Creamy Honey Pepper Chicken Mac and Cheese is a comforting dish that brings together tender chicken pieces with a rich, cheesy macaroni base. The honey adds a touch of sweetness while the pepper gives it just the right amount of spice, making every bite interesting and satisfying. It’s a meal that feels cozy and a little special all at once.
I love making this dish when I want something that’s easy but still has a nice balance of flavors. The combination of creamy cheese sauce with the sweet and peppery chicken keeps things from feeling too heavy. I usually add a bit of extra black pepper on top because I enjoy that little kick, but you can adjust it to suit your taste.
This Mac and Cheese is perfect for a casual dinner or even meal prep for the week. I like pairing it with a simple green salad or some steamed veggies to add a fresh contrast. It’s one of those dishes that always makes me feel happy and full, and it’s a hit with everyone I share it with!
Key Ingredients & Substitutions
Pasta: Elbow macaroni or cavatappi work great here. Both hold cheese sauce well. No pasta on hand? Penne or shells are good substitutes.
Chicken: Boneless breast is tender and cooks quickly. You can also use thighs for more flavor and moisture.
Cheese: Sharp cheddar gives bold flavor, Monterey Jack adds creaminess, and Parmesan brings a subtle bite. Feel free to swap Monterey Jack with mozzarella or gouda.
Honey & Pepper: Honey balances the pepper’s heat. If you prefer less sweetness, reduce honey or try maple syrup. For heat, adjust black pepper and red pepper flakes to taste.
How Do You Make the Creamy Cheese Sauce Lump-Free?
Making a smooth cheese sauce can be tricky, but it’s all about the roux and slow milk addition.
- Melt butter and whisk in flour to form a roux, cook 1–2 minutes.
- Add warm milk slowly, whisking constantly to avoid lumps.
- Keep whisking until sauce thickens and looks smooth before adding cheese.
- Remove from heat before stirring in cheese to prevent graininess.
Taking your time and stirring continuously helps create that silky, creamy base perfect for the mac and cheese.
Equipment You’ll Need
- Large pot – for boiling pasta so it cooks evenly and quickly.
- Skillet or large frying pan – to cook and coat the chicken in honey pepper; I like it because it’s easy to toss everything in one pan.
- Whisk – essential for making a smooth cheese sauce without lumps.
- Measuring spoons and cups – to measure honey, spices, and liquids accurately.
- Cooking spoon or spatula – for stirring the sauce and mixing ingredients.
- Grater – if shredding your own cheese for fresher flavor.
Flavor Variations & Add-Ins
- Use cooked bacon or pancetta instead of chicken for a smoky, salty flavor that pairs well with cheesy pasta.
- Swap in different cheeses like pepper jack or mozzarella to change the spice level or add extra creaminess.
- Add steamed broccoli, peas, or sautéed mushrooms for more veggies and texture.
- Mix in a dash of hot sauce or chili powder if you like extra heat or a smoky kick.
Creamy Honey Pepper Chicken Mac and Cheese
Ingredients You’ll Need:
- 8 oz elbow macaroni or cavatappi pasta
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded Parmesan cheese
- Salt and black pepper to taste
- 1 lb boneless skinless chicken breast, diced into bite-sized pieces
- 1 tbsp olive oil
- 2 tbsp honey
- 1 tsp cracked black pepper (plus extra for garnish)
- ½ tsp crushed red pepper flakes (optional, for a bit of heat)
- 1 garlic clove, minced
- 2 tbsp chopped fresh chives or green onions (for garnish)
- 1 small red chili or red bell pepper, finely diced (for garnish)
How Much Time Will You Need?
This dish takes about 30 minutes total. Around 10 minutes for prepping and cooking the chicken, 10 minutes for boiling the pasta, and 10 minutes to make the creamy cheese sauce and combine everything. It’s a quick, satisfying meal perfect for busy days.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the macaroni or cavatappi and cook according to package directions until just tender (al dente). Drain and set aside.
2. Prepare the Chicken:
While the pasta cooks, season diced chicken with salt, black pepper, and cracked black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. In the last minute, add minced garlic and stir.
3. Add Honey and Pepper:
Drizzle honey over the cooked chicken, add crushed red pepper flakes if you like some heat, and toss well to coat. Remove from heat and set aside.
4. Make the Cheese Sauce:
In a large saucepan on medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until it bubbles and thickens slightly (this is called a roux). Slowly pour in the warm milk, whisking constantly until the sauce is smooth and begins to thicken (about 5-7 minutes).
5. Stir in Cheese:
Remove the sauce from heat and stir in the cheddar, Monterey Jack, and Parmesan cheeses until melted and creamy. Season with salt and pepper to your liking.
6. Combine Pasta and Sauce:
Add the cooked pasta to the cheese sauce. Gently fold the pasta in until all the noodles are evenly coated.
7. Serve and Garnish:
Spoon the cheesy pasta into bowls. Top with the honey pepper chicken. Garnish with chopped chives and diced red chili or bell pepper. Sprinkle a little extra cracked black pepper for a final touch.
8. Enjoy!
Serve immediately while warm, creamy, and delicious!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken first in the fridge overnight or by submerging it in cold water. Pat it dry before cooking to avoid excess moisture.
Can I Make This Mac and Cheese Ahead of Time?
Absolutely! Prepare the chicken and cheese sauce separately, then combine with pasta before serving. Store them in airtight containers in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of milk if the sauce thickens too much.
What’s a Good Substitute for Honey?
If you don’t have honey, maple syrup or agave nectar work well as alternatives to add sweetness. Adjust the amount to taste since some substitutes can be sweeter or milder.
How Do I Store Leftovers and Reheat?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring often, or in the microwave using short intervals to keep the sauce smooth and creamy.
