When you need dinner on the table fast but don’t want to sacrifice flavor, this sweet and spicy honey pepper chicken with macaroni and cheese delivers exactly what you’re craving. The combination of sticky, glossy chicken coated in a honey-spiked glaze paired with ultra-creamy homemade mac and cheese hits that perfect comfort food sweet spot. It’s the kind of meal that makes weeknight dinners feel special without requiring advanced cooking skills or hours in the kitchen.
This recipe takes inspiration from popular restaurant dishes but streamlines the process for home cooks. In just 30 minutes, you’ll have tender chicken bites glazed in a sauce that balances sweet honey with a kick of black pepper and cayenne, all sitting on top of rich, velvety macaroni and cheese. Kids love the familiar flavors while adults appreciate the spicy edge you can adjust to preference. It’s also incredibly filling, making it ideal for feeding hungry families or meal prepping for the week ahead.
Why You’ll Love This Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese
The speed of this recipe is probably its biggest selling point. From start to finish, you’re looking at 30 minutes, which means it competes directly with takeout but tastes infinitely better and costs less. Everything comes together in two pans, so cleanup stays manageable even on busy nights.
The flavor contrast keeps things interesting. The sweet honey glaze gets depth from soy sauce and vinegar, while the black pepper and cayenne add warmth that builds gradually. Against the mild, creamy backdrop of cheese sauce, those flavors really pop. You get sweetness, saltiness, richness, and heat all in one bowl.
Texture plays a big role here too. The chicken develops a nice sear before getting coated in that sticky glaze, giving you some textural contrast against the soft, cheese-coated pasta. The combination feels indulgent and satisfying in a way that plain chicken and pasta never could.
This meal is extremely adaptable. You can dial the heat up or down depending on who’s eating, swap pasta shapes, use different cheese combinations, or even make the components ahead of time and assemble when ready. The recipe also scales beautifully for crowds or doubles easily for meal prep.
Budget-conscious cooks will appreciate that this uses affordable ingredients like chicken breast, basic pantry staples, and everyday cheese. Nothing requires a trip to a specialty store, yet the end result tastes restaurant-quality. Plus, leftovers reheat well, giving you multiple meals from one cooking session.
Ingredients for Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese
I use chicken breasts cut into bite-sized pieces rather than whole breasts because they cook faster and every piece gets coated in that glossy sauce. For the cheese, I always shred my own from a block rather than buying pre-shredded. Pre-shredded varieties contain anti-caking agents that can make your sauce grainy instead of silky smooth.
The Honey Pepper Chicken:
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 cup honey
- 1/4 cup soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper (adjust for heat)
The Creamy Mac n Cheese:
- 8 oz elbow macaroni (or cavatappi)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- Salt and black pepper to taste
Garnish:
- Fresh parsley, chopped
The honey you choose matters more than you might think. I prefer a mild variety like clover honey that won’t overpower the other flavors. Darker honeys like buckwheat can taste too strong and throw off the balance. For the soy sauce, regular sodium works fine, but if you’re watching salt intake, reduced-sodium soy sauce is a solid swap.
Sharp cheddar gives the mac and cheese that classic tangy flavor, while mozzarella adds extra creaminess and that appealing cheese pull when you scoop it. You could use all cheddar if that’s what you have, but the combination creates a more complex, restaurant-style cheese sauce. Choose whole milk for the richest result, though 2% works in a pinch.
How to Make Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese
The trick to getting everything done in 30 minutes is working on both components simultaneously. I find it easiest to start the pasta water first, then move on to the chicken while the water comes to a boil.
- Cook the pasta. Bring a large pot of salted water to a rolling boil. The water should taste like the sea, which seasons the pasta as it cooks. Add the macaroni and cook according to package directions until al dente, usually 7-8 minutes. You want it tender but with a slight bite since it will continue to soften in the cheese sauce. Drain well and set aside.
- Sear the chicken. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Cut the chicken into roughly 1-inch pieces so they cook evenly. Season the pieces generously with salt and pepper. Once the oil shimmers, add the chicken in a single layer, being careful not to crowd the pan. Cook undisturbed for 3-4 minutes to develop a golden-brown crust, then flip and cook another 3-4 minutes until the chicken is cooked through and reaches 165°F internally. Transfer the chicken to a clean plate.
