Description
Creamy Honey Pepper Chicken Mac and Cheese Delight is a comforting American main course featuring tender bite-sized chicken pieces glazed with a sweet and spicy honey pepper sauce, combined with perfectly cooked elbow macaroni enveloped in a rich, cheesy sauce made from sharp cheddar, mozzarella, and Parmesan cheeses. This stovetop recipe delivers a balance of sweet, spicy, and creamy flavors, making it a satisfying, crowd-pleasing dish.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni
Chicken & Seasoning
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1/2 teaspoon crushed red pepper flakes
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish
- Chopped parsley (optional)
Instructions
- Cook Pasta: Boil elbow macaroni according to package instructions until al dente. Drain well and set aside to keep warm.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces and season with salt, black pepper, garlic powder, and onion powder. Cook the chicken until golden brown and cooked through, about 6 to 8 minutes.
- Make Honey Pepper Glaze: Add honey and crushed red pepper flakes to the cooked chicken in the skillet. Stir well to coat the chicken evenly and cook for an additional 2 minutes until the chicken is sticky and glazed. Remove chicken from the skillet and set aside.
- Create Roux for Cheese Sauce: In the same skillet, melt unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to cook out the raw flour taste and form a roux.
- Add Milk and Cream: Gradually pour in the whole milk and heavy cream while whisking vigorously to keep the sauce smooth. Bring the mixture to a gentle simmer and cook for about 5 minutes, allowing it to thicken.
- Add Cheeses: Lower the heat to low and stir in shredded sharp cheddar, mozzarella, and grated Parmesan cheeses. Continue stirring until all cheeses melt fully into a creamy sauce.
- Combine Pasta and Sauce: Add the cooked elbow macaroni to the cheese sauce and stir until all pasta is thoroughly coated.
- Incorporate Chicken: Return the honey pepper chicken to the skillet and gently fold it into the cheesy pasta mixture to combine the flavors evenly.
- Serve: Plate the creamy honey pepper chicken mac and cheese warm. Garnish with chopped parsley for a fresh finish, if desired.
Notes
- For extra spice, increase the crushed red pepper flakes to 1 teaspoon.
- Substitute chicken breasts with chicken thighs for a juicier texture.
- Add steamed broccoli or sautéed spinach to incorporate a vegetable element.
- Use low-fat milk and cheese options to reduce fat content if preferred.
