If you’re looking for a dish that captures the heart of comfort food with a bold, sweet-and-spicy twist, you simply have to try this Honey Pepper Chicken Mac and Cheese. Creamy, cheesy pasta gets a flavor-packed upgrade with juicy bits of honey-glazed chicken kissed with red pepper flakes. Each forkful offers a perfect balance of melty cheeses, tender chicken, and a playful pop of heat and sweetness, making this recipe an instant family favorite for weeknights, potlucks, or whenever you need a little culinary hug.

Honey Pepper Chicken Mac and Cheese Recipe - Recipe Image

Ingredients You’ll Need

What makes Honey Pepper Chicken Mac and Cheese truly special is how a handful of everyday ingredients come together in unforgettable ways. Each component brings its own magic, whether it’s creaminess, a burst of spice, or a touch of golden sweetness.

Elbow macaroni (8 ounces): The perfect pasta shape for holding onto that luscious cheese sauce in every bite.
Butter (2 tablespoons): Adds richness and helps create a silky roux for the sauce.
All-purpose flour (2 tablespoons): Thickens the sauce, ensuring it clings to every macaroni curve.
Milk (2 cups): Lends creaminess and balances the sharpness of the cheeses.
Heavy cream (1 cup): Makes the sauce extra decadent and smooth.
Shredded sharp cheddar cheese (2 cups): Brings bold, classic flavor to the cheese sauce.
Shredded mozzarella cheese (1 cup): Melts beautifully and adds irresistible stretchiness.
Garlic powder (1/2 teaspoon): Infuses the sauce with subtle, savory depth.
Smoked paprika (1/2 teaspoon): Adds a gentle smokiness and lovely color.
Salt and black pepper (to taste): Essential for seasoning both the chicken and the cheese sauce.
Honey (2 tablespoons): Sweetens the chicken and balances out the spicy heat.
Crushed red pepper flakes (1 teaspoon): Brings a spicy kick that makes the dish pop.
Chicken breasts, cut into bite-size pieces (2): Turns this mac and cheese into a hearty main course.
Olive oil (1 tablespoon): Helps the chicken cook up golden and juicy.
Parmesan cheese, optional for topping (2 tablespoons): Adds a salty, nutty finish if you love extra cheese.
Chopped parsley, for garnish: Freshens up the finished dish with a burst of color and flavor.

How to Make Honey Pepper Chicken Mac and Cheese

Step 1: Cook the Pasta

Start by bringing a big pot of salted water to a boil, then cook your elbow macaroni according to the package instructions until it’s just al dente. You want the noodles to still have a little bite, since they’ll soak up more flavor once mixed with the cheese sauce. Drain well and set aside—you’re on your way to mac and cheese bliss!

Step 2: Sauté and Glaze the Chicken

Heat olive oil in a large skillet over medium-high heat. Season your bite-sized chicken pieces with a generous sprinkle of salt and black pepper, then add them to the hot skillet. Sauté for 5 to 6 minutes, stirring occasionally, until the chicken is golden and fully cooked. Here’s where the magic happens: drizzle the cooked chicken with honey and finish with crushed red pepper flakes, tossing everything together so the sweet heat coats every piece. Set aside—you’ll want to sneak a taste, but save some for the mac and cheese!

Step 3: Make the Creamy Cheese Sauce

In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about a minute to create a light roux, which gives the sauce its velvety body. Gradually pour in the milk and heavy cream, whisking constantly to avoid lumps and ensure a smooth, thick sauce. Stir in garlic powder, smoked paprika, and more salt and pepper to build layers of flavor. Turn off the heat, then gently fold in the shredded cheddar and mozzarella until the sauce is completely melted and dreamy.

Step 4: Combine and Assemble

Add the drained macaroni straight into the cheese sauce, stirring gently to ensure every noodle is smothered in that creamy goodness. Transfer the pasta to a serving dish or keep it in the pot if you love things casual. Top with the honey pepper chicken, making sure to drizzle any extra glaze from the pan over the top. For an extra touch, sprinkle with Parmesan cheese and chopped parsley before serving hot and bubbling.

How to Serve Honey Pepper Chicken Mac and Cheese

Garnishes

A handful of chopped fresh parsley brightens up the whole dish, while a final sprinkle of Parmesan gives a salty, savory finish. If you like a little extra heat, a light dusting of crushed red pepper flakes over the top makes your Honey Pepper Chicken Mac and Cheese even more eye-catching and exciting.

Side Dishes

This mac and cheese is a star all on its own, but it also plays well with others. Consider pairing it with a crisp green salad tossed in a tangy vinaigrette or some roasted broccoli for a pop of color and crunch. Garlic bread or warm dinner rolls are always welcome for mopping up any extra cheese sauce.

