Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 4
Spicy Honey Pepper Chicken with Mac and Cheese is a comforting, flavor-packed dish that brings bold taste and creamy texture to the table. Juicy chicken is glazed in a sticky-sweet honey garlic sauce with a kick of pepper, then paired with velvety mac and cheese made from sharp cheddar and whole milk. It’s the perfect mix of heat, sweetness, and cheesy indulgence—a crowd-pleaser for cozy dinners or special occasions.
Ingredients
4 boneless, skinless chicken breasts
3 cloves garlic, minced
½ cup pure honey
1 tsp freshly ground black pepper
¼ cup unsalted butter (plus 2 tbsp for cheese sauce)
2 cups elbow macaroni
2 cups shredded sharp cheddar cheese
2 cups whole milk
Salt to taste
Instructions
Preheat the oven to 400°F (200°C). Pat the chicken breasts dry with paper towels and season both sides with salt and freshly ground black pepper. In a small saucepan over medium heat, melt ¼ cup of butter. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the honey and black pepper, whisking until smooth and well blended. Place the chicken breasts in a baking dish and pour half of the honey garlic glaze over the top. Bake for 25–30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C). While the chicken bakes, bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Drain the pasta and set aside. In a separate saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour to form a roux and cook for about 1 minute, stirring constantly. Gradually whisk in the milk, continuing to stir until the sauce thickens. Add the shredded cheddar cheese and stir until melted and smooth. To serve, plate the chicken and drizzle with the remaining honey pepper glaze. Add a generous scoop of creamy mac and cheese on the side. Garnish with a touch of freshly ground black pepper or chopped parsley if desired.
Notes & Tips
Use fresh garlic for the most vibrant flavor in your glaze—jarred minced garlic can work, but the punch isn’t quite the same.
For spicier chicken, increase the amount of black pepper or add a pinch of crushed red pepper flakes or cayenne to the glaze.
Don’t skip the roux step in the cheese sauce—it helps thicken the sauce so it clings beautifully to the pasta.
Shred your own cheddar cheese from a block if possible; pre-shredded cheese often contains anti-caking agents that can make the sauce less smooth.
You can substitute chicken thighs for breasts if you prefer dark meat—they’ll be extra juicy and flavorful.
For a make-ahead version, prepare both components separately and reheat gently before serving. The glaze can also be made ahead and stored in the fridge for up to 3 days.
Nutrition (Per Serving – Approx. 400g)
Calories: 680
Carbohydrates: 58g
Protein: 41g
Fat: 34g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 0g
Cholesterol: 150mg
Sodium: 850mg
Sugar: 17g
Fiber: 2g
Spicy Honey Pepper Chicken with Mac and Cheese
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
Description
Spicy Honey Pepper Chicken with Mac and Cheese is a comforting, flavor-packed dish that brings bold taste and creamy texture to the table. Juicy chicken is glazed in a sticky-sweet honey garlic sauce with a kick of pepper
Ingredients
4 boneless, skinless chicken breasts
3 cloves garlic, minced
½ cup pure honey
1 tsp freshly ground black pepper
¼ cup unsalted butter (plus 2 tbsp for cheese sauce)
2 cups elbow macaroni
2 cups shredded sharp cheddar cheese
2 cups whole milk
Salt to taste
Instructions
Preheat the oven to 400°F (200°C). Pat the chicken breasts dry with paper towels and season both sides with salt and freshly ground black pepper. In a small saucepan over medium heat, melt ¼ cup of butter. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the honey and black pepper, whisking until smooth and well blended. Place the chicken breasts in a baking dish and pour half of the honey garlic glaze over the top. Bake for 25–30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C). While the chicken bakes, bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Drain the pasta and set aside. In a separate saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour to form a roux and cook for about 1 minute, stirring constantly. Gradually whisk in the milk, continuing to stir until the sauce thickens. Add the shredded cheddar cheese and stir until melted and smooth. To serve, plate the chicken and drizzle with the remaining honey pepper glaze. Add a generous scoop of creamy mac and cheese on the side. Garnish with a touch of freshly ground black pepper or chopped parsley if desired.
Notes
Use fresh garlic for the most vibrant flavor in your glaze—jarred minced garlic can work, but the punch isn’t quite the same.
For spicier chicken, increase the amount of black pepper or add a pinch of crushed red pepper flakes or cayenne to the glaze.
Don’t skip the roux step in the cheese sauce—it helps thicken the sauce so it clings beautifully to the pasta.
Shred your own cheddar cheese from a block if possible; pre-shredded cheese often contains anti-caking agents that can make the sauce less smooth.
You can substitute chicken thighs for breasts if you prefer dark meat—they’ll be extra juicy and flavorful.
For a make-ahead version, prepare both components separately and reheat gently before serving. The glaze can also be made ahead and stored in the fridge for up to 3 days.