Honey Pepper Chicken Mac and Cheese – Easy 30-Minute Fall Dinner

The first time I whipped up honey pepper chicken mac and cheese, the whole house smelled like a cozy autumn hug. You know that feeling when you walk in from the chilly air, and something cheesy and savory is bubbling away in the kitchen? That’s the magic of this recipe. It all started on a random Tuesday when my pantry was running low, but I had a craving for something comforting—something that would stick to my ribs and make the world feel a little softer around the edges. Honey pepper chicken mac and cheese was born from that craving, and honestly, I’ve never looked back.

This isn’t your basic boxed mac and cheese. It’s got juicy, golden chicken tossed in a sweet-and-spicy honey pepper glaze, all swirled into creamy, gooey noodles. Think classic comfort food, but with a punchy twist. If you’re juggling school schedules, work calls, or just need a quick dinner that wows everyone at the table, this is your new go-to. I’ve tested (and tasted) this recipe more times than I can count—tweaking the honey, playing with pepper blends, and even sneaking in extra veggies when the mood strikes. It comes together in under 30 minutes, which is a lifesaver on busy fall evenings.

Honey pepper chicken mac and cheese is perfect for families, picky eaters, or anyone who wants a big bowl of something warm and satisfying. The combo of sweet honey and zippy black pepper is seriously addictive. Plus, you get the bonus of gooey cheese pulls—because let’s face it, cheese makes everything better. Whether you’re making it for a weeknight dinner, a game night, or just because you want to treat yourself, this recipe has you covered. Trust me, it’s a keeper.

Why You’ll Love This Honey Pepper Chicken Mac and Cheese

After countless trials (and a few happy accidents), I can confidently say this honey pepper chicken mac and cheese stands out from the crowd. Here’s why it’s quickly become a dinner staple in my house—and probably will in yours too:

• Quick & Easy: This recipe comes together in just about 30 minutes, so you’ll have a hearty dinner without the long wait. Perfect for those nights when you don’t want to babysit the stove.
• Simple Ingredients: Everything you need is probably already in your kitchen—no fancy specialty items or wild goose chases involved.
• Perfect for Fall: The combo of sweet honey and warm, peppery chicken makes this a cozy meal for chilly evenings. It’s basically autumn in a bowl.
• Crowd-Pleaser: Even my pickiest eater asks for seconds. The sweet-spicy chicken paired with creamy cheese sauce is a universal win.
• Unbelievably Delicious: The texture is everything—tender chicken, velvety cheese, and those little bites of macaroni that soak up every bit of flavor. It’s comfort food with a twist that makes you go back for “just one more bite.”

What really sets this honey pepper chicken mac and cheese apart? It’s all about the honey pepper glaze. Instead of just tossing cooked chicken into mac and cheese, I sear bite-sized pieces until golden, then toss them in a sticky, peppery honey sauce. The result is chicken that’s juicy, with edges that cling to the sweet heat. I’ve tried different blends of pepper—sometimes a little smoked black pepper for depth, sometimes fresh cracked if I want a real kick. This isn’t your grandma’s mac and cheese, but I promise it’s just as comforting.

It’s the kind of dish that’s both familiar and a little unexpected. You get that creamy, cheesy goodness you crave, but with a playful pop of flavor that makes it feel special. I love serving this when friends come over because it always sparks conversation—and there’s never any left. If you’re after a meal that’s easy, satisfying, and just plain fun, you can’t go wrong with honey pepper chicken mac and cheese.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a creamy, dreamy texture—no fuss, no frills, just good food. Most of these are pantry staples, making it a breeze to pull together on a whim.

• For the Chicken:
  • Boneless, skinless chicken breast, cut into bite-sized cubes (about 1 lb / 450 g) (You can use chicken thighs for extra juiciness.)
  • Salt & black pepper (for seasoning the chicken)
  • Olive oil (about 2 tablespoons / 30 mL, for searing)
• For the Honey Pepper Glaze:
  • Honey (3 tablespoons / 60 g; use local honey if you’ve got it—it really adds depth)
  • Coarsely ground black pepper (1-1½ teaspoons / 3-4 g; adjust for your spice level)
  • Red pepper flakes (optional, just a pinch for extra heat)
  • Soy sauce (1 tablespoon / 15 mL; adds umami and balances sweetness)
  • Apple cider vinegar (1 teaspoon / 5 mL; gives a little tang)
• For the Mac and Cheese:
  • Elbow macaroni (8 oz / 225 g; shells or cavatappi work too—use what you love)
  • Unsalted butter (3 tablespoons / 42 g)
  • All-purpose flour (2 tablespoons / 16 g; for thickening the cheese sauce)
  • Whole milk (2 cups / 480 mL; 2% works in a pinch, but whole is creamier)
  • Sharp cheddar cheese, shredded (2 cups / 200 g; I love using a mix of mild and sharp for the best flavor)
  • Monterey Jack cheese, shredded (1 cup / 100 g; melts beautifully—swap with mozzarella if you like)
  • Salt and pepper (to taste)
  • Mustard powder (½ teaspoon / 2 g; adds subtle tang—optional, but nice!)
• Optional Add-ins/Toppings:
  • Chopped parsley (for a fresh finish)
  • Crispy bacon bits (heck yes, if you want to go big!)
  • Panko breadcrumbs (for crunch—toast them in a little butter first)

