There’s something about the way creamy cheese melts into tender chicken and pasta that just feels like a big, warm hug on a plate. I remember the first time I whipped up this Creamy Honey Pepper Chicken Mac and Cheese after a long, chaotic day—it was exactly what my soul needed. The sweet hint of honey balanced with a little kick from cracked black pepper? Game changer.
I’ve made this easy dinner recipe probably a dozen times now, and honestly, it’s become my go-to comfort meal when I want something satisfying but don’t want to spend hours in the kitchen. Plus, it’s one of those dishes that magically disappears from the table, which is always a good sign, right?
Why You’ll Love This Recipe
Okay, real talk—this Creamy Honey Pepper Chicken Mac and Cheese has totally spoiled regular mac and cheese for me. Here’s why it’s worth making (like, right now):
- ✅ Super creamy and rich: The sauce is silky smooth thanks to a blend of cheeses and cream that coats every noodle perfectly. No chalky, dry mess here.
- ✅ Sweet meets spicy magic: The honey adds a subtle sweetness that cuts through the pepper’s heat, creating a flavor combo that’s unexpected but so addictive.
- ✅ Protein-packed dinner: With juicy chicken chunks tossed in, this isn’t just fancy comfort food—it’s a filling meal that keeps you satisfied.
- ✅ Quick and easy: From start to finish, this recipe takes under 40 minutes. I’ve literally made it after juggling a million things and it still turned out perfect.
- ✅ Crowd-pleaser: I’ve served this to my picky nephew and my foodie friends alike, and everybody asks for seconds.
This recipe isn’t just dinner—it’s that feeling of cozy nights, full bellies, and everyone gathering around the table without fuss. It’s easy comfort food with a grown-up twist.
What Ingredients You’ll Need
Here’s the thing about this ingredient list—you probably have most of these in your fridge or pantry already. I’ve broken them down so you know what each one does, and tossed in some tips from my kitchen experiments.
- Elbow macaroni — Classic mac and cheese pasta. I’ve tried penne and shells too, but elbows just hold the sauce best.
- Chicken breast — I use boneless, skinless chicken breasts, cut into bite-sized pieces. If you have leftover rotisserie chicken, that works too for a time-saver.
- Unsalted butter — I swear by unsalted so I can control the saltiness. Grass-fed butter adds a nice richness if you have it.
- All-purpose flour — This is what thickens the sauce. Tried cornstarch once, but it gave the sauce a weird texture.
- Whole milk — I use whole milk for creaminess, but 2% works if that’s what you have on hand.
- Heavy cream — This ups the decadence factor. You can skip it, but your sauce won’t be as luscious.
- Sharp cheddar cheese — The backbone of the cheesy flavor. I grate my own because pre-shredded has anti-caking agents that can mess with melting.
- Monterey Jack cheese — Adds a creamy, mild melt that balances the sharp cheddar. I love this combo.
- Honey — The unexpected star that adds just the right touch of sweetness.
- Fresh cracked black pepper — Don’t skimp here. I use freshly cracked for the best punch. Adjust based on your spice preference.
- Salt — I add salt gradually. The cheese is salty, so taste as you go.
- Garlic powder — For subtle depth without overpowering.
- Onion powder — Just a whisper to round out flavors.
- Olive oil — For cooking the chicken until golden.
Quick note: If you want to lighten this up, swap half the cheese for part-skim mozzarella, but the sauce won’t be as rich. Also, if fresh cracked black pepper feels intimidating, a quick crush with a rolling pin works perfectly.
Equipment Needed
You don’t need a fancy kitchen to make this Creamy Honey Pepper Chicken Mac and Cheese—trust me, I’ve made it in some pretty humble setups.
- Large pot — For boiling the pasta. A regular pasta pot works fine.
- Large skillet or frying pan — To cook the chicken and the sauce. I use a cast iron skillet but non-stick is fine too.
- Whisk — For stirring the roux and sauce smoothly. A fork works in a pinch, but a whisk is magic here.
- Measuring cups and spoons — Precision matters in the sauce, so I recommend measuring out your flour and liquids.
- Cheese grater — Freshly shredded cheese melts better and tastes fresher.
- Wooden spoon or silicone spatula — For stirring without scratching your pan. I’m loyal to my silicone spatula—never going back.
If you don’t have a whisk, no worries—a fork and a little patience will do. And if you’re short on a skillet, a deep sauté pan or even a large non-stick frying pan will work just fine.
How to Make It: Step-by-Step
Alright, let’s get into making this creamy honey pepper chicken mac and cheese! I’m breaking it down so even your least kitchen-savvy friend could follow along.
