Homemade Honey Pepper Chicken Macaroni
The sweet, sticky glaze of honey pepper chicken hitting a creamy bed of macaroni and cheese is the ultimate comfort food collision. There’s something deeply satisfying about the way the cracked black pepper cuts through the floral sweetness of the honey, especially when that sauce begins to swirl into the rich, velvety cheese.
Ingredients
- 1.5 lbs chicken thighs cut into bite-sized pieces
- 1 tbsp vegetable oil
- ½ cup honey
- 2 tbsp soy sauce
- 1 tbsp freshly cracked black pepper
- 1 tsp garlic powder
- 12 oz cavatappi or elbow pasta
- 2 cups homemade or high-quality store-bought cheese sauce
- Optional: Red pepper flakes for extra heat
Instructions
- Boil: Start a large pot of salted water and cook pasta according to package directions. Drain and toss with cheese sauce.
- Season: Toss chicken pieces with garlic powder, salt, and a little bit of the black pepper.
- Sear: Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 6–7 minutes until browned and cooked through.
- Glaze: Whisk honey, soy sauce, and the remaining black pepper together. Pour into the skillet with the chicken.
- Thicken: Simmer the sauce for 3–5 minutes, stirring frequently, until the glaze is thick, dark, and sticky.
- Assemble: Divide the creamy macaroni into bowls and top with a generous portion of the honey pepper chicken.