When you crave comfort food with a little kick, Creamy Honey Pepper Chicken Mac and Cheese is the answer. This recipe combines tender chicken, a rich cheese sauce, and just the right touch of sweet heat from honey and red pepper flakes. It’s cozy, quick, and packed with flavor, the kind of dish that makes everyone come back for seconds. Whether you’re feeding your family on a busy weeknight or looking for something indulgent to serve friends, this dish checks every box.
Table of Contents
Why You’ll Love This Creamy Honey Pepper Chicken Mac and Cheese
- Quick and easy, ready in about 40 minutes.
- Simple, everyday ingredients you already have in your kitchen.
- The balance of sweet honey and spicy pepper makes it unforgettable.
- Creamy, cheesy, and comforting, perfect for chilly nights or family dinners.
- A guaranteed crowd-pleaser that feels like restaurant-quality comfort food at home.
This isn’t your ordinary mac and cheese, it’s hearty, full of flavor, and adds just enough spice to keep every bite exciting while staying family-friendly.
Ingredients Needed
For the Pasta Base:
- 2 cups elbow macaroni, cooked al dente for best texture
- 1 tablespoon olive oil for cooking the chicken
- 1 pound boneless skinless chicken breasts, diced into bite-sized chunks
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Honey Pepper Chicken:
- 1 tablespoon honey for sweetness
- ½ teaspoon crushed red pepper flakes for heat
For the Creamy Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream for extra richness
- 1½ cups shredded mozzarella cheese
- 1 cup sharp cheddar cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
For Serving (Optional):
- Chopped fresh parsley for a pop of color and freshness
How to Make Creamy Honey Pepper Chicken Mac and Cheese
- Cook the pasta: Boil elbow macaroni in salted water until just tender. Drain and set aside.
- Prepare the chicken: Heat olive oil in a large skillet. Season chicken with salt and pepper, then cook until golden and fully cooked, about 6–8 minutes.
- Add flavor: Stir in honey and crushed red pepper flakes. Toss until the chicken is coated in a sweet-spicy glaze. Remove from heat.
- Build the cheese sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until slightly golden.
- Add liquids: Gradually whisk in milk and cream until smooth. Cook until the sauce thickens enough to coat a spoon.
- Season & melt cheese: Stir in garlic powder, onion powder, mozzarella, and cheddar. Keep stirring until you have a smooth, creamy sauce.
- Combine: Add the pasta to the cheese sauce, stirring until well coated. Gently fold in the honey pepper chicken.
- Finish & serve: Transfer everything into a baking dish. Sprinkle extra cheese on top and broil for 2–3 minutes until bubbly and golden. Garnish with parsley and serve hot.
Serving and Storage Tips
This creamy honey pepper chicken mac and cheese is rich and hearty, so it pairs best with lighter sides that balance the flavors. A crisp green salad with a tangy vinaigrette is an excellent choice, and warm garlic bread or soft dinner rolls make it even more comforting. For a veggie boost, roasted broccoli or garlic butter green beans bring a nice contrast. If you’re planning a larger spread, it also pairs wonderfully alongside cozy classics like Dolly’s Chicken and Stuffing Casserole for a true family-style feast.
When it comes to leftovers, let the dish cool completely before transferring to an airtight container. It will keep well in the refrigerator for up to 3 days. To reheat, use the stovetop over low heat or place it in the oven, adding a splash of milk or cream to bring back the silky texture of the sauce. Avoid blasting it in the microwave, as that can dry it out.
Freezing isn’t ideal because creamy cheese sauces tend to separate after thawing. If you like having meals ready in advance, you might want to try a make-ahead option like Crockpot Garlic Parmesan Chicken Pasta, which reheats beautifully. For this mac and cheese, the best prep-ahead method is cooking the pasta and chicken ahead of time, then making the cheese sauce fresh just before serving.
Helpful Notes
- Adjust the heat: Use more or less red pepper flakes depending on spice preference.
- Cheese swaps: Monterey Jack or Gruyère also work well for a different flavor.
- Broiling step: Keep an eye on the oven, it only takes a couple of minutes for the top to brown.
Conclusion
This Creamy Honey Pepper Chicken Mac and Cheese is everything you want in a cozy dinner, creamy, cheesy, a little sweet, and a little spicy. It’s quick enough for weeknights but impressive enough to serve guests. Try it once, and it might just become your new go-to comfort food. If you give it a try, don’t forget to leave a comment and rating below. What twist would you add to make it your own? Let’s hear your ideas!
Frequently Asked Questions
Can I make this gluten-free?
Yes, simply use gluten-free pasta and replace the flour with a gluten-free thickener like cornstarch.
Why did my sauce separate?
This usually happens if the sauce gets too hot or the cheese is added too quickly. Always melt cheese on low heat.
Can I prepare it ahead of time?
You can assemble the dish up to the broiling step, cover, and refrigerate. Broil just before serving.
Is this recipe freezer-friendly?
It’s best enjoyed fresh, as dairy-based sauces don’t freeze well.
Creamy Honey Pepper Chicken Mac and Cheese
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Creamy Honey Pepper Chicken Mac and Cheese is a cheesy, sweet, and spicy comfort food ready in just 40 minutes.
Ingredients
2 cups elbow macaroni
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, bite-sized
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon honey
1/2 teaspoon crushed red pepper flakes
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 1/2 cups shredded mozzarella
1 cup sharp cheddar cheese
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Chopped parsley (optional)
Instructions
1. Cook macaroni until al dente, drain, and set aside.
2. Heat oil, season chicken, cook until golden and cooked through.
3. Add honey and red pepper flakes, stir, and set aside.
4. Melt butter in saucepan, whisk in flour, cook 1–2 minutes.
5. Gradually whisk in milk and cream, cook until thickened.
6. Stir in garlic powder, onion powder, mozzarella, and cheddar until smooth.
7. Add pasta to cheese sauce, fold in chicken.
8. Transfer to baking dish, broil with extra cheese 2–3 minutes, garnish with parsley.
Notes
Adjust spice by adding more or less red pepper flakes.
Best served fresh, not freezer-friendly.
Use Gruyère or Monterey Jack for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Pasta, Chicken
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 685
- Sugar: 8g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 125mg