Creamy Honey Pepper Chicken Mac and Cheese Recipe
Creamy Honey Pepper Chicken Mac and Cheese is a comforting and flavorful twist on a classic dish. Tender chicken pieces are sautéed with honey and a hint of crushed red pepper flakes to give a sweet and spicy kick. Combined with creamy, cheesy pasta made from mozzarella and sharp cheddar, this recipe delivers a perfect balance of heat, sweetness, and rich texture. Ideal for a satisfying weeknight meal or a cozy family dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing, Boiling, Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the Pasta:
- 2 cups elbow macaroni
For the Chicken:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon honey
- 1/2 teaspoon crushed red pepper flakes
For the Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese
- 1 cup sharp cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
For Garnish:
- Chopped parsley (optional)
Instructions
- Cook the pasta: Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
- Prepare the chicken: Heat olive oil in a large skillet over medium heat. Season chicken pieces with salt and black pepper. Sauté the chicken until fully cooked, about 6 to 8 minutes.
- Add honey and pepper: Stir in the honey and crushed red pepper flakes to the cooked chicken, coating evenly. Remove from heat and set aside.
- Make the roux: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes until the mixture turns golden and fragrant.
- Add liquids: Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps.
- Season and add cheeses: Stir in garlic powder and onion powder. Add shredded mozzarella and sharp cheddar cheese, stirring until melted and smooth.
- Combine pasta and sauce: Add the cooked pasta to the cheese sauce and stir to coat evenly.
- Incorporate chicken: Gently fold in the honey pepper chicken pieces.
- Bake for finishing: Transfer everything into a baking dish. Optionally sprinkle extra cheese on top. Broil for 2 to 3 minutes until the top is golden and bubbly.
- Garnish and serve: Sprinkle chopped parsley on top and serve hot for best flavor.
Notes
- Use freshly shredded cheese for better melting quality and flavor.
- Adjust crushed red pepper flakes to your preferred spice level.
- For a lighter version, substitute half-and-half for heavy cream.
- This dish can be prepared ahead and refrigerated, then baked fresh before serving.
- Broiling at the end adds a delicious golden crust without drying the pasta.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 685 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: Mac and Cheese, Chicken Mac and Cheese, Honey Pepper Chicken, Comfort Food, Creamy Pasta, Cheesy Chicken Pasta