- Build the glaze. In the same skillet (don’t wipe it out), combine the honey, soy sauce, apple cider vinegar, garlic powder, onion powder, black pepper, and cayenne pepper. Whisk everything together and bring to a simmer over medium heat. Let it bubble for 2-3 minutes, stirring occasionally, until the sauce thickens and reduces slightly. It should coat the back of a spoon. Return the cooked chicken to the skillet and toss until every piece is thoroughly coated in that glossy, sticky glaze. Reduce heat to low to keep warm.
- Start the cheese sauce. In a separate medium pot, melt the butter over medium heat. Once it’s completely melted and bubbling, whisk in the flour. Cook this mixture (called a roux) for about 1 minute, whisking constantly. You want it to smell slightly nutty but not develop any color. This step cooks out the raw flour taste.
- Create the base. Gradually pour in the milk while whisking continuously to prevent lumps from forming. Keep whisking until the mixture is completely smooth. Bring it to a gentle simmer and cook for 3-5 minutes, whisking frequently, until the sauce thickens enough to coat the back of a spoon. You’ll notice it go from thin and watery to noticeably thicker and more sauce-like.
- Add the cheese. Remove the pot from heat. This is important because adding cheese over direct heat can cause it to break and become grainy. Stir in the shredded cheddar and mozzarella, mixing until the cheese melts completely and creates a smooth, velvety sauce. If the sauce seems too thick, add a splash of milk to thin it. Fold in the drained macaroni and stir until every piece is coated.
- Plate and serve. Spoon generous portions of the creamy mac and cheese into serving bowls. Top each portion with the sweet and spicy honey pepper chicken, making sure to drizzle some of that extra glaze over the top. Garnish with freshly chopped parsley for color and a hint of freshness that cuts through the richness.
The most common mistake people make is cooking the cheese sauce over too high heat, which causes the cheese to separate and get oily. Always remove from heat before adding cheese. Another pitfall is overcooking the chicken in step 2. Since it goes back into the glaze, it doesn’t need to be cooked beyond 165°F or it will dry out.
What to Serve with Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese
This is an incredibly rich, hearty dish, so your sides should provide balance rather than adding more heaviness to the plate.
Steamed Green Beans with Garlic: Simple steamed green beans tossed with minced garlic and a touch of butter offer a crisp, fresh contrast. The mild vegetable flavor doesn’t compete with the bold honey pepper glaze, and the snap of the beans provides textural relief from all that creamy pasta.
Tangy Coleslaw: A vinegar-based slaw with shredded cabbage, carrots, and a light dressing adds crunch and acidity that cuts through the richness. The cool, crisp slaw refreshes your palate between bites of the warm, cheesy main dish.
Roasted Broccoli: Broccoli florets roasted at high heat until slightly charred bring a slightly bitter, caramelized element that balances the sweetness of the honey glaze. The crispy edges add textural variety too.
Simple Garden Salad: Mixed greens with cucumber, cherry tomatoes, and a light vinaigrette provide freshness and help lighten the overall meal. The raw vegetables and bright dressing offer a palate-cleansing effect.
Garlic Bread: If you’re leaning into the indulgence, toasted garlic bread is perfect for soaking up extra cheese sauce. It turns the meal into a full comfort food experience, especially popular with kids.
Sautéed Spinach: Quickly wilted spinach with a squeeze of lemon adds a healthy green element without much effort. The slight bitterness of the greens and brightness from the lemon complement the sweet and savory flavors in the chicken.
Corn on the Cob: In summer months, fresh sweet corn works beautifully alongside this dish. The natural sweetness echoes the honey glaze while the corn’s texture provides variety.
Pro Tips & Variations
For Crispier Chicken: After cutting the chicken, pat the pieces completely dry with paper towels. Any surface moisture prevents proper browning. You can also lightly dust the chicken with cornstarch before cooking, which creates an extra-crispy exterior that holds the glaze better.
Adjust the Heat Level: Start with just a pinch of cayenne if you’re serving kids or people sensitive to spice. You can always add hot sauce on the side for those who want more kick. For serious heat lovers, double the cayenne or add a teaspoon of red pepper flakes to the glaze.
Make It Even Faster: Use rotisserie chicken torn into bite-sized pieces. Skip the searing step and just heat the chicken through in the finished glaze. This cuts your active cooking time significantly. You can also use frozen popcorn chicken or chicken tenders crisped in the oven, then tossed in the sauce for an Applebee’s-style presentation.
Cheese Variations: Try mixing in smoked gouda for a deeper flavor, or add a handful of pepper jack for extra spice. White cheddar creates a lighter-looking sauce that’s equally delicious. For ultimate creaminess, include a few tablespoons of cream cheese.
