Why You’ll Love This Recipe

I adore how the sticky honey pepper chicken offers a bold combination of sweetness and heat, which beautifully contrasts the creamy, cheesy macaroni. It’s the kind of dish that feels indulgent yet effortlessly homemade—ideal for weeknights when I crave something special without hours in the kitchen

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Salt and pepper
• Olive oil
• Honey
• Soy sauce
• Apple cider vinegar
• Ground black pepper
• Garlic powder
• Onion powder
• Ground cayenne pepper
• Macaroni pasta
• Butter
• All‑purpose flour
• Milk
• Sharp cheddar cheese
• Mozzarella cheese
• Fresh parsley (for garnish)

Directions

I season the chicken breasts with salt and pepper.
In a skillet over medium heat, I warm olive oil and sear the chicken 6–7 minutes per side until golden and cooked through, then set it aside .
In the same skillet, I combine honey, soy sauce, apple cider vinegar, black pepper, garlic and onion powders, and cayenne. I simmer this glaze for 2–3 minutes until slightly thickened, then slice the chicken into strips and toss it in the sauce .
Meanwhile, I boil the macaroni until al dente, drain, and set aside
I melt butter in a saucepan, whisk in flour for about a minute, then gradually pour in milk until the mixture thickens. Next, I remove it from heat and stir in the cheddar and mozzarella until smooth. I season with salt and pepper .
I toss the cooked macaroni into the cheese sauce, making sure every noodle is coated.
I spoon the creamy macaroni onto plates and top with the honey pepper chicken strips, then garnish with chopped parsley before serving .

Servings and timing

Servings: 4 people
Prep time: ~15 minutes
Cook time: ~45 minutes
Total time: ~60 minutes

Variations

Swap proteins: Use chicken thighs instead of breasts for juicier results .
Control spice: Omit or reduce cayenne for milder flavor, or increase it for more heat.
Cheese mix‑up: Substitute Gouda, Monterey Jack, or Colby to tweak the cheese sauce taste
Add veggies: Stir in broccoli, bell pepper, or spinach into the mac n’ cheese for extra texture and flavor .
Bake it: After combining, sprinkle breadcrumbs on top and bake at 375 °F for added crunch .

Storage/reheating

I store chicken and macaroni separately in airtight containers in the fridge for up to 3 days. To reheat, I warm the macaroni gently on the stove with a splash of milk to bring back its creaminess, and I pan-warm the chicken to preserve its texture . For longer storage, both components freeze well (chicken for 2 months, macaroni best used within a month); I thaw overnight and reheat slowly.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes—with thighs, I get deeper flavor and juiciness. Just cook until they reach an internal temperature of 165°F .

2. How can I reduce the heat?

I simply cut or omit the cayenne pepper or add more honey for sweetness

3. What cheeses can I use in the macaroni?

I often use cheddar and mozzarella, but alternatives like Gouda, Monterey Jack, or Colby are great too

4. Can I prep components in advance?

Absolutely—I make the sauce and chicken earlier, and cook the cheese sauce ahead. Before serving, I just reheat and combine everything

5. What sides go well with this dish?

I love serving it with a crisp green salad or steamed veggies like broccoli or green beans to balance the richness

Conclusion

I find this sweet‑and‑spicy chicken paired with creamy mac and cheese to be the perfect blend of indulgent and comforting. It feels elevated but is surprisingly easy to make—ideal for busy nights or casual gatherings. I know it will become a go‑to when I crave bold flavors and hearty satisfaction.