Description

Creamy Honey Pepper Chicken Mac and Cheese Delight is a comforting, flavorful dish featuring tender honey pepper chicken paired with rich, cheesy macaroni. This recipe combines sweet honey glaze, bold black pepper, and smoked paprika-seasoned chicken with a luscious blend of sharp cheddar and mozzarella cheese sauce. Perfect for a satisfying family dinner, it balances savory and sweet flavors in every creamy bite.

Ingredients

Scale

Honey Pepper Chicken

2 large chicken breasts (boneless, skinless), cut into bite-sized pieces
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons honey
1 teaspoon black pepper (freshly cracked, or adjust to taste)
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt, to taste
1 tablespoon soy sauce (optional, for extra depth of flavor)
1 tablespoon fresh chopped parsley (for garnish)

Mac and Cheese

8 oz elbow macaroni (or your preferred pasta)
2 tablespoons butter
1 tablespoon all-purpose flour
2 cups whole milk (or heavy cream for extra creaminess)
1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
1/4 teaspoon mustard powder (optional, for tang)
1/2 teaspoon smoked paprika (optional, for a subtle smoky flavor)

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Instructions

Cook the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken pieces and season with salt, garlic powder, smoked paprika, and black pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked through and lightly golden on all sides.
Add the Honey and Soy Sauce: Once the chicken is cooked, reduce the heat to medium-low. Add the honey, soy sauce (if using), and a pinch more black pepper. Stir to coat the chicken in the sauce and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
Finish and Set Aside: Remove the skillet from heat and set the honey pepper chicken aside. Garnish with fresh chopped parsley for an extra pop of color and freshness.
Prepare the Macaroni: Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Make the Cheese Sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly add the milk while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer until it thickens slightly.
Add Seasonings and Cheese: Stir in garlic powder, onion powder, mustard powder, smoked paprika, salt, and pepper. Gradually add shredded sharp cheddar and mozzarella cheese, stirring until melted and smooth.
Combine Macaroni and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir to coat evenly.
Assemble the Dish: Gently fold the honey pepper chicken into the cheesy macaroni. Serve hot, garnished with additional fresh parsley if desired.

Notes

You can substitute heavy cream for whole milk to make the mac and cheese extra creamy.
Soy sauce is optional but adds a nice umami depth to the chicken.
Adjust the black pepper quantity to taste; freshly cracked pepper works best for bold flavor.
For a lower-fat version, use reduced-fat cheese and milk alternatives.
Feel free to add vegetables like steamed broccoli or peas for added nutrition and color.