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Honey pepper chicken mac & cheese

Honey pepper chicken mac & cheese

Creamy macaroni and cheese topped with juicy honey pepper glazed chicken, finished with fresh green onions for a rich and comforting dinner.

  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 1/2 pounds boneless skinless chicken thighs, cut into large bite-sized pieces
  • 12 ounces elbow macaroni
  • 1 tablespoon olive oil
  • 4 tablespoons butter, divided
  • 3 cloves garlic, minced
  • 1/3 cup honey
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons cracked black pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 1/4 teaspoons salt, divided
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups whole milk, warmed
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup Monterey Jack cheese, freshly shredded
  • 1 teaspoon Dijon mustard
  • 2 tablespoons green onions, thinly sliced

Instructions

  1. Bring a large pot of salted water to a boil over medium-high heat. Set a large skillet and a medium saucepan on the stove.
  2. In a bowl, season the chicken with paprika, onion powder, 1 teaspoon of salt, and 1 teaspoon of cracked black pepper. In a separate small bowl, stir together the honey, brown sugar, and remaining black pepper.
  3. Heat the olive oil and 1 tablespoon of butter in the skillet over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes per side until golden and cooked through. Add the garlic during the last minute, then pour in the honey mixture and toss until the chicken is glossy and coated. Remove from heat and keep warm.
  4. Cook the elbow macaroni until al dente, then drain. In the saucepan, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warmed milk and heavy cream until smooth. Stir in the Dijon mustard, remaining salt, cheddar, and Monterey Jack, then keep stirring until the sauce is creamy and fully melted. Fold in the cooked macaroni until every piece is coated.
  5. Let the macaroni and cheese sit over low heat for 1 to 2 minutes, stirring gently so the sauce thickens slightly and clings to the pasta.
  6. Spoon the macaroni and cheese onto plates or into a serving dish, then top with the glazed chicken and any extra sauce from the skillet. Scatter the sliced green onions over the top.
  7. Serve hot.

Notes

  • Freshly shredded cheese melts more smoothly than pre-shredded cheese.
  • Cook the pasta just to al dente so it stays tender after mixing with the sauce.
  • If the sauce thickens too much before serving, stir in a small splash of warm milk.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose

Nutrition

  • Serving Size: 1 serving
  • Calories: 720
  • Sugar: 12g
  • Sodium: 780mg
  • Fat: 38g
  • Saturated Fat: 19g
  • Unsaturated Fat: 15g
  • Trans Fat: 0.5g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 39g
  • Cholesterol: 145mg

Keywords: honey pepper chicken mac and cheese, creamy macaroni, glazed chicken dinner, comfort food pasta, cheesy chicken pasta