Substitution tips: For a gluten-free version, swap regular pasta for a gluten-free brand and use a 1:1 gluten-free flour blend for the roux. Dairy-free? Try oat milk and your favorite vegan cheese (though the melt won’t be quite the same, it still works). No chicken? Rotisserie or leftover roast chicken is a great shortcut.

Equipment Needed

You don’t need a fancy kitchen setup for honey pepper chicken mac and cheese. Here’s what I use (and a few alternatives if you’re working with a pared-down kitchen):

• Large skillet or sauté pan (for cooking the chicken and making the glaze; a nonstick or stainless steel pan both work—I’ve done it in cast iron, too, for extra browning)
• Medium saucepan (for the cheese sauce; if you only have one big pan, just give it a quick rinse between steps)
• Large pot (for boiling the pasta)
• Colander (for draining pasta)
• Wooden spoon or spatula (for stirring the sauce—silicone works great for scraping every last bit of cheese!)
• Measuring cups and spoons (eyeball it in a pinch, but I’ve learned the hard way that cheese measurements matter)
• Sharp knife and cutting board (for prepping chicken and any add-ins)
• Box grater (freshly shredded cheese melts smoother than pre-shredded—though bagged cheese is fine for busy nights)

If you don’t have a skillet big enough for everything, you can always combine everything in the pasta pot at the end. I’ve even made this in a Dutch oven when feeding a crowd. For easy cleanup, rinse pans while the cheese sauce thickens. If you’re on a budget, stick with basic nonstick pans—they work perfectly.

Preparation Method

1. Prep the Ingredients (5 minutes):
   • Cut 1 lb (450 g) boneless, skinless chicken breast into bite-sized cubes.
   • Shred 2 cups (200 g) sharp cheddar and 1 cup (100 g) Monterey Jack cheese.
   • Bring a large pot of salted water to a boil for the pasta.
2. Cook the Pasta (8–10 minutes):
   • Add 8 oz (225 g) elbow macaroni to boiling water. Cook until just al dente, about 8–10 minutes (check the package for exact time).
   • Reserve ½ cup (120 mL) pasta water, then drain pasta and set aside. (Don’t rinse—starch helps the sauce cling!)
3. Cook the Chicken (8 minutes):
   • Season chicken cubes with salt and black pepper.
   • Heat 2 tablespoons (30 mL) olive oil in a large skillet over medium-high heat.
   • Add chicken in a single layer. Sear 3–4 minutes per side until golden and just cooked through (internal temp 165°F/74°C).
   • Transfer chicken to a plate. Don’t wipe out skillet—you’ll use it for the glaze.
4. Make the Honey Pepper Glaze (2–3 minutes):
   • In the same skillet, add 3 tablespoons (60 g) honey, 1–1½ teaspoons (3–4 g) coarsely ground black pepper, 1 tablespoon (15 mL) soy sauce, 1 teaspoon (5 mL) apple cider vinegar, and a pinch of red pepper flakes if using.
   • Bring to a simmer over medium heat, stirring constantly. Let bubble 1–2 minutes until slightly thickened and glossy.
   • Return chicken to the skillet. Toss to coat in the glaze. Remove from heat and set aside.
5. Make the Cheese Sauce (8 minutes):
   • While the chicken cooks, melt 3 tablespoons (42 g) unsalted butter in a medium saucepan over medium heat.
   • Whisk in 2 tablespoons (16 g) all-purpose flour. Cook, stirring, 1 minute until slightly golden—smells a bit nutty.
   • Slowly pour in 2 cups (480 mL) whole milk, whisking constantly to prevent lumps.
   • Cook, stirring, until thickened and coats the back of a spoon, about 3–4 minutes. If too thick, splash in reserved pasta water.
   • Remove from heat. Stir in 2 cups (200 g) sharp cheddar, 1 cup (100 g) Monterey Jack, ½ teaspoon (2 g) mustard powder (if using), and season with salt and pepper to taste.
   • Keep stirring until cheese is melted and sauce is smooth. If it looks grainy, add a splash more milk and whisk like you mean it!
6. Bring It All Together (2 minutes):
   • Add drained pasta to the cheese sauce. Stir gently until coated—make sure every noodle is swimming in cheese.
   • Gently fold in the honey pepper chicken (and all that glaze!) until well distributed.
   • If desired, sprinkle with chopped parsley, bacon bits, or toasted panko.
7. Serve:
   • Spoon into bowls while piping hot. Watch for cheese pulls and happy faces!

