Creamy Honey Pepper Chicken Mac and Cheese is the perfect mix of comfort and a little kick. It features tender chicken tossed with a sweet honey glaze and a peppery twist, all stirred into cheesy, creamy macaroni. This dish is like a warm hug on a plate, with just enough spice to keep things interesting.
I love making this recipe when I want something that feels special but still super easy. The honey adds a gentle sweetness that balances the pepper’s bite, and the cheese sauce is smooth and rich without being too heavy. I always find myself sneaking extra bites while cooking because it smells so good and tastes even better.
For serving, I like to add a sprinkle of fresh parsley or a bit of extra black pepper on top to brighten it up. It’s a great meal for a cozy night in, and everyone I’ve shared it with always asks for the recipe. This creamy honey pepper chicken mac and cheese is simple to make but feels like a little celebration every time I eat it.
Key Ingredients & Substitutions
Pasta: Elbow macaroni is classic here, but you can use cavatappi or shells. These shapes hold the sauce nicely, giving you creamy bites every time. No pasta? Try small penne or fusilli for similar texture.
Cheeses: Sharp cheddar brings bold flavor, while Monterey Jack adds creaminess. Parmesan gives a subtle nutty kick. If you prefer, swap Monterey Jack for mozzarella or Gouda for a mild cheesy touch.
Chicken: Fresh boneless chicken breasts work best for tender chunks. Leftover rotisserie chicken is an easy shortcut too. Just toss it with honey and pepper flakes at the end for that perfect glaze.
Honey & Pepper: Honey balances the pepper’s heat perfectly. Use local or mild honey for sweetness. Adjust crushed red pepper flakes to your heat preference, or substitute with smoked paprika for warmth without spice.
How Do You Get the Cheese Sauce Smooth and Creamy Every Time?
Making the cheese sauce starts with a roux (butter + flour), which thickens the milk. Whisk continuously over medium heat to avoid lumps and burning.
- Cook butter and flour for 1-2 minutes until bubbly, but don’t brown it.
- Add milk slowly in a thin stream, whisking constantly to keep it smooth.
- Let it thicken gently over 5-7 minutes; it should coat the back of a spoon.
- Remove from heat and stir in cheeses gradually to melt evenly.
If the sauce feels too thick, add a splash of milk before serving. This step makes sure each bite is creamy without being heavy or greasy.
Equipment You’ll Need
- Large pot – for boiling the pasta; I like a big pot to keep things simple and prevent splashes.
- Medium saucepan – to make the cheese sauce; it’s perfect for whisking and heating smoothly.
- Whisk – helps blend the roux and cheese into a silky sauce without lumps.
- Skillet or frying pan – for cooking the chicken; a non-stick or well-seasoned pan works best.
- Colander – to drain the pasta well so it’s not watery when mixed with the sauce.
Flavor Variations & Add-Ins
- Use cooked bacon crumbles instead of chicken for a smoky, salty twist.
- Add sautéed mushrooms or roasted broccoli for extra veggies and texture.
- Swap honey and red pepper for spicy sriracha or a dash of hot sauce to boost heat.
- Mix in a different cheese like Colby or Pepper Jack for new flavor profiles.
Creamy Honey Pepper Chicken Mac and Cheese
Ingredients You’ll Need:
- 8 ounces elbow macaroni or cavatappi pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons honey
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 2 cloves garlic, minced
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 30 minutes from start to finish. You’ll spend 10 minutes boiling and draining pasta while preparing the chicken and making the cheese sauce. The cooking and assembling steps take around 15-20 minutes. It’s a quick meal that’s ready any night of the week!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Drain well and set aside.
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture becomes smooth and starts to bubble, but don’t let it brown. Slowly whisk in the milk, stirring constantly to avoid lumps. Keep cooking and whisking until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in all the cheeses until melted and smooth. Season with salt and freshly ground pepper.
3. Cook the Honey Pepper Chicken:
Heat olive oil in a skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until they turn golden and are cooked through, about 6-8 minutes. Lower the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant. Drizzle the honey over the chicken, sprinkle with crushed red pepper flakes, and stir to coat. Let it cook 1-2 more minutes so the flavors meld and the honey caramelizes slightly.
4. Combine and Serve:
Stir the cooked pasta into the cheese sauce until well coated. Plate the creamy mac and cheese, then top with the honey pepper chicken pieces. Garnish with chopped fresh parsley or chives and a sprinkle of extra black or red pepper if you like a little extra kick. Serve immediately and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight or use the defrost function on your microwave. Pat it dry before cooking to avoid excess moisture in the pan.
Can I Make This Dish Ahead of Time?
You can prepare the cheese sauce and cook the chicken a day ahead. Store them separately in airtight containers in the fridge. When ready, reheat gently and combine with freshly cooked pasta for the best texture.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop over low heat, adding a splash of milk to loosen the sauce if it’s too thick.
What Can I Substitute for the Cheeses?
If you don’t have Monterey Jack, mozzarella or Colby cheese work well. Sharp cheddar is key for flavor, but feel free to use your favorite melting cheese. Just avoid very hard cheeses that don’t melt smoothly.
