Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese

Olivia

Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese

Dive into bold flavor with this Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese. Juicy pan-seared chicken is tossed in a sticky honey pepper glaze and served over rich, velvety mac and cheese. It’s the ultimate comfort food mashup—sweet, spicy, creamy, and totally satisfying in every bite.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 4

Course: Dinner, Main Course

Cuisine: Fusion Comfort Food

Calories: 720

Ingredients Method Notes

Ingredients

For the Honey Pepper Chicken

1 lb boneless skinless chicken thighs or breasts
2 tbsp vegetable oil
¼ cup honey
2 tbsp soy sauce
1 tbsp rice vinegar or lemon juice
1 –2 tsp chili garlic sauce or sriracha
1 tsp black pepper
1 garlic clove minced
Optional: red pepper flakes scallions, sesame seeds

For the Creamy Macaroni Cheese

8 oz elbow macaroni
2 tbsp unsalted butter
2 tbsp all-purpose flour
1½ cups milk
1 cup sharp cheddar shredded
¼ cup Parmesan cheese
Salt and pepper to taste
Pinch of paprika

Optional Add-Ins

Blanched broccoli or peas
Drizzle of hot honey on top
Crispy bacon bits
Swap pasta shapes for shells or rotini

Method

Cook Pasta: Boil macaroni in salted water until al dente. Drain and set aside.

Make Cheese Sauce:

Melt butter, whisk in flour, and cook for 1 minute.
Slowly pour in milk, whisking constantly until thickened.
Stir in cheeses until melted. Season with salt, pepper, and paprika.
Keep Warm: Cover and keep cheese sauce over very low heat.

Cook Chicken:

Heat oil in a skillet. Cook chicken until golden and fully cooked.
Remove excess oil if needed.

Make Glaze:

In a small bowl, mix honey, soy sauce, vinegar, chili sauce, garlic, and pepper.
Add to the skillet and simmer until thick and sticky. Toss chicken to coat.
Plate It Up: Spoon mac onto plates. Top with hot glazed chicken. Garnish as desired.
Serve Immediately: This dish is best hot and fresh!

Notes

Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese – Helpful Tips

Cooking Tips & Techniques
Use boneless chicken breast or thighs—season well and sear until golden before glazing.
Make the honey pepper sauce by simmering honey, cracked black pepper, soy sauce, garlic, and a touch of hot sauce until thickened and sticky.
Let the sauce caramelize slightly on the chicken for deep flavor and a glossy finish.
For the mac and cheese, use elbow or cavatappi pasta and a blend of cheeses like sharp cheddar, mozzarella, and a little cream cheese or gouda for extra creaminess.
Make a roux (butter + flour) to thicken your cheese sauce—this keeps it rich and silky.

Serving Suggestions
Spoon the creamy mac onto a plate, top with hot honey pepper chicken, and drizzle extra sauce on top.
Serve with a side of roasted broccoli, sautéed green beans, or a crisp salad to balance the richness.
Garnish with fresh parsley or green onions and a dash of crushed red pepper flakes for color and heat.
Pair with iced tea, lemonade, or even a bold red wine or light beer.
Great for weeknight dinners, indulgent weekends, or comfort-food cravings.

Make-Ahead & Storage
Make-Ahead: Prep the mac and cheese and sauce up to 2 days ahead—reheat gently and sear the chicken fresh.
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze chicken and mac separately for up to 2 months. Thaw in fridge before reheating.
Reheat: Warm chicken in a skillet or oven to retain texture. Reheat mac and cheese with a splash of milk to restore creaminess.

Tasty Variations to Try
Buffalo Kick: Add a splash of buffalo sauce to the honey glaze for a tangy heat.
Southern-Style: Top the mac with crushed buttery crackers or crispy fried onions and broil until golden.
Smoky BBQ Twist: Mix a little BBQ sauce into the honey glaze for a sweet-smoky combo.
Veggie Boost: Stir roasted corn, peas, or spinach into the mac for added texture and nutrition.
Cheesy Explosion: Add pepper jack or smoked gouda for a bolder cheese profile.