Troubleshooting tips: If your sauce gets lumpy, whisk vigorously and add a splash of hot milk. Chicken overcooked? Next time, cut larger pieces or lower the heat a tad. If your glaze thickens too much, thin it with a teaspoon of water.

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks that guarantee honey pepper chicken mac and cheese turns out just right—every time. Here are my best tips and a couple of lessons learned the hard way:

• Don’t Overcook the Pasta: Pull it off the heat when it’s just al dente. It’ll keep cooking a smidge when you add the hot cheese sauce, so you don’t want it mushy (learned that after a few soggy bowls!).
• Sear the Chicken Well: Give the chicken pieces space in the skillet and don’t move them too much. You want that golden crust for flavor—crowding the pan steams them instead.
• Freshly Shredded Cheese Melts Best: Pre-shredded is coated in anti-caking agents and can make your sauce a bit grainy. If you’re in a pinch, it’s fine, but fresh is best for ultra-smooth sauce.
• Add Cheese Off Heat: Stir cheese into the roux mixture after removing from the heat. Direct heat can make it separate or turn oily.
• Balance the Glaze: Taste the honey pepper glaze before tossing in the chicken. If it’s too sweet, add another splash of vinegar or soy sauce. Too spicy? Dial back the black pepper next time.
• Multitasking: Boil pasta while chicken cooks to save time. I usually start the cheese sauce while the pasta is draining—keeps everything hot and fresh.
• Consistency: If sauce is too thick, add a little reserved pasta water or more milk until it’s creamy but not soupy.

One time I walked away from the roux and came back to a burnt mess—so stir constantly until you add the milk. If the sauce breaks (looks oily), whisk in a tablespoon of cold milk or cream to bring it back together. Don’t stress—mac and cheese loves a little patience and a good whisk!

Variations & Adaptations

One of the things I love most about honey pepper chicken mac and cheese is how easy it is to change things up. Here are a few ways to make it your own:

• Low-Carb or Gluten-Free: Swap elbow pasta for chickpea or lentil pasta, or use a gluten-free brand. Sub a 1:1 gluten-free flour blend for the roux.
• Vegetarian: Skip the chicken and add roasted broccoli, sautéed mushrooms, or even sweet potato cubes. You can make a honey pepper veggie glaze for the same effect.
• Spicy Kick: Add extra red pepper flakes or a dash of hot sauce to the cheese sauce for more heat. Cracked pink peppercorns give a fun, floral spice.
• Dairy-Free: Use oat milk or almond milk, and your favorite dairy-free cheese. The texture will be a bit different, but it’s still totally comforting.
• Different Cooking Methods: Want a crispy topping? Transfer the finished mac and cheese to a baking dish, top with panko and extra cheese, then broil for 2–3 minutes until bubbly and golden.
• Personal Favorite: I’ve added a handful of baby spinach right at the end for a pop of green—and no one even notices it’s there!

Allergy concern? Skip the soy sauce and sub coconut aminos. Don’t like pepper? Try smoked paprika for a mellow, sweet heat. The point is, you can tweak this recipe to fit your cravings or what you have on hand—no rules, just deliciousness.

Serving & Storage Suggestions

Honey pepper chicken mac and cheese is best served piping hot—right out of the pot, with all that gooey cheese and sticky-glazed chicken. If you’re feeling fancy, sprinkle fresh chopped parsley or crispy bacon bits over the top. I love pairing it with a simple green salad or roasted veggies to balance the richness.

You can totally make this ahead for meal prep, too. Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze individual portions (let it cool completely first) for up to 2 months—just thaw overnight in the fridge before reheating.

To reheat, add a splash of milk or water and warm gently in the microwave or on the stovetop, stirring occasionally to bring back the creaminess. The flavors deepen after a day or two, making leftovers even tastier. If you want to crisp up the top, pop it under the broiler for a minute or two before serving. (Just keep an eye on it—cheese burns fast!)

Nutritional Information & Benefits

Each serving of honey pepper chicken mac and cheese (about 1½ cups) delivers approximately:

• Calories: 540
• Protein: 32g
• Carbohydrates: 51g
• Fat: 22g
• Fiber: 2g
• Sugar: 11g

Chicken brings lean protein, while whole milk and cheese add calcium and extra creaminess. The honey gives a natural touch of sweetness, and black pepper has a little antioxidant kick. If you swap in whole grain or lentil pasta, you’ll boost the fiber content, too. Just watch for wheat, dairy, and soy if you’ve got allergies in the family. Personally, I love that this recipe balances comfort with a little nutrition—protein keeps you full, and the sweet-spicy glaze satisfies all my fall cravings (without a ton of butter or cream).

