Description
Sweet and Spicy Honey Pepper Chicken served over creamy macaroni and cheese. This flavorful recipe combines tender chicken breasts cooked in a honey-soy pepper sauce with a rich, cheesy macaroni base. Perfectly balanced with sweet, spicy, and savory notes, this comforting dish is great for a satisfying family dinner.
Ingredients
Scale
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
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 chicken breasts with salt and pepper thoroughly on both sides to enhance flavor before cooking.
- Cook the chicken: Heat olive oil in a skillet over medium heat and place the chicken breasts in the skillet. Cook for about 6-7 minutes on each side until they turn golden brown and are cooked through. Remove the chicken from the skillet and set aside.
- Make the sauce: In the same skillet, add honey, soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne pepper. Stir to combine all ingredients.
- Simmer sauce: Let the sauce simmer gently for 2-3 minutes, stirring occasionally until it slightly thickens and becomes glossy.
- Coat chicken with sauce: Slice the cooked chicken breasts into strips. Return the strips to the skillet, tossing them in the sauce so they are coated evenly. Remove from heat and keep aside.
- Cook macaroni: Prepare macaroni pasta according to package instructions until al dente. Drain well and set aside.
- Make the roux: In a separate pot, melt butter over medium heat. Stir in the all-purpose flour and cook for one minute while stirring constantly to form a roux, which will thicken your sauce.
- Add milk and thicken: Gradually whisk in milk to the roux until smooth. Continue cooking for 2-3 minutes, stirring constantly until the mixture thickens into a creamy sauce.
- Add cheeses and season: Remove the sauce from heat. Stir in shredded sharp cheddar and mozzarella cheeses until melted and smooth. Season with salt and pepper to taste.
- Combine pasta and cheese sauce: Toss the drained macaroni in the cheese sauce until all pasta is well coated and creamy.
- Serve the dish: Plate the creamy macaroni cheese first, then top with the honey pepper chicken strips. Garnish with chopped parsley for freshness and color.
Notes
- For a spicier kick, increase the cayenne pepper slightly according to your preference.
- Use whole milk or 2% milk for a richer cheese sauce; low-fat milk may result in a thinner sauce.
- Leftover honey pepper chicken pairs well with steamed vegetables or a fresh salad.
- Ensure the chicken is cooked fully with no pink inside for safe consumption.
- You can substitute macaroni pasta with elbow pasta or any short pasta shape you prefer.
