Honey Pepper Chicken Mac And Cheese Recipe

I made Honey Pepper Chicken Mac and Cheese with crispy chicken, crunchy bacon bits and a scattering of fresh basil, and it might just be the Best Pasta Dinner your family asks for again and again.

I love when a bowl surprises me. My Honey Pepper Chicken Mac and Cheese feels like that, creamy pasta colliding with crisp textures and a push of sweet heat that makes you pause.

I drizzled honey into the mix and piled crunchy bacon on top, things that somehow make every bite interesting, messy and worth it. It’s the kind of Best Pasta Dinner you hide from yourself when you’re pretending to be good, yet it’s also oddly honest and simple.

You think you know mac and cheese then one spoonful and, well, you don’t.

Ingredients

• Elbow macaroni: Starchy pasta gives carbs and comfort, soaks up cheesy sauce real good.
• Sharp cheddar cheese: Big on flavor, adds protein and fat, gives a tangy cheesy kick.
• Cream cheese: Makes the sauce silkier, adds richness and silky mouthfeel to every bite.
• Chicken: Lean protein in bite sized pieces, keeps the dish hearty and filling.
• Honey: Adds sweetness and glossy shine, balances peppery heat with a sticky glaze.
• Fresh cracked black pepper: Bright heat and pungent bite, the key honey pepper flavor.
• Bacon: Crispy bacon brings smoky saltiness and crunchy texture, a craveable finishing touch.
• Panko breadcrumbs optional: Tossed with butter they give a golden crunchy crust and contrast.

Ingredient Quantities

• 12 oz elbow macaroni (about 3 cups), dry
• 3 tbsp unsalted butter
• 3 tbsp all purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 8 oz (about 2 cups) shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 4 oz cream cheese, room temp (optional but makes it creamier)
• 1 lb boneless skinless chicken breasts, cut into bite sized pieces
• 1/2 cup all purpose flour for dredging the chicken
• 2 tbsp olive oil (for frying chicken)
• 2 cloves garlic, minced
• 1/3 cup honey
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar or lemon juice
• 2 to 3 tsp freshly cracked black pepper (this is key for the honey pepper flavor)
• 1/2 tsp smoked paprika
• 1 tsp garlic powder
• Kosher salt, to taste
• 4 slices bacon, cooked crisp and chopped
• 1/2 cup panko breadcrumbs (optional topping)
• 1 tbsp melted butter (to toss with panko if using)
• Fresh basil leaves, a handful chopped or torn for garnish

How to Make this

1. Start: cook the 4 bacon slices in a skillet until crisp, drain on paper towel and chop; meanwhile bring a big pot of salted water to a boil and cook 12 oz elbow macaroni until just shy of al dente (1 to 2 minutes less than package says), reserve about 1 cup pasta water, then drain.

2. Toss the 1 lb bite sized chicken with 1/2 cup all purpose flour, 1 tsp garlic powder, 1/2 tsp smoked paprika, 2 tsp freshly cracked black pepper and kosher salt to taste so it’s evenly coated.

3. Heat 2 tbsp olive oil in a large skillet over medium high heat, fry the chicken in batches until golden and cooked through, about 4 to 6 minutes per batch, transfer to a plate and keep warm.

4. In the same skillet turn heat to medium, add the 2 minced garlic cloves and saute 20 to 30 seconds until fragrant, pour in 1/3 cup honey, 2 tbsp soy sauce and 1 tbsp apple cider vinegar, add another 1 tsp cracked black pepper if you like it spicier, simmer 1 to 2 minutes to thicken slightly then toss the cooked chicken in the glaze until nicely coated; remove chicken to a bowl and leave any glaze in the pan.

5. In a separate saucepan melt 3 tbsp unsalted butter over medium heat, whisk in 3 tbsp flour and cook 1 to 2 minutes to make a roux, gradually whisk in 2 cups whole milk and 1 cup heavy cream, simmer until it thickens enough to coat the back of a spoon.

6. Lower heat, add 4 oz cream cheese if using and whisk until smooth, then stir in 8 oz shredded sharp cheddar, 1 cup shredded mozzarella and 1/2 cup grated Parmesan a handful at a time until melted and silky; season with kosher salt and taste, adjust pepper if needed but remember we already used a lot in the chicken.

7. Fold the drained pasta into the cheese sauce, add a splash or two of the reserved pasta water if it seems too thick, then gently fold in the glazed chicken and most of the chopped bacon (reserve a little bacon for garnish).

8. If you want a crunchy top mix 1/2 cup panko breadcrumbs with 1 tbsp melted butter and a pinch of salt and pepper, sprinkle over the mac and cheese in an ovenproof dish and broil a few minutes until golden, or crisp the panko in a hot skillet and sprinkle on just before serving.

9. Spoon into bowls or serve straight from the dish, scatter the reserved bacon on top, tear or chop a handful of fresh basil leaves and sprinkle over everything, finish with an extra crack of black pepper.

10. Serve hot, and a couple quick tips: don’t burn the cheese by boiling it, keep heat low when adding cheese, reserve pasta water to loosen sauce, and use freshly cracked black pepper for that signature bite.

Equipment Needed

1. Large pot for boiling the pasta
2. Large skillet or heavy frying pan for crisping bacon, frying chicken and making the glaze
3. Medium saucepan for the roux and cheese sauce
4. Colander to drain the pasta
5. Whisk for the roux and melting the cheeses
6. Tongs or a slotted spoon to turn and remove the chicken
7. Cutting board and a sharp chef knife for the chicken, bacon and basil
8. Measuring cups and spoons for flour, milk, honey and seasonings
9. Mixing bowl or shallow dish for dredging the chicken and holding cooked pieces
10. Oven proof baking dish for broiling the panko topping or serving, plus paper towels for draining bacon

FAQ

Honey Pepper Chicken Mac And Cheese Recipe Substitutions and Variations

• Elbow macaroni: swap for cavatappi, shells or penne — they grab sauce better. For GF diets use brown rice or chickpea pasta, just watch cook time (usually 1-2 min less) and save a cup of pasta water to loosen the sauce.
• Whole milk + heavy cream: use 3 cups half and half as a straight swap, or stir 4 tbsp melted butter into 2 cups milk to mimic creaminess. If you want richer texture, fold in 4 oz cream cheese instead of heavy cream.
• Sharp cheddar: swap with aged Gouda, fontina or Monterey Jack for a meltier, milder profile. For dairy free try vegan shred + 1 tbsp nutritional yeast to keep that cheesy punch.
• Boneless chicken breasts: use boneless thighs for juicier, more forgiving meat, or shredded rotisserie chicken to save time. For a veg option use extra-firm tofu, press it, dredge and pan-fry the same as the chicken.

Pro Tips

1. Pat the chicken very dry before you flour it. If its damp the coating wont stick, and letting the dredged pieces rest 4 to 5 minutes before frying helps the flour adhere so you get a crispier crust.

2. Grate your own cheddar from a block. Pre shredded cheese has anti caking stuff that can make the sauce grainy. Add the cheeses off or very low heat in small handfuls, and whisk in a splash of the reserved pasta water to make the sauce silky instead of greasy.

3. Finish the honey pepper glaze off the heat and toss the chicken while the pan is warm, not boiling. If you want a thicker, glossy glaze make a tiny cornstarch slurry and add it a bit at a time. Dont let the honey cook too long or itll taste bitter.

4. For crunch dont rely on broiling alone toast the panko in a skillet with the melted butter until golden then sprinkle right before serving so it stays crisp. Let the assembled dish rest 3 to 5 minutes before serving so the sauce sets a little and the flavors settle.