Honey Pepper Chicken with Creamy Macaroni Cheese is a perfect combo of sweet and spicy chicken paired with rich, cheesy pasta. The chicken gets a lovely glaze from honey and a little kick from cracked black pepper, while the macaroni cheese is smooth, gooey, and super comforting. Together, they make a meal that feels both special and down-to-earth.
I love making this dish when I want something that pleases the whole family. The honey pepper sauce is simple but adds just the right touch of flavor without overpowering the creamy macaroni cheese. I usually let the chicken marinate a bit to soak up all those tasty notes, and that makes it extra juicy and delicious every time.
My favorite way to serve this meal is with a side of steamed green beans or a fresh salad, to add a bit of crunch and brightness. It’s the kind of dinner that warms you up and fills you up, perfect for relaxing evenings at home. Plus, I’ve noticed it’s a big hit with kids and adults alike, so it’s really a go-to when I’m feeding hungry hands.
Key Ingredients & Substitutions
Chicken: I like using thigh fillets for their juiciness and flavor. If you prefer leaner meat, chicken breasts work just as well. Just watch the cooking time so they don’t dry out.
Honey & Pepper: Honey adds a nice sweet balance to the pepper’s heat. If honey isn’t on hand, maple syrup or agave can substitute, though the flavor changes slightly.
Macaroni: Elbow macaroni is classic for mac and cheese. You can swap with small shells, cavatappi, or penne for a fun twist.
Cheese: Mature cheddar gives the best sharp cheesiness. Cream cheese adds extra creaminess but is optional. If cheddar isn’t available, gouda or mozzarella blend works well too.
How Do You Get the Chicken Perfectly Glazed Without Burning?
The honey can burn easily if cooked on too high heat. Here’s a simple way to get that sticky, caramelized finish:
- Marinate the chicken for at least 15 mins to let flavors soak in.
- Cook on medium-high but keep a close eye, turning often.
- If pieces look like they’re browning too fast, reduce heat slightly.
- The natural sugars in honey will caramelize, giving those tasty charred edges without burning.
Equipment You’ll Need
- Large pot – I recommend a big one so the pasta cooks evenly without spilling.
- Non-stick frying pan – perfect for caramelizing the chicken evenly and avoiding sticking.
- Saucepan – for making the cheese sauce; I find it easiest with a sturdy, medium-sized one.
- Whisk – helps to mix the milk and flour smoothly without lumps.
- Slotted spoon or tongs – to handle the chicken pieces without breaking them apart.
- Measuring spoons and cups – for precise honey, spices, and liquids.
Flavor Variations & Add-Ins
- Try tossing the chicken in soy sauce and ginger instead of honey and pepper for an Asian-inspired twist.
- Mix in cooked bacon bits or pancetta for extra smoky flavor.
- Stir in sautéed spinach, peas, or roasted cherry tomatoes to add more veggies and color.
- Swap cheddar with pepper jack or mozzarella for a different cheesy or spicy profile.
Honey Pepper Chicken with Creamy Macaroni Cheese
Ingredients You’ll Need:
For the Honey Pepper Chicken:
- 500g chicken thigh fillets or breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tsp freshly ground black pepper (adjust to taste)
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt, to taste
- Fresh parsley, chopped (for garnish)
For the Creamy Macaroni Cheese:
- 250g elbow macaroni or similar pasta
- 30g unsalted butter
- 30g all-purpose flour
- 500ml milk (whole milk preferred)
- 200g mature cheddar cheese, grated
- 50g cream cheese (optional, for extra creaminess)
- Salt and black pepper, to taste
- A pinch of mustard powder (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare, 15 minutes to cook the chicken and macaroni cheese, plus 15 minutes of marinating time. So, plan for roughly 40 minutes total to make and enjoy this delightful meal.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the macaroni and cook it according to the package instructions until it’s just tender (al dente). Once done, drain the pasta and set it aside.
2. Prepare the Honey Pepper Chicken:
In a medium bowl, mix together the olive oil, honey, freshly ground black pepper, smoked paprika, garlic powder, onion powder, and a pinch of salt. Toss the bite-sized chicken pieces in this flavorful mixture until they’re fully coated. Let it marinate for at least 15 minutes to soak up the flavors.
3. Cook the Chicken:
Heat a large non-stick frying pan over medium-high heat. Add the marinated chicken pieces and cook them for 5-7 minutes, turning them occasionally. Cook until the chicken is cooked through, caramelized, and has those delicious slightly charred edges. Remove from heat and keep warm.
4. Make the Macaroni Cheese Sauce:
In a saucepan over medium heat, melt the butter. Stir in the flour and cook continuously for 1-2 minutes to form a smooth roux. Gradually whisk in the milk, making sure there are no lumps. Keep stirring until the sauce thickens and coats the back of a spoon.
5. Add Cheese and Seasonings:
Lower the heat and stir in the grated cheddar cheese and cream cheese (if using). Add a pinch of mustard powder, salt, and black pepper to taste. Stir until the cheese melts and you have a rich, creamy sauce.
6. Combine Pasta and Cheese Sauce:
Pour the drained macaroni into the cheese sauce, mixing gently until all the pasta is evenly coated with the creamy sauce.
7. Assemble and Serve:
Spoon the creamy macaroni cheese onto plates or bowls. Top with the delicious honey pepper chicken pieces. Sprinkle freshly chopped parsley on top, and if you like, add a little extra cracked pepper for an extra kick.
8. Enjoy!
Serve immediately! This meal goes wonderfully with steamed vegetables or a fresh green salad to balance it out.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely in the fridge overnight before marinating and cooking. This helps it cook evenly and absorb the honey pepper flavors better.
Can I Make the Macaroni Cheese Ahead of Time?
Absolutely! Prepare the macaroni cheese sauce and pasta in advance, then store it in the fridge for up to 2 days. Reheat gently on the stove with a splash of milk to bring back the creamy texture before serving.
What Can I Substitute for Cheddar Cheese?
If you don’t have cheddar, try gouda, mozzarella, or a mild Swiss cheese. Keep in mind the flavor will be slightly different but still delicious and creamy!
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the chicken and macaroni cheese separately on the stove or in the microwave to keep flavors and textures fresh.