Description
Sweet and spicy honey pepper chicken served over creamy, cheesy macaroni. Perfectly balanced flavors for a quick, indulgent dinner.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 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
- 8 ounces macaroni pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Season chicken with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken 6–7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, combine honey, soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne. Simmer 2–3 minutes until slightly thickened.
- Slice chicken and return to skillet with sauce, coating evenly.
- Cook macaroni according to package directions; drain.
- In a separate pot, melt butter over medium heat. Stir in flour and cook 1 minute. Gradually whisk in milk and cook 2–3 minutes until thickened.
- Remove from heat and stir in cheddar and mozzarella until smooth. Season with salt and pepper.
- Toss pasta with cheese sauce. Plate pasta, top with honey pepper chicken, and garnish with chopped parsley.
Notes
- Adjust cayenne pepper for spiciness.
- Leftovers can be refrigerated for 3–4 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner, Main Dish
- Method: Cooking, Skillet
- Cuisine: American