Sweet Spicy Honey Pepper Chicken (Print-Friendly Version)

Tender chicken with sweet heat atop creamy macaroni for the perfect balance of flavor and comfort.

# What You’ll Need to Make This:

→ Honey Pepper Chicken

01 - 2 boneless, skinless chicken breasts
02 - Salt to taste
03 - Freshly ground black pepper to taste
04 - 1 tablespoon olive oil
05 - 120 milliliters honey
06 - 60 milliliters soy sauce
07 - 1 tablespoon apple cider vinegar
08 - 1 teaspoon ground black pepper
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1/4 teaspoon ground cayenne pepper

→ Creamy Macaroni Cheese

12 - 225 grams macaroni pasta
13 - 2 tablespoons butter
14 - 2 tablespoons all-purpose flour
15 - 480 milliliters milk
16 - 200 grams shredded sharp cheddar cheese
17 - 100 grams shredded mozzarella cheese
18 - Salt to taste
19 - Freshly ground black pepper to taste
20 - Chopped fresh parsley, for garnish

# How to Prepare:

01 - Season chicken breasts on both sides with salt and freshly ground black pepper. Heat olive oil in a skillet over medium heat and sear the chicken until golden and cooked through, about 6 to 7 minutes per side.
02 - Remove the cooked chicken from the skillet and transfer to a plate. Set aside.
03 - In the same skillet, combine honey, soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and cayenne pepper. Simmer the mixture, stirring occasionally, until slightly thickened, approximately 2 to 3 minutes.
04 - Slice the cooked chicken into strips and return to the skillet. Toss to evenly coat the chicken with the honey pepper sauce. Set the chicken aside while preparing the macaroni cheese.
05 - Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
06 - In a separate pot, melt butter over medium heat. Stir in flour and cook for 1 minute, stirring constantly to form a roux. Gradually whisk in milk, ensuring a smooth consistency. Cook, stirring constantly, until the mixture thickens, about 2 to 3 minutes.
07 - Remove the pot from heat. Stir in shredded cheddar and mozzarella cheeses until fully melted and smooth. Season with salt and black pepper to taste.
08 - Add the drained macaroni to the cheese sauce and stir to coat the pasta evenly.
09 - To serve, divide the creamy macaroni cheese among plates. Top with honey pepper chicken. Finish with a sprinkle of chopped fresh parsley.

# Extra Tips:

01 - Allow the sauce to reduce only until thickened to maintain a balanced sweet and spicy profile.
02 - Use freshly grated cheese for optimal melt and creaminess in the macaroni.

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