Conclusion

There’s just something about honey pepper chicken mac and cheese that feels like a big, cheesy hug at the end of the day. It’s quick, easy, and packed with sweet-spicy flavor, making it a perfect fall dinner you’ll want to make again and again. Whether you’re cooking for a crowd or just treating yourself, this recipe is flexible and forgiving—so don’t be afraid to swap in your favorite ingredients or sneak in some veggies.

I make this on repeat all season long, and every time, it brings comfort and big smiles to the table. Give it a try, and let me know how you put your own spin on it! Drop a comment below with your favorite twist, share it with a friend who needs some cozy dinner inspiration, or tag me if you post your cheesy masterpiece. Here’s to easy, irresistible comfort food—happy cooking!

Frequently Asked Questions

Can I use rotisserie chicken instead of cooking fresh chicken?

Absolutely! Just shred or cube about 2 cups of rotisserie chicken and toss it in the honey pepper glaze. It’s a great shortcut if you’re short on time or want to use up leftovers.

Is it possible to make this honey pepper chicken mac and cheese ahead of time?

Yes, you can prep everything in advance. Store the glazed chicken and mac and cheese separately, then combine and reheat when you’re ready to serve. Add a splash of milk when reheating to keep it creamy.

What’s the best way to make this recipe gluten-free?

Use gluten-free elbow macaroni and a gluten-free flour blend for the roux. Double-check that your soy sauce is gluten-free, or substitute with coconut aminos.

Can I freeze leftovers?

Definitely! Let the dish cool, then pack into freezer-safe containers. Thaw in the fridge overnight and reheat gently with a splash of milk or water. The texture might change a little, but it’s still delicious.

What other cheeses work well in this recipe?

You can use a mix of Gruyère, mozzarella, Colby Jack, or even a little smoked Gouda for a unique twist. Just make sure at least half the cheese is a good melter like cheddar or Monterey Jack for the creamiest sauce.

Honey Pepper Chicken Mac and Cheese

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• Author: Lisa
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This easy 30-minute fall dinner features juicy chicken tossed in a sweet-and-spicy honey pepper glaze, swirled into creamy, gooey mac and cheese. It’s the ultimate comfort food with a punchy twist, perfect for busy weeknights or cozy gatherings.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breast, cut into bite-sized cubes
• Salt and black pepper, to taste (for seasoning chicken and cheese sauce)
• 2 tablespoons olive oil
• 3 tablespoons honey
• 1 to 1 1/2 teaspoons coarsely ground black pepper
• Pinch red pepper flakes (optional)
• 1 tablespoon soy sauce
• 1 teaspoon apple cider vinegar
• 8 oz elbow macaroni (about 2 cups dry)
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 teaspoon mustard powder (optional)
• Chopped parsley (optional, for garnish)
• Crispy bacon bits (optional, for topping)
• Panko breadcrumbs, toasted in butter (optional, for topping)

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Instructions

1. Prep the ingredients: Cut chicken into bite-sized cubes, shred cheeses, and bring a large pot of salted water to a boil.
2. Cook the pasta: Add elbow macaroni to boiling water and cook until just al dente, about 8–10 minutes. Reserve 1/2 cup pasta water, then drain and set aside.
3. Cook the chicken: Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden and cooked through. Transfer to a plate.
4. Make the honey pepper glaze: In the same skillet, add honey, black pepper, soy sauce, apple cider vinegar, and red pepper flakes. Simmer 1–2 minutes until slightly thickened. Return chicken to skillet and toss to coat. Remove from heat.
5. Make the cheese sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in milk and cook, stirring, until thickened, about 3–4 minutes. Remove from heat and stir in cheddar, Monterey Jack, mustard powder, and salt and pepper to taste. Stir until smooth.
6. Combine: Add drained pasta to cheese sauce and stir to coat. Gently fold in honey pepper chicken and glaze until well distributed.
7. Serve: Spoon into bowls while hot. Garnish with parsley, bacon bits, or toasted panko if desired.

Notes

For gluten-free, use GF pasta and flour. For dairy-free, use plant-based milk and cheese. Rotisserie chicken can be substituted for fresh. Add veggies like spinach or broccoli for extra nutrition. For a crispy topping, broil with panko and extra cheese for 2–3 minutes.

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: About 1 1/2 cups
• Calories: 540
• Sugar: 11
• Sodium: 900
• Fat: 22
• Saturated Fat: 11
• Carbohydrates: 51
• Fiber: 2
• Protein: 32

Keywords: honey pepper chicken, mac and cheese, fall dinner, comfort food, easy weeknight meal, cheesy pasta, chicken recipes, 30 minute dinner