Creamy Honey Pepper Chicken Mac and Cheese

 

 

 

 

 

 

 

Ingredients

For the Pasta & Cheese Sauce:
12 oz (340g) pasta – elbow macaroni, cavatappi, or your favorite shape
1 cup sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1/4 cup grated Parmesan cheese – for extra depth of flavor
1 cup heavy cream – for that rich, velvety texture
1 tbsp butter – adds a smooth, creamy touch
For the Honey Pepper Chicken:
1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
1 tbsp olive oil – for searing the chicken
2 tbsp honey – brings the perfect sweetness
1 tsp black pepper – adds warmth and a hint of spice
1 tsp smoked paprika – for a slightly smoky, savory depth
1 tsp garlic powder – because garlic makes everything better
1/2 tsp onion powder – enhances the overall flavor
1/2 tsp salt – to bring out all the flavors
For Garnish:
1 tbsp fresh parsley, chopped – adds a pop of color and freshness

Instructions

Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente (firm to the bite).
Drain and set aside, but don’t rinse the pasta! (Rinsing removes the starch that helps the sauce cling to the noodles.)
Step 2: Prepare the Honey Pepper Chicken
While the pasta is cooking, season the chicken pieces with garlic powder, onion powder, smoked paprika, salt, and black pepper.
Heat 1 tbsp olive oil in a large skillet over medium heat.
Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and fully cooked through. The internal temperature should reach 165°F (75°C).
Once cooked, remove the chicken from the skillet and set it aside.
Step 3: Make the Honey Pepper Glaze
In the same skillet, melt 1 tbsp butter over low heat.
Stir in the 2 tbsp of honey and let it heat up until it starts to bubble gently.
Return the cooked chicken to the skillet, tossing it in the honey-pepper glaze until it’s fully coated.
Let it cook for another 1-2 minutes so the glaze slightly thickens and caramelizes the chicken.
Remove from heat and set aside.
Step 4: Prepare the Cheese Sauce
In a separate saucepan, heat 1 cup of heavy cream over low heat. Do not let it boil!
Gradually add the shredded cheddar, mozzarella, and Parmesan cheese, stirring continuously until it melts into a smooth and creamy sauce.
Add 1 tbsp of butter to enhance the richness.
Stir well until the sauce becomes thick and velvety. If needed, add a splash of milk to loosen it up.
Taste and adjust seasoning with a pinch of salt and pepper.
Step 5: Combine Everything
Add the cooked pasta to the cheese sauce and mix until all the noodles are coated in the creamy, cheesy goodness.
Transfer the mac and cheese to a large serving dish or individual bowls.
Top with the honey pepper chicken, making sure to drizzle any extra glaze over the dish.
Step 6: Garnish & Serve
Sprinkle fresh chopped parsley on top for a burst of color and freshness.
Serve immediately while everything is warm, gooey, and irresistibly creamy!