentle simmer over low heat. Gradually whisk in cheddar, mozzarella, and parmesan cheeses until melted and smooth. Season with salt to taste.
Step 7: Add the cooked macaroni to the cheese sauce, stirring gently to coat the pasta evenly.
Step 8: Fold the honey pepper chicken into the mac and cheese, mixing gently to distribute the chicken throughout.
Step 9: Transfer to a serving dish and garnish with freshly chopped parsley.
Step 10: Serve immediately while hot and enjoy your Honey Pepper Chicken Mac and Cheese!

Tips & Variations

For extra spice, add a pinch of cayenne pepper to the honey glaze.
Use a blend of cheeses like gouda or Monterey Jack for a different flavor profile.
Swap chicken breast for cooked shredded rotisserie chicken for quicker prep.
To make it lighter, substitute half of the heavy cream with milk.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to help loosen the sauce if it has thickened. This dish is best enjoyed fresh but reheats well.

How to Serve

A close-up of a bowl filled with creamy macaroni pasta covered in melted cheese, with several sizable pieces of grilled chicken scattered on top. The pasta is light yellow with a smooth, cheesy texture, while the grilled chicken pieces have a golden-brown char and a slightly rough surface. Small green herbs are sprinkled over the dish, adding a touch of fresh green color and tiny red flakes for a hint of spice. The white bowl sits against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but make sure it is fully thawed and patted dry before cooking to ensure even browning and proper texture.

Is this recipe suitable for freezer storage?

While you can freeze the mac and cheese, the texture of the sauce and chicken might change slightly. If freezing, store in an airtight container and consume within 1 month. Thaw overnight in the fridge before reheating.