Honey Pepper Chicken Mac and Cheese Recipe
Introduction
Honey Pepper Chicken Mac and Cheese is a comforting twist on a classic favorite, blending tender chicken glazed in a sweet and peppery sauce with creamy, cheesy pasta. This dish offers a perfect balance of flavors that’s sure to please the whole family.
Ingredients
- 2 cups elbow macaroni
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- 1/4 cup honey
- 2 tsp black pepper, freshly ground
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- Salt, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1: Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Step 2: In a large skillet, heat olive oil over medium heat. Add the chicken pieces and season with salt and one teaspoon of black pepper. Cook until golden brown and cooked through, about 6-8 minutes. Remove chicken and set aside.
- Step 3: In the same skillet, melt the butter and add the minced garlic. Cook for about 1 minute until fragrant.
- Step 4: Stir in honey and the remaining teaspoon of black pepper. Let it simmer until slightly thickened, about 2-3 minutes.
- Step 5: Return the cooked chicken to the skillet, tossing to coat with the honey pepper glaze. Remove from heat and set aside.
- Step 6: In a large saucepan, bring the heavy cream to a gentle simmer over low heat. Gradually add cheddar, mozzarella, and parmesan cheeses, whisking continuously until melted and smooth. Season with salt to taste.
- Step 7: Add the cooked macaroni to the cheese sauce, stirring gently to combine and coat the pasta evenly.
- Step 8: Fold the honey pepper chicken into the macaroni and cheese carefully to distribute throughout.
- Step 9: Transfer to a serving dish and garnish with freshly chopped parsley.
- Step 10: Serve immediately while hot and enjoy your Honey Pepper Chicken Mac and Cheese!
Tips & Variations
- Use freshly ground black pepper for the best flavor and a little extra kick.
- Swap chicken breast with cooked shredded rotisserie chicken for a quicker prep.
- Add a pinch of cayenne pepper to the honey glaze if you like a spicier twist.
- For a crunchier topping, sprinkle breadcrumbs over the mac and cheese and broil briefly before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of milk or cream to restore creaminess. This dish does not freeze well due to the creamy cheese sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different pasta instead of elbow macaroni?
Yes, any short pasta like shells, rotini, or penne works well in this recipe, holding the creamy sauce nicely.
How do I prevent the cheese sauce from becoming grainy?
Gradually add the cheese over low heat and whisk continuously to allow smooth melting. Avoid boiling the sauce, which can cause the cheese to separate.
PrintHoney Pepper Chicken Mac and Cheese Recipe
Honey Pepper Chicken Mac and Cheese is a deliciously creamy and comforting dish that combines tender chicken glazed in a sweet and peppery honey sauce with rich, cheesy macaroni. This hearty meal is perfect for a satisfying family dinner or special occasion, offering a wonderful balance of savory, sweet, and spicy flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Pasta
- 2 cups elbow macaroni
Chicken & Glaze
- 1 lb chicken breast, cut into bite-sized pieces
- 1/4 cup honey
- 2 tsp black pepper, freshly ground (divided)
- 1 tbsp olive oil
- Salt, to taste
- 2 cloves garlic, minced
- 2 tbsp butter
Cheese Sauce
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
Garnish
- Fresh parsley, chopped
Instructions
- Cook Pasta: Cook the elbow macaroni according to the package instructions until al dente. Drain the macaroni and set it aside.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt and 1 teaspoon of freshly ground black pepper. Cook the chicken in the skillet until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Prepare Honey Pepper Glaze: In the same skillet, melt the butter and add the minced garlic. Cook for about 1 minute until fragrant.
- Simmer Glaze: Stir in the honey and the remaining 1 teaspoon of black pepper. Let the glaze simmer for 2-3 minutes until it thickens slightly.
- Coat Chicken: Return the cooked chicken to the skillet and toss it thoroughly to coat with the honey pepper glaze. Remove from heat and set aside.
- Make Cheese Sauce: In a large saucepan, bring the heavy cream to a gentle simmer over low heat. Gradually whisk in the cheddar, mozzarella, and parmesan cheeses until fully melted and the sauce is smooth. Season with salt to taste.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, stirring gently to ensure the pasta is well coated.
- Add Chicken: Fold the honey pepper chicken into the macaroni and cheese mixture, evenly distributing the chicken throughout.
- Serve: Transfer the mac and cheese to a serving dish, garnish with freshly chopped parsley, and serve immediately while hot.
Notes
- Use freshly ground black pepper for the best flavor intensity in the glaze.
- You can substitute chicken thighs if preferred for juicier meat.
- Adjust the amount of honey and black pepper to suit your sweetness and spice preferences.
- For a lighter dish, use reduced-fat cheese and cream alternatives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Honey Pepper Chicken Mac and Cheese, creamy mac and cheese, chicken pasta recipe, easy dinner, comfort food, cheesy pasta, honey glazed chicken
