Honey Pepper Chicken with Creamy Macaroni Cheese


  • 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
  • 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


1 – Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken until golden and cooked through, about 6-7 minutes per side. Remove and set aside.

2 – In the same skillet, mix honey, soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer until slightly thickened, about 2-3 minutes.

3 – Slice the cooked chicken and toss it back into the skillet with the honey pepper sauce. Coat well and set aside.
Cook macaroni pasta according to package instructions; drain.

4 – In a separate pot, melt butter over medium heat. Stir in flour and cook for about 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 2-3 minutes.
Remove from heat and stir in shredded cheddar and mozzarella cheese until smooth. Season with salt and pepper.

5 – Combine the cooked pasta with the cheese sauce. Serve the mac and cheese topped with honey pepper chicken and garnish with chopped parsley.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 850 kcal | Servings: 4 servings

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