Description
This Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese is a delightful meal combining tender, pan-seared chicken glazed in a flavorful honey pepper sauce with rich, cheesy macaroni. The dish balances sweet, spicy, and savory notes, perfect for a comforting family dinner.
Ingredients
Scale
For the Honey Pepper Chicken
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/2 cup honey
- 1/4 cup soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
For the Creamy Macaroni Cheese
- 8 oz macaroni pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
- Chopped parsley (for garnish)
Instructions
- Prepare and Cook Chicken: Season the chicken breasts evenly with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until golden brown on both sides and fully cooked through, about 6-8 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
- Make Honey Pepper Sauce: In the same skillet, add honey, soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and cayenne pepper. Simmer the mixture over medium heat, stirring occasionally, until the sauce slightly thickens and becomes glossy, about 5-7 minutes.
- Toss Chicken in Sauce: Slice the cooked chicken breasts into strips or bite-sized pieces, then return them to the skillet with the honey pepper sauce. Toss the chicken gently to coat evenly and warm through for 1-2 minutes. Remove from heat.
- Cook Macaroni: Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to the package instructions, typically 8-10 minutes, until al dente. Drain and set aside.
- Prepare Cheese Sauce: In a separate saucepan, melt butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes without browning. Gradually add milk while whisking constantly to avoid lumps. Continue cooking and stirring until the sauce thickens, about 5-7 minutes. Reduce heat to low and stir in sharp cheddar and mozzarella cheeses until melted and smooth. Season with salt and pepper to taste.
- Combine Macaroni and Cheese: Add the drained macaroni to the cheese sauce and gently stir until all pasta is well coated with the creamy cheese sauce.
- Serve and Garnish: Plate the creamy macaroni cheese and top with the honey pepper chicken pieces. Garnish with chopped parsley for a fresh finish. Serve immediately for best flavor and texture.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Adjust cayenne pepper to your preferred spice level.
- Use whole milk for a richer cheese sauce, or substitute with lower fat milk for a lighter version.
- Fresh parsley adds a pop of color and freshness but can be omitted if unavailable.
- Leftover sauce can be stored in the fridge for up to 3 days and reheated gently.
