There are few things more comforting than a big bowl of creamy mac and cheese, especially when the weather gets cooler or you just need something that feels like a hug in a bowl. But this isn’t your average mac and cheese—this Honey Pepper Chicken Mac and Cheese is an elevated, flavor-packed version of the classic we all know and love.
This dish blends tender, golden chicken coated in a sticky honey pepper glaze with rich, velvety cheese sauce and perfectly cooked pasta. It’s the kind of meal that makes you slow down, take a deep breath, and savor every bite. It’s Sunday night comfort food, but with a bold, modern twist that keeps things exciting.
Growing up, mac and cheese was one of those “all occasions” meals. Rainy days? Mac and cheese. Family get-togethers? Mac and cheese. Feeling a little homesick after school? Yep—mac and cheese. And now, as an adult, I’ve learned to put my own spin on it, adding protein, spice, and just the right touch of sweetness. This version with honey pepper chicken is the result of countless experiments in the kitchen—trying to recreate that soul-soothing comfort, but with a new depth of flavor.
The sweet honey glaze balances out the peppery kick, and when it all melts into the cheesy noodles, it’s honestly magical. Whether you’re feeding a hungry family, hosting friends for game night, or just making something cozy for yourself, this dish is always a hit.
Why You’ll Love This Recipe:
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Perfect balance of sweet and spicy – That honey pepper glaze is seriously addictive.
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Rich, cheesy comfort – The cheese sauce is creamy and smooth, with a blend of cheeses for depth.
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Easy weeknight dinner – Ready in under an hour and perfect for leftovers.
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Customizable – You can tweak the spice level, swap out pasta shapes, or use your favorite cheese combo.
INGREDIENTS YOU’LL NEED:
For the Chicken:
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1 lb boneless skinless chicken breasts
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1/2 tsp onion powder
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1/2 tsp garlic powder
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Salt and black pepper to taste
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1/2 tsp smoked paprika
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2 tbsp olive oil
For the Honey Pepper Sauce:
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1/3 cup honey
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1/2 tsp cracked black pepper
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1 tbsp low sodium soy sauce
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1 tsp apple cider vinegar
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/2 tsp smoked paprika
For the Mac and Cheese:
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2 cups elbow macaroni (or pasta of choice)
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2 tbsp butter
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2 tbsp all-purpose flour
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2 cups milk
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1 cup shredded sharp cheddar cheese
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1/2 cup shredded mozzarella cheese
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Salt and pepper to taste
HOW TO MAKE HONEY PEPPER CHICKEN MAC AND CHEESE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Season and Cook the Chicken
Start by patting the chicken breasts dry, then season them with onion powder, garlic powder, salt, black pepper, and smoked paprika. I like to let the chicken sit for a few minutes so the spices can really sink in—it’s a small step that adds a lot of flavor.
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes on each side, or until the chicken is golden on the outside and cooked through. Once done, set it aside to rest before slicing.
Step 2: Make the Honey Pepper Glaze
While the chicken is resting, combine the honey, cracked black pepper, soy sauce, apple cider vinegar, garlic powder, onion powder, and smoked paprika in a small saucepan. Simmer the mixture over low heat for 3–4 minutes until it thickens slightly. It should be glossy and smell amazing—like sweet heat with a hint of smokiness.
Once the glaze is ready, slice the cooked chicken and toss it in the warm sauce, coating it thoroughly. Every bite of chicken should get a nice layer of that sticky, peppery glaze.
Step 3: Cook the Pasta
Bring a pot of salted water to a boil and cook your pasta according to the package directions. I personally love elbow macaroni for its classic feel, but shells or cavatappi work beautifully too. Drain and set aside.
Step 4: Make the Cheese Sauce
In the same pot, melt butter over medium heat. Whisk in the flour to form a roux, then slowly pour in the milk, whisking constantly to keep it smooth. Let the mixture thicken slightly, then stir in the shredded cheddar and mozzarella. Season with salt and pepper to taste.
This sauce is silky, melty, and cheesy in the best possible way. You’ll want to taste it right away—but try to resist and save it for the pasta!
Step 5: Combine Everything
Stir the cooked pasta into the cheese sauce until fully coated. Then, gently fold in the honey pepper chicken—or arrange it on top if you’re going for that wow-factor presentation.
I like to sprinkle a little extra cheese or cracked pepper on top right before serving. It gives the dish a beautiful finish and adds a tiny bit more texture and punch.
HELPFUL TIPS:
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Spice Level: Adjust the cracked pepper in the glaze to suit your spice preference. Add red pepper flakes for a bolder kick.
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Cheese Options: Mix it up with gouda, Monterey jack, or pepper jack for extra flavor.
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Pasta Shapes: Use pasta with nooks and crannies to catch all that sauce—cavatappi, shells, or rotini are all great choices.
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Make Ahead: The chicken and sauce can be prepped a day ahead to cut down cook time later.
DETAILS:
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Prep Time: 15 minutes
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Cook Time: 30 minutes
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Total Time: 45 minutes
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Yield: 4 servings
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Category: Dinner
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Method: Stovetop
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Cuisine: American
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Diet: Halal-friendly, no alcohol
NOTES:
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For extra creaminess, stir in a splash of heavy cream to the cheese sauce.
