Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese

Introduction

Is there anything better than a plate of perfectly seasoned, crispy chicken with a drizzle of sticky-sweet honey glaze? How about pairing it with rich, velvety macaroni and cheese? That’s what I’m talking about today—an indulgent combo that hits all the right notes: crispy, tender chicken coated in a sweet and spicy honey pepper sauce, alongside creamy, cheesy macaroni.

This dish is comfort food at its finest. It’s the kind of meal that feels special enough for a family celebration but easy enough for a weeknight dinner. Plus, the combination of textures and flavors—crispy, spicy chicken with a sticky-sweet glaze, followed by the ultimate creamy macaroni and cheese—makes every bite unforgettable.

Personal story: This recipe came about on one of those nights when I wanted something cozy and satisfying but didn’t want to spend hours in the kitchen. I had a craving for something sweet and spicy, and my kids always love macaroni and cheese, so I figured why not combine both? Little did I know that this would become one of our go-to meals! Now, it’s requested every time we need some comfort food—especially on rainy weekends.

Why You’ll Love This Recipe

you’re going to love these Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese so many reason! Here are just a few that make them must try:

• Easy to make: With simple ingredients and easy-to-follow steps, this recipe comes together in no time. Even if you’re new to cooking, you’ll find success with this one.
• Family-friendly: It’s a hit with both kids and adults. The sweetness of the honey glaze balances the mild heat of the pepper, making it palatable for everyone. And let’s face it—who can resist macaroni and cheese?
• Rich in flavor and texture: The honey pepper chicken is crispy, tender, sweet, and spicy all at once, while the creamy mac and cheese offers a smooth and cheesy contrast. Together, they’re the perfect duo.
• Great for leftovers: If you somehow manage to have any leftovers, this dish reheats beautifully. The macaroni stays creamy, and the chicken retains its crispy coating even after reheating.
• Versatile: You can adjust the heat to your liking by adding more pepper flakes or using a spicier variety of pepper. Plus, the mac and cheese recipe is a great base—feel free to add bacon, veggies, or extra cheese!

Preparation Time and Servings

• Total time: 45 minutes
• Servings: 4 generous servings
• Calories per serving: 750 (approx.)
  • Chicken: 350 calories
  • Macaroni and cheese: 400 calories
• Nutritional Info:
  • Protein: 40g
  • Carbs: 60g
  • Fat: 35g

Ingredients

Here’s what you’ll need to make these mouthwatering Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese:

Honey Pepper Chicken:

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup honey
• 1 tsp crushed red pepper flakes (or to taste)
• 1 tbsp soy sauce
• 1 tsp black pepper
• 2 tbsp olive oil

Creamy Macaroni and Cheese:

• 8 oz elbow macaroni (or any pasta shape you like)
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 1/2 cups milk (whole milk for extra creaminess)
• 1 cup heavy cream
• 2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/2 tsp garlic powder
• 1/4 tsp mustard powder (optional for extra flavor)

Step-by-Step Instructions

Here’s how to make your very own Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese:

Honey Pepper Chicken:

1. Prepare the chicken:
   • Preheat your oven to 400°F (200°C).
   • If your chicken breasts are large, slice them in half horizontally to create thin cutlets. This helps them cook evenly and stay juicy.
   • In a shallow bowl, mix the flour, garlic powder, paprika, salt, and black pepper.
   • In a separate bowl, beat the eggs until smooth.
   • In a third bowl, add the panko breadcrumbs.
2. Bread the chicken:
   • Coat each chicken piece in the flour mixture, then dip it in the beaten eggs, and finally, press it into the panko breadcrumbs. Make sure the chicken is fully coated in breadcrumbs for that irresistible crispy exterior.
   • Tip: Use one hand for the wet ingredients (egg) and one hand for the dry ingredients (flour and breadcrumbs) to avoid a mess.
3. Cook the chicken:
   • Heat olive oil in a large skillet over medium heat.
   • Cook the chicken in batches, about 3-4 minutes per side, until golden brown and crispy. The chicken doesn’t need to be fully cooked through yet since it will finish cooking in the oven.
   • Transfer the browned chicken to a baking sheet lined with parchment paper and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.
4. Make the honey pepper sauce:
   • While the chicken is baking, prepare the sauce.
   • In a small saucepan, combine honey, soy sauce, black pepper, and red pepper flakes. Heat over medium heat until it starts to bubble, then reduce to a simmer for about 5 minutes. Stir occasionally until the sauce thickens slightly.
5. Coat the chicken:
   • Once the chicken is out of the oven, drizzle or brush the honey pepper sauce over the crispy chicken cutlets.
   • For extra stickiness, pop the chicken back in the oven for 2-3 minutes under the broiler.

