Introduction
If there is one thing I’ve learned in my years of writing for ChefManiac, it’s that comfort food is a universal language. But every now and then, a recipe comes along that doesn’t just speak the language—it sings. This Creamy Honey Pepper Chicken Mac and Cheese is exactly that. We are taking the soul-warming foundation of a classic, ultra-cheesy pasta and topping it with succulent, spice-rubbed chicken glazed in a sticky, peppery honey sauce.
It is a flavor profile that hits every single note: salty, sweet, spicy, and creamy. While I love a good Mexican Chicken and Rice Casserole for those busy weeknights, there are Saturdays when you want something that feels a bit more “gourmet” without actually spending three hours in the kitchen. This recipe delivers a restaurant-quality experience in just about 35 minutes.
Why I Love This Recipe
I am a sucker for a “sweet heat” flavor profile. The black pepper provides a woody, sharp bite that cuts right through the richness of the heavy cream and dual-cheese blend. The honey then comes in to mellow everything out, creating a glaze on the chicken that is absolutely addictive.
Unlike traditional baked mac and cheese which can sometimes dry out, this version uses a stovetop cheese sauce method. This ensures every nook and cranny of your cavatappi or elbow macaroni is filled with liquid gold. It’s the kind of meal that makes the whole house smell incredible and brings everyone to the table without having to yell “dinner’s ready” twice.
Ingredients
For the Pasta & Sauce:
- 12 oz Elbow Macaroni or Cavatappi: Cavatappi is my favorite because the spirals hold onto the sauce beautifully.
- 1 cup Cheddar Cheese: Sharp cheddar provides the best flavor punch.
- 1 cup Mozzarella Cheese: Essential for that “cheese pull” factor.
- 1 cup Heavy Cream: Makes the sauce velvety and rich.
- 1 tbsp Butter: To start the base of the sauce.
- 1/4 cup Grated Parmesan: Adds a salty, nutty finish.
For the Honey Pepper Chicken:
- 1 lb Boneless Chicken Breast: Cut into uniform bite-sized pieces for even cooking.
- 2 tbsp Honey: Use a good quality clover or wildflower honey.
- 1 tsp Black Pepper: Freshly cracked is best for that “pepper” punch.
- 1 tsp Paprika: Adds color and a hint of smokiness.
- 1 tsp Garlic Powder & 1/2 tsp Onion Powder: For a savory depth.
- 1/2 tsp Salt: To balance the sweetness.
- 1 tbsp Olive Oil: For searing the chicken.
Swaps and Notes
- The Cheese: If you want more “zing,” try a Pepper Jack instead of Mozzarella. It will amplify the peppery notes of the chicken.
- The Protein: While chicken breast is the standard, chicken thighs stay incredibly juicy and work just as well.
- The Heat: If you like things truly spicy, add a pinch of cayenne pepper to the chicken seasoning or a dash of hot sauce to the honey glaze.
- Gluten-Free: Use your favorite gluten-free pasta and ensure your spices are certified GF.
List of Steps
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until al dente. Drain and set aside, but do not rinse! The starch on the pasta helps the sauce stick.
- Season the Chicken: In a medium bowl, toss your chicken pieces with the garlic powder, onion powder, paprika, salt, and black pepper until evenly coated.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally. You’re looking for a beautiful golden-brown crust and an internal temperature of 165°F.
- The Honey Glaze: Lower the heat. Add the butter and honey directly into the skillet with the chicken. Stir constantly as the honey bubbles and coats the chicken in a sticky, glossy sauce. Remove the chicken from the pan and keep warm.
- Make the Cheese Sauce: In a separate saucepan (or the same one if wiped out) over low heat, add the heavy cream. Slowly whisk in the cheddar, mozzarella, and Parmesan. Keep whisking until the cheese is melted and the sauce is smooth.
- Combine: Fold the cooked pasta into the cheese sauce until every noodle is submerged.
- Assemble and Garnish: Scoop the creamy mac and cheese into bowls, top with a generous portion of the honey pepper chicken, and garnish with fresh parsley.
Tips for Success
- Don’t Overcook the Pasta: Since the pasta will sit in a hot cheese sauce, cook it just until it has a slight bite (al dente).
- Freshly Shredded Cheese: I can’t stress this enough! Pre-shredded cheese is coated in potato starch to prevent clumping in the bag, which can make your sauce grainy. Buy the block and shred it yourself for a silky-smooth result.
- Whisk Constantly: When adding cheese to the cream, keep it on low heat and keep whisking. High heat can cause the dairy to separate or the cheese to become stringy rather than creamy.
Serving Suggestions and Pairings
This is a heavy, indulgent meal, so I like to pair it with something bright or crisp.
- Drinks: To cut through the richness, try a Refreshing Strawberry Mojito or a Classic Margarita. If you prefer something non-alcoholic, a glass of Blueberry Lemonade is perfection.
- Sides: A simple green salad with a vinaigrette or roasted broccoli provides a nice textural contrast.
Nutritional Information (Per Serving)
- Calories: 710 kcal
- Protein: 42g
- Fat: 38g
- Carbohydrates: 52g
- Sodium: 890mg
Storage and Leftover Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Mac and cheese tends to soak up sauce as it sits. When reheating on the stove or in the microwave, add a splash of milk or cream to loosen the sauce back up to its original creaminess.
- Freezing: I do not recommend freezing this dish, as the cream-based sauce can break and become oily when thawed.
More Recipes You Will Love
If you enjoyed this comforting chicken dish, you should definitely check out these other favorites from the ChefManiac kitchen:
- Cajun Chicken & Sausage Gumbo – For when you want a different kind of Southern warmth.
- Sheet Pan Quesadillas – Another cheesy crowd-pleaser that’s incredibly easy to clean up.
Final Thoughts
There is nothing quite like the combination of sweet honey and sharp black pepper to elevate a standard Mac and Cheese into something memorable. I hope this becomes a new staple in your home!
Did you try this recipe? I’d love to hear how it turned out for you! Leave a comment below, and don’t forget to follow us for more decadent recipes every week. Happy cooking!
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