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You can double the honey pepper glaze if you want extra to drizzle on top—no one ever complains about more sauce!
NUTRITIONAL INFORMATION:
Estimated per serving
Calories: 620
Protein: 38g
Carbohydrates: 48g
Fat: 28g
Fiber: 2g
Sugar: 12g
Calcium: 250mg
FREQUENTLY ASKED QUESTIONS:
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will be a bit juicier and even more flavorful. Just adjust the cooking time as needed.
Can I make this ahead of time?
Yes, this dish reheats well. Store it in an airtight container and reheat gently on the stovetop or in the microwave with a splash of milk to loosen the sauce.
Is this dish kid-friendly?
Definitely! The pepper is mild and balanced by the sweetness of the honey, but you can always dial it down for sensitive palates.
STORAGE INSTRUCTIONS:
Let any leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days. For best results when reheating, add a splash of milk and warm on the stovetop over low heat or in the microwave in 30-second bursts, stirring in between.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
CONCLUSION
Honey Pepper Chicken Mac and Cheese is the kind of dish that reminds you why you fell in love with cooking in the first place. It’s warm, satisfying, full of flavor, and a perfect example of how a few simple ingredients can come together to create something unforgettable.
Whether you’re making it for your family or just treating yourself after a long day, this recipe is guaranteed to deliver all the cozy vibes and cheesy goodness your heart desires. Try it once, and it might just become a new favorite in your kitchen.
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Honey Pepper Chicken Mac and Cheese
Description
There are few things more comforting than a big bowl of creamy mac and cheese, especially when the weather gets cooler or you just need something that feels like a hug in a bowl. But this isn’t your average mac and cheese—this Honey Pepper Chicken Mac and Cheese is an elevated, flavor-packed version of the classic we all know and love.
This dish blends tender, golden chicken coated in a sticky honey pepper glaze with rich, velvety cheese sauce and perfectly cooked pasta. It’s the kind of meal that makes you slow down, take a deep breath, and savor every bite. It’s Sunday night comfort food, but with a bold, modern twist that keeps things exciting.
Growing up, mac and cheese was one of those “all occasions” meals. Rainy days? Mac and cheese. Family get-togethers? Mac and cheese. Feeling a little homesick after school? Yep—mac and cheese. And now, as an adult, I’ve learned to put my own spin on it, adding protein, spice, and just the right touch of sweetness. This version with honey pepper chicken is the result of countless experiments in the kitchen—trying to recreate that soul-soothing comfort, but with a new depth of flavor.
The sweet honey glaze balances out the peppery kick, and when it all melts into the cheesy noodles, it’s honestly magical. Whether you’re feeding a hungry family, hosting friends for game night, or just making something cozy for yourself, this dish is always a hit.
Ingredients
For the Chicken:
1 lb boneless skinless chicken breasts
1/2 tsp onion powder
1/2 tsp garlic powder
Salt and black pepper to taste
1/2 tsp smoked paprika
2 tbsp olive oil
For the Honey Pepper Sauce:
1/3 cup honey
1/2 tsp cracked black pepper
1 tbsp low sodium soy sauce
1 tsp apple cider vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
For the Mac and Cheese:
2 cups elbow macaroni (or pasta of choice)
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
Salt and pepper to taste
Instructions
Start by patting the chicken breasts dry, then season them with onion powder, garlic powder, salt, black pepper, and smoked paprika. I like to let the chicken sit for a few minutes so the spices can really sink in—it’s a small step that adds a lot of flavor.
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes on each side, or until the chicken is golden on the outside and cooked through. Once done, set it aside to rest before slicing.
While the chicken is resting, combine the honey, cracked black pepper, soy sauce, apple cider vinegar, garlic powder, onion powder, and smoked paprika in a small saucepan. Simmer the mixture over low heat for 3–4 minutes until it thickens slightly. It should be glossy and smell amazing—like sweet heat with a hint of smokiness.
Once the glaze is ready, slice the cooked chicken and toss it in the warm sauce, coating it thoroughly. Every bite of chicken should get a nice layer of that sticky, peppery glaze.
Bring a pot of salted water to a boil and cook your pasta according to the package directions. I personally love elbow macaroni for its classic feel, but shells or cavatappi work beautifully too. Drain and set aside.
In the same pot, melt butter over medium heat. Whisk in the flour to form a roux, then slowly pour in the milk, whisking constantly to keep it smooth. Let the mixture thicken slightly, then stir in the shredded cheddar and mozzarella. Season with salt and pepper to taste.
This sauce is silky, melty, and cheesy in the best possible way. You’ll want to taste it right away—but try to resist and save it for the pasta!
Stir the cooked pasta into the cheese sauce until fully coated. Then, gently fold in the honey pepper chicken—or arrange it on top if you’re going for that wow-factor presentation.
I like to sprinkle a little extra cheese or cracked pepper on top right before serving. It gives the dish a beautiful finish and adds a tiny bit more texture and punch.
Notes
For extra creaminess, stir in a splash of heavy cream to the cheese sauce.
You can double the honey pepper glaze if you want extra to drizzle on top—no one ever complains about more sauce!