Description
A delicious combination of spicy honey pepper chicken served over creamy macaroni cheese, perfect for a comforting meal.
Ingredients
Scale
- 4 pieces Chicken Breasts (substitute with tofu or tempeh for vegetarian option)
- To taste Salt
- To taste Black Pepper (freshly ground recommended)
- 2 tablespoons Olive Oil (can swap with vegetable or canola oil)
- 1/3 cup Honey (maple syrup can be a vegan alternative)
- 2 tablespoons Soy Sauce (use tamari for gluten-free option)
- 1 tablespoon Apple Cider Vinegar (white vinegar may also be substituted)
- 1 teaspoon Garlic Powder (fresh garlic is a bolder alternative)
- 1 teaspoon Onion Powder (can be omitted if preferred)
- 1/2 teaspoon Cayenne Pepper (adjust according to your heat preference)
- 2 cups Macaroni Pasta (use gluten-free pasta if needed)
- 2 tablespoons Butter (margarine can be used as a dairy-free substitute)
- 2 tablespoons All-Purpose Flour (can substitute with gluten-free blend)
- 1 cup Milk (substitute with almond or oat milk for dairy-free options)
- 1 cup Shredded Cheddar Cheese (substitute with your favorite cheese blend)
- 1 cup Shredded Mozzarella Cheese (pepper jack cheese can increase heat)
- 1/4 cup Chopped Parsley (optional garnish for freshness and color)
Instructions
- Season chicken breasts generously with salt and freshly ground black pepper. Heat olive oil in a medium skillet over medium heat and cook chicken for 6-7 minutes on each side until golden brown and cooked through.
- In the same skillet, reduce heat slightly and add honey, soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne pepper. Simmer for 2-3 minutes until the sauce thickens and becomes glossy.
- Slice the cooked chicken into strips, return it to the skillet, and toss it in the sauce until well-coated and heated through, about 1-2 minutes.
- Boil a large pot of salted water. Add macaroni and cook until al dente, about 7-9 minutes. Drain and set aside, saving a bit of pasta water.
- In a separate pot, melt butter over medium heat. Whisk in flour and cook for about a minute, ensuring no lumps remain. Gradually add milk, stirring continuously until thickened and creamy.
- Stir in the shredded cheddar and mozzarella cheeses until melted and smooth. Season with salt and pepper to taste.
- Add the drained macaroni to the cheese sauce, mixing until every piece is beautifully coated. If necessary, add a splash of pasta water to achieve your desired creaminess.
- On plates, mound the macaroni cheese and top each serving with the spicy honey pepper chicken. Garnish with chopped parsley for a fresh finish if desired.
Notes
- Adjust the level of cayenne pepper to suit your heat preference.
- This recipe can be made dairy-free by using plant-based substitutes for butter and milk.
- Feel free to use any type of cheese that you prefer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stir-fry and boil
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 10g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg