Description
Honey Pepper Chicken Mac is a creamy pasta dish with tender chicken, sharp cheddar, sweet honey, and cracked black pepper—ready in just 40 minutes. A perfect blend of sweet heat and comfort, ideal for family dinners or weeknight indulgence.
Ingredients
Scale
- 12 oz elbow macaroni (or cavatappi)
- 1 lb boneless, skinless chicken breast
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp freshly ground black pepper (plus more for topping)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- ¼ cup honey (warm)
- 1 tsp crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.
- Pat chicken dry. Rub with olive oil, paprika, garlic powder, salt, and pepper. In a skillet over medium-high heat, cook chicken for 4–5 minutes per side until golden and cooked through. Remove and rest before slicing.
- In the same skillet, melt butter over medium heat. Whisk in flour to form a roux. Gradually whisk in milk until smooth and thickened, about 5 minutes. Stir in cheddar and Parmesan until melted.
- Add cooked pasta to the sauce, tossing to coat. Fold in sliced chicken.
- Drizzle warm honey over the pasta, sprinkle generously with cracked black pepper, and add red pepper flakes if desired.
- Garnish with parsley and serve hot.
Notes
For extra flavor, add a teaspoon of Dijon mustard to the cheese sauce. To make it gluten-free, use gluten-free pasta and flour. Best served fresh, but reheats well with a splash of milk.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 12
- Sodium: 720
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 28
- Cholesterol: 90
Keywords: honey pepper chicken mac, creamy pasta, chicken pasta recipe