Go Back
–+ servings
Sweet and Spicy Honey Pepper Chicken with Creamy Mac and Cheese

Irresistible Sweet and Spicy Honey Pepper Chicken with Creamy Mac and Cheese

This Sweet and Spicy Honey Pepper Chicken with Creamy Mac and Cheese is a crowd-pleaser, combining sweet and spicy flavors for a comforting dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 tablespoons Olive oil
  • 4 pieces Boneless, skinless chicken breasts Can substitute with chicken thighs
  • 1 teaspoon Ground black pepper
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1/4 teaspoon Cayenne pepper
  • 1 teaspoon Salt
For the Glaze
  • 1/2 cup Honey
  • 2 tablespoons Apple cider vinegar
  • 2 tablespoons Soy sauce
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Butter
For the Mac and Cheese
  • 2 cups Elbow macaroni
  • 3 cups Whole milk
  • 1 cup Shredded cheddar cheese
  • 1 cup Shredded mozzarella cheese
  • 1 teaspoon Ground mustard
  • 4 tablespoons Flour
  • 1/2 teaspoon Black pepper

Equipment

  • large skillet
  • Large pot

Method
 

Cooking Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
  2. Season boneless, skinless chicken breasts on both sides with black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt.
  3. Cook the seasoned chicken breasts for 6-7 minutes on each side until golden and cooked through. Cover to keep warm.
  4. In the same skillet, add honey, apple cider vinegar, soy sauce, and Dijon mustard for the glaze. Simmer for 3-4 minutes until thick.
  5. Coat the chicken in the glaze and simmer for 5 more minutes, turning to ensure even coating.
  6. Boil salted water in a large pot, add elbow macaroni, and cook until al dente, about 7-8 minutes. Drain and set aside.
  7. In the now-empty pot, melt 4 tablespoons of butter and whisk in 4 tablespoons of flour to make a roux, cooking for 1-2 minutes until golden.
  8. Gradually whisk in 3 cups of whole milk and cook until thickened, about 5-6 minutes.
  9. Stir in 1 cup of shredded cheddar cheese and 1 cup of shredded mozzarella cheese until melted. Season with black pepper.
  10. Combine the cooked macaroni with the cheese sauce and serve alongside the chicken, letting the glaze drip over the pasta.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 45gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 15gVitamin A: 800IUVitamin C: 2mgCalcium: 300mgIron: 3mg

Notes

Feel free to customize the spice level and pair the dish with a fresh salad or roasted vegetables.

Tried this recipe?

Let us know how it was!