Description
Enjoy a decadent Creamy Honey Pepper Chicken Mac and Cheese bursting with tender chicken, rich creaminess, and a touch of sweet heat. Perfect comfort food!
Ingredients
Scale
- 16 oz (454g) elbow macaroni or cavatappi pasta
- 1½ lbs (680g) boneless skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons (45ml) olive oil, divided
- 4 tablespoons (56g) unsalted butter
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- ¼ cup (60ml) honey (locally sourced if possible)
- 1 tablespoon (15g) freshly ground black pepper, plus more to taste
- ¼ teaspoon red pepper flakes (optional, for heat)
- ¼ cup (31g) all-purpose flour
- 3 cups (720ml) whole milk, at room temperature
- 1 cup (240ml) chicken broth, low sodium
- 3 cups (340g) sharp cheddar cheese, freshly grated
- 1 cup (113g) Gruyère or Monterey Jack cheese, freshly grated
- ½ teaspoon paprika
- Salt to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare Your Ingredients Begin by bringing a large pot of salted water to a boil for your pasta. While waiting, prep all your ingredients – dice the chicken, chop the onion, mince the garlic, and grate both cheeses. Having everything ready will make the cooking process much smoother. Season your chicken pieces with salt and pepper on all sides.
- Step 2: Cook the ChickenIn a large, deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the seasoned chicken pieces in a single layer, being careful not to overcrowd the pan (work in batches if needed). Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). During the last minute of cooking, drizzle 1 tablespoon of honey over the chicken and toss to coat. The honey will create a beautiful glaze. Transfer the chicken to a plate and set aside.
- Step 3: Create the Flavor BaseIn the same pan, add the remaining olive oil and butter. Once melted, add the diced onions and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle in the black pepper and red pepper flakes (if using), allowing them to toast slightly and release their aromatic oils.
- Step 4: Make the Roux and Cheese SauceSprinkle the flour over the onion mixture, stirring constantly for about 2 minutes to cook out the raw flour taste. This creates your roux, which will thicken the sauce. Gradually whisk in the milk and chicken broth, ensuring there are no lumps. Bring to a simmer, then reduce heat to medium-low and cook for 5-7 minutes, stirring occasionally, until the sauce begins to thicken.
- Step 5: Add Cheese and CombineMeanwhile, cook your pasta 2 minutes less than package directions for al dente texture. Once your sauce has thickened, reduce heat to low and gradually add the grated cheeses, stirring after each addition until completely melted. Add the remaining honey, paprika, and adjust salt to taste. The sauce should be velvety smooth and coat the back of a spoon.
- Step 6: Combine and FinishDrain your pasta (do not rinse) and add it directly to the cheese sauce along with the cooked chicken. Gently fold everything together until the pasta and chicken are evenly coated. Let the dish sit for 2-3 minutes off the heat – this allows the sauce to thicken further and the flavors to meld. Serve your garnished with fresh parsley and an extra crack of black pepper.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg