Creamy, peppery, and just sweet enough from a drizzle of honey, this Creamy Honey Pepper Chicken Mac and Cheese Delight is exactly the kind of comfort food that turns a hectic weeknight into a small celebration. It’s quick to pull together, uses simple pantry staples and leftover chicken, and balances savory cheddar with a playful pepper kick and a touch of sweetness.
Why you’ll love this dish
This dish hits a comforting sweet–savory balance without fuss. It’s cheesy and rich from the cream and cheddar, brightened by black pepper and a little honey for contrast. Families love it because it’s familiar but with a grown-up twist; busy cooks love it because it comes together fast and uses cooked chicken you may already have.
“I made this on a rainy Tuesday and everyone asked for seconds — the pepper gives it just the right bite and the honey makes it memorable.” — happy home cook
If you enjoy creamy pasta with a twist, you might also like this richer pasta option: Creamy Gnocchi with Spinach and Feta, which uses a similar approach to cheese and cream for comfort-food results.
Step-by-step overview
This recipe is straightforward: boil macaroni, warm chicken with honey and pepper in butter, add cream to make a sauce, melt in cheddar, then fold in the pasta. Expect about 20–30 minutes total if your chicken is already cooked. The process is forgiving — keep heat moderate to prevent the cream from breaking and stir the cheese off heat or low heat to get the smoothest sauce.
What you’ll need
- 2 cups macaroni (about 6–8 ounces dry) — elbow or small shells work best.
- 2 cups cooked chicken, shredded (leftovers or rotisserie are ideal).
- 2 tablespoons honey — adds a counterpoint to the pepper. Swap with maple syrup if you prefer.
- 1 teaspoon black pepper — freshly cracked if you have it for aromatic flavor.
- 2 cups cheddar cheese, shredded (sharp cheddar gives more flavor).
- 1 cup cream (heavy or double cream for richness; whole milk plus 2 tbsp butter can work in a pinch).
- 1 tablespoon butter.
- 1/2 teaspoon garlic powder (or 1 clove fresh garlic, minced).
- Salt to taste.
Notes: For dairy-free or lighter versions see the Variations section below. Measure cheese by loosely packing shredded cheddar into a cup for accurate melting.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook 2 cups macaroni according to package directions until al dente. Drain and set aside.
- In a large skillet, melt 1 tablespoon butter over medium heat.
- Add the 2 cups shredded cooked chicken to the skillet. Stir in 2 tablespoons honey, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, and salt to taste. Cook 1–2 minutes, tossing so the chicken is evenly coated.
- Pour in 1 cup cream and reduce heat to a gentle simmer. Let the mixture warm for 2–3 minutes so flavors marry and the cream slightly thickens. Keep the heat low; you don’t want the cream to boil hard.
- Turn the heat very low. Gradually stir in 2 cups shredded cheddar cheese until melted and smooth. Remove from direct heat if it seems the sauce might separate; residual warmth will finish the melting.
- Add the cooked macaroni to the skillet. Toss or stir gently so every noodle is coated in the cheese-and-chicken sauce. Taste and adjust salt and pepper.
- Serve immediately, piping hot. Finish with an extra crack of black pepper or a small drizzle of honey if you want a brighter sweet note.
Best ways to enjoy it
This is a complete, comforting main but pairs beautifully with crisp, acidic sides to cut the richness. Try:
- A simple green salad with lemon vinaigrette.
- Roasted broccoli or Brussels sprouts tossed with a little balsamic vinegar.
- A crusty bread to mop up sauce.
For a cozy combo, serve alongside a light soup — for example, pair with Grandma’s Chicken Soup — the Ultimate Comfort in a Bowl when you want a gentle starter before this richer main.
Plating tip: spoon into shallow bowls and top with more cracked black pepper and a small sprinkle of fresh parsley for color.
Storage and reheating tips
- Refrigeration: Cool to room temperature, transfer to an airtight container, and refrigerate up to 3–4 days.
- Freezing: Cheese sauces can separate when frozen, but you can freeze for up to 2 months. Freeze in a shallow, airtight container to speed thawing. Expect some texture change; stir well when reheating.
