Description

This Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese recipe combines tender, pan-cooked chicken breasts coated in a luscious honey pepper sauce with a rich, cheesy macaroni. The chicken offers a perfect balance of sweet honey and bold spices, while the creamy macaroni cheese provides a comforting side dish. Easy to prepare and ideal for a satisfying family meal.

Ingredients

Scale

Chicken and Sauce

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

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

Garnish

Chopped parsley (for garnish)

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Instructions

Season and Cook Chicken: Season the boneless, skinless chicken breasts evenly with salt and pepper. Heat olive oil in a skillet over medium heat, then cook the chicken until it turns golden brown and is cooked through, typically about 6-8 minutes per side. Remove the chicken from the skillet and set it aside.
Prepare Honey Pepper Sauce: In the same skillet, add honey, soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and cayenne pepper. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 3-5 minutes, stirring occasionally to combine flavors.
Coat Chicken in Sauce: Slice the cooked chicken breasts into strips or bite-sized pieces. Return them to the skillet and toss them thoroughly in the honey pepper sauce so each piece is well coated.
Cook Macaroni: Bring a pot of salted water to a boil and cook the macaroni pasta according to the package instructions, usually around 8-10 minutes, until al dente. Drain the pasta and set aside.
Make Cheese Sauce: In a separate saucepan, melt butter over medium heat. Stir in the all-purpose flour and cook for about 1-2 minutes to form a roux. Slowly whisk in the milk, continuing to whisk until the mixture thickens into a creamy sauce. Remove from heat and stir in shredded sharp cheddar and mozzarella cheeses until melted and smooth. Season with salt and pepper to taste.
Toss Macaroni in Cheese Sauce and Serve: Add the drained macaroni to the cheese sauce, stirring gently to coat all the pasta evenly. Plate the creamy macaroni cheese alongside the honey pepper chicken. Garnish with chopped parsley for a fresh and attractive finish.

Notes

Adjust cayenne pepper to your desired spice level if you prefer a milder version.
If you want a thicker sauce, continue simmering the honey pepper mixture until it reaches your preferred consistency.
Use full-fat milk for a richer macaroni cheese, or substitute with lactose-free milk if needed.
Leftover macaroni cheese can be stored in the refrigerator for up to 3 days and reheated gently with a splash of milk.
For an extra crispy chicken exterior, you can lightly coat the chicken breasts with flour before cooking.