pper Chicken with Creamy Macaroni Cheese Recipe
A deliciously balanced meal featuring sweet and spicy honey pepper chicken paired perfectly with creamy, cheesy macaroni. This recipe combines bold flavors and comforting textures for an impressive yet easy-to-make dinner that the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Skillet Cooking, Simmering, Boiling
- Cuisine: American
- Diet: Halal
Ingredients
Scale
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
Creamy Macaroni Cheese
- 8 ounces macaroni pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- Salt and pepper, to taste
- Chopped parsley, for garnish
Instructions
- Prepare Chicken: Season the chicken breasts with salt and pepper evenly. Heat the olive oil in a skillet over medium heat, then cook each chicken breast until they turn golden brown and are cooked through, about 6-7 minutes per side. Remove cooked chicken and set aside.
- Make Sauce: Using the same skillet, add honey, soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and cayenne pepper. Stir to combine and let the mixture simmer for 2-3 minutes until it thickens slightly.
- Combine Chicken and Sauce: Slice the cooked chicken into strips, return them to the skillet with the sauce, and toss until all pieces are well coated.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the macaroni pasta and cook until al dente, about 7-8 minutes depending on package instructions. Drain and set aside.
- Make Cheese Sauce: Melt butter in a pot over medium heat. Stir in the all-purpose flour, cooking for about 1 minute to form a roux. Gradually whisk in the milk, continuing to stir until the sauce thickens. Remove from heat and stir in the shredded sharp cheddar and mozzarella cheese until smooth. Season with salt and pepper to taste.
- Combine Pasta and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir until the pasta is fully coated.
- Serve: Plate the creamy macaroni cheese, top it with the honey pepper chicken strips, and garnish with chopped parsley for a fresh finish.
Notes
- For extra heat, increase the cayenne pepper slightly.
- Use freshly ground black pepper for better flavor.
- Substitute gluten-free pasta and flour to make the recipe gluten-free.
- Make sure not to overcook the chicken to keep it juicy.
- Leftover macaroni cheese can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 plate (including chicken and macaroni cheese)
- Calories: 780 kcal
- Sugar: 22 g
- Sodium: 980 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 50 g
- Cholesterol: 145 mg
Keywords: honey pepper chicken, creamy macaroni cheese, sweet and spicy chicken, comfort food, easy dinner recipe