- Preheat and prep (5 minutes)
Preheat your oven to 350°F (175°C) if you want to bake it for a bubbly top (optional but delicious). Start boiling a large pot of salted water for the pasta. - Cook the pasta (8-10 minutes)
Add the elbow macaroni to the boiling water and cook until just al dente—usually 8 minutes. Don’t overcook, or it’ll get mushy once baked. Drain and set aside. - Cook the chicken (7-8 minutes)
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season lightly with salt and pepper, and cook until golden and cooked through, about 4-5 minutes per side. Remove chicken from pan and set aside. - Make the roux (3 minutes)
In the same skillet, melt butter over medium heat. Whisk in the flour and cook for about 1-2 minutes until it bubbles and smells nutty (this cooks out the raw flour taste). Don’t let it brown too much. - Whisk in milk and cream (3-4 minutes)
Slowly pour in the milk and heavy cream while whisking constantly to avoid lumps. Keep whisking until the sauce thickens and coats the back of a spoon—about 3 minutes. - Add cheese and seasonings (2 minutes)
Lower the heat to medium-low and stir in shredded cheddar and Monterey Jack until melted and smooth. Mix in honey, garlic powder, onion powder, and fresh cracked black pepper. Taste and add salt as needed. - Combine pasta, chicken, and sauce (2 minutes)
Add the cooked pasta and chicken back into the skillet with the cheese sauce. Stir gently to coat everything evenly. - Bake or serve (optional, 15-20 minutes)
If you want a golden crust, transfer everything to a greased 9×13-inch baking dish. Bake at 350°F (175°C) for 15-20 minutes until bubbly and lightly browned on top. Otherwise, serve straight from the skillet.
Pro tip: When stirring the sauce, keep your whisk or spatula moving so the cheese melts evenly without clumping. If the sauce looks too thick, stir in a splash of milk to loosen it.
My Best Tips & Techniques
Okay, here’s where I share everything I’ve learned after making this creamy honey pepper chicken mac and cheese way too many times.
- Don’t skip the roux: This step makes all the difference for a creamy, velvety sauce that sticks to the pasta. I once tried just melting cheese into warm milk—big mistake, it turned grainy.
- Fresh cracked black pepper is non-negotiable: Pre-ground just doesn’t have the same kick. I keep a pepper mill on my counter and grind fresh every time.
- Cook chicken in the same pan: Using the same skillet for the sauce lets you scrape up those flavorful brown bits left from the chicken. That’s flavor gold right there.
- Use whole milk and a splash of cream: I’ve tried fat-free and 2% milks, but the sauce isn’t nearly as luscious. If you want it lighter, just know it changes the texture.
- Don’t overbake: If you bake it, watch closely after 15 minutes. Overbaking dries out the pasta (been there, done that).
- Let it rest before serving: I know it’s tempting, but letting it sit for 5 minutes helps the sauce thicken and the flavors meld perfectly.
- Mise en place saves the day: I like to have all my ingredients measured and prepped before I start. Makes cooking so much smoother—and less stressful.
Ways to Mix It Up
Once you’ve nailed the classic Creamy Honey Pepper Chicken Mac and Cheese, here’s how I switch things up for fun:
- Smoky Bacon Twist: Add 4 slices of cooked, crumbled bacon when mixing in the cheese sauce. The smoky saltiness pairs amazingly with the honey pepper flavor.
- Veggie Boost: Stir in 1 cup steamed broccoli or peas for a pop of color and nutrition. I sneak this in for my veggie-averse family and they don’t even notice.
- Spicy Kick: Add ½ teaspoon cayenne pepper or a few dashes of hot sauce to the cheese sauce for a fiery upgrade. Great if you like things with a little more heat.
- Herb Freshness: Toss in 2 tablespoons chopped fresh parsley or basil right before serving. It brightens the whole dish.
- Cheese Swap: Try gruyere or fontina in place of Monterey Jack for a more complex cheesy flavor.
- Gluten-Free Option: Use gluten-free pasta and substitute the all-purpose flour with cornstarch or a gluten-free flour blend. I’ve tested this and it works well, just keep an eye on sauce thickness.
Serving Ideas & Storage
This creamy honey pepper chicken mac and cheese is fantastic served straight from the pan, but here’s how I like to enjoy and store it:
- How to serve: Warm slices with a simple green salad for a balanced meal. I also love a dollop of sour cream or a drizzle of extra honey on top for extra indulgence.
- Pairings: Goes perfectly with roasted veggies, garlic bread, or a crisp white wine if you’re feeling fancy.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk to loosen the sauce.
- Freezing: While I haven’t frozen the whole dish, cooked chicken and pasta freeze well separately. If you want to freeze leftovers, portion them out and thaw overnight before reheating.
- Make-ahead: You can prepare the sauce and cook the chicken a day ahead, then assemble and bake when ready. Saves time on busy nights.
