This recipe is the perfect fusion of sweet, spicy, creamy, and cheesy comfort food. Tender chicken bites are cooked in a sweet honey pepper glaze, then folded into a rich and creamy mac and cheese made with cheddar and mozzarella. The result? A dish that’s hearty, flavorful, and incredibly satisfying. Whether you’re feeding a hungry family or looking to impress at a potluck, this dish delivers.
Ingredients
For the Pasta:
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12 oz elbow macaroni or cavatappi pasta
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Water and salt for boiling
For the Chicken:
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1 lb boneless, skinless chicken breast, cut into bite-sized pieces
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1 tablespoon olive oil
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2 tablespoons honey
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1 teaspoon cracked black pepper (more to taste)
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½ teaspoon paprika
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½ teaspoon garlic powder
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Salt to taste
For the Cheese Sauce:
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1 tablespoon butter
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1 cup heavy cream
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1 cup cheddar cheese, shredded
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1 cup mozzarella cheese, shredded
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Salt and pepper to taste
Instructions
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Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside. -
Cook the Chicken:
In a large skillet over medium-high heat, heat olive oil. Add the seasoned chicken pieces (salt, garlic powder, paprika). Sauté until golden and fully cooked, about 6-8 minutes. -
Glaze with Honey and Pepper:
Once chicken is cooked, lower heat and add honey and cracked black pepper directly into the pan. Stir well to coat. Let the mixture simmer for 1-2 minutes until it slightly thickens. -
Make the Cheese Sauce:
In a separate saucepan, melt butter over medium heat. Pour in the heavy cream and bring it just to a simmer. Reduce heat to low and gradually whisk in both cheeses until melted and smooth. Season with salt and pepper. -
Assemble the Dish:
Add cooked pasta and glazed chicken into the cheese sauce. Stir gently to combine and coat everything evenly. -
Serve Warm:
Spoon into bowls and enjoy immediately for the best texture and flavor.
Helpful Tips
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Use freshly shredded cheese for smoother melting.
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Add a pinch of cayenne for extra spice.
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For a smoky flavor, try smoked gouda or smoked paprika.
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Don’t overcook the pasta—al dente is best.
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Stir the cheese sauce constantly to avoid clumping.
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Use rotisserie chicken for a shortcut.
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Add sautéed onions or bell peppers for more depth.
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Want crunch? Top with crushed Ritz crackers or breadcrumbs.
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Stir in a little Dijon mustard to enhance the cheese flavor.
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Let the chicken rest for 2 minutes after cooking before slicing.
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Use a nonstick skillet to prevent burning the honey glaze.
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If the sauce gets too thick, loosen with a splash of milk.
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Make it ahead and reheat gently over low heat with added cream.
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Try pepper jack for a spicier cheese blend.
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Drizzle more honey on top before serving for added sweetness.
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Add steamed broccoli for a complete one-pot meal.
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Keep leftovers in an airtight container up to 3 days.
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Add a splash of pasta water to thin out the cheese sauce if needed.
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Use a cast iron skillet for even browning on the chicken.
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Garnish with chopped parsley or green onions for color.
Delicious Variations
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Use spicy honey for a twist.
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Swap in barbecue sauce instead of honey.
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Use turkey or pork instead of chicken.
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Add a handful of cooked bacon bits.
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Stir in roasted red peppers.
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Use white cheddar for a sharp cheese flavor.
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Mix in buffalo sauce for a spicy version.
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Bake with a cheese topping for a crusty top.
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Add jalapeños for heat.
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Use Greek yogurt instead of sour cream for creaminess.
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Try penne or shells instead of elbows.
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Add peas or corn for color and sweetness.
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Make it vegetarian by using tofu or mushrooms.
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Add a layer of spinach under the pasta for added nutrition.
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Use lactose-free cheese and cream alternatives.
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Turn it into a mac and cheese casserole.
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Add a squeeze of lemon juice for a bright finish.
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Make it in the Instant Pot for speed.
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Use ghee instead of butter for a nutty twist.
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Substitute cream with evaporated milk to reduce fat.
Frequently Asked Questions (FAQs)
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Can I use pre-cooked chicken?
Yes, just skip the cooking step and toss it with honey and pepper before adding to the pasta. -
What pasta shape works best?
Elbow, cavatappi, penne, or shells all hold the sauce well. -
Can I use milk instead of cream?
Yes, but the sauce will be thinner and less rich. -
Is this dish spicy?
Only mildly spicy due to the black pepper. Adjust to taste. -
How do I reheat leftovers?
Gently warm in a saucepan over low heat with a splash of milk or cream. -
Can I freeze it?
It’s not ideal since cream-based sauces may separate when thawed. -
How long does it last in the fridge?
Up to 3 days in an airtight container. -
Can I make this gluten-free?
Yes, use gluten-free pasta and check labels on other ingredients. -
What’s a good cheese substitute?
Colby jack, gouda, or Monterey jack work well. -
Can I add vegetables?
Yes—try broccoli, spinach, peas, or mushrooms. -
How can I make it healthier?
Use whole wheat pasta, low-fat cheese, and reduce the honey. -
Is it kid-friendly?
Very! Kids love the sweet and cheesy combination. -
Can I use plant-based chicken?
Absolutely. Just cook and season it the same way. -
Will it work with shredded chicken?
Yes, it mixes in easily and soaks up the sauce. -
Can I double the recipe?
Yes, just use a larger pot and adjust cook times accordingly. -
How can I make it more indulgent?
Add extra cheese, a breadcrumb topping, and bake it until bubbly. -
Can I prep it ahead?
Yes, assemble everything and refrigerate before reheating or baking. -
What sides go well with it?
Garlic bread, side salad, or roasted vegetables. -
Does it work without the honey?
Yes, though you’ll miss the sweet contrast—try brown sugar instead. -
Can I make this dairy-free?
Use dairy-free cheese, cream, and butter alternatives.