A creamy, spicy-sweet mashup of glazed chicken and melty mac. Comfort food perfection—this is the kind of dish that disappears fast.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Dietary Info: Contains dairy, gluten, soy
📝 Ingredients Checklist
For the Honey Pepper Chicken:
2 boneless, skinless chicken breasts, cubed
2 tbsp olive oil
3 tbsp honey
1 tbsp soy sauce
1 tsp freshly cracked black pepper (adjust to taste)
½ tsp garlic powder
½ tsp smoked paprika
Pinch of red pepper flakes (optional)
For the Mac and Cheese:
8 oz elbow macaroni (or shells or cavatappi)
2 tbsp butter
2 tbsp flour
2 cups milk (whole or 2%)
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ tsp garlic powder
Salt and pepper to taste
Optional Garnish:
Fresh parsley or chives
Extra cracked black pepper
Drizzle of honey
🔧 Tools You’ll Need
Large skillet
Medium saucepan
Whisk
Wooden spoon or spatula
Measuring cups and spoons
Strainer
Cutting board and knife
🔪 Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook macaroni until al dente (about 7–9 minutes), then drain and set aside.
2. Make the Honey Pepper Chicken
Heat olive oil in a skillet over medium-high heat. Add cubed chicken and cook for 6–8 minutes until golden and cooked through.
Stir in honey, soy sauce, black pepper, garlic powder, paprika, and red pepper flakes. Let simmer for 2–3 minutes until thick and glossy. Set aside.
3. Make the Cheese Sauce
In the same (cleaned) skillet or a separate one, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Gradually whisk in milk. Simmer for 3–4 minutes until slightly thickened.
Reduce heat and stir in cheddar, mozzarella, and Parmesan. Stir until melted and smooth. Season with garlic powder, salt, and pepper.
4. Combine & Serve
Add the cooked pasta to the cheese sauce and mix well. Fold in the honey pepper chicken.
Top with chopped parsley, extra black pepper, and a drizzle of honey if desired. Serve hot.
💡 Pro Tips
Use cavatappi pasta for extra sauce cling.
Chill your cheese for easier grating.
Add a splash of pasta water to loosen sauce if needed.
Want a spicy kick? Up the red pepper flakes.
🧊 Storage & Make-Ahead
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Microwave with a splash of milk or warm on the stovetop.
Make-ahead: Cook pasta and chicken ahead; store separately and combine when reheating.
❓ FAQ
Q: Can I use chicken thighs instead of breasts?
Yes, chicken thighs stay extra juicy and work great here.
Q: Can I bake it after combining?
Sure! Pour into a baking dish, top with breadcrumbs or extra cheese, and bake at 375°F for 10–15 minutes.
Q: Can I make it gluten-free?
Yes—use GF pasta and substitute the flour with a gluten-free thickener like cornstarch or a GF flour blend.
🧀 Comfort Food Goals
This is the kind of mac and cheese you’ll crave on repeat: creamy, cheesy, and packed with honey pepper flavor. Make it once, and it’ll land a permanent spot in your dinner rotation.