Description

This Honey Pepper Chicken with Creamy Mac and Cheese is the ultimate comfort meal—sweet, spicy, creamy, and indulgent. Juicy honey-glazed chicken pairs beautifully with rich, velvety mac and cheese for a restaurant-worthy dish you can make easily at home.

Ingredients

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

1/2 teaspoon garlic powder

Juice of half a lemon (optional)

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

1/2 teaspoon mustard powder (optional)

Salt and pepper, to taste

1/4 teaspoon smoked paprika or cayenne (optional)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add macaroni and cook until al dente. Drain and set aside.
Make the Honey Pepper Chicken: Season chicken with salt, pepper, smoked paprika, and garlic powder. In a skillet, heat olive oil over medium-high heat and cook chicken 5–7 minutes per side until golden and cooked through (165°F internal temperature). Reduce heat, add honey and crushed black pepper, and toss to coat. Add lemon juice if desired. Remove and keep warm.
Prepare the Mac and Cheese Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Gradually add milk, whisking constantly until thickened (5–7 minutes). Remove from heat and stir in cheddar and mozzarella until melted and smooth. Season with mustard powder, salt, pepper, and paprika or cayenne. Fold in cooked pasta until fully coated.
Assemble & Serve: Spoon creamy mac and cheese onto plates, top with sliced honey pepper chicken, and garnish with chopped parsley.

Notes

Use hot honey or red pepper flakes for extra spice.

Try pepper jack cheese for a bolder mac and cheese.

For a baked version, top with cheese and breadcrumbs, then bake at 375°F for 15–20 minutes.

Use chicken thighs for extra juicy results.

Store leftovers separately and reheat gently with a splash of milk to maintain creaminess.

Nutrition

Serving Size: 1 serving
Calories: 725
Sugar: 18g
Sodium: 820mg
Fat: 34g
Saturated Fat: 16g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 2g
Protein: 47g
Cholesterol: 170mg