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Honey Pepper Chicken with Creamy Mac and Cheese

Sweet and spicy honey pepper chicken served over a rich, homemade cheddar and mozzarella mac and cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 0.5 cup honey
  • 0.25 cup soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp ground black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp ground cayenne pepper
  • 8 oz macaroni pasta
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cup milk
  • 2 cup sharp cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • Salt and pepper to taste
  • Chopped parsley for garnish

Equipment

  • large skillet
  • large pot
  • Saucepan

Method
 

  1. Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium heat and cook the chicken for 6-7 minutes per side, until golden brown and cooked through. Remove and set aside.
  2. In the same skillet, combine the honey, soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne pepper. Simmer for 2-3 minutes, stirring occasionally, until slightly thickened.
  3. Slice the cooked chicken into strips and return to the skillet, tossing to coat evenly in the glaze. Reduce heat to low to keep warm.
  4. Cook the macaroni in salted water according to package instructions until al dente. Drain and set aside.
  5. In a separate pot, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly to form a roux.
  6. Gradually whisk in the milk, stirring until the sauce thickens, about 2-3 minutes. Remove from heat and stir in the cheddar and mozzarella cheese until melted and smooth. Season with salt and pepper.
  7. Toss the cooked macaroni with the cheese sauce until fully coated. Plate the mac and cheese, top with the honey pepper chicken strips, and garnish with chopped parsley.

Notes

Store chicken and mac and cheese separately in airtight containers in the fridge for up to 2 days. Reheat chicken in a skillet and add a splash of milk to the mac and cheese when reheating. Chicken freezes well for up to 2 months. For an extra creamy sauce, stir in a few tablespoons of cream cheese with the cheddar and mozzarella.