Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese
A delightful combination of tender chicken coated in a sweet and spicy sauce served with rich and creamy macaroni cheese, perfect for family dinners or entertaining guests.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts Season with salt and pepper to taste.
- 1 tablespoon olive oil For cooking the chicken.
- 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 ground cayenne pepper Adjust for spice preference.
For the Macaroni Cheese
- 8 ounces macaroni pasta Cook according to package instructions.
- 2 tablespoons butter For making the cheese sauce.
- 2 tablespoons all-purpose flour To make the roux.
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste Salt and pepper to taste
- as needed garnish Chopped parsley For garnish.
Instructions
Cooking the Chicken
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium heat and cook the chicken for about 6 to 7 minutes on each side, or until golden brown and fully cooked.
- Remove the chicken from the skillet and set aside.
- In the same skillet, combine honey, soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and ground cayenne pepper.
- Allow the mixture to simmer, stirring occasionally, until slightly thickened, about 2 to 3 minutes.
- Slice the cooked chicken into strips and return them to the skillet.
- Toss the chicken strips in the honey pepper sauce to coat evenly. Set aside and keep warm.
Cooking the Macaroni Cheese
- Cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.
- In a separate pot, melt the butter over medium heat.
- Stir in the flour and cook for about 1 minute, stirring constantly to form a roux.
- Gradually whisk in the milk, ensuring no lumps form, and continue to cook until the sauce thickens, about 2 to 3 minutes.
- Remove the pot from the heat and stir in the shredded cheddar and mozzarella cheese until fully melted and smooth.
- Season the cheese sauce with salt and pepper to taste.
- Combine the cooked macaroni with the cheese sauce, ensuring the pasta is well coated.
Serving
- Plate the creamy macaroni cheese and top it with the honey pepper chicken.
- Garnish with chopped parsley for a fresh and colorful finish.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until warmed through.