Tantalizing Honey Pepper Chicken

This honey pepper chicken with cheesy mac melds two beloved comfort classics into one mouthwatering dish. The sticky-sweet spicy chicken complements the rich, velvety pasta perfectly, making a dinner that'll win over both sophisticated palates and fussy kids alike.

I came up with this combo during a brutal cold snap when we needed something both cozy and a bit exciting. It was such a smash hit that now everyone in my house asks for it whenever we're celebrating something special.

Ingredients

• Boneless skinless chicken breasts picking fresh poultry helps keep things moist and cooks uniformly
• Fresh garlic chopped up for that aromatic kick that works in both parts of the meal
• Pure honey brings natural sweetness and helps form that gorgeous glaze
• Freshly ground black pepper grinding it yourself packs way more punch than the pre-ground stuff
• Unsalted butter lets you manage saltiness while adding that luxurious mouthfeel
• Elbow macaroni those traditional curved tubes trap sauce in every little groove
• Sharp cheddar cheese aged varieties bring deeper flavor notes to your sauce
• Whole milk gives your mac and cheese that dreamy smoothness you're after

Step-by-Step Instructions

Prepare the Chicken

Grab four chicken breasts and pat them dry with paper towels - this trick helps spices stick better and gets you nicer browning. Sprinkle salt and freshly ground black pepper on both sides generously. Don't skimp here - good seasoning builds your flavor foundation.

Create the Honey Glaze

Grab a small pot and melt a quarter cup of unsalted butter over medium heat until you see little bubbles forming. Toss in three cloves of chopped garlic and stir for about half a minute - just until it smells good but doesn't turn brown or it'll taste bitter. Pour in half a cup of honey and keep stirring until everything's mixed up nicely. It should be thick enough to coat your spoon.

Bake the Chicken

Put your seasoned chicken into a baking dish with a bit of room between each piece. Drizzle half of your honey mixture evenly over the top and save the rest for later. Stick it in your oven that's been heated to 400°F and let it cook for about 25-30 minutes until a meat thermometer shows 165°F. You'll notice the edges get all caramelized and sticky.

Prepare the Pasta

While your chicken's cooking, fill a big pot with water, add plenty of salt, and bring it to a bubbling boil. Dump in two cups of elbow macaroni and cook it following the box directions until it's still got a tiny bit of firmness - usually around 7-8 minutes. You want it slightly undercooked since it'll soften more in the cheese sauce. Drain it well but skip rinsing.

Make the Cheese Sauce

In a medium pot, melt two tablespoons of butter over medium heat. Scatter in two tablespoons of flour and keep whisking for about a minute to get rid of that raw flour taste. This mix will help your sauce get thick. Slowly pour in two cups of whole milk while constantly whisking to avoid lumps. Keep cooking until you can draw your finger across a coated spoon and leave a clear line, usually 3-5 minutes.

Finish the Dish

Toss handfuls of shredded cheddar into your thickened milk, stirring until it's completely melted before adding more. Add salt to your liking. Mix your cooked macaroni into the cheese sauce, making sure every noodle gets coated. Put a big scoop of mac and cheese next to your baked chicken and drizzle that remaining honey glaze all over the chicken right before you serve it.

Pin

The honey really makes this dish special. I tried using local wildflower honey instead of the regular grocery store kind and wow, what a difference it made with the black pepper. My grandma always told me good honey changes everything, and she wasn't kidding - this simple swap turns basic chicken into something you'll crave again and again.

Make Ahead Options

You can easily prep parts of this meal beforehand. The honey glaze keeps well for up to three days in a sealed container in your fridge. Just warm it up gently before using it. You can also fix the mac and cheese a day early - just stop after mixing the pasta with the cheese sauce. Keep it covered in the fridge, then slowly heat it back up with a splash of milk to bring back its creaminess while your chicken bakes.

Perfect Pairings

This rich dinner needs something fresh alongside it. Try a simple green salad with tangy dressing to cut through all that creamy, sweet goodness. I love tossing arugula with some lemon juice, olive oil and a bit of shaved parmesan. Drink-wise, grab a cold beer or if you're into wine, go for a slightly oaky Chardonnay that'll taste great with both the cheesy pasta and the sweet-spicy chicken.

Variations To Try

Want to switch things up? Make a tex-mex version by adding cumin and smoked paprika to your honey glaze. Then top your mac and cheese with crushed tortilla chips and fresh cilantro. For a fancier grown-up take, splash some bourbon into the honey mixture and mix crumbled bacon and sweet caramelized onions into your mac and cheese. Got kids who don't like spice? Just cut back on the black pepper and add some orange juice to the glaze for a sweeter, milder flavor they'll love.

Pin

Recipe FAQs

→ Can I substitute the chicken breasts with other cuts?

Absolutely, chicken thighs work great too. They're fattier, making them more succulent and tasty. Just cook them about 5-8 minutes longer, and make sure they reach 165°F (75°C) inside.

→ How spicy is this dish?

It's got a gentle to medium kick from the black pepper. Want more heat? Throw in some red pepper flakes or cayenne to your honey mix. Need it milder? Just use half the black pepper called for.

→ Can I make this ahead of time?

You can get everything ready up to a day before. Just keep the cooked chicken and mac and cheese in separate containers in your fridge. When ready to eat, warm the chicken in a 350°F oven for about 15 minutes and heat the mac and cheese on your stove with a bit of milk to make it creamy again.

→ What cheese alternatives work well for the mac and cheese?

Gruyere gives you a nice nutty taste, while Monterey Jack melts really well. Mixing cheddar with Parmesan adds lots of flavor. If you want something milder, try Colby or Havarti instead.

→ What sides pair well with this dish?

Since you've already got protein and carbs covered, just add a simple green veggie to round things out. Roasted broccoli, garlicky green beans, or a fresh garden salad with dressing will cut through the richness of the main dish.

→ How do I know when the chicken is done?

The best way is using a meat thermometer to check it hits 165°F (75°C) inside. If you don't have one, look for clear juices when you poke it, and the honey coating should turn into a sticky, caramelized layer.