Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese: A Comfort Food Dinner Worth Craving

There are nights when you just need something that hits every craving in one bite—sweet, savory, spicy, creamy…the whole shebang. That’s where Sweet and Spicy Honey Pepper Chicken comes in, paired with the ultimate comfort sidekick: creamy macaroni cheese. Together, they make the kind of comfort food dinner that feels like a hug after a long day.

This recipe is perfect for busy weeknights when you want something hearty but not overly complicated. It balances tender honey-glazed chicken with a little kick of pepper and cayenne, then places it right on top of velvety mac and cheese that melts in your mouth.

Think of it as grown-up comfort food that still delights the kid in all of us. If you’ve been hunting for a honey chicken recipe that’s both family-friendly and dinner-party-worthy, this one checks all the boxes. Grab your skillet, grab your pasta, and let’s dive in—because this dish is about to become your new favorite.

Why You’ll Love This Sweet and Spicy Honey Pepper Chicken

• It’s flavor-packed: the sweet honey balances beautifully with peppery heat.

• Pairs perfectly with creamy macaroni cheese for a hearty, cozy meal.

• Family-friendly yet elegant enough to serve guests.

• Comfort food without being overly fussy.

Ingredients

For the Honey Pepper Chicken:

• 2 boneless, skinless chicken breasts (about 450 g)

• Salt and pepper to taste

• 1 tbsp olive oil (15 ml)

• 1/2 cup honey (120 ml)

• 1/4 cup soy sauce (60 ml)

• 1 tbsp apple cider vinegar (15 ml)

• 1 tsp ground black pepper (2 g)

• 1/2 tsp garlic powder (1 g)

• 1/2 tsp onion powder (1 g)

• 1/4 tsp ground cayenne pepper (0.5 g)

For the Creamy Macaroni Cheese:

• 8 oz macaroni pasta (225 g)

• 2 tbsp butter (28 g)

• 2 tbsp all-purpose flour (16 g)

• 2 cups milk (480 ml)

• 2 cups shredded sharp cheddar cheese (200 g)

• 1 cup shredded mozzarella cheese (100 g)

• Salt and pepper to taste

• Chopped parsley for garnish

Steps

1. Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken for 6–7 minutes per side until golden and fully cooked. Remove and set aside.

2. In the same skillet, stir together honey, soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and cayenne pepper. Simmer 2–3 minutes until slightly thickened.

3. Slice chicken into strips and return to skillet, tossing to coat in sauce. Keep warm.

4. Cook macaroni according to package directions (8–10 minutes), drain, and set aside.

5. In a saucepan, melt butter over medium heat. Stir in flour and cook 1 minute. Slowly whisk in milk until smooth. Cook 2–3 minutes until thickened.

6. Remove from heat, stir in cheddar and mozzarella until melted. Season with salt and pepper.

7. Toss pasta in cheese sauce until coated.

8. Plate macaroni cheese, top with honey pepper chicken, and garnish with parsley.

Tips for the Perfect Dish

• If your sauce thickens too much, add a splash of water or broth to loosen it up.

• For extra heat, sprinkle a pinch more cayenne—or swap in red pepper flakes.

• Use freshly shredded cheese instead of pre-bagged; it melts smoother.

• Want creamier mac? Stir in a spoonful of cream cheese or a splash of heavy cream.

• Don’t worry if your cheese sauce looks lumpy before the pasta goes in—it’ll smooth out once everything comes together.

A Little Story from My Kitchen

This dish was born on one of those “what’s for dinner?” nights. My kids were begging for mac and cheese (again), and I wanted something a little more exciting for myself and my husband. I remembered a honey chicken recipe my grandmother used to make, but she always added extra black pepper for a subtle kick.

So I thought, why not marry the two? Creamy macaroni cheese for the kids, bold honey pepper chicken for the adults, and a little spice to keep things interesting. The first time I served it, my youngest declared it “restaurant food.” That’s when I knew it was a keeper.

Now, this sweet and spicy combo has become our go-to comfort meal when we need something cozy and indulgent but still weeknight-friendly.

What to Serve with Sweet and Spicy Honey Pepper Chicken

This recipe is already a meal in itself, but if you’re in the mood to build a full spread, try these pairings:

• A crisp green salad with tangy vinaigrette to cut through the richness.

• Roasted vegetables like broccoli or carrots for extra color and nutrition.

• Garlic bread—because honestly, who says no to garlic bread?

