Description
This Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese recipe features tender chicken breasts coated in a luscious honey pepper sauce paired perfectly with rich, cheesy macaroni. The combination of sweet honey, tangy vinegar, and a hint of cayenne pepper gives the chicken a vibrant flavor, complemented by a smooth and indulgent cheddar and mozzarella cheese sauce tossed with perfectly cooked macaroni pasta. A comforting and delicious meal ready in about an hour that serves four.
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
For Garnish
- Chopped parsley
Instructions
- Prepare the Chicken: Season the chicken breasts evenly with salt and pepper 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 from the skillet and set aside to rest.
- Make the Honey Pepper Sauce: In the same skillet, add the honey, soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and cayenne pepper. Stir well and simmer the sauce over medium heat until it thickens slightly, about 3-5 minutes.
- Coat the Chicken: Slice the cooked chicken breasts into strips or bite-sized pieces, then toss them gently in the honey pepper sauce, ensuring all pieces are coated well.
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to package instructions until al dente, usually 8-10 minutes. Drain the pasta and set aside.
- Make the Cheese Sauce: In a separate saucepan, melt the butter over medium heat. Stir in the all-purpose flour and cook the roux for about 1-2 minutes, stirring constantly. Gradually whisk in the milk, continuing to whisk until the mixture thickens and becomes smooth, about 5-7 minutes. Remove from heat and stir in the shredded cheddar and mozzarella cheeses until fully melted and smooth. Season with salt and pepper to taste.
- Assemble the Dish: Toss the drained macaroni in the creamy cheese sauce until evenly coated. Serve the cheesy macaroni on plates alongside the honey pepper coated chicken. Garnish generously with chopped parsley for a fresh finish.
Notes
- For a spicier kick, increase the cayenne pepper slightly or add crushed red pepper flakes.
- If you prefer a thicker sauce for the chicken, simmer it a little longer until desired consistency is reached.
- Use whole milk for a richer cheese sauce, or substitute with 2% milk for a lighter version.
- Freshly grate the cheeses for best melting and flavor.
- To make this recipe gluten-free, use gluten-free pasta and substitute all-purpose flour with a gluten-free flour blend for the roux.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
