Introduction

This Sweet & Spicy Honey Pepper Chicken paired with creamy mac & cheese is a delicious twist on two classic comfort foods. Tender chicken thighs glazed with a sticky honey-soy sauce perfectly complement the rich, cheesy pasta. It’s a crowd-pleasing meal that’s easy to prepare and sure to satisfy.

The image shows a close-up of a white plate filled with creamy macaroni and cheese topped with several golden-brown glazed chicken wings. The macaroni is covered in a smooth, bright yellow cheese sauce, forming the base layer. On top, the chicken wings are arranged, featuring a shiny, sticky glaze with a rich dark orange color and small green herb pieces sprinkled over them. The texture of the glaze is slightly rough with caramelized edges, adding delicious detail. The dish is set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken thighs

Salt and freshly cracked black pepper (to taste)

1 tbsp olive oil

1 tbsp butter

3 tbsp honey

1 tbsp soy sauce

2 cloves garlic, minced

8 oz elbow macaroni

2 tbsp butter

2 tbsp flour

1 cup whole milk

1/2 cup heavy cream

1 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

Salt (to taste)

Optional: fresh parsley for garnish

Instructions

Step 1: Cut chicken thighs into bite-sized pieces. Pat dry with paper towels and season with salt and freshly cracked black pepper.

Step 2: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear chicken pieces in batches until golden brown and cooked through, about 4-5 minutes per side. Remove chicken and set aside.

Step 3: In the same skillet, melt a little extra butter if needed and sauté minced garlic until fragrant, about 30 seconds. Add honey and soy sauce, then simmer for 1–2 minutes until the sauce thickens slightly.

Step 4: Return chicken to the skillet and toss to coat in the glaze. Cook for 2–3 more minutes until the sauce is sticky and caramelized on the chicken. Remove from heat.

Step 5: Meanwhile, cook elbow macaroni in a large pot of salted boiling water until al dente according to package instructions. Drain and set aside.

Step 6: In a separate saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook, whisking constantly, for 1 minute to form a roux.

Step 7: Gradually add whole milk and heavy cream while whisking, ensuring a smooth sauce. Cook until the sauce thickens, about 3-5 minutes.

Step 8: Remove sauce from heat and stir in shredded cheddar and mozzarella cheese until melted and creamy. Season with salt to taste.

Step 9: Add the cooked macaroni to the cheese sauce and stir to combine. If the sauce is too thick, thin it with a splash of milk.

Step 10: Serve the creamy mac & cheese in bowls topped with the sticky honey pepper chicken. Garnish with fresh parsley if desired.

Tips & Variations

For extra heat, add a pinch of crushed red pepper flakes to the honey soy glaze.

Use smoked gouda or pepper jack cheese in the mac & cheese for a different flavor profile.

Chicken breasts can be used instead of thighs but may cook faster and dry out more easily.

Make the mac & cheese ahead and reheat gently with a splash of milk to restore creaminess.

FAQs

Can I use a different pasta for the mac & cheese?

Yes, any small pasta like shells, rotini, or cavatappi works well. Just adjust cooking time according to the package instructions.

Is it necessary to sear the chicken before glazing?

Searing the chicken creates a nice caramelized exterior and helps lock in juices, but if you’re short on time, you can cook the chicken fully in the glaze. It just won’t have the same texture.