Why You’ll Love This Recipe

I love this recipe because it hits every craving—sweet from the honey, spicy from the black pepper, and creamy from the mac and cheese. It’s surprisingly easy to make, yet it looks and tastes like something special enough for guests. The chicken gets perfectly caramelized in the honey glaze, and the mac and cheese sauce turns out rich and velvety every time. It’s an ultimate comfort meal that I keep coming back to when I want something cozy and indulgent.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Honey Pepper Chicken:
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
2 tablespoons olive oil
3 tablespoons honey
1 teaspoon crushed black pepper (adjust to taste)
1 teaspoon smoked paprika
½ teaspoon garlic powder
Juice of half a lemon (optional, for brightness)
Fresh parsley, chopped (for garnish)

For the Creamy Mac and Cheese:
8 oz elbow macaroni (about 2 cups)
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
2 cups whole milk (or 2% milk)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
½ teaspoon mustard powder (optional, for depth)
Salt and pepper, to taste
¼ teaspoon smoked paprika or cayenne (optional, for a little kick)

Directions

1. Cook the Pasta:
   I bring a large pot of salted water to a boil, add the macaroni, and cook until al dente according to the package directions. I drain it and set it aside while preparing the sauce.

2. Make the Honey Pepper Chicken:
   I season the chicken breasts generously with salt, black pepper, smoked paprika, and garlic powder. In a large skillet, I heat olive oil over medium-high heat and cook the chicken for 5–7 minutes per side, until golden brown and fully cooked (165°F internal temperature). I reduce the heat to low, then add honey and crushed black pepper to the pan, tossing the chicken to coat it in the glossy glaze. If I want a touch of brightness, I squeeze in a bit of lemon juice. I remove the chicken from the pan and keep it warm.

3. Prepare the Mac and Cheese Sauce:
   In a medium saucepan, I melt butter over medium heat, then whisk in flour to form a smooth roux. I cook this for 1–2 minutes before gradually whisking in the milk, stirring constantly until the sauce thickens (about 5–7 minutes). I remove the pan from heat and stir in the shredded cheddar and mozzarella until melted and smooth. I season with mustard powder, salt, pepper, and smoked paprika or cayenne for a bit of heat. I fold in the cooked macaroni until it’s fully coated in the cheese sauce.

4. Serve:
   I spoon the creamy mac and cheese onto plates, top it with slices of the honey pepper chicken, and garnish with chopped parsley for a pop of color.

Servings and Timing

This recipe serves 4 and takes about 45 minutes total—15 minutes to prep and 30 minutes to cook.

Variations

I sometimes swap chicken breasts for thighs when I want extra juicy meat. For a bolder flavor, I add a pinch of red pepper flakes to the honey glaze or use hot honey for extra kick. I’ve also used pepper jack cheese in the mac and cheese for a spicier twist. When I want to lighten it up, I use half the amount of cheese and replace part of the milk with Greek yogurt for creaminess without all the calories.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the mac and cheese over low heat on the stove with a splash of milk to restore its creaminess and reheat the chicken in a skillet or oven until warmed through. This dish can also be frozen—though I prefer freezing the chicken and pasta separately for the best texture.

FAQs

Can I use pre-cooked chicken?

Yes, I sometimes use leftover grilled or rotisserie chicken and toss it in the honey pepper glaze for a quick version.

Can I make the mac and cheese ahead of time?

Yes, I prepare the sauce and pasta separately, then combine and bake it later to reheat.

How do I keep the cheese sauce smooth?

I make sure to remove the sauce from heat before adding cheese and stir gently to avoid graininess.

Can I make it spicier?

Definitely! I add extra crushed black pepper, cayenne, or even a drizzle of hot honey for more heat.

What type of honey works best?

I prefer mild clover honey—it balances perfectly with the black pepper and spices.

Can I use a different pasta shape?

Yes, shells, cavatappi, or penne all work well for this creamy sauce.

Can I make it dairy-free?

Yes, I use plant-based milk and dairy-free cheese for a lighter, lactose-free version.

Can I bake the mac and cheese?

Yes, I pour it into a baking dish, top it with extra cheese or breadcrumbs, and bake at 375°F for 15–20 minutes for a golden crust.

What sides go well with this dish?

I like serving it with steamed broccoli, roasted vegetables, or a crisp salad to balance the richness.

How do I get a thicker honey glaze?

I let the honey and pepper mixture simmer for a minute or two before tossing in the chicken—it thickens beautifully.

Conclusion

I love how this Honey Pepper Chicken with Creamy Mac and Cheese combines everything I crave in a comfort meal—sweet, spicy, rich, and cheesy all at once. It’s the kind of dish that feels indulgent yet homemade, with the perfect blend of flavors and textures. Whether I’m making it for a cozy family dinner or to impress guests, it always brings that restaurant-style wow factor straight to my kitchen table.