Creamy Macaroni and Cheese:

1. Cook the pasta:
   • Bring a large pot of salted water to a boil and cook the macaroni according to package instructions. You want the pasta al dente since it will absorb some sauce later. Drain and set aside.
2. Make the cheese sauce:
   • In the same pot, melt the butter over medium heat. Add the flour and whisk to create a roux, cooking for about 1-2 minutes until the flour smells nutty.
   • Gradually whisk in the milk and cream, making sure to stir out any lumps. Continue to cook, stirring frequently, until the mixture thickens, about 5-6 minutes.
3. Add the cheese:
   • Remove the pot from the heat and stir in the cheddar, Parmesan, garlic powder, and mustard powder (if using). Keep stirring until the cheese is completely melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
   • If the sauce feels too thick, you can add a splash of milk to loosen it up.
4. Combine pasta and sauce:
   • Add the cooked macaroni back to the pot and stir until the pasta is fully coated in the cheese sauce.

How to Serve

Here’s how I like to serve this indulgent dish:

• Plate the chicken: Start with a generous portion of creamy macaroni and cheese on one side of the plate.
• Add the chicken: Place a crispy, sweet, and spicy chicken cutlet next to the mac and cheese.
• Garnish: Sprinkle fresh parsley or chopped green onions over the mac and cheese for a pop of color.
• If you want an extra kick, drizzle any leftover honey pepper sauce over the chicken.

Serve this with a simple side salad or steamed vegetables if you want to balance out the richness of the meal.

Additional Tips

To make sure your Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese turn out perfectly, keep tis tips in mind:

1. Adjust the heat: If you prefer more spice, increase the red pepper flakes in the honey glaze. For a milder version, reduce the amount or leave it out entirely.
2. Use a wire rack: If you want your chicken to be extra crispy, place the chicken on a wire rack set over a baking sheet before baking. This allows the heat to circulate evenly around the chicken, keeping the bottom crispy.
3. Avoid overcooking the pasta: Keep an eye on the macaroni while it’s cooking. You want it to be just tender, as it will soften further when mixed with the cheese sauce.
4. Reheat without drying out: To reheat leftovers without losing the crispy chicken texture, bake the chicken in a 350°F oven for about 10 minutes. Reheat the mac and cheese with a splash of milk to restore creaminess.
5. Make it ahead: You can bread the chicken a few hours ahead of time and store it in the fridge until ready to cook. The mac and cheese can also be made ahead and reheated with a little extra milk.

Recipe Variations

One of the best things about Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese is how easy can customize them. Here some fun variations to consider:

• Spicy Version: For those who love heat, try adding a dash of sriracha or hot sauce to the honey glaze for a bolder kick.
• Gluten-Free: Substitute gluten-free breadcrumbs for the panko and use gluten-free pasta to make this dish suitable for gluten-sensitive eaters.
• Vegetarian Option: Swap the chicken for crispy baked tofu or roasted cauliflower. Simply coat the tofu in the same honey pepper glaze for a delightful vegetarian version.
• Add-ins for Mac and Cheese: Mix in some cooked bacon, broccoli, or caramelized onions to the macaroni and cheese for added flavor and texture. You could also use different cheeses like gouda, fontina, or pepper jack for a twist.

FAQ

Q: Can I make this dish in advance?
A: Yes! You can prepare the macaroni and cheese and refrigerate it for up to two days. Just reheat with a splash of milk. The chicken is best cooked fresh for optimal crispiness.

Q: What can I serve with this dish?
A: This meal pairs wonderfully with a fresh green salad or roasted vegetables. For a more filling option, consider serving it with garlic bread or a side of coleslaw.

