Description
This Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese is a comforting and flavorful dish featuring tender, honey-glazed chicken breasts paired with rich, cheesy macaroni. The combination of sweet honey, spicy black pepper, and creamy cheese sauce creates a perfect balance of flavors ideal for a satisfying family meal.
Ingredients
Scale
For the Chicken
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/2 cup honey
- 1/4 cup soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
For the Macaroni Cheese
- 8 oz macaroni pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
- Chopped parsley (for garnish)
Instructions
- Prepare the Chicken: Season the chicken breasts with salt and pepper evenly on both sides. Heat olive oil in a skillet over medium heat and cook the chicken until golden brown and fully cooked through, about 6-7 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
- Make the Honey Pepper Sauce: In the same skillet, add honey, soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and cayenne pepper. Stir well and bring the mixture to a simmer over medium-low heat. Let it cook until the sauce slightly thickens, about 3-4 minutes, stirring occasionally to prevent burning.
- Coat the Chicken: Slice the cooked chicken breasts into strips and toss them gently in the honey pepper sauce ensuring they are well coated and glossy with the sauce. Remove from heat.
- Cook the Macaroni: Bring a large pot of salted water to a boil and cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce: In a medium saucepan, melt butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute to form a roux. Gradually whisk in the milk, continuing to stir until the sauce thickens, about 5-7 minutes. Remove from heat and stir in shredded cheddar and mozzarella cheeses until fully melted and smooth. Season with salt and pepper to taste.
- Assemble the Dish: Toss the cooked macaroni in the cheese sauce until evenly coated. Plate the creamy macaroni cheese alongside the honey pepper coated chicken slices. Garnish with chopped parsley for a fresh finish and serve immediately.
Notes
- For a spicier kick, increase the cayenne pepper or add chili flakes to the honey pepper sauce.
- You can substitute milk with half-and-half or cream for an even richer cheese sauce.
- Use gluten-free pasta and flour to make this dish gluten free.
- Leftover honey pepper chicken can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Make sure to cook the chicken thoroughly to an internal temperature of 165°F (74°C) for food safety.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
