This Creamy Honey Pepper Chicken Mac and Cheese brings together tender bites of chicken, a sweet touch of honey, and a peppery kick all wrapped up in a rich, cheesy sauce. It’s a comforting pasta dish that feels like a warm hug on a plate, perfect for family dinners or cozy nights in.
I love making this recipe when I want something that’s a little different from the usual mac and cheese. The honey adds a nice gentle sweetness that balances out the pepper’s spicy edge, making each bite interesting and full of flavor without being too much. Plus, the chicken makes it hearty enough to stand on its own.
My favorite way to enjoy this dish is straight out of the oven when the cheese is all melty and the edges get just a little crispy. Sometimes I add a simple green salad on the side to lighten things up, but honestly, this creamy honey pepper chicken mac and cheese is so good, it rarely needs much else. It’s definitely a recipe that brings everyone back for seconds!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work great here. You can swap for thighs if you like juicier meat. Just cook a bit longer to reach tenderness.
Honey: Adds a mild sweetness that balances pepper’s heat. If you want, try maple syrup or agave for a similar effect.
Black Pepper: Freshly cracked pepper gives the dish its spicy punch. Adjust the amount based on how much heat you want.
Cheese: Sharp cheddar is classic for that creamy, rich flavor. You can mix in Monterey Jack or mozzarella for a milder, gooier sauce.
Pasta: Cavatappi or elbow macaroni hold sauce well. Fusilli or rotini work too if you want a change in shape.
How Do I Make a Smooth, Clump-Free Cheese Sauce?
Making a creamy cheese sauce without lumps can be tricky but easy with these tips:
- Start by making a roux: melt butter, whisk in flour, and cook for 1-2 minutes until light golden. This cooks out the raw flour taste.
- Add cold or room temperature milk slowly in small amounts, whisking constantly to keep the mixture smooth.
- Keep whisking as the sauce thickens; don’t rush this step.
- Take the pan off heat before stirring in cheese to avoid it turning grainy.
Using sharp cheddar means your sauce will have strong flavor, so trust in the roux and slow milk addition for the creamiest result!
Equipment You’ll Need
- Large pot – Essential for boiling the pasta, I like my pasta cooked perfectly al dente in here.
- Skillet or large frying pan – Great for cooking the chicken and coating it with honey and pepper.
- Medium saucepan – Used to make the cheese sauce, ensuring it’s smooth and creamy.
- Whisk – Helps blend the roux and milk evenly without lumps.
- Measuring cups and spoons – Keep everything precise so flavors turn out just right.
- Mixing spoon or spatula – For stirring ingredients and combining everything smoothly.
- Optional baking dish and broiler (if baking) – For finishing with a bubbly, golden top.
Flavor Variations & Add-Ins
- Use cooked bacon bits or pancetta for extra smokiness and crunch.
- Add sautéed vegetables like bell peppers, spinach, or mushrooms for added flavor and nutrients.
- Swap cheddar for Gruyère or mozzarella for a different cheesy twist.
- Mix in a dash of hot sauce or cayenne pepper if you like it spicier.
Creamy Honey Pepper Chicken Mac and Cheese
Ingredients You’ll Need:
- 8 oz (about 2 cups) cavatappi or elbow macaroni pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 2 tbsp olive oil or vegetable oil
- 3 cups sharp cheddar cheese, shredded
- 2 cups milk (whole milk preferred)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika (optional)
- 1/4 to 1/2 tsp freshly cracked black pepper (adjust to taste)
- 2 tbsp honey
- Fresh parsley or chives, chopped, for garnish
Time You’ll Need:
This recipe takes about 30 minutes total—15 minutes to prep and cook the pasta and chicken, and another 10-15 minutes to make the cheesy sauce and combine everything. If you want to broil it at the end for a bubbly top, add about 3 more minutes.
Step-by-Step Instructions:
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta well and set it aside.
2. Cook the Chicken
Season the chicken pieces generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 4–5 minutes per side until golden brown and thoroughly cooked. Remove from heat, drizzle honey over the chicken, then sprinkle with freshly cracked black pepper to taste. Toss the chicken pieces so they’re coated with the honey and pepper nicely.
3. Make the Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and stir constantly for 1–2 minutes until it turns a light golden color (this is called a roux). Gradually whisk in the milk little by little, stirring continuously to avoid lumps. Keep whisking until the sauce thickens, about 5 minutes. Remove from heat and stir in garlic powder, onion powder, smoked paprika (if using), salt to taste, and most of the shredded cheddar cheese, saving a bit for topping.
4. Combine and Serve
Add the cooked pasta to the cheese sauce and stir until the pasta is fully coated. Plate the cheesy pasta and top with the honey pepper chicken pieces. Sprinkle the remaining cheese over the top. If you want a bubbly, golden finish, pop the dish under a broiler for 2–3 minutes until the cheese melts and bubbles.
5. Garnish and Enjoy
Sprinkle with chopped fresh parsley or chives for a pop of color and fresh flavor. Serve immediately and enjoy your delicious, creamy honey pepper chicken mac and cheese!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method by sealing it in a bag and submerging it in cold water, changing the water every 30 minutes until thawed.
Can I Substitute the Cheese?
Absolutely. Sharp cheddar gives a classic bold flavor, but you can also use Monterey Jack, mozzarella, or Gruyère for a creamier or milder taste. Just make sure to use a good melting cheese for the best sauce texture.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or microwave, stirring occasionally. If it seems thick, add a splash of milk to loosen the sauce.
Can I Prepare This Dish Ahead of Time?
Yes, you can cook the pasta, chicken, and cheese sauce separately and refrigerate them for up to a day. When ready to serve, combine everything and reheat on the stove or in the oven. Add the honey and fresh pepper just before serving to keep their flavors bright.