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–+ servings
Honey Pepper Chicken Mac and Cheese

Honey Pepper Chicken Mac and Cheese for Ultimate Comfort

This Honey Pepper Chicken Mac and Cheese is a creamy, sweet-and-spicy dish that delivers comfort in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 2 cups Elbow Macaroni Feel free to substitute with any pasta shape you prefer.
For the Chicken
  • 1 pound Chicken Breast Turkey or shrimp can be great substitutes.
For the Sauce
  • 2 tablespoons Olive Oil Other cooking oils can work just as well.
  • 2 tablespoons Butter Margarine can be used for a dairy-free option.
  • 2 cloves Garlic Garlic powder is a quick substitute.
  • 1.5 cups Heavy Cream Half-and-half can lighten it up.
  • 1 cup Sharp Cheddar Cheese Consider gouda or pepper jack for a twist.
  • 1 cup Mozzarella Cheese Any melting cheese can be used.
  • 0.5 cup Parmesan Cheese Grana Padano is an excellent alternative.
For the Glaze
  • 0.25 cup Honey Agave syrup or maple syrup can be substituted.
  • 1 teaspoon Black Pepper Increase for extra heat or swap with red pepper flakes.
For Garnish
  • 2 tablespoons Fresh Parsley Chives can be used for a different flavor.

Equipment

  • large pot
  • Colander
  • large skillet
  • saucepan
  • Whisk

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until al dente, about 8–10 minutes. Drain and rinse under cold water to halt cooking.
  2. Sauté Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season chicken with salt and black pepper. Cook for 6–8 minutes until golden brown and cooked through. Remove from skillet and let rest.
  3. Prepare Glaze: In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in ¼ cup of honey and 1 teaspoon of black pepper, simmer for 2–3 minutes.
  4. Coat Chicken: Return chicken to the skillet and pour the honey pepper glaze over. Toss for 2 minutes until fully coated. Set aside.
  5. Make Cheese Sauce: In a saucepan, heat 1.5 cups of heavy cream over low-medium heat. Gradually whisk in cheeses until melted and smooth. Season with salt to taste.
  6. Combine: Add cooked macaroni to cheese sauce, stir to coat. Fold in glazed chicken and remaining glaze.
  7. Serve: Transfer to a serving dish or bowls, garnish with fresh parsley. Serve hot.

Nutrition

Serving: 1cupCalories: 600kcalCarbohydrates: 50gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 2mgCalcium: 30mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze in a freezer-safe container for up to 2 months.

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