Ingredients
- Chicken breasts, boneless, skinless: 2 lbs
- Honey: 1/4 cup
- Soy sauce: 2 tablespoons
- Red pepper flakes: 1 teaspoon (or more to taste)
- Black pepper, freshly ground: 1 tablespoon
- Garlic, minced: 2 cloves
- Macaroni pasta: 1 lb
- Cheddar cheese, shredded: 2 cups
Instructions
- Step 1: Prepare the chicken by cutting it into bite-sized pieces. In a bowl, whisk together honey, soy sauce, red pepper flakes, black pepper, and minced garlic. Add the chicken to the marinade and toss to coat evenly. Let it marinate for at least 30 minutes (or up to several hours in the refrigerator).
- Step 2: While the chicken marinates, cook the macaroni pasta according to package directions. Drain well.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened and caramelized, about 8-10 minutes.
- Step 4: While the chicken is cooking, prepare the creamy mac and cheese. Stir the shredded cheddar cheese into the cooked macaroni until melted and creamy. Add a splash of milk or cream if needed to achieve the desired consistency.
- Step 5: Serve the sweet and spicy honey pepper chicken over a generous portion of creamy mac and cheese. Garnish with extra red pepper flakes or chopped green onions, if desired.
Notes
- Store leftover chicken and mac & cheese separately in airtight containers in the refrigerator for up to 3 days to maintain the best texture.
- Reheat the chicken in a skillet over medium heat, adding a touch of water if needed to rehydrate the sauce; microwave reheating is fine for the mac & cheese.
- Balance the richness by serving with a side of steamed broccoli or a crisp green salad to complement the flavors.
- For a richer, cheesier mac, try using a blend of cheddar and Gruyere cheese to elevate the creamy texture and flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American