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Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese Recipe
Ben Carraoli

Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese Recipe

When I first made this Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese, I couldn’t believe how magical it was! The combination of sticky honey-glazed chicken with a hint of heat and perfectly creamy macaroni cheese was unforgettable.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner
Calories: 850
Ingredients Method

Ingredients
  

  • For the Chicken:
  • 2 boneless skinless chicken breasts (ensure they’re tender for even cooking)
  • ½ cup honey brings the perfect sweetness to balance the spice
  • ¼ cup soy sauce adds a salty, umami depth to the glaze
  • 1 tablespoon apple cider vinegar cuts through the sweetness beautifully
  • 1 teaspoon ground black pepper for earthy warmth
  • ½ teaspoon garlic powder a must for savory flavor
  • ½ teaspoon onion powder enhances the glaze’s complexity
  • ¼ teaspoon cayenne pepper adds the punch of heat
  • 1 tablespoon olive oil keeps the chicken golden and juicy while searing
  • For the Macaroni Cheese:
  • 8 ounces elbow macaroni perfect for holding onto that creamy sauce
  • 2 tablespoons butter for a rich roux base
  • 2 tablespoons all-purpose flour thickens the sauce to velvety perfection
  • 2 cups whole milk adds the creamy element for a luscious sauce
  • 2 cups shredded sharp cheddar cheese provides bold, cheesy flavor
  • 1 cup shredded mozzarella cheese melts beautifully to create a stretchy, gooey texture
  • ½ teaspoon garlic powder complements the cheese perfectly
  • ½ teaspoon onion powder adds a subtle depth
  • Salt and pepper to taste balance the flavors to your liking

Method
 

  1. Mix honey, soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne in a bowl. Add the chicken breasts, coating them well in the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to soak into the meat.
  2. Heat olive oil in a skillet over medium heat. Take the chicken out of the marinade, setting the remaining liquid aside. Sear the chicken for 4–5 minutes per side until golden and caramelized but not fully cooked. Set it aside while you prepare the sauce.
  3. Melt butter in a saucepan, then stir in the flour to create a roux. Slowly pour in the milk while whisking continuously until smooth and thickened. Add garlic powder, onion powder, salt, and pepper, followed by the shredded cheddar and mozzarella cheeses. Stir until fully melted and creamy.
  4. Boil the elbow macaroni according to the package instructions until just al dente. Drain the pasta and toss it into the cheese sauce, making sure every piece is well-coated.
  5. Preheat your oven to 375°F (190°C). Place the seared chicken in a baking dish and pour the reserved marinade over it. Bake for 20 minutes, basting with the glaze halfway through, until the chicken is cooked through and the glaze is sticky and shiny.
  6. Spoon the creamy macaroni cheese onto plates and top with the sweet and spicy chicken. Drizzle some extra glaze over the chicken for added flavor. Garnish with freshly chopped parsley for a burst of color.