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sweet and spicy honey pepper chicken with creamy m 2026 04 30 184149 683x1024 1

Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese

A delightful dish that combines bold flavors with comforting creamy macaroni cheese, perfect for family dinners or gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces 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 and Cheese
  • 8 ounces 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
  • Chopped parsley for garnish

Method
 

Cooking the Chicken
  1. Season the chicken breasts with salt and pepper.
  2. Heat olive oil in a skillet over medium heat.
  3. Cook the chicken for about 6 to 7 minutes on each side, or until golden brown and fully cooked.
  4. Remove the chicken from the skillet and set aside.
  5. In the same skillet, combine the honey, soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and ground cayenne pepper.
  6. Allow the mixture to simmer, stirring occasionally, until slightly thickened, about 2 to 3 minutes.
  7. Slice the cooked chicken into strips and return them to the skillet.
  8. Toss the chicken strips in the honey pepper sauce to coat evenly. Set aside and keep warm.
Making the Macaroni and Cheese
  1. Cook the macaroni pasta according to the package instructions until al dente.
  2. Drain the pasta and set aside.
  3. In a separate pot, melt the butter over medium heat.
  4. Stir in the flour and cook for about 1 minute, stirring constantly, to form a roux.
  5. Gradually whisk in the milk, ensuring no lumps form, and continue to cook until the sauce thickens, about 2 to 3 minutes.
  6. Remove the pot from the heat and stir in the shredded cheddar and mozzarella cheese until fully melted and smooth.
  7. Season the cheese sauce with salt and pepper to taste.
  8. Combine the cooked macaroni with the cheese sauce, ensuring the pasta is well coated.
Serving
  1. Plate the creamy macaroni cheese and top it with the honey pepper chicken.
  2. Garnish with chopped parsley for a fresh and colorful finish.

Notes

To store leftovers, refrigerate in an airtight container for up to 3 days. Reheat in a microwave-safe dish and add a splash of milk to restore creaminess.