Description
This Creamy Honey Pepper Chicken Mac and Cheese Delight combines tender honey-glazed chicken, sharp cheddar cheese, and perfectly baked pasta in one cozy, flavor-packed comfort food recipe. Ideal for weeknight dinners or hearty gatherings, it’s rich, creamy, and absolutely satisfying. Keywords: creamy mac and cheese, honey pepper chicken, chicken pasta bake, cheesy comfort food, baked mac and cheese recipe.
Ingredients
2 boneless chicken breasts
2 tablespoons honey
1 teaspoon black pepper
8 ounces elbow macaroni or shell pasta
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 cup sharp cheddar cheese shredded
1 cup mozzarella cheese shredded
1⁄2 cup parmesan cheese grated
1 teaspoon garlic powder
1⁄2 teaspoon paprika
1 teaspoon salt
1 tablespoon olive oil
Instructions
1. Cut chicken breasts into bite-sized pieces. Season with salt, pepper, paprika, and olive oil. Sauté in skillet until golden and cooked through. Drizzle with honey and set aside.
2. Boil salted water and cook pasta according to package directions. Drain and set aside.
3. In a saucepan, melt butter. Whisk in flour to form a roux. Slowly add milk and cream, whisking until thickened.
4. Add garlic powder, more pepper, and stir in cheddar, mozzarella, and parmesan until smooth.
5. Combine cooked pasta with cheese sauce. Gently fold in the honey pepper chicken.
6. Transfer to a buttered baking dish. Top with extra cheddar and parmesan.
7. Bake at 375°F for 15–20 minutes until bubbly and golden.
8. Let rest a few minutes before serving.
Notes
Let it rest out of the oven so the sauce thickens perfectly.
Use freshly grated cheese for smoother melting and better flavor.
Add a splash of milk when reheating to bring back creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 630
- Sugar: 8g
- Sodium: 540mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg