Honey Pepper Chicken Mac and Cheese brings together everything we love about comfort food – tender chicken glazed with sweet honey and bold black pepper, all nestled into the creamiest three-cheese mac and cheese you’ve ever tasted.
I still remember the first time I tossed honey-glazed chicken into a pot of creamy mac and cheese at a Sunday gathering. My granddaughter looked up at me with wide eyes and said, “Nonna, this is the best thing you’ve ever made!” That sweet and savory combination – the way the honey catches the light as it coats each piece of golden chicken, then melts into all that cheese – it’s pure magic. The kitchen smelled so good that neighbors started showing up at the door. Now, every time I make this Honey Pepper Chicken Mac and Cheese, I think of those happy faces around my table, bowls scraped clean, asking for seconds. Time to get your skillet ready!
Why Honey Pepper Chicken Mac and Cheese Belongs in Your Recipe Box
This recipe reminds me of why I love bringing new twists to classic comfort foods – it takes something familiar and makes it extraordinary. The honey pepper glaze transforms simple chicken into something special, and when you fold it into homemade mac and cheese, you’ve got a dinner that feels like celebration food but comes together on a weeknight.
Here’s what makes this Honey Pepper Chicken Mac and Cheese so special:
- Ready in just 45 minutes from start to finish, perfect for busy weeknight dinners when you want something comforting without spending hours in the kitchen
- Three types of cheese create the creamiest, most flavorful sauce – sharp cheddar for tang, mozzarella for stretch, and parmesan for that nutty depth
- Sweet and savory balance with honey and freshly ground black pepper creates an addictive glaze that coats every piece of golden chicken
- One-bowl comfort that combines protein and pasta in a single satisfying dish your whole family will request again and again
- Pantry-friendly ingredients mean you likely have most of what you need already, with no specialty items or hard-to-find components
- Impressive presentation that looks and tastes like you spent much more time than you actually did
Every bite delivers that perfect contrast – creamy pasta, tender chicken, and that glossy honey pepper coating that ties it all together.
Ingredient Spotlight
Elbow Macaroni: The classic pasta shape for mac and cheese holds onto the cheese sauce beautifully in every curve and hollow. I always cook mine until al dente because it continues softening slightly when mixed with the hot cheese sauce, and you want to avoid mushy pasta.
Chicken Breast: Cut into bite-sized pieces ensures even cooking and makes every forkful easy to enjoy. I prefer chicken breast for this Honey Pepper Chicken Mac and Cheese because it stays tender and absorbs the honey pepper glaze without adding extra fat to an already rich dish.
Heavy Cream: Creates the luxurious, silky base for your cheese sauce that coats every piece of pasta. In my kitchen, I never substitute milk for heavy cream in mac and cheese – the richness is what makes it truly special.
Sharp Cheddar Cheese: Brings bold, tangy flavor that stands up to the sweet honey glaze. I’ve learned that freshly shredded sharp cheddar melts much more smoothly than pre-shredded cheese, which contains anti-caking agents.
Mozzarella Cheese: Adds that wonderful stretchy, melty quality that makes the sauce cling to your pasta. The mild flavor lets the cheddar and parmesan shine while contributing perfect texture.
Parmesan Cheese: Freshly grated parmesan gives the sauce a nutty, salty depth that elevates the entire dish. I always grate it myself – the pre-grated kind doesn’t melt as smoothly.
Honey: The sweet component in our glaze balances the bold black pepper and creates a glossy coating on the chicken. I typically use a mild honey that won’t overpower the other flavors.
Black Pepper: Freshly ground black pepper is essential here – it provides the “pepper” in honey pepper with a warm, aromatic bite that pre-ground pepper just can’t match. The coarse grind creates little bursts of flavor throughout the dish.
Garlic: Minced fresh garlic builds the aromatic foundation of your honey pepper glaze. Those 60 seconds of cooking garlic in butter create a fragrance that makes everyone in the house wander into the kitchen asking what’s for dinner.
How to Make Honey Pepper Chicken Mac and Cheese
Step 1. I always start by cooking the elbow macaroni according to package directions until al dente – this usually takes about 7-8 minutes. Drain it well and set it aside while you work on the chicken and sauce.
Step 2. Heat the olive oil in your large skillet over medium heat, then add the chicken pieces seasoned with salt and one teaspoon of black pepper. Cook until each piece turns golden brown and cooks through completely, about 6-8 minutes. Betty’s tip: Don’t crowd the pan or the chicken will steam instead of browning.
Step 3. Remove the cooked chicken from the skillet and set it aside on a plate. In the same skillet, melt the butter and add your minced garlic, cooking just until fragrant – about 1 minute is perfect.
Step 4. After years of making this, I’ve learned that stirring in the honey and remaining teaspoon of black pepper, then letting it simmer until slightly thickened (2-3 minutes), creates the perfect glaze consistency that coats the chicken beautifully.
