Sweet and Spicy Chicken Meal

This sweet and spicy honey pepper chicken paired with creamy macaroni cheese has become my family's ultimate comfort food dinner. The combination of sticky, spicy chicken with rich, velvety mac and cheese creates a restaurant-quality meal that never fails to impress, even on busy weeknights.

I first made this meal when my in-laws surprised us with a visit and needed something that would please everyone. The honey pepper chicken was so popular that my father-in-law, who rarely asks for recipes, requested the details before leaving.

Ingredients

• Boneless skinless chicken breasts: The tender white meat absorbs the sauce beautifully. Look for uniform thickness or pound them for even cooking.
• Honey: Provides the perfect natural sweetness. Local raw honey adds extra flavor depth.
• Soy sauce: Creates the umami base for the sauce. Use low sodium if you're watching salt intake.
• Apple cider vinegar: Adds brightness to balance the sweetness. Always use one with the "mother" for better flavor.
• Ground black pepper: Provides the signature peppery kick. Freshly ground makes a noticeable difference.
• Cayenne pepper: Brings the heat that makes this dish memorable. Adjust based on your spice preference.
• Macaroni pasta: The classic elbow shape captures cheese sauce perfectly. Choose a quality brand for best texture.
• Sharp cheddar cheese: Provides robust flavor foundation. Always grate your own rather than using pre-shredded for better melting.
• Mozzarella cheese: Creates that Instagram-worthy cheese pull. Fresh mozzarella is delicious but firmer varieties melt better here.
• Butter and flour: Creates the roux base for perfectly thick sauce. European-style butter adds richness.
• Milk: Transforms the roux into creamy sauce. Whole milk creates the richest result.

Step-by-Step Instructions

Prepare the chicken:

Season chicken breasts generously with salt and pepper on both sides. This creates the first layer of flavor before the sauce even begins. Make sure to pat the chicken dry first for better seasoning adhesion.

Pan-sear the chicken:

Heat olive oil until shimmering in a heavy skillet over medium heat. Cook chicken until deeply golden brown on each side and cooked through to 165°F internal temperature, approximately 6-7 minutes per side. The golden crust will add texture and flavor contrast to the finished dish. Remove chicken to a clean plate and allow to rest.

Create the honey pepper sauce:

In the same skillet with all those flavorful chicken bits, combine honey, soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and cayenne pepper. Whisk constantly until well combined, then allow to simmer for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. The sauce will continue to thicken as it cools, so don’t reduce it too much.

Coat the chicken:

Slice the rested chicken breasts against the grain into half-inch strips. Return the sliced chicken to the skillet, tossing gently until each piece is thoroughly coated in the sticky honey pepper sauce. The warm sauce will seep into the sliced chicken, flavoring it throughout.

Cook the pasta:

Bring a large pot of heavily salted water to a rolling boil. Cook macaroni according to package directions until al dente. Reserve half a cup of pasta water before draining. The pasta water contains starch that can help the cheese sauce cling to the pasta if needed.

Make the cheese sauce base:

In a separate heavy-bottomed pot, melt butter over medium heat until foaming. Sprinkle in flour and whisk continuously for about one minute until the mixture smells nutty but hasn’t darkened. This roux will thicken your cheese sauce perfectly without lumps.

Create the bechamel:

Gradually whisk in milk to the roux, adding about a quarter cup at a time and whisking until smooth before adding more. Continue whisking constantly until the sauce thickens enough to coat the back of a spoon, approximately 2-3 minutes. Maintain even heat to prevent scorching.

Add the cheese:

Remove pot from heat and add shredded cheddar and mozzarella in handfuls, stirring between additions until completely melted and velvety smooth. Season generously with salt and freshly ground black pepper to taste. The residual heat will melt the cheese perfectly without risking separation.

Combine pasta and sauce:

Add drained macaroni to the cheese sauce, folding gently until every piece is coated in creamy goodness. If sauce seems too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.

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The honey in this recipe is truly the star ingredient for me. I once substituted maple syrup when I ran out of honey and while still delicious, it lacked that distinctive floral sweetness that makes this chicken irresistible. My daughter now asks for this meal every year on her birthday, which makes this recipe particularly special in our family traditions.

Make-Ahead Tips

This dynamic duo works wonderfully for meal prep. The honey pepper chicken reheats beautifully and actually develops more flavor after a day in the refrigerator. The macaroni cheese will thicken when chilled, so add a splash of milk when reheating to restore its creamy texture. Both components will keep well in airtight containers in the refrigerator for up to three days.

Ingredient Swaps

For a lighter version, substitute boneless chicken thighs for breasts and reduced-fat cheese for the macaroni cheese. Chicken thighs remain juicier when reheated. You can also make this gluten-free by using tamari instead of soy sauce and your favorite gluten-free pasta with a one-to-one gluten-free flour blend for the roux.

Serving Suggestions

While this dish creates a complete meal on its own, it pairs beautifully with a simple side salad dressed with vinaigrette to cut through the richness. For entertaining, serve family-style with the macaroni cheese in a large dish topped with the sliced honey pepper chicken and garnished generously with fresh parsley. The visual contrast of the golden chicken against the creamy pasta makes for a stunning presentation.

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Frequently Asked Questions

→ How do I prevent the honey sauce from burning?

Cook the sauce on medium heat and stir often. Keep an eye on it, as honey can scorch quickly if overheated.

→ Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well for this dish. They add more moisture and flavor, but ensure they're fully cooked before serving.

→ What can I add for extra spice?

Increase the amount of cayenne pepper or add a pinch of chili flakes to the honey sauce for more heat.

→ Can I make this dish ahead of time?

You can prepare the chicken and sauce ahead, but reheat gently to prevent the sauce from thickening too much. Combine with fresh macaroni and cheese for the best texture.

→ How can I make the macaroni cheese sauce creamier?

Use whole milk and freshly shred the cheese instead of pre-packaged shredded cheese to achieve a smoother sauce.