• For drinks, a chilled glass of sweet tea or even a light, fruity wine pairs beautifully.

It’s one of those dishes that doesn’t need sides, but hey, if you’re feeding a crowd or just want to make it extra special, these additions elevate the whole meal.

How to Store Leftovers

If you’re lucky enough to have leftovers, they keep well!

• Refrigerator: Store chicken and macaroni cheese in separate airtight containers for up to 3 days.

• Freezer: The chicken freezes beautifully for up to 2 months. The macaroni cheese can be frozen, too, but it may need a splash of milk when reheated to restore creaminess.

• Reheating: Warm chicken in a skillet over low heat or microwave in short bursts to avoid drying out. For the pasta, reheat gently on the stovetop with a little milk stirred in.

Trust me, reheated mac and cheese with honey pepper chicken still tastes like heaven—almost better the next day!

FAQs

Can I substitute chicken thighs instead of breasts?

Absolutely! Thighs will add even more juiciness to the dish.

Can I make the mac and cheese ahead of time?

Yes—just prepare it, cover tightly, and refrigerate. When reheating, add a splash of milk to keep it creamy.

Is this recipe too spicy for kids?

Not at all—the cayenne adds a gentle warmth, but you can reduce or omit it for milder flavor.

Can I use gluten-free pasta?

Yes! Swap in your favorite gluten-free macaroni and use a gluten-free flour blend for the cheese sauce.

Wrapping It All Up

There’s something magical about sitting down to a plate of Sweet and Spicy Honey Pepper Chicken nestled on top of creamy macaroni cheese. It’s the kind of comfort food dinner that makes the whole table pause for a happy sigh after the first bite.

Whether you’re cooking for your family on a Tuesday night or entertaining friends on the weekend, this recipe brings together everything we crave: sweetness, spice, richness, and comfort. Once you try it, don’t be surprised if it becomes part of your regular rotation—because honestly, who wouldn’t want comfort served with a little kick?

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Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese

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• Author: Olivia Hartwellen
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

Sweet and Spicy Honey Pepper Chicken served over creamy macaroni cheese is the ultimate comfort food dinner. Juicy honey-glazed chicken with a hint of cayenne and black pepper meets velvety mac and cheese for a dish that’s indulgent yet weeknight-friendly. This combo delivers everything—sweet, spicy, savory, and creamy—in one irresistible bite.

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Ingredients

Scale 1x2x3x

For the Honey Pepper Chicken:

• 2 boneless, skinless chicken breasts (about 450 g)

• Salt and pepper, to taste

• 1 tbsp olive oil (15 ml)

• 1/2 cup honey (120 ml)

• 1/4 cup soy sauce (60 ml)

• 1 tbsp apple cider vinegar (15 ml)

• 1 tsp ground black pepper (2 g)

• 1/2 tsp garlic powder (1 g)

• 1/2 tsp onion powder (1 g)

• 1/4 tsp ground cayenne pepper (0.5 g)

For the Creamy Macaroni Cheese:

• 8 oz macaroni pasta (225 g)

• 2 tbsp butter (28 g)

• 2 tbsp all-purpose flour (16 g)

• 2 cups milk (480 ml)

• 2 cups shredded sharp cheddar cheese (200 g)

• 1 cup shredded mozzarella cheese (100 g)

• Salt and pepper, to taste

• Chopped parsley, for garnish

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Instructions

• Season chicken with salt and pepper. Heat olive oil in a skillet over medium heat. Cook chicken 6–7 minutes per side until golden and fully cooked. Remove and set aside.

• In the same skillet, combine honey, soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne. Simmer for 2–3 minutes until slightly thickened.

• Slice chicken into strips, return to skillet, and toss to coat in sauce. Keep warm.

• Cook macaroni according to package directions (8–10 minutes). Drain and set aside.

• In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook 2–3 minutes until thickened.

• Remove from heat and stir in cheddar and mozzarella until melted. Season with salt and pepper.

• Toss pasta in cheese sauce until coated.

• Plate macaroni cheese, top with honey pepper chicken, and garnish with parsley.

Notes

Add a splash of broth or water if sauce thickens too much.

Increase cayenne or use red pepper flakes for extra heat.

Freshly shredded cheese melts more smoothly.

For creamier mac, stir in a spoonful of cream cheese or heavy cream.

Store chicken and macaroni separately for best reheating.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Skillet + Stovetop
• Cuisine: American