Creamy Honey Pepper Chicken Mac and Cheese is a tasty twist on a classic comfort dish. It mixes tender chunks of chicken with the sweet zing of honey and the mild heat of black pepper, all wrapped in a rich, cheesy sauce that makes every bite feel like a warm hug. The pasta is perfectly cooked and soaks up all those flavors, making it a meal that’s both simple and special.
I love making this recipe when I want something that feels cozy but still has a little something extra going on. The honey adds a gentle sweetness that balances the pepper’s bite just right, and the creamy cheese sauce pulls everything together in the best way. It’s one of those dinners that always gets a thumbs-up from the whole family, and I honestly can’t get enough of it myself.
My favorite way to enjoy this mac and cheese is with a simple green salad on the side or some steamed veggies to add a bit of freshness. It’s perfect for a weeknight meal when you want something easy but comforting and flavorful. Plus, it reheats really well, which means leftovers are just as good the next day—if there are any left to save!
Key Ingredients & Substitutions
Chicken: I like using cooked chicken breast for a lean protein that stays tender. You can swap in rotisserie chicken or even cooked turkey for a quick fix.
Honey: Adds a subtle sweetness that balances the pepper’s heat. If you prefer less sweet, reduce the amount or try maple syrup for a different twist.
Black Pepper: Freshly ground black pepper gives a bold bite. Feel free to adjust the amount or use cracked peppercorns for extra texture.
Cheddar & Mozzarella Cheese: Sharp cheddar gives that classic mac and cheese flavor, while mozzarella adds creaminess. You can replace mozzarella with Monterey Jack or gouda if you like a milder taste.
Milk and Butter for Sauce: Whole milk and butter create a creamy, rich base. For a lighter version, use 2% milk, or swap butter for olive oil.
How Do You Make the Cheese Sauce Smooth and Creamy?
The cheese sauce is key to this recipe and relies on making a roux first. Here’s how to do it well:
- Melt butter over medium heat, then whisk in flour. Keep stirring for 1-2 minutes until it turns light golden—this cooks the flour and stops a raw taste.
- Slowly pour in warm milk while whisking constantly to avoid lumps. Keep whisking until the sauce thickens, about 5-7 minutes.
- Turn heat to low and add shredded cheese little by little, stirring until melted before adding more.
- Use cheeses that melt easily, like cheddar and mozzarella. Don’t add cold cheese or heat too high, or the sauce may become grainy.
These steps give you a silky smooth sauce that clings perfectly to the pasta and chicken!
Equipment You’ll Need
- Large pot – To cook the pasta until it’s just right, making it easy to mix everything together.
- Large skillet or sauté pan – Perfect for cooking the chicken and combining all the ingredients in one place.
- Medium saucepan – For making the cheese sauce separately, ensuring it stays smooth and creamy.
- Whisk – Helps stir the cheese sauce without lumps and keeps it silky.
- Measuring spoons and cups – To measure honey, spices, and liquids accurately for the best flavor.
Flavor Variations & Add-Ins
- Use cooked shrimp or turkey instead of chicken for a different protein option.
- Mix in sautéed vegetables like spinach, bell peppers, or mushrooms for added color and nutrients.
- Add a pinch of cayenne pepper or hot sauce if you like some heat alongside the pepper.
- Swirl in a bit of cream cheese or sour cream into the sauce for extra richness and tang.
Creamy Honey Pepper Chicken Mac and Cheese
Ingredients You’ll Need:
For the Pasta and Chicken:
- 8 oz elbow macaroni or cavatappi pasta
- 2 cups cooked chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil or butter (for cooking chicken)
- 1 teaspoon freshly ground black pepper
- 2 teaspoons honey
- Salt to taste
- Fresh parsley, chopped (for garnish)
For the Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
How Much Time Will You Need?
Preparing this dish takes about 30 minutes in total—15 minutes to cook the pasta and chicken, plus 10-15 minutes to make the cheese sauce and combine everything. It’s a great option for a speedy, satisfying weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook following package directions until al dente. Drain the pasta well and set it aside for later.
2. Cook the Chicken:
In a large skillet, heat olive oil or butter over medium-high heat. Season the chicken pieces with salt, black pepper, and smoked paprika. Cook the chicken until golden and cooked through, around 5 to 7 minutes, stirring occasionally. In the last minute of cooking, drizzle the honey over the chicken and toss gently to coat. Remove from heat and set aside.
3. Make the Cheese Sauce:
Place a large saucepan over medium heat and melt the butter. Whisk in the flour and stir constantly for 1 to 2 minutes until the mixture turns light golden—this is your roux. Slowly add the warmed milk, whisking continuously to avoid lumps. Cook the sauce, whisking often, until it thickens about 5 to 7 minutes.
Lower the heat to low and stir in the shredded cheddar, mozzarella, garlic powder, smoked paprika, and a pinch of salt. Keep stirring until the cheese fully melts and the sauce turns creamy and smooth.
4. Combine Pasta, Chicken, and Sauce:
Add the drained pasta to the cheese sauce and stir well so every piece is coated. Gently fold in the honey pepper chicken, saving a few pieces to garnish if you like.
5. Serve and Garnish:
Transfer the creamy honey pepper chicken mac and cheese to plates or serve right in the skillet. Sprinkle with fresh chopped parsley and an extra dash of black pepper if you’d like. Enjoy your warm, cozy meal!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it in the fridge overnight or submerge a sealed bag in cold water for a quicker option. Pat the chicken dry before cooking to get a nice sear.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the pasta, chicken, and cheese sauce separately, then combine and refrigerate for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of milk if the sauce thickens too much.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly over low heat or in the microwave, stirring occasionally to keep the sauce creamy.
Can I Substitute Different Cheeses?
Yes! Sharp cheddar and mozzarella work well for meltiness and flavor, but you can swap mozzarella for Monterey Jack, gouda, or even pepper jack for a little extra kick. Just choose cheeses that melt smoothly.