Ingredients
For the Honey Pepper Chicken:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/2 cup honey
- 1/4 cup soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
For the Creamy Macaroni Cheese:
- 8 ounces macaroni pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
- Chopped parsley, for garnish
Instructions
- Season and Cook Chicken: Season the chicken breasts on both sides with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 6–7 minutes per side. Remove the cooked chicken from the skillet and set aside.
- Prepare Honey Pepper Sauce: In the same skillet, add the honey, soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and cayenne pepper. Stir to combine and let the mixture simmer, stirring occasionally, until slightly thickened, about 2–3 minutes.
- Slice and Coat Chicken: Slice the cooked chicken breasts into strips, then return the pieces to the skillet. Toss the chicken in the honey pepper sauce until evenly coated. Remove from heat and set aside.
- Cook Macaroni Pasta: While the chicken rests, bring a pot of salted water to a boil. Add the macaroni pasta and cook according to package instructions until al dente. Drain and set aside.
- Make Cheese Sauce: In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly for 1 minute to remove the raw flour taste. Gradually whisk in the milk until smooth, then continue to cook, stirring constantly, until the sauce thickens, about 2–3 minutes.
- Add Cheese: Remove the saucepan from the heat and stir in the shredded cheddar and mozzarella cheeses. Mix until the cheese is fully melted and the sauce is creamy. Season with salt and pepper to taste.
- Combine Pasta and Cheese Sauce: Add the drained macaroni to the cheese sauce, stirring until each piece of pasta is well coated.
- Serve: Spoon the creamy macaroni cheese onto plates and top generously with the honey pepper chicken. Garnish with chopped parsley for a pop of color and freshness. Serve immediately and enjoy!
Notes
- For extra kick, increase the cayenne pepper in the honey pepper sauce.
- Use rotisserie chicken to speed up preparation.
- Smoked paprika or hot sauce can be added to the macaroni cheese for even more flavor.
- Leftovers keep well in the fridge, stored in an airtight container for up to 3 days.
- Feel free to use other pasta shapes, such as penne or shells.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 650
- Sugar: 27g
- Sodium: 1100mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 115mg
