Honey Pepper Chicken with Creamy Macaroni Cheese is a simple, tasty meal that brings a perfect mix of sweet, spicy, and cheesy flavors together. The chicken has a nice honey glaze with just a little kick from black pepper, and the macaroni cheese is soft, creamy, and comforting—the kind of dish that feels like a warm hug on a plate.
I love making this meal when I want something quick but special. The honey and pepper combo on the chicken is one of those easy flavor bombs that everyone seems to enjoy, and the creamy macaroni cheese feels like the perfect side to balance it all out. I usually use sharp cheddar to get that extra cheesy punch, and sometimes I like to sprinkle a little extra pepper on top to keep things interesting.
One of my favorite ways to serve this is with a simple green salad or some steamed veggies to add a bit of freshness to the meal. It’s a great dinner when you want to keep things cozy but don’t want to fuss too much in the kitchen. Whenever I make it, I find that it’s the kind of dish people ask for again and again, which makes me feel like a bit of a kitchen superstar!
Key Ingredients & Substitutions
Chicken: I like to use boneless thighs for juiciness, but breasts work fine too. Try firm tofu or tempeh marinated in the same sauce for a vegetarian option.
Honey & Pepper: Honey adds sweetness and a sticky glaze, balanced by cracked black pepper’s heat. Maple syrup or agave can replace honey if needed, and crushed red pepper flakes add extra spice.
Cheddar & Mozzarella Cheese: Sharp cheddar brings tangy, rich flavor, while mozzarella makes the sauce creamy and stretchy. You can swap cheddar for gouda or Monterey Jack if preferred. For a dairy-free version, use vegan cheeses.
Macaroni: Elbow macaroni is classic, but any small pasta shapes like shells or cavatappi hold the sauce well. Whole wheat or gluten-free pasta work if needed.
How Do You Get the Chicken Perfectly Caramelized Without Burning?
Getting a golden, sticky glaze is key. Here’s what works for me:
- Use medium-high heat, not too hot to burn the honey.
- Don’t overcrowd the pan; cook in batches if needed.
- Let the chicken pieces sit undisturbed for 4-5 minutes before flipping to get a nice crust.
- If the pan gets too smoky, lower the heat and gently cook through.
- Freshly cracked black pepper sprinkled last helps keep the pepper’s aroma fresh and bold.
Equipment You’ll Need
- Large skillet or grill pan – I use this to get a good sear and caramelization on the chicken without crowding the pan.
- Saucepan – perfect for making the creamy cheese sauce and cooking pasta; keeps everything clean and simple.
- Whisk – essential for smoothly blending the cheese sauce without lumps.
- Measuring spoons and cups – helpful for precise seasoning and ingredients.
- Cooking spoon or tongs – for turning chicken and mixing pasta with sauce easily.
Flavor Variations & Add-Ins
- Swap honey for maple syrup or agave syrup for a different sweetness note.
- Add a splash of hot sauce or red pepper flakes to the chicken marinade for extra heat.
- Mix in cooked bacon bits or pancetta for smoky, savory bites.
- Stir in sautéed spinach or roasted vegetables to boost the dish with greens and textures.
Honey Pepper Chicken with Creamy Macaroni Cheese
Ingredients You’ll Need:
For the Honey Pepper Chicken:
- 4 boneless, skinless chicken breasts or thighs, cut into chunks
- 3 tbsp honey
- 1½ tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- 2 tbsp olive oil
- 1 tbsp soy sauce (optional, for added umami)
- Fresh parsley, chopped (for garnish)
For the Creamy Macaroni Cheese:
- 2 cups elbow macaroni (or small pasta of your choice)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk (warmed slightly)
- 1½ cups sharp cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- ½ tsp garlic powder
- ½ tsp mustard powder (optional)
- Salt and freshly ground black pepper, to taste
- Paprika, for sprinkling on top
- Fresh parsley, chopped (for garnish)
Time Needed:
This recipe takes about 15 minutes to prepare, including marinating the chicken for at least 20 minutes (you can marinate up to 1 hour for more flavor). Cooking the chicken and macaroni cheese will take another 25-30 minutes, so plan for around 45 minutes total.
Step-by-Step Instructions:
1. Prepare the Chicken Marinade:
In a bowl, mix together the honey, black pepper, smoked paprika, garlic powder, onion powder, salt, olive oil, and soy sauce until well combined.
2. Marinate the Chicken:
Add the chicken pieces to the marinade and stir to coat evenly. Let it sit for at least 20 minutes, or pop it in the fridge for up to an hour to soak in all the flavors.
3. Cook the Macaroni:
Boil a large pot of salted water. Add the macaroni and cook until just tender, following the package directions. Drain the pasta and set it aside.
4. Make the Creamy Cheese Sauce:
In a saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for 1-2 minutes to make a smooth roux. Gradually pour in the warmed milk while whisking to avoid lumps. Keep stirring until the sauce thickens and coats the back of a spoon, about 5 minutes.
Remove from heat and stir in cheddar and mozzarella cheeses until melted and creamy. Add garlic powder, mustard powder (if you like), and salt and pepper to taste.
5. Combine Macaroni and Cheese Sauce:
Mix the drained macaroni into the cheese sauce, stirring until every bit is coated in creamy goodness.
6. Cook the Honey Pepper Chicken:
Heat a skillet or grill pan over medium-high heat with a little oil if needed. Cook the marinated chicken pieces in a single layer, giving them 4-5 minutes per side. You want the chicken cooked through and nicely caramelized with a lovely sticky glaze. If the pan gets too hot and the chicken starts to burn, lower the heat.
7. Serve Up Your Meal:
Plate the creamy macaroni cheese alongside the honey pepper chicken. Sprinkle chopped parsley and a light dusting of paprika on top to add color and fresh flavor.
8. Enjoy!
Dig in while everything is warm and delicious! This pairs well with steamed veggies or a crunchy salad for a balanced meal.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken before marinating and cooking. Thaw it safely in the fridge overnight or use the cold water method for faster defrosting. This helps ensure even cooking and the best texture.
Can I Make the Macaroni Cheese Ahead of Time?
Absolutely! You can prepare the macaroni cheese a few hours ahead and keep it covered in the fridge. Reheat gently on the stove or microwave, adding a splash of milk to loosen the sauce if it thickens too much.
How Should I Store Leftovers?
Store any leftover chicken and macaroni cheese separately in airtight containers in the refrigerator. They’ll keep well for up to 3 days. Reheat gently to maintain creaminess and avoid drying out the chicken.
What’s a Good Substitute for Soy Sauce in the Chicken Marinade?
If you don’t have soy sauce, try using Worcestershire sauce, tamari (for gluten-free), or a splash of balsamic vinegar for a different but tasty umami boost.