Honey Pepper Chicken Mac and Cheese
This dish combines a quick stovetop mac and cheese made with cheddar, mozzarella and Parmesan with tender chicken glazed in honey butter and cracked pepper. The sweet and peppery chicken balances the rich, creamy pasta. It is a filling weeknight meal for the whole family.
Preparation Steps
Cook the pasta in salted boiling water until just tender, following the package timing. Drain and set aside.
Toss the chicken with the garlic powder, onion powder, paprika, salt and black pepper.
Heat the olive oil in a large skillet over medium heat. Cook the chicken for 5 to 7 minutes, turning occasionally, until golden and cooked through to 165°F (74°C).
Add the butter and honey to the skillet and stir as it bubbles, then toss the chicken in the glaze for about 1 minute until coated. Take the pan off the heat.
In a saucepan over low heat, warm the cream until steaming, then whisk in the cheddar, mozzarella and Parmesan a handful at a time until melted and smooth.
Stir the drained pasta into the cheese sauce until evenly coated.
Spoon the mac and cheese into bowls, top with the honey pepper chicken and sprinkle with parsley. Serve right away.
Tips & Variations
- Keep the heat low when adding the cheese so the sauce stays smooth instead of turning grainy.
- Boneless chicken thighs stay juicier than breast and work the same way; add a pinch of cayenne for extra heat.
- Refrigerate leftovers for up to 3 days. Reheat with a splash of milk, stirring, until steaming hot.
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