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Honey Pepper Chicken Mac and Cheese

Juicy chicken breast glazed in a sweet and spicy honey pepper sauce folded into a rich three-cheese macaroni. A bold, comforting weeknight dinner ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups elbow macaroni cooked al dente, do not rinse
  • 1 lb chicken breast cut into bite-sized pieces
  • 1 cup heavy cream full-fat recommended
  • 1 cup sharp cheddar cheese freshly shredded
  • 0.5 cup mozzarella cheese shredded
  • 0.25 cup Parmesan cheese grated
  • 0.25 cup honey raw honey recommended
  • 2 tsp black pepper freshly ground, divided: 1 tsp for chicken, 1 tsp for glaze
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • salt to taste
  • fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Large skillet
  • Large saucepan
  • Whisk
  • Colander
  • Wooden spoon

Method
 

  1. Cook elbow macaroni in salted boiling water according to package instructions until al dente. Drain and set aside. Do not rinse.
  2. Heat olive oil in a large skillet over medium heat. Add chicken pieces, season with salt and 1 tsp black pepper. Cook 6 to 8 minutes until golden brown and cooked through. Remove and set aside.
  3. In the same skillet, reduce heat to medium-low and melt the butter. Add minced garlic and stir constantly for 1 minute until fragrant.
  4. Stir in honey and remaining 1 tsp black pepper. Simmer for 2 to 3 minutes, whisking occasionally, until the glaze is sticky and slightly thickened.
  5. Return cooked chicken to the skillet and toss to coat evenly in the honey pepper glaze. Remove from heat and set aside.
  6. In a large saucepan, bring heavy cream to a gentle simmer over low heat. Gradually add shredded cheddar, mozzarella, and Parmesan, whisking continuously until fully melted and smooth. Season with salt to taste.
  7. Add drained macaroni to the cheese sauce and stir gently until every piece is well coated.
  8. Fold in the honey pepper chicken, distributing evenly throughout the mac and cheese.
  9. Transfer to a serving dish, garnish with fresh chopped parsley, and serve immediately while hot.

Notes

Always shred cheese fresh from a block for the smoothest sauce. Add cheese gradually over low heat to prevent graining. A splash of pasta water can loosen the sauce if too thick. Reduce black pepper for a milder version. Leftovers keep refrigerated for up to 3 days. Reheat on the stovetop with a splash of cream or milk.