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–+ servings
Honey Pepper Chicken Mac and Cheese

Honey Pepper Chicken Mac and Cheese for a Cozy Night In

Delicious Honey Pepper Chicken Mac and Cheese, combining sweet and spicy flavors for a comforting dish perfect for any dinner setting.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Elbow Macaroni Substitute with shells or penne for a twist.
For the Chicken Glaze
  • 1 lb Chicken Swap for rotisserie chicken for a quicker option.
  • 1 tbsp Olive Oil Vegetable oil can work as a substitute.
  • 1 tsp Salt Adjust according to dietary needs.
  • 1 tsp Black Pepper Divided usage elevates taste at each cooking stage.
  • 2 tbsp Butter Use margarine for a dairy-free version.
  • 2-3 cloves Minced Garlic Garlic powder is a good alternative if needed.
  • 1/4 cup Honey Maple syrup can be swapped for a different take.
For the Cheese Sauce
  • 1 cup Heavy Cream Consider half-and-half for a lighter option.
  • 1 cup Cheddar Cheese Try Gouda or fontina for variety.
  • 1 cup Mozzarella Cheese Monterey Jack makes for a milder twist.
  • 1/2 cup Parmesan Cheese Freshly grated offers the best taste.
For Garnish
  • 1/4 cup Fresh Parsley Feel free to omit if it's unavailable.

Equipment

  • Large skillet
  • saucepan
  • colander

Method
 

Step‑by‑Step Instructions for Honey Pepper Chicken Mac and Cheese
  1. Cook elbow macaroni according to the package instructions until al dente, about 8-10 minutes. Drain and set aside.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season chicken with salt and 1 teaspoon of black pepper. Cook chicken for 6-8 minutes until golden brown, then remove from skillet.
  3. In the same skillet, melt 2 tablespoons of butter. Sauté 2-3 cloves of minced garlic for 1 minute. Stir in 1/4 cup of honey and remaining black pepper, simmering for 2-3 minutes until slightly thickened.
  4. Return chicken to the skillet, tossing gently to coat in the honey pepper glaze for 1-2 minutes. Set aside.
  5. In a separate saucepan, bring 1 cup of heavy cream to a gentle simmer. Gradually whisk in 1 cup shredded cheddar, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan until melted and smooth. Season with salt.
  6. Stir cooked macaroni into the cheese sauce until well coated.
  7. Fold in the honey pepper chicken, ensuring even distribution.
  8. Transfer the dish to a serving bowl and garnish with freshly chopped parsley. Serve while hot.

Nutrition

Serving: 1servingCalories: 640kcalCarbohydrates: 50gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 500mgIron: 2mg

Notes

Ensure chicken is cut into even pieces for consistent cooking. Monitor macaroni to avoid overcooking and keep sauce creamy by adjusting with cream if necessary.

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