Name: Honey Pepper Chicken Mac and Cheese
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 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)

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.

Ingredients

Scale

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)

Instructions

Prep the ingredients: Cut chicken into bite-sized cubes, shred cheeses, and bring a large pot of salted water to a boil.
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.
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.
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.
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.
Combine: Add drained pasta to cheese sauce and stir to coat. Gently fold in honey pepper chicken and glaze until well distributed.
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