Honey Pepper Chicken with Creamy Macaroni Cheese is a delightful mix of sweet and spicy flavors paired with rich, cheesy pasta that’s full of comfort. The chicken is glazed with a sticky honey pepper sauce that gives it a nice kick and a caramelized finish, while the macaroni cheese is perfectly creamy and cheesy, making it a classic crowd-pleaser.
I love making this dish on busy weeknights because it comes together quickly and feels like a special meal without a lot of fuss. The honey and pepper balance out so well—just the right amount of sweetness and warmth—and the macaroni cheese is the ultimate side that everyone at the table will reach for again and again.
One of my favorite ways to serve this is with a simple green salad or steamed veggies to add some fresh crunch and color. It’s the kind of meal that brings people together, with warm flavors and textures that feel both cozy and satisfying. I always find myself looking forward to those leftovers the next day, too!
Key Ingredients & Substitutions
Chicken: I prefer boneless thighs for juiciness, but breasts work well too. Stripping the chicken helps it cook quickly and soak up the honey pepper flavor better. If you want, turkey breast can be a lean substitute.
Honey & Black Pepper: These create that sweet-spicy combo that’s the heart of the dish. Use fresh cracked pepper for extra warmth. If you’re avoiding honey, maple syrup or agave work fine as alternatives.
Pasta: Elbow macaroni is classic here, but cavatappi or shell pasta can add fun twists in texture. Whole wheat pasta is a good healthier swap, just adjust cooking time accordingly.
Cheese: Sharp cheddar gives a nice bite in the sauce, while mozzarella adds creaminess. Cream cheese makes it ultra smooth. For dairy-free, use plant-based cream cheese and nutritional yeast with a non-dairy milk.
Milk: Whole milk gives the richest sauce. If you want a lighter option, use 2% or a blend of milk and unsweetened almond milk.
How Do I Get the Honey Pepper Chicken Caramelized But Not Burned?
Balancing caramelization and avoiding burnt chicken can be tricky. Here’s how I do it step-by-step:
- Marinate chicken with honey and spices, but don’t over-marinate—15 to 20 minutes is plenty to prevent the honey from burning.
- Heat skillet to medium-high but not smoking hot, and use enough oil so the chicken fries rather than stews.
- Place chicken strips in a single layer without crowding the pan, so they brown evenly.
- Cook about 4-5 minutes per side without moving too much—they’ll release naturally when ready to flip.
- Keep an eye on heat and lower it slightly if sugars start to darken too fast.
- Once cooked, remove chicken promptly to avoid carryover burning and keep it warm while you finish the sauce.
Equipment You’ll Need
- Large skillet – I use this to cook the chicken evenly and get a nice caramelization without overcrowding.
- Medium saucepan – perfect for making the cheese sauce, whisking smooth, and controlling heat easily.
- Whisk – essential for mixing the sauce smoothly and preventing lumps.
- Large pot – for boiling pasta quickly and easily.
- Slotted spoon or tongs – helps lift the cooked chicken from the skillet without breaking it.
- Measuring spoons and cups – to get the spice and ingredient ratios just right.
Flavor Variations & Add-Ins
- Swap chicken for pork tenderloin or shrimp for different proteins that cook quickly and absorb flavors well.
- Stir in some cooked bacon bits or pancetta for extra smoky flavor and crunch.
- Replace red bell pepper with sautéed mushrooms or spinach for extra veggies.
- Add a pinch of cayenne pepper or chili flakes to amp up the heat if you like spicy food.
Honey Pepper Chicken with Creamy Macaroni Cheese
Ingredients You’ll Need:
For the Honey Pepper Chicken:
- 500g boneless chicken breast or thighs, cut into strips
- 2 tbsp olive oil
- 2 tbsp honey
- 1 ½ tsp cracked black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 1 tbsp soy sauce (optional, for added umami)
- Fresh parsley, chopped (for garnish)
For the Creamy Macaroni Cheese:
- 250g elbow macaroni or cavatappi pasta
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1 cup sharp cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- ½ cup cream cheese, softened
- Salt and black pepper to taste
- 1 clove garlic, minced (optional)
- 1 small red bell pepper, diced (optional for color and sweetness)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25 minutes to cook, making a total of around 35 minutes. You’ll spend time cooking pasta, marinating and cooking chicken, and preparing the creamy macaroni cheese sauce, perfect for a quick and satisfying meal.
Step-by-Step Instructions:
1. Prep and Cook the Pasta
Bring a large pot of salty water to a boil. Cook the macaroni until it’s tender but still firm (al dente), following the package directions. Drain and set aside while you prepare the chicken and cheese sauce.
2. Make the Honey Pepper Chicken Marinade
In a bowl, mix together honey, cracked black pepper, smoked paprika, garlic powder, onion powder, salt, soy sauce, and olive oil. Add the chicken strips and toss them well so they’re coated evenly. Let them marinate for at least 15 minutes to soak up all the tasty flavors.
3. Cook the Chicken
Heat a large skillet over medium-high heat. Add the marinated chicken strips in one layer and cook for about 4-5 minutes on each side until the chicken is cooked through and glossy with a caramelized honey pepper glaze. Remove from heat and keep warm.
4. Prepare the Cheese Sauce
In a saucepan, melt butter over medium heat. Optional: add minced garlic and cook for 30 seconds until fragrant. Add flour and whisk constantly for about 1 minute to create a smooth roux.
5. Add Milk and Thicken
Slowly whisk in the warmed milk, making sure to combine smoothly. Keep whisking and cooking the sauce for 5 to 7 minutes, until it thickens enough to coat the back of a spoon.
6. Add Cheeses and Season
Turn the heat down to low. Stir in cheddar, mozzarella, and cream cheese, mixing until melted and silky smooth. Taste and season with salt and black pepper to your liking.
7. Combine Pasta and Sauce
Add the drained macaroni and diced red bell pepper (if using) into the cheese sauce. Stir gently until all pasta is covered in creamy cheese.
8. Serve and Garnish
Dish the creamy macaroni cheese into bowls or plates. Top generously with the honey pepper chicken strips. Sprinkle with fresh chopped parsley for a fresh burst of color and flavor.
9. Enjoy!
This dish is best served hot and creamy. Grab a fork and enjoy the perfect balance of sweet, spicy chicken with rich, cheesy pasta comfort.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to completely thaw the chicken in the fridge overnight before marinating and cooking to ensure even cooking and the best texture.
Can I Make the Macaroni Cheese Ahead of Time?
Absolutely! Prepare the macaroni cheese and refrigerate it in an airtight container for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of milk to refresh the sauce if needed.
How Should I Store Leftovers?
Store any leftover chicken and macaroni cheese separately in airtight containers in the fridge for up to 3 days. Reheat gently to keep everything creamy and tasty.
Can I Make This Recipe Spicier?
Definitely! Add a pinch of cayenne pepper or some chili flakes to the chicken marinade or cheese sauce for an extra kick that pairs perfectly with the honey’s sweetness.
