Honey Pepper Chicken Mac

Honey Pepper Chicken Mac became an instant favorite in my kitchen for its blend of creamy cheese sauce, sweet honey glaze, and a peppery kick. This dish combines comfort food macaroni with addictive sticky chicken and always gathers smiles at the table.

When I first made this for a busy weeknight, my family scraped their plates clean. The honey-pepper glaze won over my spice-loving husband and my kids both ask for this on their birthday menus.

Ingredients

• Elbow macaroni: Brings just the right chew and holds onto all that rich sauce so look for bronze-cut or non-instant pasta
• Boneless chicken breast bites: Lend lean protein and are perfect for absorbing the glaze choose fresh over frozen for best texture
• Shredded cheddar cheese: Brings bold flavor and extra creaminess use a sharp variety and grate it yourself if possible
• Mozzarella cheese: Adds stretchiness and balances the sharper cheddar a low-moisture block version is ideal
• Honey: Delivers signature sweetness look for a floral or local honey for added character
• Low-sodium soy sauce: Deepens the glaze without making it overly salty opt for naturally brewed brands
• Pineapple juice: Brightens and balances the sauce fresh-pressed is more vibrant than canned
• Bacon (optional): Adds smoky crunch thick-cut is best if you can find it
• Fresh basil: Gives a fresh herbal note to finish if basil is out of season try chopped flat-leaf parsley

Instructions

Prepare the Chicken:

Pat chicken breast pieces dry and toss with paprika salt pepper making sure every piece is coated. Lay them out on a tray ready for cooking.

Cook the Chicken:

Heat a layer of vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches to avoid crowding turning each side until golden brown and cooked through. Set aside on paper towels.

Make the Glaze:

In a small saucepan combine honey soy sauce brown sugar pineapple juice lemon juice vinegar black pepper and cayenne. Bring to a simmer over medium heat stirring to prevent sticking. Let the glaze bubble gently for around fifteen minutes until thickened slightly. Allow it to cool for a few minutes.

Glaze the Chicken:

Transfer fried chicken to a bowl and pour the warm honey-pepper glaze over top tossing to coat every piece thoroughly. Let it sit so the chicken absorbs all the flavors.

Cook the Pasta:

Bring a large pot of salted water to a rolling boil. Add macaroni and cook until just al dente usually about seven to eight minutes. Drain and set aside making sure to shake off any excess water.

Make the Cheese Sauce:

In a clean saucepan melt the butter over medium-low heat. Whisk in flour until it forms a smooth paste let this bubble for a minute to cook out raw flour taste. Gradually pour in milk and heavy cream whisking constantly until smooth and gently thickened.

Finish the Cheese Sauce:

Lower heat and add cheddar and mozzarella by small handfuls whisking after each addition. Allow cheeses to fully melt into a velvety sauce. Add garlic powder onion powder salt and pepper to taste for extra depth.

Combine Everything:

Stir the drained macaroni into the cheese sauce gently folding to coat every noodle. If using bacon now is the time to sprinkle in those crispy bits. Pile cheesy pasta onto plates or a serving dish.

Assemble and Serve:

Top the creamy pasta with glossy honey-pepper chicken. Garnish with freshly chopped basil for color and aroma. Serve hot for best texture.

Honey gives this dish its charm. I love using locally harvested honey and watching my kids drizzle a bit extra over their bowls. Bacon is my husband's favorite part and every time we add it the smiles multiply.

Storage and Leftover Tips

Leftover chicken mac stores well in the refrigerator covered for up to three days. Macaroni might soak up sauce so add a splash of milk before reheating to bring back creaminess. I like to portion off a container just for next-day lunches because the flavors deepen overnight.

Easy Ingredient Swaps

Swap macaroni with small shells or penne if you are out of elbows. For extra color stir in some steamed broccoli florets or swap chicken for roast turkey after the holidays. If you like spice you can double the cayenne or add a touch of hot sauce to your glaze.

Perfect Ways to Serve This

Serve on its own as a crowd-pleasing main or plate up in small ramekins for party bites. It pairs well with a crisp green salad or steamed green beans. Try it topped with crushed pretzels or fried onions for texture.

The Story Behind This Recipe

I created this mac after a trip to a Southern-style diner that served honey-drizzled chicken tenders. My family wanted those same flavors at home so this creamy pasta twist was born. Now it is our go-to for celebrations from birthdays to game nights.

Adapting for Every Season

Use summer herbs like chives or parsley in the warm months or swap in roasted root vegetables in winter. Frozen peas or diced squash are great for a spring spin. On hot days serve with a wedge of lemon and fresh sliced tomatoes on the side.

This comfort dish will become a requested favorite in your home. The sweet-spicy glaze and creamy cheese sauce come together beautifully every time.

Recipe Q&A

→ How do I keep the chicken juicy?

Cook chicken pieces just until golden and cooked through. Avoid overcooking to retain moisture.

→ Can I use pre-cooked mac and cheese?

Yes, but making it from scratch with real cheese gives a creamier, richer flavor profile.

→ What can I substitute for heavy cream?

You can use half-and-half or whole milk, though the sauce may be slightly less rich.

→ Is the honey-pepper sauce very spicy?

The glaze has a gentle heat from black and cayenne pepper. Adjust spice to your preference.

→ How do I make this dish ahead?

Prepare components separately and combine just before serving for best texture and flavor.