Pasta Shape Swaps: Cavatappi (corkscrew pasta) holds cheese sauce exceptionally well in its spirals. Shells are another great choice because they capture pools of cheese sauce. Even penne works if that’s what you have on hand.
Vegetarian Option: Replace the chicken with crispy baked tofu cubes or cauliflower florets. Both absorb the honey pepper glaze beautifully and provide satisfying texture against the creamy pasta.
Meal Prep Strategy: Make the honey pepper chicken and mac and cheese separately, storing them in different containers. The chicken stays glossier and the mac doesn’t get soggy. Combine portions when reheating for the best texture.
Storage & Reheating Tips
Store leftover chicken and mac and cheese in an airtight container in the refrigerator for up to 3 days. I prefer keeping them in separate containers when possible because the chicken maintains its glaze better and the mac doesn’t absorb too much moisture, but storing them together works fine if you’re short on space.
For reheating the mac and cheese, add a splash of milk (2-3 tablespoons per portion) before microwaving. Heat in 30-second intervals, stirring between each, until warmed through. The milk helps restore the creamy consistency that can stiffen when refrigerated. For oven reheating, place in a baking dish, add milk, cover with foil, and heat at 350°F for 15-20 minutes.
The honey pepper chicken reheats well in the microwave for 60-90 seconds or in a skillet over medium heat. If the glaze has thickened too much in the fridge, add a tiny splash of water or soy sauce to loosen it up while reheating.
This dish can be frozen, though the texture of the mac and cheese changes slightly. Freeze in individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating. The chicken freezes better than the pasta, so consider freezing them separately if you have the space.
For meal prep, you can make both components a day ahead and store them refrigerated. Reheat separately and combine just before serving for the best results.
Common Questions
Can I use chicken thighs instead of breasts? Yes, boneless skinless thighs work perfectly and actually stay juicier than breasts. Cut them into similar-sized pieces and follow the same cooking process. Thighs have slightly more fat, which means they’re more forgiving if you accidentally overcook them.
How can I make this less spicy for kids? Simply omit the cayenne pepper entirely or reduce it to just a pinch. The black pepper alone provides a mild warmth that most kids can handle, and you’ll still get the sweet honey flavor they typically love. You can always serve hot sauce on the side for adults.
What if my cheese sauce is too thick? Thin it out by stirring in milk a tablespoon at a time until you reach your desired consistency. The sauce thickens as it sits, so it’s normal to need to add liquid when reheating leftovers too.
Can I make this with a different type of pasta? Absolutely. Any short pasta shape works well. Shells, rotini, penne, or cavatappi all capture the cheese sauce nicely. Avoid long pasta like spaghetti or fettuccine, which doesn’t mix as well with chunky cheese sauce.
Is there a substitute for apple cider vinegar? Rice vinegar or white wine vinegar work as direct substitutes. You could also use fresh lemon juice, which adds a slightly different but equally pleasant brightness to the glaze. Avoid balsamic vinegar, which would darken the color and add an unwanted sweetness.
This sweet and spicy honey pepper chicken with macaroni and cheese proves that weeknight dinners can be both quick and crave-worthy. The sticky, flavorful chicken paired with creamy homemade mac creates a combination that satisfies on every level. Give this a try when you want something that feels indulgent but doesn’t require hours in the kitchen.
Sweet & Spicy Honey Pepper Chicken with Mac n Cheese
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente, about 7-8 minutes. Drain well and set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken pieces with salt and pepper. Cook for 5-7 minutes, flipping halfway through, until golden brown and cooked through to 165°F. Remove chicken from skillet and set aside.
- In the same skillet, whisk together the honey, soy sauce, apple cider vinegar, garlic powder, onion powder, black pepper, and cayenne. Bring to a simmer and cook for 2-3 minutes until the sauce thickens into a sticky glaze. Return the chicken to the pan and toss to coat completely. Reduce heat to low to keep warm.
- In a separate medium pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly, until it smells slightly nutty but hasn’t browned.
- Gradually whisk in the milk until smooth. Bring to a gentle simmer and cook for 3-5 minutes, whisking frequently, until the sauce thickens enough to coat the back of a spoon.
- Remove the pot from heat and stir in the cheddar and mozzarella until completely melted and smooth. Fold in the cooked macaroni until every piece is coated in cheese sauce.
- Serve generous scoops of the creamy mac and cheese into bowls and top with the sweet and spicy honey pepper chicken. Drizzle any extra glaze over the top and garnish with fresh parsley.