Q: Can I freeze leftovers?
A: You can freeze the macaroni and cheese for up to three months, but the chicken is best eaten fresh to maintain its crispy texture. If freezing mac and cheese, allow it to cool completely, then transfer it to an airtight container.

Q: How can I make the macaroni and cheese more flavorful?
A: Try adding spices like smoked paprika, onion powder, or even a little cayenne pepper to the cheese sauce. Mixing in cooked veggies like spinach or sun-dried tomatoes can also enhance the flavor.

Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese

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• Author: Dianna
• Total Time: 45 minutes

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Ingredients

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For the Honey Pepper Chicken:

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup honey
• 1 tsp crushed red pepper flakes (or to taste)
• 1 tbsp soy sauce
• 1 tsp black pepper
• 2 tbsp olive oil

For the Creamy Macaroni and Cheese:

• 8 oz elbow macaroni (or any pasta shape you like)
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 1/2 cups milk (whole milk for extra creaminess)
• 1 cup heavy cream
• 2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/2 tsp garlic powder
• 1/4 tsp mustard powder (optional for extra flavor)

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Instructions

Honey Pepper Chicken:

1. Prepare the chicken:
   • Preheat your oven to 400°F (200°C).
   • If your chicken breasts are large, slice them in half horizontally to create thin cutlets. This helps them cook evenly and stay juicy.
   • In a shallow bowl, mix the flour, garlic powder, paprika, salt, and black pepper.
   • In a separate bowl, beat the eggs until smooth.
   • In a third bowl, add the panko breadcrumbs.
2. Bread the chicken:
   • Coat each chicken piece in the flour mixture, then dip it in the beaten eggs, and finally, press it into the panko breadcrumbs. Make sure the chicken is fully coated in breadcrumbs for that irresistible crispy exterior.
   • Tip: Use one hand for the wet ingredients (egg) and one hand for the dry ingredients (flour and breadcrumbs) to avoid a mess.
3. Cook the chicken:
   • Heat olive oil in a large skillet over medium heat.
   • Cook the chicken in batches, about 3-4 minutes per side, until golden brown and crispy. The chicken doesn’t need to be fully cooked through yet since it will finish cooking in the oven.
   • Transfer the browned chicken to a baking sheet lined with parchment paper and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.
4. Make the honey pepper sauce:
   • While the chicken is baking, prepare the sauce.
   • In a small saucepan, combine honey, soy sauce, black pepper, and red pepper flakes. Heat over medium heat until it starts to bubble, then reduce to a simmer for about 5 minutes. Stir occasionally until the sauce thickens slightly.
5. Coat the chicken:
   • Once the chicken is out of the oven, drizzle or brush the honey pepper sauce over the crispy chicken cutlets.
   • For extra stickiness, pop the chicken back in the oven for 2-3 minutes under the broiler.

Creamy Macaroni and Cheese:

1. Cook the pasta:
   • Bring a large pot of salted water to a boil and cook the macaroni according to package instructions. You want the pasta al dente since it will absorb some sauce later. Drain and set aside.
2. Make the cheese sauce:
   • In the same pot, melt the butter over medium heat. Add the flour and whisk to create a roux, cooking for about 1-2 minutes until the flour smells nutty.
   • Gradually whisk in the milk and cream, making sure to stir out any lumps. Continue to cook, stirring frequently, until the mixture thickens, about 5-6 minutes.
3. Add the cheese:
   • Remove the pot from the heat and stir in the cheddar, Parmesan, garlic powder, and mustard powder (if using). Keep stirring until the cheese is completely melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
   • If the sauce feels too thick, you can add a splash of milk to loosen it up.
4. Combine pasta and sauce:
   • Add the cooked macaroni back to the pot and stir until the pasta is fully coated in the cheese sauce.

Nutrition

• Serving Size: 4
• Calories: 350
• Fat: 35g
• Carbohydrates: 60g
• Protein: 40g

Conclusion

And there you have it—Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni and Cheese! This dish is sure to become a family favorite, bringing smiles to faces around the dinner table. It’s the perfect way to enjoy a little comfort food while also impressing everyone with your cooking skills.

So, next time you’re in need of a cozy, satisfying meal, give this recipe a try. I promise it won’t disappoint! Feel free to share your own twist on this dish in the comments—I love hearing how you all make it your own. Happy cooking!