Honey Pepper Chicken Mac and Cheese
Indulge in the ultimate comfort food with a gourmet twist. This Honey Pepper Chicken Mac and Cheese marries tender, savory chicken coated in a sticky, sweet-spicy glaze with a luxuriously creamy, three-cheese macaroni. It's an irresistible dish that perfectly balances rich flavors with a satisfying texture, making it a crowd-pleaser for any occasion.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
4 servings
Keywords
honey pepper chicken mac and cheesechicken macaronicreamy pastacomfort foodcheesy chicken pastahomemade mac and cheesesweet and spicy chickeneasy dinner recipefamily mealpasta bake
Why This Recipe Delivers
- Unique Flavor Profile: Blends sweet honey, fiery black pepper, and savory chicken with classic cheesy macaroni for an unforgettable taste.
- Ultimate Comfort Food: This dish offers the creamy, satisfying warmth of mac and cheese elevated with rich chicken.
- Quick and Convenient: Ready in under an hour, making it perfect for weeknight dinners without sacrificing flavor.
- Crowd-Pleasing Meal: Appeals to both adults and children, making it ideal for family dinners or entertaining guests.
- Versatile and Hearty: A complete meal in one pan, providing both carbohydrates and protein in a delicious package.
Ingredients
- 200 grams (2 cups) elbow macaroni
- 450 grams (1 lb) chicken breast, cut into bite-sized pieces
- 240 milliliters (1 cup) heavy cream
- 115 grams (1 cup) sharp cheddar cheese, shredded
- 55 grams (1/2 cup) mozzarella cheese, shredded
- 25 grams (1/4 cup) parmesan cheese, grated
- 60 milliliters (1/4 cup) honey
- 10 milliliters (2 tsp) black pepper, freshly ground, divided
- 15 milliliters (1 tbsp) olive oil
- 28 grams (2 tbsp) unsalted butter
- 2 cloves garlic, minced
- Salt, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the elbow macaroni according to package instructions until al dente. This typically means boiling in salted water for 7-9 minutes. Drain the macaroni well and set it aside to prevent it from overcooking.
- In a large, heavy-bottomed skillet, heat the olive oil over medium heat. Add the bite-sized chicken pieces, ensuring they are not overcrowded in the pan. Season the chicken generously with salt and 5 milliliters (1 teaspoon) of the freshly ground black pepper. Cook, stirring occasionally, until the chicken is golden brown on all sides and cooked through, which should take about 6-8 minutes. Once cooked, remove the chicken from the skillet and set it aside on a clean plate.
- In the same skillet, melt the butter over medium-low heat. Add the minced garlic and cook for approximately 1 minute, stirring constantly until it becomes fragrant and lightly golden. Be careful not to burn the garlic, as this can impart a bitter taste.
- Stir in the honey and the remaining 5 milliliters (1 teaspoon) of freshly ground black pepper into the skillet. Bring the mixture to a gentle simmer and let it cook for about 2-3 minutes, stirring occasionally, until the glaze has slightly thickened and coats the back of a spoon.
- Return the previously cooked chicken pieces to the skillet with the honey pepper glaze. Toss the chicken gently to ensure each piece is thoroughly coated in the sweet and spicy sauce. Remove the skillet from the heat and set the glazed chicken aside.
- In a large saucepan, bring the heavy cream to a gentle simmer over low heat. It is crucial to keep the heat low to prevent the cream from scorching. Gradually add the shredded cheddar, mozzarella, and grated parmesan cheeses, whisking continuously. Continue whisking until all the cheese has completely melted and the sauce is perfectly smooth and creamy. Season the cheese sauce to taste with salt, adding a little at a time until the desired flavor is achieved.
- Add the cooked and drained macaroni to the warm cheese sauce in the large saucepan. Stir gently but thoroughly to combine, ensuring that every piece of pasta is beautifully coated with the rich, velvety cheese sauce.
- Gently fold the honey pepper chicken, along with any remaining glaze from the skillet, into the macaroni and cheese. Mix just enough to evenly distribute the chicken throughout the creamy pasta, being careful not to overmix.
- Transfer the warm Honey Pepper Chicken Mac and Cheese to a large serving dish. Garnish generously with freshly chopped parsley for a burst of color and a hint of fresh herbaceousness.
- Serve the dish immediately while it is still hot and wonderfully gooey. Enjoy this delightful fusion of savory, sweet, and spicy flavors!
Tools You’ll Need
- Large saucepan for macaroni
- Large heavy-bottomed skillet
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board
- Sharp knife
Essential Success Tips
- Cook Pasta Al Dente: Ensure your macaroni is cooked to al dente; it will continue to cook slightly in the hot cheese sauce, preventing it from becoming mushy.
- Don't Overcrowd Chicken: When searing the chicken, cook it in batches if necessary to ensure it browns properly and cooks evenly, rather than steaming.
- Low Heat for Cheese Sauce: Always add cheese gradually to simmering cream over low heat, whisking constantly. High heat can cause the cheese to separate or become grainy.
- Freshly Ground Pepper: Use freshly ground black pepper for the best flavor and aroma in your honey pepper glaze.
- Taste and Adjust Seasoning: Taste the cheese sauce and the final dish before serving to adjust salt and pepper levels to your preference.
Professional Cooking Secrets
- Bloom Your Spices: For an even deeper pepper flavor, lightly toast your black peppercorns in a dry skillet before grinding. This releases their aromatic oils, intensifying their impact in the glaze.
- Aged Cheese Blend: Experiment with a small amount of aged Gruyere or Fontina in your cheese sauce alongside the cheddar and mozzarella. These cheeses melt beautifully and add complex, nutty notes that elevate the overall flavor profile.
- Browning Bits are Flavor: After cooking the chicken, ensure you scrape up any browned bits (fond) from the bottom of the skillet when melting the butter and adding garlic. These bits are packed with savory flavor and will enrich your honey pepper glaze.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to restore creaminess.
- Spicy Kick: For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the honey pepper glaze.
- Cheese Variation: Feel free to experiment with other melting cheeses like Gouda, Colby Jack, or a sharp provolone in your cheese sauce.
Frequently Asked Questions
Can I use pre-cooked chicken for this recipe?
Yes, you can use pre-cooked rotisserie chicken or leftover cooked chicken. Simply skip the searing step and toss the cooked chicken directly into the honey pepper glaze in the Fourth Step to coat.
How can I make the cheese sauce extra smooth?
To ensure an extra smooth cheese sauce, make sure your heavy cream is at a gentle simmer, not a rolling boil, and add the shredded cheeses gradually while whisking continuously over low heat. Using freshly grated cheese (not pre-shredded) also helps it melt more smoothly.
Can I bake this mac and cheese?
While delicious served immediately, you can transfer the finished mac and cheese to a baking dish, top with a sprinkle of extra cheese or breadcrumbs, and bake at 180°C (350°F) for 15-20 minutes, or until bubbly and golden brown, for a baked mac and cheese experience.
Nutrition Facts (Per Serving)
Calories: 720, Protein: 45g, Fat: 45g, Carbs: 40g, Sugars: 15g, Sodium: 850mg (Estimates based on typical ingredient values per serving)
Allergy Information
Contains dairy and gluten. For a gluten-free option, use gluten-free elbow macaroni. This dish also contains chicken.
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