Creamy Honey Pepper Chicken Mac and Cheese Recipe

Mac and cheese on its own is already a comfort food classic, but when I add golden honey pepper chicken to it? The result is a decadent, flavor-packed dish that’s savory, sweet, creamy, and just a touch spicy. This Creamy Honey Pepper Chicken Mac and Cheese recipe is pure indulgence in one bowl, making it perfect for cozy family dinners, weekend treats, or an impressive dish for guests.

Why You’ll Love This Recipe

I love this recipe because it takes classic mac and cheese to a whole new level. The juicy chicken with its sweet honey glaze and peppery seasoning cuts perfectly through the richness of the cheesy pasta. It’s a full meal in one dish that feels both comforting and gourmet. And even though it tastes restaurant-quality, I can make the entire thing from scratch in under an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• 2 large boneless, skinless chicken breasts
• 2 tbsp olive oil (or butter)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp chili flakes (optional)
• 1 tsp freshly cracked black pepper
• 1 tsp salt
• 2 tbsp honey

For the Mac and Cheese:

• 400 g (14 oz) elbow macaroni (or any short pasta)
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 3 cups warm whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, grated
• 1 cup mozzarella cheese, grated
• ½ cup parmesan cheese, grated
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• 1 tsp Dijon mustard (optional)
• Salt to taste

Garnish (optional):

• Chopped fresh parsley
• Extra parmesan cheese
• Crushed red pepper flakes

Directions

Step 1: Prepare the Chicken
I start by butterflying or pounding the chicken to ensure even cooking.
I rub both sides with olive oil, then season with garlic powder, smoked paprika, chili flakes, black pepper, and salt.
In a hot skillet over medium-high heat, I sear the chicken for 6–7 minutes per side until golden and cooked through.
During the last minute, I drizzle honey over each piece and let it caramelize. After resting the chicken for 5 minutes, I slice it into strips.

Step 2: Cook the Pasta
I bring a pot of salted water to a boil and cook the macaroni until al dente.
After draining, I toss it with a touch of butter to prevent sticking and set it aside.

Step 3: Make the Cheese Sauce
In a large saucepan, I melt butter and whisk in the flour to form a roux, cooking it for a minute or two.
I gradually pour in the warm milk while whisking constantly until the sauce is smooth.
I stir in the heavy cream and let the mixture thicken slightly.
Then I add the cheddar, mozzarella, and parmesan, stirring until completely melted and creamy.
I finish the sauce by seasoning it with garlic powder, onion powder, Dijon mustard, pepper, and salt to taste.

Step 4: Combine Pasta and Sauce
I fold the cooked macaroni into the cheese sauce, making sure every piece is well coated.

Step 5: Assemble the Dish
I spoon the creamy mac and cheese into bowls or plates, top it with slices of honey pepper chicken, and garnish with parsley, extra parmesan, or chili flakes if I want a little extra heat.

Servings and timing

This dish serves 4 to 6 people.

• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: About 50 minutes

Variations

• Spicy twist: I add extra chili flakes or a bit of hot sauce to the cheese sauce.
• Veggie boost: I stir in sautéed spinach, roasted red peppers, or steamed broccoli.
• Different cheese: I sometimes swap mozzarella for gouda or fontina for a smokier flavor.
• Baked version: I transfer everything to a baking dish, top with breadcrumbs and parmesan, and bake for 10–15 minutes for a crispy finish.
• Protein swap: I’ve tried it with grilled shrimp  instead of chicken—both are amazing.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days.
For reheating, I use the stovetop and add a splash of milk or cream to loosen the sauce as it warms. The microwave works too, but I stir often to keep the texture smooth.

FAQs

Can I make this recipe ahead of time?

Yes, I often prepare the cheese sauce and chicken ahead, then boil the pasta and assemble everything just before serving.

How do I keep the cheese sauce from becoming grainy?

I use freshly grated cheese and keep the heat low when melting it. High heat can cause the sauce to break.

What can I use instead of Dijon mustard?

I sometimes skip it altogether or replace it with a tiny splash of vinegar or lemon juice for brightness.

Can I use pre-cooked chicken?

Absolutely. I just heat it in the skillet and glaze it with honey before serving for that sweet peppery finish.

Is this dish kid-friendly?

Yes! I just reduce or skip the chili flakes for a milder version, and kids love the cheesy pasta and sweet glazed chicken.

Conclusion

This Creamy Honey Pepper Chicken Mac and Cheese is everything I want in a comfort food meal—rich, flavorful, and totally satisfying. It’s the kind of dish that brings everyone to the table and keeps them coming back for seconds. Whether I’m feeding the family or impressing guests, this one never fails.

Print