Description
Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese blends bold flavors for a Southern-inspired comfort meal. Crispy chicken glazed with honey and pepper dances alongside rich, velvety mac and cheese, creating a perfect balance of heat and creamy indulgence that will satisfy your deepest cravings.
Ingredients
Scale
Main Protein:
- 2 chicken breasts, boneless and skinless
Spices and Seasonings:
- Salt to taste
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper
Sauce and Liquid Ingredients:
- ½ cup honey
- ¼ cup soy sauce
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
Pasta and Cheese:
- 8 ounces (226 grams) macaroni pasta
- 2 cups (226 grams) shredded sharp cheddar cheese
- 1 cup (113 grams) shredded mozzarella cheese
Cooking Base:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups (473 milliliters) milk
Garnish:
- Chopped parsley
Instructions
- Carefully season chicken breasts with salt and freshly ground black pepper, ensuring even coverage on both sides.
- Heat olive oil in a large skillet over medium-high heat until shimmering, then gently place chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Transfer cooked chicken to a cutting board and let rest briefly while preparing the sauce.
- In the same skillet, combine honey, low-sodium soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and cayenne pepper, whisking ingredients together.
- Simmer sauce over medium heat for 2-3 minutes, stirring frequently until it reduces and becomes slightly thickened and glossy.
- Slice chicken breasts into diagonal strips and return to the skillet, gently tossing to coat thoroughly with the honey pepper sauce.
- In a large pot, cook macaroni pasta in salted water according to package instructions until al dente, typically 8-10 minutes, then drain completely.
- Melt unsalted butter in a separate saucepan over medium heat, then sprinkle in all-purpose flour and cook for 1 minute, stirring constantly to create a smooth roux.
- Gradually whisk whole milk into the roux, ensuring no lumps form, and simmer while stirring until the sauce thickens and becomes velvety, approximately 2-3 minutes.
- Remove cheese sauce from heat and fold in shredded cheddar and mozzarella cheeses until completely melted and smooth, then season with salt and pepper to taste.
- Fold cooked macaroni into the creamy cheese sauce, ensuring each pasta piece is evenly coated.
- Plate the mac and cheese, top with honey pepper chicken strips, and garnish with finely chopped fresh parsley for a vibrant finish.
Notes
- Marinate chicken briefly with salt and pepper for deeper flavor infusion before cooking.
- Use high-quality honey for a richer, more complex sweet and spicy sauce.
- Adjust cayenne pepper quantity based on personal heat tolerance for customized spice level.
- Shred cheese yourself instead of pre-packaged for smoother, more creamy mac and cheese texture.
- Allow cheese sauce to rest for 2-3 minutes after adding cheese to achieve optimal consistency.
- Serve immediately to enjoy maximum crispiness of chicken and creaminess of macaroni.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American-Asian
Nutrition
- Serving Size: 4
- Calories: 680 kcal
- Sugar: 28 g
- Sodium: 950 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 145 mg