Creamy Honey Pepper Chicken Mac and Cheese is a comforting dish that brings together tender chicken, sweet honey, a hint of peppery spice, and gooey, cheesy macaroni all in one bowl. The sauce is rich and smooth, coating every noodle and piece of chicken with flavor you’ll want to savor. It’s a simple twist on the classic mac and cheese that feels special but doesn’t take much effort.
I love making this recipe when I want something that feels both cozy and a bit different. The honey adds just the right amount of sweetness to balance the pepper, and the chicken makes it more filling than your usual mac and cheese. A quick tip: if you like a little extra kick, sprinkle on some more freshly cracked black pepper before serving—it really wakes up the flavors!
One of my favorite ways to enjoy this dish is fresh out of the oven when it’s still warm and bubbly. It’s the kind of meal that invites you to sit down, relax, and maybe even share with friends or family because it’s just that good. This creamy honey pepper chicken mac and cheese always feels like a little hug on a plate to me.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast adds protein and keeps the dish hearty. If you want a shortcut, shredded rotisserie chicken works great, too. For a vegetarian option, swap chicken for sautéed mushrooms or roasted veggies.
Pasta: Elbow macaroni is classic, but cavatappi or shells hold the cheese sauce nicely. Feel free to use gluten-free pasta if needed—just watch the cooking time, so it stays firm.
Cheese: Sharp cheddar gives a nice tang, mozzarella adds stretch, and Parmesan brings depth. If you can’t find these, try gouda or Monterey Jack for a milder taste. For dairy-free, plant-based cheeses can work but test melting first.
Honey and Pepper: Honey balances the pepper’s spice with gentle sweetness. If honey isn’t available, maple syrup or agave can substitute well. Use freshly cracked black pepper for the best flavor punch.
How Do You Make a Smooth & Creamy Cheese Sauce Without Lumps?
The cheese sauce is the heart of this dish, and getting it silky is easier than you think. The key lies in the roux and slow stirring.
- Start by melting butter and whisking in flour to make a roux—cook this 1-2 minutes to remove the raw flour taste.
- Add warm milk slowly while whisking constantly. This stops lumps from forming.
- Keep stirring until the sauce thickens—that’s when it’s ready for cheese.
- Remove from heat before adding cheese to prevent it from getting grainy.
- Add cheese in small handfuls and stir gently until melted.
- If the sauce seems too thick, add a splash of milk to loosen it.
Taking your time here really makes a difference. The result is a rich, velvety sauce that sticks perfectly to each pasta and chicken bite.
Equipment You’ll Need
- Large pot – for boiling pasta, so everything cooks evenly.
- Large skillet – to cook the chicken and mix everything together.
- Whisk – for making the cheese sauce smooth and lump-free.
- Measuring cups and spoons – to get the seasoning just right.
- Grater – for shredding cheese quickly.
Flavor Variations & Add-Ins
- Swap the chicken for cooked shrimp or bacon bits for a different protein twist.
- Add sautéed spinach or roasted peppers for extra color and nutrition.
- Use smoked gouda or pepper jack instead of standard cheeses for a bolder flavor.
- Mix in a dash of hot sauce or cayenne pepper if you like more heat.
Creamy Honey Pepper Chicken Mac and Cheese
Ingredients You’ll Need:
For The Pasta and Chicken:
- 8 oz elbow macaroni or cavatappi pasta
- 2 cups cooked chicken breast, diced or cubed
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- ½ teaspoon freshly ground black pepper, divided
For The Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 2 tablespoons honey
- 1 teaspoon garlic powder
- ¼ teaspoon smoked paprika (optional)
- Pinch of red pepper flakes (optional)
For Garnish:
- Fresh parsley, chopped
- Optional: finely diced red chili or bell pepper, for extra color and mild heat
How Much Time Will You Need?
This recipe takes about 25-30 minutes from start to finish. You’ll spend around 10 minutes cooking the pasta and chicken, then about 15 minutes preparing and combining the cheese sauce and ingredients—all ready for a warm, creamy meal in under half an hour.
Step-by-Step Instructions:
1. Cook the Pasta:
Boil a large pot of salted water. Add the pasta and cook according to the package instructions until just tender (al dente). Drain the pasta and set it aside while you prepare the rest.
2. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with half of the salt and black pepper. Add the chicken to the skillet and cook, stirring occasionally, until the pieces are browned and cooked through, about 6 to 8 minutes. Remove from heat and set aside.
3. Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture becomes lightly golden and smooth.
Gradually add the warm milk in small amounts, whisking continuously to prevent lumps. Keep stirring until the sauce thickens, about 5-7 minutes.
Remove the saucepan from heat and stir in the shredded cheddar, mozzarella, and grated Parmesan until melted and creamy.
Mix in the garlic powder, smoked paprika (if using), the remaining salt and black pepper, honey, and red pepper flakes if you like a touch of heat. Taste and adjust seasoning as needed.
4. Combine and Serve:
Add the cooked pasta and chicken to the cheese sauce. Stir gently until everything is fully coated and warmed through.
Spoon the mac and cheese into bowls. Garnish with freshly chopped parsley and, if you like, some finely diced red chili or bell pepper for a pop of color and a little extra flavor.
Enjoy this creamy, comforting meal immediately while warm and delicious!
Can I Use Frozen Chicken for This Recipe?
Yes, just be sure to fully thaw the chicken beforehand. Thaw it overnight in the refrigerator or use the defrost setting on your microwave. Pat it dry to avoid excess moisture that could affect browning.
How Can I Make This Dish Ahead of Time?
You can prepare the cheese sauce and cook the chicken in advance, then store separately in the fridge for up to 2 days. When ready, reheat gently, add warm cooked pasta, and combine before serving.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat or in the microwave, stirring occasionally, adding a splash of milk to keep it creamy.
Can I Substitute Different Cheeses?
Absolutely! Feel free to swap in gouda, pepper jack, or Monterey Jack for a different flavor profile. Just choose cheeses that melt well to keep the sauce smooth and creamy.