Description
How to make sweet and spicy honey pepper chicken with creamy mac and cheese that delivers the perfect balance of heat and comfort in every bite.
Ingredients
Scale
Honey Pepper Chicken
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1/3 cup honey
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tsp black pepper, freshly cracked
- 1/2 tsp red pepper flakes
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
Creamy Mac and Cheese
- 12 oz elbow macaroni
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 8 oz sharp cheddar cheese, freshly grated
- 4 oz cream cheese, softened
- 1/2 tsp salt
- 1/4 tsp paprika
Instructions
- Prep Chicken: Cut chicken thighs into bite-sized pieces and pat completely dry with paper towels. Season lightly with salt and pepper, then set aside while you prepare the glaze.
- Make Glaze: Whisk together honey, soy sauce, rice vinegar, cornstarch, black pepper, and red pepper flakes in a small bowl until cornstarch dissolves completely and mixture is smooth.
- Cook Pasta: Bring a large pot of salted water to boil and cook elbow macaroni according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- Sear Chicken: Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook 4-5 minutes until golden brown and cooked through, stirring occasionally for even browning.
- Glaze Chicken: Add minced garlic to chicken and cook 30 seconds until fragrant. Pour in honey glaze and stir constantly for 2-3 minutes until sauce thickens and coats chicken beautifully.
- Make Cheese Sauce: In the pasta pot, melt butter and whisk in flour for 1 minute. Gradually add milk, whisking constantly, then stir in cheeses until smooth and creamy.
- Combine Everything: Add cooked pasta to cheese sauce with salt and paprika, tossing to coat. Add pasta water if needed for consistency. Serve immediately with honey pepper chicken on top.
Notes
- Pat chicken completely dry before cooking for proper glaze adhesion and golden browning.
- Reserve pasta water before draining to adjust mac and cheese consistency if needed.
- Watch honey glaze carefully as it can burn quickly once it starts caramelizing.
- Grate cheese fresh for smoothest melting and avoid pre-shredded varieties.
- Serve immediately while mac and cheese is hot and creamy for best texture.
- Leftovers reheat well with a splash of milk to restore creaminess.
Allergy Information: Dairy, Gluten, Soy
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 48g
- Protein: 28g