If you’re like me, a busy mom trying to put a delicious meal on the table for your family, then you’re in the right place. Today, I’m sharing one of our household favorites: Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni and Cheese. Let me tell you, this dish never fails to bring smiles to my family’s faces, even on those hectic weeknights.
I remember the first time I whipped up this tasty combo—it was one of those days where time just got away from you. The kids were knee-deep in homework, my husband was stuck in traffic, and all I wanted was something quick yet scrumptious to serve up. That’s when this recipe became my trusty go-to. It’s easy to prepare, packed with flavor, and, best of all, the ingredients are mostly pantry staples.
What I love about this dish is how wonderfully the sweet, spicy chicken complements the rich, creamy mac and cheese. Each bite feels like a warm hug—a perfect balance of flavors that’s both comforting and exciting. Plus, it’s quite the crowd-pleaser; your family won’t stop raving about it, I promise!
So why grab those pre-packaged meals when you can create a delightful dish in less than an hour? Grab your apron, and let’s get cooking. I’m excited to share this recipe with you—consider it like a little secret from my kitchen to yours!
How to Make Sweet and Spicy Honey Pepper Chicken & Creamy Macaroni Cheese
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Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon of olive oil
- 1/2 cup of honey
- 1/4 cup of soy sauce
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of ground black pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of cayenne pepper
- 8 ounces of macaroni pasta
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 2 cups of milk
- 2 cups of shredded sharp cheddar cheese
- 1 cup of shredded mozzarella cheese
- Chopped parsley for garnishing
Directions
- Begin by seasoning your chicken breasts generously with salt and pepper. Heat olive oil in a skillet over medium heat, and cook the chicken until it’s golden and thoroughly done, approximately 6 to 7 minutes per side. Set the chicken aside once cooked.
- Using the same skillet, create the sauce by mixing honey, soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne pepper. Allow it to simmer gently for 2 to 3 minutes until it thickens slightly.
- Slice the cooked chicken into bite-sized pieces and return them to the skillet, ensuring they’re covered well with the honey pepper sauce. Keep on a low heat until you’re ready to serve.
- Cook the macaroni according to the package guidelines, then drain it thoroughly.
- Simultaneously, in a separate pot, melt butter over medium heat, then add flour, stirring for one minute. Gradually milk, continuing to whisk until smooth. Let it simmer as you stir for about 2 to 3 minutes, until thick.
- Afterward, remove from heat and stir in the cheddar and mozzarella cheese until it melts into a smooth sauce. Add salt and pepper to suit your taste.
- Blend the macaroni into the cheese sauce. Serve the cheesy macaroni topped with the honey pepper chicken and a sprinkle of fresh chopped parsley.
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop, stirring occasionally to maintain the texture of the sauce.
Cooking Tips
To add more flavor, marinate the chicken with garlic and ginger. For a spicier kick, increase the cayenne pepper. To enhance the sauce’s flavor, add a splash of lemon juice for an extra zesty taste.
Serving Suggestions
Pair this delicious dish with a fresh garden salad or a side of crispy garlic bread. A cold glass of refreshing iced tea complements the meal well, offering a cooling contrast.
Ingredient Substitutions
If you’re low on one type of cheese, use an Italian blend cheese for a deeper flavor. Replace the chicken breasts with thighs if you prefer darker, more tender meat. Substitute any short pasta if macaroni is unavailable.
Seasonal Variations
Add some roasted seasonal vegetables like bell peppers, zucchini, or cherry tomatoes for added nutrition and flavor. During winter, a sprinkle of nutmeg or cinnamon can add a cozy, warming touch.
Allergen Information
Contains dairy and soy, which are common allergens. For dairy-free options, use plant-based milk and vegan cheese. For a soy-free version, substitute soy sauce with coconut aminos or tamari.
FAQ
How can I make this dish spicier?
To amp up the spice, increase the amount of cayenne pepper or add a diced jalapeño to the sauce. You can also include a dash of your favorite hot sauce to give it an extra kick. Adjust according to your heat preference.
Can I use whole wheat pasta?
Absolutely! Whole wheat pasta is a great alternative to traditional macaroni, offering more fiber and nutrients. Just be sure to cook it as per the packet instructions to ensure it has the right texture.
What’s the best way to reheat leftovers?
When reheating, add a splash of milk to the macaroni and cheese to help maintain its creamy consistency. Heat gently on the stove over low heat, or use the microwave on medium power, stirring halfway through reheating.
Is it possible to make this recipe gluten-free?
Yes, substitute the regular flour with a gluten-free all-purpose flour blend for the cheese sauce. Opt for gluten-free pasta and ensure that the soy sauce you use is certified gluten-free as well.
Can I prepare the sauce in advance?
Certainly, you can prepare the sauce ahead of time and store it in the refrigerator for up to three days. Simply reheat it over a low flame, stirring occasionally, before combining it with the freshly cooked chicken pieces.
What proteins can substitute chicken in this recipe?
You could try using turkey breast or a firm tofu as alternatives. Both work well with the sweet and spicy sauce. For a seafood twist, shrimp or firm fish like cod can be fantastic substitutes.
Sweet and Spicy Honey Pepper Chicken & Creamy Macaroni Cheese
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup honey
- 1/4 cup soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 8 ounces macaroni pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Chopped parsley for garnishing
Instructions
- Season chicken breasts with salt and pepper. In a skillet over medium heat, add olive oil and sauté the chicken until golden brown and fully cooked, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, combine honey, soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne pepper. Simmer for 2-3 minutes until slightly thickened.
- Slice the cooked chicken and return to the skillet, coating it in the honey pepper sauce. Keep warm on low heat.
- Cook macaroni according to package instructions, then drain.
- In another pot, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth and simmer for 2-3 minutes until thickened.
- Remove cheese sauce from heat, stir in cheddar and mozzarella until melted. Season with salt and pepper to taste.
- Combine macaroni with cheese sauce. Serve topped with honey pepper chicken and a sprinkle of parsley.
