There’s something truly comforting about a meal that wraps you in warmth and flavor, isn’t there? This Sweet and Spicy Honey Pepper Chicken with Creamy Mac and Cheese is not just a dish; it’s a scrumptious experience that beckons for cozy nights at home or lively family dinners. I stumbled upon this recipe during a week filled with rain. As the drizzle tapped against my kitchen window, the thought of tender chicken glistening in a sweet and spicy sauce paired with luscious mac and cheese warmed my heart. Honestly, what more could you want?
Why you’ll love this dish
This dish is a joy for the taste buds and a winner in terms of convenience. It brings together the bright sweetness of honey, the vibrant heat of peppers, and the creamy richness of a classic mac and cheese. Whether it’s a weeknight dinner or a delicious Sunday feast, it fits the bill perfectly. You get a full meal in one go, and let’s be real, who doesn’t love that?
"This recipe has become a staple in our household. The blend of flavors is so delightful, and the kids can’t get enough of the mac and cheese!" — Rachel S.
Step-by-step overview
Let’s break down how to create this delightful sweet and spicy chicken alongside the most velvety mac and cheese. This recipe moves in a dance, starting with searing chicken to golden perfection, while our creamy sauce comes together in a separate pot. By the end, you’ll have a vibrant plate that’s sure to impress!
What you’ll need
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
For the Mac and Cheese:
- 2 tablespoons butter
- 2 cups elbow macaroni
- 4 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Feel free to tweak the cheeses for your preference—mix in some pepper jack for a bit of a kick or throw in a handful of Parmesan for depth. We’re all about personal touches here!
Directions to follow
Heat the oil: In a large skillet, warm a tablespoon of olive oil over medium heat. This is where the magic starts.
Season the chicken: Sprinkle black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt on both sides of the chicken breasts. The spices will create a beautiful crust.
Cook the chicken: Lay the chicken in the skillet and cook for about 6–7 minutes on each side. You’re looking for a golden brown finish—don’t rush this step!
Make the glaze: Once the chicken is done, set it aside. In the same skillet, combine honey, apple cider vinegar, soy sauce, and Dijon mustard. Don’t forget to scrape those delicious bits stuck to the pan; that’s flavor!
Simmer: Bring the mixture to a gentle simmer and let it thicken for about 5 minutes. This glaze will envelop your chicken in sweet, spicy goodness.
Back to the chicken: Return the chicken to the skillet and coat it in the sauce, letting it simmer for another 5 minutes, flipping it occasionally.
Prepare the pasta: While the chicken is bathing in that sauce, bring a large pot of salted water to boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
Make it creamy: In a separate saucepan, melt butter over medium heat, whisk in flour for about 1-2 minutes to create a roux. Gradually pour in the milk, whisking constantly to avoid lumps. Cook until it thickens, then add in the cheddar and mozzarella cheese until melted and smooth.
Combine: Stir in the ground mustard, garlic powder, salt, and pepper into the cheese sauce before folding in the macaroni until evenly coated.
Now, serve the sweet and spicy chicken alongside your creamy mac and cheese, and get ready for praises! 
Best ways to enjoy it
There’s nothing like plating up this meal to stimulate the senses! Place the creamy macaroni in a generous heap on one side of the plate, allowing your honey pepper chicken to shine next to it, glowing with that beautiful glaze. A sprinkle of fresh herbs—like cilantro or parsley—adds a pop of color and freshness. Trust me, it looks as good as it tastes!
How to store & freeze
Leftovers, if there are any, can be stored in airtight containers in the fridge for up to 3 days. To reheat, just pop everything into the microwave or warm it up on the stove with a splash of milk added to the mac and cheese to keep it creamy. You can also freeze individual portions for up to 2 months. Just make sure to let everything cool completely before wrapping it tightly!
Pro chef tips
Don’t skimp on the glaze: Allow your chicken to soak in those delicious flavors as it simmers in the sauce. The longer it sits, the better it tastes!
Cheese choice matters: For that perfectly stretchy macaroni, opt for a good quality cheese. A mix of cheeses can create depth; don’t be afraid to experiment!
Spice it up: If you’re feeling adventurous, switch out the cayenne for sriracha or your favorite hot sauce. It’ll give a kick that some might appreciate!
Your questions answered
How long does it take to make this dish?
Typically, this recipe takes about 30–40 minutes from start to finish, making it perfect for busy weeknights.
Can I use other types of pasta?
Absolutely! Penne, shells, or even gluten-free varieties can work beautifully in this dish.
Is it suitable for freezing?
Yes, you can freeze cooked chicken and mac and cheese together. Just make sure they’re cooled and stored properly to preserve texture.
What can I serve it with?
This dish pairs well with a fresh side salad or some roasted vegetables for a vibrant addition to your plate.
There you have it—a meal that feels both special and accessible! Enjoy the delightful fusion of sweet and spicy with creamy, cheesy goodness. Happy cooking! 
Sweet and Spicy Honey Pepper Chicken with Creamy Mac and Cheese
Ingredients
Method
- In a large skillet, warm a tablespoon of olive oil over medium heat.
- Sprinkle black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt on both sides of the chicken breasts.
- Lay the chicken in the skillet and cook for about 6–7 minutes on each side until golden brown.
- Once the chicken is done, set it aside. In the same skillet, combine honey, apple cider vinegar, soy sauce, and Dijon mustard.
- Bring the mixture to a gentle simmer and let it thicken for about 5 minutes.
- Return the chicken to the skillet and coat it in the sauce, letting it simmer for another 5 minutes, flipping it occasionally.
- While the chicken is bathing in the sauce, bring a large pot of salted water to boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- In a separate saucepan, melt butter over medium heat, whisk in flour for about 1-2 minutes to create a roux.
- Gradually pour in the milk, whisking constantly to avoid lumps. Cook until it thickens.
- Add in the cheddar and mozzarella cheese until melted and smooth.
- Stir in the ground mustard, garlic powder, salt, and pepper into the cheese sauce before folding in the macaroni until evenly coated.
- Serve the sweet and spicy chicken alongside the creamy mac and cheese.