This Creamy Honey Pepper Chicken Mac and Cheese is a dish I didn’t see coming. It started with some leftover grilled chicken and a simple craving for mac and cheese. What came out of the pan, however, was something magical — a creamy, spicy-sweet, cheesy dish that has now become a family favorite. It’s indulgent yet surprisingly easy to whip up, making it perfect for busy weeknights.

Creamy Honey Pepper Chicken Mac and Cheese Delight

Trust me, once you taste this combination of sweet honey, peppery heat, juicy chicken, and melty cheddar, you’ll understand why it’s quickly become a regular in our dinner rotation.

Why You’ll Love This Recipe

I love how this recipe balances so many elements that make it truly satisfying. The honey adds a delightful sweetness, while the black pepper gives it a punch of spice. The ultra-creamy sauce, made with sharp cheddar and cream cheese, envelops the pasta and chicken in a way that feels decadent. The juicy grilled chicken takes the dish to the next level, making it hearty and filling. And if you happen to have leftovers, the flavors only get better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

2 chicken breasts, grilled or pan-seared (rotisserie works too)
1 tablespoon olive oil
Salt & pepper, to taste
1 teaspoon smoked paprika (optional but delicious)

For the Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk (warmed up a bit helps)
4 oz cream cheese, softened
2 cups shredded sharp cheddar cheese
1 tablespoon honey (plus more to taste)
1–2 teaspoons freshly cracked black pepper, depending on how bold you like it
Salt, to taste

For the Pasta:

12 oz elbow macaroni (or whatever pasta shape you love)

Directions

Cook the pasta:
Boil your macaroni in salted water until just al dente. The pasta should still be firm as it will finish cooking in the sauce. Drain and set aside.
Cook the chicken:
While the pasta is boiling, heat the olive oil in a skillet. Season the chicken with salt, pepper, and smoked paprika. Cook over medium heat until the chicken is golden on the outside and fully cooked through (about 6–8 minutes per side depending on thickness). Once done, let the chicken rest for a few minutes before slicing or cubing it. Letting it rest ensures the chicken stays juicy.

Shortcut: If you’re short on time, you can use pre-cooked or rotisserie chicken. Just toss it with a little paprika and honey before adding it to the sauce.
Make the creamy sauce:
In a large saucepan (or the same skillet if it’s big enough), melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to remove the raw flour taste. Slowly add the warmed milk, whisking constantly, until the sauce begins to thicken. Add the cream cheese and whisk until smooth.
Add the cheese and seasonings:
Stir in the shredded cheddar cheese, honey, black pepper, and salt. Continue stirring until the cheese is fully melted and the sauce is creamy.
Combine everything:
Add the cooked pasta and chicken to the sauce. Toss until everything is evenly coated and heated through. Adjust seasoning to taste with more salt, pepper, or honey if needed.

Servings and Timing

This recipe makes about 4 servings, depending on portion sizes. The total time from start to finish is around 30–40 minutes, making it a quick and easy weeknight dinner option.

Variations

Add veggies: You can mix in some spinach, peas, or broccoli to make the dish a bit healthier and more colorful.
Spicy kick: If you like things even spicier, you can add a pinch of cayenne pepper or some red pepper flakes to the sauce.
Cheese mix: While sharp cheddar is great, feel free to mix in some mozzarella or Gouda for a different flavor profile.
Meat alternative: If you’re looking for a meat-free option, swap the chicken for a plant-based protein or roasted mushrooms.

Storage/Reheating

Leftovers of this creamy mac and cheese can be stored in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk to restore some of the creaminess, and heat gently on the stove or in the microwave.

FAQs

How can I make the sauce even creamier?

To make the sauce extra creamy, try adding a bit more cream cheese or use heavy cream instead of milk for a richer texture.

Can I use a different type of cheese?

Definitely! You can use any type of cheese that melts well. Gruyère, Gouda, or even a mild mozzarella would be great substitutes for sharp cheddar.

Can I make this dish ahead of time?

Yes, you can prepare the dish in advance and store it in the fridge. Just reheat it on the stove with a little extra milk to get the sauce back to its creamy consistency.

Is this recipe spicy?

The recipe has a mild kick due to the black pepper and honey combination. However, you can adjust the pepper amount or even omit it if you prefer a milder dish.

Can I use pre-cooked chicken?

Absolutely! If you’re in a rush, rotisserie chicken or any pre-cooked chicken will work perfectly for this recipe.

Conclusion

This Creamy Honey Pepper Chicken Mac and Cheese is a simple yet indulgent dish that’s perfect for busy nights or when you just need something comforting. With its balance of creamy, sweet, and spicy flavors, it’s sure to become a favorite in your household. Plus, it’s versatile, so you can tweak it to suit your taste. If you’re looking for a satisfying, easy-to-make meal, give this one a try!