Creamy Honey Pepper Chicken Mac and Cheese That Comforts You

A comforting Creamy Honey Pepper Chicken Mac and Cheese that combines cheesy pasta with sweet and spicy flavors for a delightful dish.

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Course: Main Dishes

Cuisine: American

Keyword: Cheese, chicken, comfort food, Creamy Honey Pepper Chicken Mac and Cheese, pasta, weeknight dinner

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 600kcal

2 cups elbow macaroni a classic base that holds the creamy cheese sauce beautifully

1 pound boneless, skinless chicken breast provides lean protein that complements the dish
1 tablespoon olive oil helps to sauté the chicken for a golden, flavorful crust
to taste salt enhances the savory flavor of the chicken
to taste freshly ground pepper enhances the savory flavor of the chicken
¼ cup honey adds a touch of sweetness that beautifully contrasts with the spice
1 tablespoon soy sauce brings depth and umami to the chicken's flavor profile
1 teaspoon crushed red pepper flakes infuses a slight kick, perfect for balancing the sweetness

4 tablespoons unsalted butter serves as the foundation for creating a silky roux
¼ cup all-purpose flour thickens the cheese sauce to a creamy consistency
2 cups milk helps achieve that smooth, creamy texture in the sauce
1 cup heavy cream adds richness and indulgence to the dish
3 cups shredded cheddar cheese delivers a classic cheesy flavor that everyone loves
½ cup grated Parmesan cheese imparts a nutty flavor, perfect for depth
1 teaspoon garlic powder enriches the flavor profile with a savory touch
1 teaspoon onion powder provides an additional layer of taste that rounds out the sauce

Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to the package instructions until al dente, usually about 7-10 minutes. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sauté for 5-7 minutes until golden and cooked through. Transfer to a plate and set aside.
In a small bowl, mix honey, soy sauce, and crushed red pepper flakes. Pour this over the cooked chicken and toss until well-coated. Set aside.
In the same large pot, melt unsalted butter over medium heat. Add flour and whisk continuously for 1-2 minutes until lightly golden.
Gradually whisk in milk and heavy cream, stirring until the mixture is smooth and thickened, about 3-4 minutes.
Once thickened, add shredded cheddar and Parmesan cheese. Stir until fully melted, seasoning with garlic powder and onion powder, plus additional salt and pepper to taste.
Fold in the cooked elbow macaroni until well-coated in the cheesy sauce.
Gently fold the honey pepper chicken back into the mac and cheese, ensuring even distribution.
Serve hot, garnished with additional shredded cheese if desired.

Enjoy every bite of this comforting dish, perfect for family gatherings or cozy dinners.