Honey Pepper Chicken with Creamy Mac and Cheese
This honey pepper chicken with creamy mac and cheese pairs sticky, sweet heat with rich, velvety pasta for a satisfying weeknight dinner.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- to taste Salt
- 1.5 teaspoons freshly cracked black pepper use about 1 teaspoon for seasoning, reserve remaining for sauce
- 1 tablespoon butter for cooking chicken
For the Honey Pepper Sauce
- 1/4 cup honey (85g)
- 1/2 teaspoon freshly cracked black pepper remaining
- 3 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon butter to finish with chicken while glazing
- 1/4 teaspoon red chili flakes optional
For the Creamy Mac and Cheese
- 2 cups elbow macaroni (200g)
- 2 tablespoons butter
- 2 tablespoons flour
- 1.5 cups whole milk (360ml)
- 2 cups shredded cheddar cheese (200g)
- to taste Salt
To Serve
- Sliced honey pepper chicken over mac and cheese, garnish with extra black pepper or fresh herbs
Instructions
Preparation
- Pat the chicken breasts dry with paper towels and season with salt and 1 teaspoon black pepper.
Cooking Chicken
- Heat butter in a skillet over medium heat and pan-sear chicken for 5–6 minutes per side until golden brown and internal temperature reaches 165°F (75°C). Remove and rest.
Making Sauce
- Lower heat, add garlic to the skillet, cook until fragrant, then add honey, soy sauce, remaining pepper, and chili flakes. Simmer until glaze thickens.
Glazing Chicken
- Return chicken to skillet, spoon sauce over it for about 1 minute, then slice.
Cooking Macaroni
- Cook elbow macaroni in salted boiling water for 8–9 minutes until al dente. Drain and set aside.
Making Cheese Sauce
- Melt butter, whisk in flour to create a roux, gradually add milk, and cook until thickened. Stir in cheese until smooth.
Combining and Serving
- Toss pasta with the cheese sauce, plate with sliced chicken on top, drizzle with glaze, and garnish.
Notes
Serve with a salad or steamed broccoli for added crunch.