Creative Ways to Present

If you want to wow your guests, serve individual portions in mini cast iron skillets or ramekins. For potlucks or family gatherings, assemble your Honey Pepper Chicken Mac and Cheese in a big casserole dish, top with breadcrumbs and bake until golden for a bubbly, crowd-pleasing twist. You can even make mac and cheese ‘cups’ by baking portions in a muffin tin for fun, hand-held bites.

Make Ahead and Storage

Storing Leftovers

Leftover Honey Pepper Chicken Mac and Cheese will keep beautifully in an airtight container in the fridge for up to three days. The flavors meld together even more overnight, making for a delicious next-day lunch or snack.

Freezing

If you want to freeze leftovers or prep ahead, cool the mac and cheese completely before transferring to a freezer-safe container. It’ll stay tasty for up to two months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, simply warm individual portions in the microwave with a splash of milk to loosen the sauce, or reheat larger amounts on the stovetop over low heat. Stir gently and add a little extra cheese if you want to refresh that creamy texture.

FAQs

Can I use a different pasta shape?

Absolutely! While elbow macaroni is classic, feel free to swap in shells, cavatappi, or rotini—any shape that grabs onto the cheese sauce will work deliciously in Honey Pepper Chicken Mac and Cheese.

How spicy is this dish?

The heat level is moderate, thanks to the red pepper flakes, but the honey tempers the spice perfectly. If you prefer a milder mac and cheese, just use less red pepper, or amp it up if you love extra kick!

Is there a way to make this dish lighter?

You can use milk instead of heavy cream and a little less cheese for a lighter version, and swap in whole wheat pasta if you like. The sauce will still be creamy, just a bit less rich than the original Honey Pepper Chicken Mac and Cheese.

Can I make it vegetarian?

Absolutely—simply leave out the chicken and add extra roasted veggies like broccoli, bell peppers, or mushrooms for a hearty vegetarian spin that’s every bit as satisfying.

Can I bake this mac and cheese?

Yes! For a baked version, transfer everything to a casserole dish, top with breadcrumbs (and maybe a little more cheese), and bake at 375°F until bubbly and golden, about 20 minutes. The top gets wonderfully crisp while the inside stays ultra creamy.

Final Thoughts

Trust me, once you dig into a steaming bowl of Honey Pepper Chicken Mac and Cheese, you’ll understand why it’s such a beloved comfort food with a twist. It’s the kind of recipe that’s sure to bring smiles and second helpings, so don’t be surprised if it becomes a regular request at your table!

Honey Pepper Chicken Mac and Cheese Recipe

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4.7 from 4 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Honey Pepper Chicken Mac and Cheese is a deliciously creamy and comforting dish that combines tender honey-glazed chicken with classic cheesy macaroni. Infused with a balance of smoky paprika and a touch of spicy crushed red pepper flakes, this recipe delivers a perfect blend of sweet, savory, and heat that’s ideal for a satisfying weeknight dinner.

Ingredients

Scale

Macaroni and Cheese

8 ounces elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste

Honey Pepper Chicken

2 chicken breasts, cut into bite-size pieces
1 tablespoon olive oil
2 tablespoons honey
1 teaspoon crushed red pepper flakes
Salt and black pepper to taste

Topping and Garnish

2 tablespoons Parmesan cheese (optional)
Chopped parsley, for garnish

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Instructions

Cook the macaroni: Prepare the elbow macaroni according to the package directions until al dente. Once cooked, drain well and set aside.
Prepare the honey pepper chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and black pepper. Add them to the skillet and cook for 5 to 6 minutes until golden brown and cooked through. Drizzle the cooked chicken with honey and sprinkle with crushed red pepper flakes, tossing to fully coat. Remove from heat and set aside.
Make the cheese sauce: In a saucepan, melt the butter over medium heat. Whisk in the all-purpose flour to create a roux and cook for about 1 minute, stirring constantly. Gradually pour in the milk and heavy cream, whisking continuously to avoid lumps. Cook until the mixture thickens to a creamy consistency. Stir in garlic powder, smoked paprika, salt, and black pepper to taste. Remove the saucepan from heat and fold in shredded sharp cheddar and mozzarella cheese until fully melted and smooth.
Combine macaroni and cheese sauce: Add the cooked macaroni into the cheese sauce and stir well until all pasta is evenly coated with the creamy cheese mixture.
Assemble and serve: Plate the mac and cheese, then top it with the honey pepper chicken pieces. Sprinkle with Parmesan cheese if using and garnish with freshly chopped parsley. Serve immediately while hot for the best flavor and texture.

Notes

Adjust the spice level by increasing or decreasing the amount of crushed red pepper flakes.
For a baked version, transfer the mac and cheese and chicken mixture into a casserole dish, top with breadcrumbs, and bake at 375°F (190°C) for 20 minutes until golden and bubbly.
Make sure not to overcook the macaroni; it should be al dente to hold up well in the cheese sauce.
Use a combination of sharp cheddar and mozzarella for the best creamy and flavorful cheese sauce.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American