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Honey Pepper Chicken with Mac and Cheese Easy Fall Dinner Recipe

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Juicy, sticky honey pepper chicken pairs perfectly with creamy, velvety mac and cheese in this cozy fall dinner. Sweet, savory, and a little spicy, it’s a family-friendly comfort food that comes together in under 45 minutes.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (or thighs for more flavor)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/3 cup honey
  • 2 tablespoons soy sauce (low sodium is fine)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon crushed red pepper flakes (optional)
  • 12 ounces elbow macaroni or cavatappi pasta (use gluten-free if needed)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (or gluten-free blend)
  • 2 cups whole milk (or 2%)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon Dijon mustard
  • Salt and black pepper, to taste
  • Chopped fresh parsley or chives (optional, for garnish)
  • Extra honey drizzle (optional)
  • Cracked black pepper (optional)

Instructions

  1. Pat chicken breasts dry and cut into bite-sized pieces. Season with salt, black pepper, smoked paprika, garlic powder, and onion powder. Let sit at room temperature for about 10 minutes.
  2. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-9 minutes. Drain and set aside, reserving 1/2 cup pasta water.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear 2-3 minutes per side until golden and cooked through. Transfer to a plate.
  4. In the same skillet, reduce heat to medium. Add honey, soy sauce, apple cider vinegar, and red pepper flakes (if using). Simmer 2-3 minutes, stirring constantly, until slightly thickened.
  5. Return chicken and juices to skillet. Toss to coat in sauce and simmer 2-3 more minutes until sticky and heated through. Adjust seasoning as needed.
  6. While chicken simmers, melt butter in a medium saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk and cook, whisking, until thickened, about 4-5 minutes.
  7. Remove cheese sauce from heat and stir in cheddar, mozzarella, parmesan, and Dijon mustard. Season with salt and pepper.
  8. Add drained pasta to cheese sauce and stir until fully coated and creamy. Adjust seasoning as needed.
  9. Serve mac and cheese in bowls, top with honey pepper chicken and extra sauce. Garnish with parsley or chives and a drizzle of honey if desired.

Notes

For extra flavor, use a blend of cheeses in the mac and cheese. Room temperature chicken browns better. If the honey sauce thickens too much, add a splash of water. For gluten-free or dairy-free versions, substitute with appropriate pasta, flour, and cheese alternatives. Leftovers can be stored in the fridge for up to 3 days; add a splash of milk when reheating.

Nutrition

Keywords: honey pepper chicken, mac and cheese, fall dinner, comfort food, easy chicken recipe, family dinner, skillet chicken, creamy pasta, sweet and spicy chicken, weeknight meal

Find it online: https://realityeats.com/honey-pepper-chicken-with-mac-and-cheese-easy-fall-dinner-recipe/