Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese

This dish pairs sweet and spicy honey pepper chicken with a rich and creamy macaroni cheese, creating a delightful balance of flavors and textures. The chicken is perfectly glazed with a honey-pepper sauce, and the macaroni cheese is indulgently creamy, making it a perfect comfort food combo that’s sure to please the whole family.


For the Sweet and Spicy Honey Pepper Chicken:

  • 4 boneless, skinless chicken breasts
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 2 tbsp apple cider vinegar
  • 1 tsp crushed red pepper flakes
  • 1 tsp black pepper
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt to taste

For the Creamy Macaroni Cheese:

  • 8 oz elbow macaroni
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Optional Additions:

  • Chopped parsley for garnish
  • Extra red pepper flakes for more heat
  • Crumbled bacon for a savory crunch


Sweet and Spicy Honey Pepper Chicken:

  1. Prepare the Chicken:
  • Season the chicken breasts with salt and pepper on both sides.
  • In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
  1. Make the Sauce:
  • In the same skillet, add the honey, soy sauce, apple cider vinegar, crushed red pepper flakes, black pepper, and minced garlic. Stir to combine and bring the mixture to a simmer.
  • Reduce the heat to medium and let the sauce simmer until it thickens slightly, about 5 minutes.
  1. Glaze the Chicken:
  • Return the chicken breasts to the skillet, coating them in the sauce. Cook for another 2-3 minutes, turning the chicken to ensure it’s well-glazed and heated through.

Creamy Macaroni Cheese:

  1. Cook the Pasta:
  • In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
  1. Make the Cheese Sauce:
  • In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to form a roux.
  • Gradually whisk in the milk and heavy cream, continuing to whisk until the mixture is smooth and starts to thicken, about 3-5 minutes.
  • Remove the saucepan from heat and stir in the shredded cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Season with salt and pepper to taste.
  1. Combine and Serve:
  • Pour the cheese sauce over the cooked macaroni and stir until well combined and creamy.

Tips for Success:

  • Ensure the chicken is cooked through by checking for an internal temperature of 165°F (75°C).
  • To prevent the cheese sauce from becoming grainy, remove it from the heat before adding the cheese and stir until just melted.
  • For a spicier kick, increase the amount of crushed red pepper flakes in the honey pepper sauce.

Nutritional Estimate:
(Per Serving, based on 4 servings)

  • Calories: 800
  • Carbohydrates: 65g
  • Sugars: 20g
  • Fat: 35g
  • Protein: 50g

Serve the sweet and spicy honey pepper chicken alongside the creamy macaroni cheese for a complete and satisfying meal. Garnish with chopped parsley and extra red pepper flakes if desired. This dish is perfect for family dinners, special occasions, or when you crave a comforting, flavorful meal.

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