- Reheating: Reheat gently on the stove over low heat with a splash of cream, milk, or water to restore creaminess. Microwave in short bursts, stirring between intervals to prevent overheating.
- Food safety: Don’t leave the dish at room temperature for more than two hours. Reheat leftovers to at least 165°F (74°C) before serving.
Pro chef tips
- Use freshly shredded cheese rather than pre-shredded: it melts smoother because it lacks anti-caking agents.
- Keep heat low when melting the cheese to avoid grainy texture. Remove the pan from direct heat and stir until the residual heat melts the shreds.
- If sauce looks too thin, simmer a minute or two to reduce slightly. If too thick or grainy, whisk in a little warm cream or milk to smooth it.
- If you only have raw chicken, dice and sauté it first until cooked through before following the honey-and-pepper step. Season during cooking.
- For extra depth, add a teaspoon of Dijon mustard when adding cream — it brightens and stabilizes the sauce.
Creative twists
- Spicy honey-pepper: Add 1/4–1/2 teaspoon cayenne or red pepper flakes when you add black pepper.
- Smoky: Use smoked cheddar or add a teaspoon of smoked paprika.
- Vegetarian swap: Replace chicken with roasted cauliflower florets or chickpeas for protein.
- Lighter version: Use half-and-half or whole milk with an additional tablespoon of butter instead of cream. Expect a thinner, but still tasty, sauce.
- Baked casserole: Transfer the mixed mac and cheese to a baking dish, top with extra cheddar and breadcrumbs, and bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.
Common questions
Q: How long does this take to make?
A: If you have cooked chicken ready, plan for 20–30 minutes total: 8–12 minutes to cook pasta and 10–15 minutes to finish the sauce and combine.
Q: Can I use milk instead of cream?
A: Yes. Use whole milk plus 1–2 tablespoons butter for extra fat, or use half-and-half. The sauce will be slightly less rich but still good. Warm the milk and lower heat before adding cheese to help it melt smoothly.
Q: Is it safe to freeze mac and cheese with chicken?
A: Yes, but texture can change. Freeze in airtight containers for up to 2 months. When reheating, thaw overnight in the fridge and reheat gently with a splash of milk or cream to re-emulsify the sauce.
Q: Can I use pre-shredded cheese?
A: You can, but freshly shredded cheese melts more smoothly. Pre-shredded often contains anti-caking agents that can cause a slightly grainier texture.
Q: Can I make this ahead for a potluck?
A: You can cook the components ahead: keep the pasta and chicken separate from the sauce, then combine and warm just before serving. This prevents the pasta from absorbing too much sauce and becoming dry.
If you have more questions about substitutions or pairing ideas, ask and I’ll tailor suggestions to your pantry or dietary needs.
Creamy Honey Pepper Chicken Mac and Cheese Delight
Ingredients
Pasta and Chicken Ingredients
- 2 cups macaroni or small shells About 6–8 ounces dry.
- 2 cups cooked chicken, shredded Leftovers or rotisserie are ideal.
Sauce Ingredients
- 1 cup cream Heavy or double cream for richness.
- 2 tablespoons honey Adds a counterpoint to the pepper; can swap with maple syrup.
- 2 cups cheddar cheese, shredded Sharp cheddar gives more flavor.
- 1 tablespoon butter
- 1 teaspoon black pepper Freshly cracked for aromatic flavor.
- 1/2 teaspoon garlic powder Or 1 clove fresh garlic, minced.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook 2 cups macaroni according to package directions until al dente. Drain and set aside.
- In a large skillet, melt 1 tablespoon butter over medium heat.
Cooking
- Add the 2 cups shredded cooked chicken to the skillet. Stir in 2 tablespoons honey, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, and salt to taste. Cook 1–2 minutes, tossing so the chicken is evenly coated.
- Pour in 1 cup cream and reduce heat to a gentle simmer. Let the mixture warm for 2–3 minutes so flavors marry and the cream slightly thickens.
- Turn the heat very low. Gradually stir in 2 cups shredded cheddar cheese until melted and smooth.
- Add the cooked macaroni to the skillet. Toss or stir gently so every noodle is coated in the cheese-and-chicken sauce.
- Serve immediately, piping hot. Finish with an extra crack of black pepper or a drizzle of honey if desired.