Description
Sweet and Spicy Honey Pepper Chicken served over creamy, cheesy macaroni is a comforting and flavorful dish combining tender chicken coated in a sticky honey-soy glaze with rich homemade macaroni and cheese. This recipe offers a perfect balance of sweet heat and cheesy goodness, ideal for a satisfying 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 ounces 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 the Honey Pepper Chicken: Season the chicken breasts evenly with salt and pepper to enhance their natural flavor before cooking.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Place the chicken breasts in the skillet and cook until golden brown and fully cooked, about 6-7 minutes per side. Remove the chicken from the skillet and set aside.
- Make the Honey Pepper Sauce: In the same skillet, add honey, soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and cayenne pepper. Stir the mixture and simmer it for 2-3 minutes until it thickens slightly, stirring occasionally to prevent burning.
- Coat the Chicken: Slice the cooked chicken into strips. Return the chicken strips to the skillet with the honey pepper sauce, tossing to coat each piece thoroughly. Set aside while preparing the macaroni cheese.
- Cook the Macaroni: Boil water in a pot and cook the macaroni pasta according to package instructions until al dente. Drain the pasta and set aside.
- Prepare the Cheese Sauce: In a separate pot, melt butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly to form a roux.
- Add Milk and Thicken: Gradually whisk in the milk, ensuring the mixture stays smooth. Cook the sauce for 2-3 minutes, stirring constantly until it thickens enough to coat the back of a spoon.
- Melt the Cheese: Remove the sauce from heat and stir in shredded sharp cheddar and mozzarella cheese until fully melted and smooth. Season with salt and pepper to taste.
- Combine Macaroni and Cheese Sauce: Add the drained macaroni to the cheese sauce and stir until the pasta is evenly coated with the creamy cheese mixture.
- Serve: Plate the creamy macaroni and cheese and top it with the honey pepper chicken strips. Garnish with chopped parsley for a fresh finish and serve immediately.
Notes
- Ensure the chicken is cooked through to an internal temperature of 165°F (74°C) for food safety.
- You can adjust the cayenne pepper amount depending on your preferred spice level.
- Use whole milk for the creamiest macaroni cheese or substitute with 2% milk for a lighter version.
- Fresh parsley garnish adds color and a touch of freshness but can be omitted if unavailable.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
