When the cravings hit for something rich, cheesy, sweet, and just a little spicy, this Creamy Honey Pepper Chicken Mac and Cheese Delight checks every single box. It’s tender chicken coated in a sticky honey-pepper glaze, all spooned over a velvety three-cheese mac and cheese that’s as indulgent as it sounds.
This isn’t your average boxed mac. It’s next-level comfort food that still comes together in under 40 minutes. Whether you’re feeding your family or treating yourself to a cozy night in, this dish brings big flavor without the fuss.
Why This Mac and Cheese Combo Works So Well
You might not think to pair honey-glazed chicken with mac and cheese, but trust me—this sweet-savory-spicy combination is a total game changer. Here’s what makes this dish shine:
- Creamy, multi-cheese sauce: Cheddar for richness, mozzarella for stretch, and Parmesan for that salty depth.
- Honey-glazed chicken with bite: That buttery honey sauce clings to golden chicken and gets a flavor boost from cracked black pepper and paprika.
- Textural balance: The creamy pasta contrasts perfectly with the slightly crispy chicken pieces.
- Fast and satisfying: It’s an all-in-one meal that feels elevated without taking more than 35 minutes.
This is the kind of dish that tastes like a guilty pleasure—but it’s so easy and affordable, you’ll find yourself making it on repeat.
Ingredients You’ll Need
For the Pasta:
- 12 oz elbow macaroni or cavatappi pasta
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
For the Chicken:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp honey
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
To Finish:
- 1 tbsp chopped parsley (for garnish)
How I Make This Honey Pepper Chicken Mac (Step-by-Step)
1. Cook the Pasta
I start by boiling a pot of salted water and cooking the pasta according to package instructions—usually about 8–10 minutes. Once done, I drain and set it aside while I prep the rest.
2. Season and Cook the Chicken
In a mixing bowl, I toss the diced chicken with garlic powder, onion powder, paprika, salt, and black pepper. This seasoning gives it that deep, smoky flavor that plays so well with the honey glaze.
I heat olive oil in a skillet over medium heat and add the chicken, cooking for 5–7 minutes, turning occasionally until browned and cooked through. Once done, I remove the chicken from the pan and set it aside.
3. Make the Honey Pepper Glaze
In the same skillet (no need to clean it), I melt a tablespoon of butter, then stir in the honey. Once it’s bubbling, I return the chicken to the pan and toss everything to coat. That honey mixture gets thick and sticky, creating a glaze that clings to the chicken like magic.
4. Make the Cheese Sauce
While the chicken is soaking up all that flavor, I start the cheese sauce. In a separate saucepan over low heat, I warm the heavy cream, then slowly whisk in the cheddar, mozzarella, and Parmesan until melted and smooth. The trick here is low and slow—no boiling, or the sauce can break.
5. Combine the Mac and Cheese
Once the sauce is ready, I stir in the cooked pasta until it’s fully coated and creamy. I usually give it a taste and adjust with a little salt if needed—but the cheese usually does all the work.
6. Assemble and Serve
I transfer the cheesy pasta to a large serving bowl or individual plates, then spoon the honey pepper chicken right on top. A sprinkle of chopped parsley finishes the dish, giving it a touch of color and freshness.
Serve hot and get ready for the wow factor.
How I Like to Serve It
This is a full meal on its own, but you can stretch it with a few extras:
- Side salad with a light vinaigrette for freshness
- Garlic bread or Texas toast to soak up every bit of sauce
- Steamed broccoli or green beans for balance
- Pickled jalapeños on top for a spicy twist
It’s also perfect for meal prepping—just keep the chicken and mac separate until reheating for best texture.
Tips From My Kitchen
- Cut the chicken evenly so it cooks at the same rate.
- Use freshly shredded cheese for the smoothest sauce (bagged shreds have anti-caking agents that don’t melt as well).
- Don’t skip the paprika—it gives the chicken that color and warmth that makes it feel extra special.
- Want it spicier? Add crushed red pepper flakes to the honey glaze or use hot honey instead.
FAQs From My Kitchen
Q: Can I use a different pasta?
A: Absolutely. Shells, rotini, penne, or even fusilli all hold sauce well and work beautifully.
Q: Can I make this ahead of time?
A: Yes! Keep the mac and cheese and chicken stored separately and reheat just before serving to keep the textures on point.
Q: What if I don’t have heavy cream?
A: You can substitute with half-and-half or whole milk, though the sauce will be a bit less rich.
Q: Can I use pre-cooked chicken?
A: You can, but searing it fresh with the spices really amps up the flavor. If using cooked chicken, still toss it in the honey butter for that same effect.
Why You’ll Be Making This Again (and Again)
Creamy Honey Pepper Chicken Mac and Cheese isn’t just dinner—it’s a mood. It’s the kind of warm, cheesy, comforting dish that makes any day better. The sweetness of the honey, the kick of the pepper, and the richness of the three-cheese sauce come together in the most indulgent, satisfying way.
One bite and it’s clear: this isn’t just mac and cheese. It’s next-level mac and cheese. And it’s absolutely worth it.
Creamy Honey Pepper Chicken Mac and Cheese
Ingredients
- 12 oz elbow macaroni or cavatappi pasta
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 lb boneless chicken breast, diced
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp honey
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp chopped parsley (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
- Stir in honey, black pepper, paprika, and garlic powder. Cook for an additional 2-3 minutes until the chicken is coated with the glaze.
- In a separate saucepan, melt butter over medium heat. Whisk in heavy cream and bring to a simmer.
- Gradually add cheddar and mozzarella cheese, stirring until melted and smooth.
- Combine the cooked pasta with the cheese sauce, mixing well.
- Serve the pasta on plates, topped with the honey pepper chicken and garnished with chopped parsley.
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