Nutritional Info & Health Benefits
I’m no nutritionist, but here’s a rough idea of what you’re getting with this creamy honey pepper chicken mac and cheese (per serving, assuming 6 servings):
| Calories | Protein | Carbohydrates | Fat | Fiber |
|---|---|---|---|---|
| ~450 | 35g | 35g | 18g | 2g |
Here’s the thing: the chicken adds a solid protein boost, making this more of a balanced meal than your typical mac and cheese. The honey offers natural sweetness without tons of refined sugar, and the black pepper has a little kick that can even help digestion.
That said, it’s still comfort food with cheese and butter, so I like to enjoy it as an occasional treat rather than a daily staple. But hey, that’s the beauty of cooking at home—you control what goes in.
Final Thoughts
So that’s my Creamy Honey Pepper Chicken Mac and Cheese—one of those recipes I keep coming back to because it’s easy, flavorful, and just downright satisfying. I’ve shared it with friends, family, and anyone who’ll listen, and it never fails to impress.
What I love most? You can make it your own. Swap cheeses, toss in veggies, dial up the pepper, or add a smoky twist. It’s forgiving and flexible, just like a great weeknight dinner should be.
If you try this recipe, please tell me how it goes! Drop a comment below or tag me on Instagram @[yourhandle]. I seriously get so excited seeing your kitchen wins (and helping troubleshoot the fails).
Happy cooking—and may your dinner be as cozy and creamy as mine was tonight.
FAQs
Q: Can I use leftover cooked chicken instead of fresh?
A: Absolutely! Leftover rotisserie or grilled chicken works great here. Just chop it into bite-sized pieces and toss it in at the sauce stage. It saves time and still tastes fantastic.
Q: How do I know when the mac and cheese is done baking?
A: Look for bubbly sauce around the edges and a lightly browned top. The cheese should be melted and the dish heated through—usually about 15-20 minutes at 350°F (175°C). If it’s browning too fast, loosely cover with foil.
Q: What can I substitute if I don’t have heavy cream?
A: No heavy cream? No problem. You can use an extra ½ cup of whole milk plus 2 tablespoons of melted butter to mimic the fat content. It won’t be quite as rich, but still delicious.
Q: Can I make this dairy-free or vegan?
A: I haven’t tried a full dairy-free version yet, but readers have had success using dairy-free cheeses and plant-based milks. For vegan, you’d need to swap chicken for plant protein and use vegan cheese alternatives. If you try this, let me know how it goes!
Q: Can I make this ahead and reheat later?
A: Yup! I often make the sauce and cook chicken in advance, then combine and bake when I’m ready. Leftovers reheat well in the microwave or on the stovetop with a splash of milk to keep it creamy.
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Creamy Honey Pepper Chicken Mac and Cheese
- Total Time: 35-40 minutes
- Yield: 6 servings 1x
Description
A rich and creamy mac and cheese with tender chicken, a hint of honey sweetness, and a kick of fresh cracked black pepper. This easy dinner recipe is comforting, protein-packed, and ready in under 40 minutes.
Ingredients
- 8 ounces elbow macaroni
- 2 large boneless, skinless chicken breasts (about 1 pound)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons honey
- 1 to 1 1/2 teaspoons fresh cracked black pepper
- Salt to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C) if baking (optional). Start boiling a large pot of salted water for the pasta.
- Cook the elbow macaroni in boiling water until just al dente, about 8 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season lightly with salt and pepper, and cook until golden and cooked through, about 4-5 minutes per side. Remove chicken from pan and set aside.
- In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly and nutty-smelling, but not browned.
- Slowly whisk in whole milk and heavy cream, stirring constantly to avoid lumps. Cook until sauce thickens and coats the back of a spoon, about 3 minutes.
- Lower heat to medium-low and stir in shredded cheddar and Monterey Jack cheeses until melted and smooth. Mix in honey, garlic powder, onion powder, and fresh cracked black pepper. Taste and add salt as needed.
- Add cooked pasta and chicken back into the skillet with the cheese sauce. Stir gently to coat evenly.
- If desired, transfer mixture to a greased 9×13-inch baking dish and bake at 350°F for 15-20 minutes until bubbly and lightly browned on top. Otherwise, serve straight from the skillet.
- Let rest for 5 minutes before serving to allow sauce to thicken and flavors to meld.
Notes
Use fresh cracked black pepper for best flavor. Do not skip the roux to avoid grainy sauce. If baking, watch closely to avoid drying out the pasta. Let the dish rest 5 minutes before serving. For a lighter version, substitute half the cheese with part-skim mozzarella. For gluten-free, use gluten-free pasta and substitute flour with cornstarch or gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 450
- Fat: 18
- Carbohydrates: 35
- Fiber: 2
- Protein: 35
Keywords: mac and cheese, chicken mac and cheese, creamy mac and cheese, honey pepper chicken, easy dinner, comfort food, cheesy pasta
