Sweet Spicy Honey Pepper Chicken Mac Cheese

The first time I made this honey pepper chicken, my kitchen smelled like a restaurant kitchen on a busy Friday night. That sweet-spicy glaze hitting the hot skillet creates this incredible caramelized aroma that makes everyone wander in asking what's for dinner. I've since learned to double the sauce recipe because people literally spoon it over everything on their plate.

I made this for my brother's birthday last winter, and he actually said it was better than the version we'd had at that fancy downtown bistro. There's something about making restaurant-style comfort food at home that feels like such a win, especially when it comes together in about an hour.

Ingredients

• 4 boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly and stay juicy throughout
• 1 tsp salt and 1/2 tsp black pepper: The foundational seasoning that lets everything else shine
• 1/2 tsp smoked paprika: Adds this subtle smoky depth that pairs beautifully with the honey glaze
• 2 tbsp olive oil: Use this to get a gorgeous golden sear on the chicken before it hits the oven
• 1/3 cup honey: The backbone of that sticky sweet glaze that caramelizes so beautifully
• 2 tbsp soy sauce: Brings essential umami and saltiness to balance the honey
• 2 tbsp apple cider vinegar: Cuts through the richness and adds a bright tangy note
• 1 tbsp sriracha or hot sauce: Adjust to your heat preference, but don't skip it entirely
• 1 tsp freshly cracked black pepper: Coarsely ground gives you these little bursts of pepper heat
• 2 garlic cloves minced: Fresh garlic is non-negotiable here for the best flavor
• 1 tbsp unsalted butter: Finishes the sauce with luxurious richness
• 12 oz elbow macaroni: The classic shape that catches all that creamy sauce perfectly
• 2 tbsp unsalted butter: The start of your roux, which is the secret to silky smooth cheese sauce
• 2 tbsp all-purpose flour: Thickens the sauce without leaving a raw flour taste if cooked properly
• 2 cups whole milk and 1 cup heavy cream: This combination gives you incredible richness without being too heavy
• 2 cups sharp cheddar cheese shredded: Buy blocks and shred yourself for the smoothest melting
• 1 cup mozzarella cheese shredded: Adds that perfect cheese pull and mild creaminess
• 1/2 tsp salt and 1/4 tsp pepper: Season the cheese sauce generously, pasta needs more salt than you think
• 1/4 tsp ground mustard: Optional but highly recommended, it makes cheese taste cheesier

Instructions

Get your oven ready and season the chicken:

Preheat your oven to 400°F and season those chicken breasts thoroughly with salt, pepper, and smoked paprika on both sides

Sear for golden perfection:

Heat olive oil in a large oven-safe skillet over medium-high heat, then sear the chicken for about 3 minutes per side until deeply golden

Whisk up that magical honey pepper sauce:

Combine honey, soy sauce, apple cider vinegar, sriracha, black pepper, and minced garlic in a small saucepan, then simmer for 3-4 minutes until slightly thickened before stirring in the butter

Glaze and bake:

Brush half that beautiful sauce over the seared chicken, then transfer the whole skillet to the oven and bake for 10-15 minutes until the chicken reaches 165°F internally

Get your pasta water going:

Cook the macaroni in salted boiling water according to package directions, then drain and set aside while you make the sauce

Build your cheese sauce base:

Melt butter over medium heat, whisk in flour and cook for 1 minute, then gradually whisk in the milk and cream, stirring constantly for 3-5 minutes until thickened

Make it cheese sauce:

Remove from heat and stir in the cheddar, mozzarella, salt, mustard, and pepper until completely smooth and melted

Bring it all together:

Add the cooked pasta to that gorgeous cheese sauce, stirring until every piece is coated in creamy goodness

Finish with flair:

Pull the chicken from the oven, brush with the remaining honey pepper sauce, and let it rest for 5 minutes before slicing

Save

This meal has become my go-to for Sunday family dinners, something about that combination of sweet-spicy chicken and ultra-creamy mac and cheese just brings everyone to the table happy. My niece actually asks for it on her birthday now instead of cake.

Making It Your Own

I've discovered that swapping in different cheeses transforms the mac and cheese completely. Sometimes I use Gruyère for nutty depth, other times pepper jack for extra kick, or even a bit of goat cheese for tanginess. The honey pepper sauce is equally forgiving, more sriracha when I'm feeling brave, extra honey when my sweet tooth hits, or a splash of orange juice for brightness. Don't be afraid to play with it.

Perfecting The Texture

The key to restaurant-quality mac and cheese is all about the sauce consistency. You want it thick enough to coat the pasta but loose enough to be silky, not gloppy. If it's too thick, add warm milk a splash at a time, too thin and you just need to let it cook a bit longer. Trust your instincts more than the recipe timing.

Serving Suggestions

This is definitely a fork-and-knife kind of meal, one that deserves a real plate and maybe a cloth napkin if you're feeling fancy. I like to serve the chicken sliced over a bed of the mac and cheese so those sauces can mingle.

• A simple green salad with sharp vinaigrette cuts right through the richness
• Steamed broccoli with lemon and garlic adds color and freshness
• Leftovers reheat surprisingly well in the oven, not the microwave

Save

There's something deeply satisfying about making comfort food this good in your own kitchen. Hope this becomes a favorite in your house too.

Recipe Q&A

→ What type of chicken works best for this dish?

Boneless, skinless chicken breasts are recommended for even cooking and to ensure the glaze coats properly. They should be pounded to an even thickness if they vary in size.

→ Can I adjust the spice level of the honey pepper sauce?

Yes, you can adjust the sriracha or hot sauce amount to your preference. Start with less and add more gradually until you reach your desired spice level.

→ What's the best way to prevent the mac and cheese from becoming grainy?

Make sure to cook the flour and butter (roux) for about a minute before adding liquids, and gradually whisk in the milk and cream while continuing to stir. Cook until the sauce thickens but doesn't boil, then remove from heat before adding cheeses.

→ How can I make this dish gluten-free?

Use gluten-free pasta for the mac and cheese, and ensure your soy sauce is gluten-free. The rest of the ingredients are naturally gluten-free.

→ What are some good side dishes to serve with this meal?

This dish pairs well with a crisp green salad, steamed broccoli, or roasted vegetables. The creamy and spicy flavors complement fresh, light sides nicely.

→ Can I prepare any components ahead of time?

You can cook the pasta and make the cheese sauce ahead, then reheat gently. The honey pepper sauce can also be prepared in advance and stored in the refrigerator.