Sweet and Spicy Honey Pepper Chicken with Cheesy Mac

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This Sweet and Spicy Honey Pepper Chicken with Cheesy Mac hits all the right notes of comfort food with a kick. Tender chicken glazed in a honey pepper sauce brings a warm, sweet heat that perfectly contrasts the ultra-creamy, buttery mac and cheese. It’s one of those crave-worthy meals that looks fancy but comes together easily at home.

Whether you’re making a weeknight dinner extra special or entertaining guests with a cozy, satisfying meal, this dish delivers both in flavor and presentation. The glossy, caramelized chicken alongside cheesy curls of macaroni makes every bite irresistible. Let’s dive into what makes it so special.

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What Kind of Chicken and Pasta Should I Use?

For this dish, boneless, skinless chicken thighs are ideal. They stay juicy and soak up all the honey pepper glaze. If you prefer leaner cuts, chicken breast works too, just be careful not to overcook.

For the mac and cheese, elbow macaroni is classic and clings to sauce perfectly, but cavatappi or shell pasta also make great substitutes. These shapes trap more cheese in every bite.

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Ingredients for the Sweet and Spicy Honey Pepper Chicken with Cheesy Mac

Chicken Thighs: Their juicy texture stands up to high-heat cooking and absorbs flavor well.

Honey: Brings the essential sweetness to the glaze and balances out the peppery heat.

Black Pepper: Cracked or freshly ground, it adds that signature bite to the honey glaze.

Garlic Powder: Enhances the savory undertones of the chicken.

Butter: Adds richness to both the glaze and the mac and cheese.

Heavy Cream: Creates a velvety cheese sauce that coats the pasta beautifully.

Cheddar Cheese: Sharp and melty, it’s the backbone of the cheesy mac.

Elbow Macaroni: A classic choice that holds sauce in every curve.

Salt and Paprika: Balances flavors and adds a hint of smokiness to the chicken.

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How To Make the Sweet and Spicy Honey Pepper Chicken with Cheesy Mac

Step 1: Prep the Chicken

Pat the chicken thighs dry with paper towels. Season both sides with salt, garlic powder, and paprika. Let them sit at room temperature for about 10 minutes while you prepare the pan.

Step 2: Sear and Glaze the Chicken

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the chicken thighs and sear for 4–5 minutes on each side until browned. Lower the heat, then add honey and cracked black pepper. Let it bubble gently, turning the chicken to coat in the glaze until sticky and caramelized.

Step 3: Boil and Drain the Pasta

While the chicken cooks, boil a large pot of salted water. Add elbow macaroni and cook until al dente, about 8 minutes. Drain and set aside.

Step 4: Make the Cheese Sauce

In a saucepan, melt 3 tablespoons of butter over medium heat. Stir in 1 cup of heavy cream and bring to a simmer. Reduce heat and stir in 2 cups of shredded sharp cheddar cheese. Stir continuously until the sauce is smooth.

Step 5: Combine the Mac and Cheese

Add the drained macaroni to the cheese sauce. Stir until all the pasta is coated and creamy. Taste and adjust salt if needed.

Step 6: Plate and Garnish

Serve the glazed chicken thighs on top or beside a generous scoop of cheesy mac. Garnish with fresh herbs or extra cracked pepper for a polished finish.

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Serving and Storing Sweet and Spicy Honey Pepper Chicken with Cheesy Mac

This dish is best served hot and fresh, when the glaze is sticky and the mac is ultra-creamy. For a stunning plate, place the glazed chicken beside the mac rather than over it to maintain the visual contrast and texture.

To store leftovers, cool completely and transfer to airtight containers. Refrigerate for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of cream to revive the cheese sauce. The chicken can also be reheated separately in a low oven to maintain its glaze.

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Frequently Asked Questions

How spicy is the honey pepper glaze?

The glaze has a noticeable but balanced kick thanks to cracked black pepper. If you’re spice-sensitive, reduce the pepper slightly. You can also swap in sweet paprika for less heat.

Can I use chicken breast instead of thighs?

Yes, chicken breasts work well. Just ensure you don’t overcook them, as they can dry out more easily than thighs.

What cheeses can I use besides cheddar?

Cheddar is classic, but Monterey Jack, Gouda, or Fontina can also create a creamy, melty sauce with rich flavor.

Can this dish be made ahead of time?

You can make both components ahead and store separately. Reheat the chicken in the oven and warm the mac and cheese on the stove with a splash of milk or cream.

What herbs go well with this dish?

Fresh parsley or basil brighten the richness. For extra aroma, try thyme or a sprinkle of rosemary.

Is this freezer-friendly?

Yes—freeze the chicken and mac in separate containers. Thaw overnight in the fridge and reheat as directed. The cheese sauce may need extra cream to loosen.

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Want More Dinner Ideas?

You might also like the One-Skillet Spicy Garlic Butter Parmesan Steak Pasta, a rich and flavorful option for meat lovers. Or try the Cheesy Broccoli Rice Casserole for a creamy vegetarian side that pairs well with any main dish.

If you’re into bakes, the Pepperoni Pizza Casserole is a comforting twist that everyone loves. For lighter fare, the Italian Grinder Salad keeps things crisp and satisfying. And don’t miss the Creamy Cajun Chicken Pasta if you enjoy bold, creamy spice blends.

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If you make it, I’d love to hear how it turned out. Did you try a different cheese combo? Did you spice it up more? Leave a comment below. I’m always curious how others plate it.

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