Creamy Honey Pepper Chicken Mac and Cheese

A velvety, cheesy mac and cheese topped with sweet-glazed, peppery chicken — simple, comforting, and ready in about 30 minutes.

Why you’ll fall in love

This dish hits the comfort-food jackpot: molten cheese and silky cream wrapped around tender pasta, crowned with honey-glazed, peppery chicken. It’s cozy and indulgent, yet quick enough for weeknights — and every bite balances sweet, savory, and peppery notes that keep you coming back.

Equipment (tools) you’ll need

• Large pot for boiling pasta

• Colander or strainer

• Medium saucepan for cheese sauce

• Large skillet (nonstick or stainless) for cooking chicken and glazing

• Wooden spoon or silicone spatula

• Whisk

• Measuring cups and spoons

• Knife and cutting board

• Serving dish or individual bowls

Ingredients (serves 4 generous portions)

For the pasta & cheese sauce

• 12 oz (340 g) elbow macaroni or cavatappi pasta

• 1 cup (113 g) shredded cheddar cheese

• 1 cup (113 g) shredded mozzarella cheese

• ¼ cup (25 g) grated Parmesan cheese

• 1 cup (240 ml) heavy cream

• 1 tbsp (14 g) butter

For the honey pepper chicken

• 1 lb (454 g) boneless chicken breast, cut into bite-sized pieces

• 1 tbsp olive oil

• 2 tbsp honey (about 42 g)

• 1 tsp black pepper (freshly cracked for best flavor)

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp salt

For garnish

• 1 tbsp chopped parsley (optional, for freshness)

Step-by-step instructions

1. Cook the pasta

1. Bring a large pot of salted water to a rolling boil.

2. Add the pasta and cook according to package instructions until al dente (usually 8–10 minutes for elbow/cavatappi).

3. Drain and set aside, reserving about ¼ cup pasta water in case you need to loosen the sauce.

(Tip: don’t overcook — al dente pasta holds up better when mixed with the sauce.)

2. Season and cook the chicken

1. In a bowl, toss the chicken pieces with garlic powder, onion powder, paprika, salt, and black pepper until evenly coated.

2. Heat 1 tbsp olive oil in a skillet over medium heat. When hot, add the chicken in a single layer (don’t overcrowd).

3. Cook until golden and cooked through, about 5–7 minutes, turning occasionally so all sides brown. Remove chicken to a plate.

3. Make the honey glaze and coat the chicken

1. In the same skillet over low–medium heat, add the butter and let it melt.

2. Stir in the honey and cook 30–60 seconds until it forms a glossy glaze.

3. Return the cooked chicken to the skillet and toss to coat evenly. Remove from heat and keep warm.

4. Make the cheese sauce

1. In a separate saucepan, warm the heavy cream over low heat until it’s just beginning to steam — do not boil.

2. Gradually add cheddar and mozzarella, whisking constantly until melted and smooth. Stir in the Parmesan and whisk until the sauce is silky.

3. If the sauce is too thick, add a tablespoon of reserved pasta water at a time until you reach the desired consistency. Taste and adjust salt/pepper.

5. Combine and serve

1. Add the drained pasta to the cheese sauce and fold until pasta is fully coated.

2. Transfer to a serving dish (or serve directly from the pot), top with the honey pepper chicken.

3. Garnish with chopped parsley and serve hot.

Timing

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: ~30 minutes

Tips for perfect results

• Sauce texture: Warm the cream slowly and add cheese off the heat if your burner is high. High heat can make cheese clump. Use low heat and whisk patiently for a smooth sauce.

• Melting cheeses: Grate your own cheese from blocks when possible — pre-shredded cheese often contains anti-caking agents that resist melting.

• Balancing sweetness: If the honey glaze feels too sweet, add a tiny squeeze (¼ tsp) of lemon juice to the glaze or a pinch more black pepper to sharpen the contrast.

• If sauce is grainy: Try whisking in a splash of milk or warm cream and strain if necessary — or remove from heat and whisk vigorously until smooth.

• Crispier chicken: For a bit of extra texture, finish the glazed chicken under a hot broiler for 1–2 minutes (watch closely) before topping the pasta.

Variations & substitutions

• Spicier: Add ¼–½ tsp crushed red pepper flakes to the chicken seasoning or a drizzle of hot sauce over the finished dish.

• Smokier: Use smoked paprika or swap mozzarella for smoked gouda (reduces melting time adjustments).

• Vegetarian: Replace chicken with roasted cauliflower or crispy tofu tossed in the same honey-pepper glaze (increase glaze quantity slightly).

• Lighter: Substitute half-and-half for heavy cream and use reduced-fat cheeses (note: texture will be less rich).

• Herby: Stir in chopped chives or basil into the finished mac for bright herbal notes.

• Baked version: Transfer combined mac and cheese to a baking dish, top with breadcrumbs and extra cheddar, and bake at 375°F (190°C) for 12–15 minutes until bubbly and golden.

Storage & reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep chicken separate if possible to preserve texture.

• Freezer: Not recommended for best texture (cream-based sauces can separate), but you can freeze for up to 1 month; thaw slowly in the fridge before reheating.

• Reheating (stovetop): Warm gently in a saucepan over low heat. Add a splash of milk or cream and stir until smooth.

• Reheating (oven): Place in an oven-safe dish, cover with foil, and bake at 325°F (160°C) until warmed through (about 15–20 minutes). Remove foil for the last 5 minutes to refresh the top.

Approximate nutrition (per serving — recipe yields 4 generous servings)

These are estimates based on typical ingredient values.

• Calories: ~1,015 kcal

• Carbohydrates: ~74 g

• Protein: ~51 g

• Fat: ~44 g

(If you prefer lower calories, split into 6 servings: ~676 kcal per serving.)

Frequently Asked Questions (FAQ)

Q: Can I use a different pasta shape?
A: Yes — cavatappi, shells, penne or rotini all work well because they hold sauce.

Q: Can I make the cheese sauce ahead of time?
A: You can make it up to a few hours ahead and keep covered in the fridge. Rewarm gently, adding a little cream or milk to restore silky consistency.

Q: Is the honey necessary?
A: The honey provides a sweet-savory contrast to the peppery chicken. You can reduce it or substitute maple syrup for a different flavor profile.

Q: My sauce split — how do I fix it?
A: Remove from heat, whisk in a tablespoon or two of cold cream or milk to bring it back together. A blender on low can also help reunite the sauce.

Q: Can I use pre-cooked or rotisserie chicken?
A: Absolutely. Toss warm shredded pre-cooked chicken in the honey glaze for 1–2 minutes to coat before topping the pasta.

Final 

I get it — comfort food sometimes feels indulgent, and this recipe is indulgent in the best way. Try it on a chilly night when you want food that hugs you from the inside out. The first forkful — creamy, slightly sweet, then peppery — is worth every minute in the kitchen. If you make it, tell me how it turned out and any tweaks you tried; I love hearing about your kitchen victories.