Honey Pepper Chicken with Creamy Macaroni Cheese is a comforting meal that brings together sweet, spicy chicken and rich, cheesy pasta. The chicken is glazed with honey and cracked black pepper, giving it a lovely balance of flavors, while the macaroni cheese is everything you want—smooth, creamy, and full of melty cheese.
I love making this dish when I want something cozy but a little special. The honey pepper chicken always gets compliments because it’s juicy and full of flavor without being too spicy. The creamy macaroni cheese is the kind of side everyone asks for seconds of, and it feels like a warm hug on a plate.
My favorite way to serve this meal is straight from the pan with a simple green salad or some steamed veggies on the side to brighten things up. It’s easy to prepare, and the flavors work so well together that it quickly becomes a family favorite in my house. Perfect for a weeknight dinner or sharing with friends!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs for juiciness, but breasts work well if you prefer leaner meat. Thighs stay tender and absorb the honey pepper flavors beautifully.
Honey & Pepper: Honey adds sweetness that balances perfectly with cracked black pepper. If you’re watching sugar, try maple syrup or a sugar-free honey substitute.
Macaroni: Elbow macaroni is the classic choice here. You can swap for other small pasta shapes like shells or cavatappi—they hold cheese sauce well.
Cheese: Sharp cheddar gives a strong cheese flavor, while Parmesan adds a bit of tang. You could mix in Gouda or Monterey Jack for a creamier texture.
How Do You Make the Cheese Sauce Smooth and Creamy?
The cheese sauce starts with a roux, which is butter and flour cooked together. This thickens the sauce without lumps.
- Melt butter over medium heat and whisk in flour. Stir for 1-2 minutes to cook out the raw taste.
- Slowly add warm milk while whisking constantly—this stops lumps and makes the sauce silky.
- Once thickened, remove from heat and stir in your cheeses until melted.
- Adding a little Dijon mustard brightens the flavor but is optional.
Keep the heat gentle when adding cheese so it melts smoothly without becoming grainy. This way your macaroni cheese stays creamy and rich.
How Can You Get the Honey Pepper Chicken Nice and Caramelized?
Cooking the chicken at medium-high heat helps the honey caramelize without burning. Here’s how:
- Pat the chicken dry before marinating so it browns better.
- Use a preheated skillet or grill pan for even cooking.
- Cook chicken 5-7 mins per side, watching closely as the honey can burn quickly.
- Resist the urge to move the chicken too much, letting it develop a glaze.
This method gives you juicy, flavorful chicken with a sticky, peppery coating that’s just right.
Equipment You’ll Need
- Large skillet or grill pan – I use this to cook the honey pepper chicken, and it’s perfect for getting a nice sear and caramelization.
- Medium saucepan – helps you make the creamy cheese sauce without splatters and with even heat distribution.
- Whisk – essential for stirring the roux and ensuring your cheese sauce stays smooth and lump-free.
- Pot for boiling pasta – a simple but important item to cook the macaroni perfectly until al dente.
- Measuring spoons and cups – keeps your ingredients accurate, especially for honey and spices.
Flavor Variations & Add-Ins
- Swap chicken for turkey or pork chops for a different take on the meat; they all take on the honey and pepper flavors nicely.
- Mix in chopped cooked bacon or crispy prosciutto for added crunch and smoky flavor.
- Use different cheeses like Gouda, Monterey Jack, or mozzarella in the cheese sauce to change the flavor profile.
- Add sautéed vegetables like spinach, mushrooms, or bell peppers to the pasta for extra color and nutrients.
Honey Pepper Chicken with Creamy Macaroni Cheese
Ingredients You’ll Need:
For the Honey Pepper Chicken:
- 4 boneless, skinless chicken thighs or breasts
- 3 tbsp honey
- 2 tsp cracked black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp salt
- 1 tbsp olive oil
For the Creamy Macaroni Cheese:
- 2 cups elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1 cup sharp cheddar cheese, grated
- ½ cup Parmesan cheese, grated
- Salt and freshly ground black pepper, to taste
- ½ tsp Dijon mustard (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes to prep, 20 minutes marinating time for the chicken, and around 25 minutes to cook everything. In total, expect about 45-50 minutes from start to finish, making a delicious, comforting dinner that’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Chicken Marinade:
In a bowl, whisk together honey, cracked black pepper, smoked paprika, garlic powder, salt, and olive oil until well mixed.
2. Marinate the Chicken:
Place the chicken pieces into the bowl and make sure they’re fully coated with the marinade. Let them rest for at least 20 minutes, or up to 1 hour if you can, so they absorb all the lovely flavors.
3. Cook the Macaroni:
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until tender but firm (al dente). Drain the pasta and set it aside.
4. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a smooth roux.
Slowly whisk in the warm milk, continuing to stir until the sauce thickens and becomes silky, about 5-7 minutes.
Turn off the heat and stir in the cheddar cheese, Parmesan cheese, and Dijon mustard if you’re using it. Season with salt and pepper to taste.
5. Combine Pasta and Sauce:
Add the drained macaroni to the cheese sauce, gently stirring until every piece is covered in creamy cheesy goodness.
6. Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat. Place the marinated chicken in the pan and cook for 5-7 minutes per side until cooked through and caramelized. The honey glaze will turn sticky and slightly charred for a tasty finish.
7. Assemble and Serve:
Spoon the creamy macaroni cheese onto plates. Lay the gorgeous honey pepper chicken on top or beside it. Sprinkle with fresh parsley for a pop of color and freshness.
Serve immediately, maybe with a light green salad or some steamed veggies to balance the richness. Enjoy your comforting and delicious meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before marinating and cooking. This helps the marinade absorb better and ensures even cooking.
Can I Make the Macaroni Cheese Ahead of Time?
Absolutely! Prepare the cheese sauce and pasta in advance, then refrigerate for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of milk to restore creaminess if needed.
What Can I Substitute for the Cheddar Cheese?
If you don’t have sharp cheddar, try using Gouda, Monterey Jack, or a mild mozzarella. These cheeses melt well and will still give you that creamy, comforting texture.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to prevent the cheese sauce from separating, adding a little milk if the sauce feels too thick.