Step 5. Return your cooked chicken to the skillet and toss everything together until each piece glistens with that gorgeous honey pepper glaze. Remove from heat and set aside while you make the cheese sauce.
Step 6. In a large saucepan, bring the heavy cream to a gentle simmer over low heat – patience here prevents the cream from scorching. Gradually add the cheddar, mozzarella, and parmesan, whisking continuously until the cheese melts into a smooth, creamy sauce. Season with salt to taste.
Step 7. I’ve found that adding the cooked macaroni to the cheese sauce and stirring gently ensures every piece of pasta gets thoroughly coated without breaking up the noodles.
Step 8. The key I discovered is folding the honey pepper chicken into the mac and cheese gently – you want the chicken distributed throughout without stirring so much that you break up those beautiful glazed pieces.
Step 9. Transfer everything to your serving dish and garnish with freshly chopped parsley for a pop of color and fresh flavor.
Step 10. Serve this Honey Pepper Chicken Mac and Cheese immediately while it’s hot and the cheese is at its creamiest – this is the moment when it tastes absolutely perfect.
Keeping This Honey Pepper Chicken Mac and Cheese Fresh
I typically store leftovers in an airtight container in the refrigerator, where they’ll stay fresh for 3-4 days. The mac and cheese does thicken up as it cools, so you’ll want to add a little liquid when reheating. Betty’s storage method works well because keeping everything together in one container means the flavors continue to meld, making leftovers even more delicious.
For the best texture, I reheat by placing the mac and cheese in a saucepan over medium-low heat, adding a splash of milk or cream to restore that creamy consistency. Stir gently and heat until warmed through. You can also use the microwave – just heat in 30-second intervals, stirring between each, and add a tablespoon of cream or milk to keep it from drying out.
This Honey Pepper Chicken Mac and Cheese doesn’t freeze particularly well because dairy-based sauces can separate and become grainy when frozen and thawed. If you must freeze it, I recommend slightly undercooking the pasta initially and storing it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Perfect Partners for Honey Pepper Chicken Mac and Cheese
Crisp Green Salad: A simple salad with mixed greens, cucumber, and a tangy vinaigrette cuts through the richness of the mac and cheese beautifully. The fresh, crisp vegetables provide textural contrast and help balance the meal. Try our Christmas Salad Recipe for a festive twist.
Roasted Broccoli: Tossed with olive oil, garlic, and a squeeze of lemon, roasted broccoli adds a healthy green element that complements the creamy pasta. My family always requests this pairing because the slight bitterness of the broccoli plays perfectly against the sweet honey glaze.
Garlic Bread: Because you can never have too much comfort food on one plate, warm garlic bread is perfect for soaking up any extra cheese sauce. The buttery, garlicky flavors complement the honey pepper chicken wonderfully.
Corn on the Cob: Fresh summer corn brings sweetness that echoes the honey in the chicken glaze. I like to brush it with butter and sprinkle with a little black pepper to tie the flavors together.
Coleslaw: A tangy, crunchy coleslaw provides refreshing contrast to the warm, creamy mac and cheese. The acidity in the dressing helps cleanse your palate between bites of this rich dish.
Steamed Green Beans: Simple steamed green beans with butter, salt, and pepper add color to your plate without competing with the star of the meal. They’re light enough to keep the dinner from feeling too heavy.
FAQs
I recommend sticking with elbow macaroni or shells for the best results – these shapes hold the cheese sauce in their curves. While you could use penne or cavatappi, the texture and sauce distribution won’t be quite the same.
To add heat to your Honey Pepper Chicken Mac and Cheese, stir in 1/2 teaspoon of red pepper flakes when you make the honey pepper glaze, or add a dash of cayenne pepper to the cheese sauce. Start small and adjust to your preference.
Many home cooks find success with shredded rotisserie chicken as a shortcut. Just toss it with the honey pepper glaze in the skillet and warm it through – you’ll save about 10 minutes of prep time.
Honey Pepper Chicken Mac and Cheese
Ingredients
Equipment
Method
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chicken pieces and season with salt and one teaspoon of black pepper. Cook until the chicken is golden brown and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, melt the butter and add the minced garlic, cooking for about 1 minute until fragrant.
- Stir in the honey and remaining teaspoon of black pepper, and let it simmer until slightly thickened, about 2-3 minutes.
- Return the cooked chicken to the skillet, tossing to coat the chicken pieces with the honey pepper glaze. Remove from heat and set aside.
- In a large saucepan, bring the heavy cream to a gentle simmer over low heat. Gradually add the cheddar, mozzarella, and parmesan cheeses, whisking continuously until the cheese has melted and the sauce is smooth. Season to taste with salt.
- Add the cooked macaroni to the cheese sauce, stirring gently to combine and ensure the pasta is well coated.
- Add the honey pepper chicken to the macaroni and cheese, folding gently to incorporate the chicken throughout.
- Transfer the mac and cheese to a serving dish and garnish with freshly chopped parsley.
- Serve immediately while hot and enjoy your Honey Pepper Chicken Mac and Cheese.
