Honey Pepper Chicken with Spicy Kick and Creamy Mac & Cheese

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Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese is the ultimate comfort food combination. The tender, juicy chicken coated in a sweet, tangy honey pepper sauce is perfectly balanced by the rich, creamy macaroni and cheese. The slight heat from the pepper flakes in the chicken sauce adds just the right amount of kick, while the cheesy pasta offers a soothing, indulgent counterpoint.

  1. Ingredients:
    • For the honey pepper chicken:
      • 4 boneless, skinless chicken breasts
      • 2 tablespoons olive oil
      • 1/4 cup honey
      • 1 tablespoon soy sauce
      • 1 tablespoon apple cider vinegar
      • 1 teaspoon crushed red pepper flakes (adjust to taste)
      • 1 teaspoon ground black pepper
      • 2 cloves garlic, minced
      • Salt to taste
    • For the creamy macaroni cheese:
      • 1 lb elbow macaroni
      • 2 tablespoons butter
      • 2 tablespoons all-purpose flour
      • 2 cups whole milk
      • 1 1/2 cups shredded sharp cheddar cheese
      • 1/2 cup grated Parmesan cheese
      • Salt and pepper to taste
      • 1/4 teaspoon garlic powder (optional)
      • Fresh parsley, chopped (for garnish)

Directions:

  1. Cook the macaroni: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions, then drain and set aside.
  2. Make the creamy macaroni cheese: In the same pot, melt the butter over medium heat. Add the flour and whisk to form a roux. Gradually pour in the milk, whisking continuously until the mixture thickens, about 3-4 minutes.
  3. Once the sauce has thickened, reduce the heat and stir in the shredded cheddar cheese and Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth. Season with salt, pepper, and garlic powder to taste. Add the cooked macaroni to the cheese sauce and stir to combine. Set aside, keeping warm.
  4. Cook the honey pepper chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper.
  5. Add the chicken to the skillet and cook for 6-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
  6. Make the honey pepper sauce: In the same skillet, reduce the heat to medium and add the honey, soy sauce, apple cider vinegar, crushed red pepper flakes, and minced garlic. Stir to combine, cooking for 2-3 minutes until the sauce thickens slightly.
  7. Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for another 2-3 minutes, allowing the chicken to absorb the sweet and spicy sauce.
  8. Serve: Plate the chicken with a generous serving of creamy macaroni cheese on the side. Garnish with fresh parsley and serve immediately.

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Kcal: 560 kcal per serving
Servings: 4 servings

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