Ingredients

2 large chicken breasts (boneless, skinless), cut into bite-sized pieces

1 tablespoon olive oil

1 tablespoon butter

2 tablespoons honey

1 teaspoon black pepper (freshly cracked, or adjust to taste)

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt, to taste

1 tablespoon soy sauce (optional, for extra depth of flavor)

1 tablespoon fresh chopped parsley (for garnish)

8 oz elbow macaroni (or your preferred pasta)

2 tablespoons butter

1 tablespoon all-purpose flour

2 cups whole milk (or heavy cream for extra creaminess)

1 1/2 cups shredded sharp cheddar cheese

1/2 cup shredded mozzarella cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

1/4 teaspoon mustard powder (optional, for tang)

1/2 teaspoon smoked paprika (optional, for a subtle smoky flavor)

Instructions

Step 1: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken pieces and season with salt, garlic powder, smoked paprika, and black pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly golden.

Step 2: Reduce heat to medium-low. Stir in honey, soy sauce (if using), and a pinch more black pepper. Coat the chicken in the sauce and cook for another 2-3 minutes until slightly thickened. Remove from heat and set aside. Garnish with fresh parsley.

Step 3: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.

Step 4: In the same pot, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.

Step 5: Slowly whisk in the milk, cooking and stirring until the sauce thickens, about 4-5 minutes.

Step 6: Reduce heat to low. Add shredded cheddar and mozzarella cheeses, stirring until melted and smooth. Season with garlic powder, onion powder, smoked paprika, mustard powder (if using), salt, and pepper to taste.

Step 7: Add the drained macaroni to the cheese sauce and stir to coat evenly.

Step 8: Gently fold the honey pepper chicken into the mac and cheese until well combined.

Step 9: Serve warm, garnished with extra parsley, and enjoy the comforting blend of sweet, spicy, and cheesy flavors.

Tips & Variations

For a creamier sauce, use heavy cream instead of milk.

Add a pinch of cayenne pepper if you prefer extra heat in the chicken.

Swap elbow macaroni for shells or cavatappi for a fun twist on texture.

Use freshly cracked black pepper for the best flavor.

To make it vegetarian, omit the chicken and add sautéed mushrooms or roasted vegetables instead.

FAQs

Can I use other types of cheese for this recipe?

Yes, you can substitute cheeses like Monterey Jack, gouda, or fontina for different flavor profiles. Just choose cheeses that melt well for a creamy sauce.

Is it possible to prepare this dish in advance?

Absolutely. Cook the chicken and macaroni separately, then prepare the cheese sauce just before serving. Combine everything at the last minute to keep the chicken juicy and sauce fresh.