Creamy Honey Pepper Chicken Macaroni Bliss
This Creamy Honey Pepper Chicken Macaroni Bliss is comfort food with a gourmet twist. Juicy, seasoned chicken mingles with tender pasta in a rich, honey-sweetened cream sauce with a spicy black pepper kick. Ready in under 30 minutes, it's a weeknight winner and a family favorite!
Equipment
- Large Pot
- Deep Skillet
- Knife
- Cutting Board
Ingredients
Chicken
- 1.5 pounds boneless, skinless chicken breasts cut into 1-inch chunks
- 2 tbsp olive oil
- 1 tbsp black pepper freshly ground
- 1 tsp salt
- 2 tsp garlic powder
- 1 tsp paprika
Pasta and Sauce
- 16 oz elbow macaroni
- 3 tbsp butter
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 2 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1.5 cups heavy cream
- 0.25 cup honey
- 1 tbsp black pepper coarsely ground
- 0.5 tsp red pepper flakes adjust to taste
- 1 cup grated Parmesan cheese
- 1 cup shredded sharp cheddar cheese
- salt to taste
- fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, about 7-8 minutes. Drain, reserving 1 cup of pasta water. Set aside.
- Season chicken with salt, garlic powder, paprika, and 1 tbsp black pepper. Heat olive oil in a deep skillet over medium-high heat. Cook chicken for 5-6 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter. Add diced onion and sauté for 3-4 minutes. Add minced garlic and cook for another 30 seconds.
- Sprinkle in flour and stir for 1-2 minutes. Gradually whisk in chicken broth until smooth. Stir in cream, honey, black pepper, and red pepper flakes. Simmer for 3-4 minutes until slightly thickened.
- Reduce heat and stir in cheeses until melted. Add cooked pasta and chicken, tossing to coat. Simmer for 2-3 minutes. Add pasta water if sauce is too thick.
- Remove from heat and let sit for 5 minutes. Garnish with parsley and extra black pepper. Serve hot.
Notes
Customize with veggies, spice levels, or protein swaps. For a lighter version, use half-and-half instead of cream and reduce cheese. Store in fridge for 3 days or freeze for up to 2 months. Reheat gently with a splash of milk or cream.