Description
Honey Pepper Chicken Mac and Cheese is a delightful twist on classic comfort food, featuring tender bite-sized chicken pieces glazed in a sweet and spicy honey pepper sauce, combined with creamy, cheesy macaroni. This stovetop dish balances rich cheddar and Parmesan cheeses with the warmth of cracked black pepper and smoked paprika, topped with a sprinkle of fresh parsley for a burst of freshness. Perfect for a satisfying family meal or an indulgent weeknight dinner.
Ingredients
Scale
Chicken and Sauce
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1/3 cup honey
- 1 tablespoon soy sauce
- 1 teaspoon cracked black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
Pasta and Cheese
- 8 ounces elbow macaroni
- 1 1/2 cups heavy cream
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup reserved pasta water
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
- Season Chicken: In a bowl, season the bite-sized chicken pieces with salt, smoked paprika, and a pinch of cracked black pepper.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook until they turn golden brown and are cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.
- Make Cheese Sauce: Pour in the heavy cream and milk, stirring to combine. Bring the mixture to a gentle simmer. Gradually add shredded cheddar cheese and grated Parmesan cheese, stirring continuously until the cheeses melt and the sauce becomes smooth and creamy.
- Combine Pasta and Sauce: Add the cooked elbow macaroni and reserved pasta water into the cheese sauce. Stir well to coat the pasta evenly and create a creamy texture.
- Prepare Honey Pepper Sauce: In a small bowl, whisk together honey, soy sauce, and cracked black pepper until well blended.
- Coat Chicken: Pour the honey pepper sauce over the cooked chicken pieces and toss to coat all pieces evenly.
- Combine Everything: Add the honey pepper chicken to the skillet with the creamy mac and cheese. Gently fold the chicken into the pasta until everything is well combined.
- Garnish and Serve: Sprinkle red pepper flakes over the dish for extra heat, if desired. Garnish with freshly chopped parsley before serving warm.
Notes
- Adjust the sweetness and pepper levels to your personal taste by varying the amount of honey and black pepper.
- For extra heat, add more red pepper flakes or a dash of your favorite hot sauce.
- You can substitute elbow macaroni with other pasta shapes like shells or penne if preferred.
- Using freshly grated cheese improves the texture and flavor of the cheese sauce.
- Make sure not to overcook the chicken to keep it tender and juicy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
