Ingredients

1 lb boneless, skinless chicken thighs

Salt and freshly cracked black pepper (to taste)

1 tbsp olive oil

1 tbsp butter (plus extra as needed)

3 tbsp honey

1 tbsp soy sauce

2 cloves garlic, minced

8 oz elbow macaroni

2 tbsp butter

2 tbsp flour

1 cup whole milk

1/2 cup heavy cream

1 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

Salt (to taste)

Optional: fresh parsley for garnish

Instructions

Step 1: Cut chicken thighs into bite-sized pieces. Pat them dry and season with salt and freshly cracked black pepper.

Step 2: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear the chicken in batches until golden and cooked through. Remove the chicken from the skillet and set aside.

Step 3: In the same skillet, add a little more butter and sauté the minced garlic until fragrant, about 30 seconds. Stir in honey and soy sauce, then let the mixture simmer for 1–2 minutes to thicken slightly.

Step 4: Return the chicken to the skillet and toss to coat evenly with the honey glaze. Cook for another 2–3 minutes until the sauce is sticky and caramelized on the chicken.

Step 5: While the chicken is glazing, cook the elbow macaroni in salted boiling water until al dente. Drain and set aside.

Step 6: In a separate saucepan, melt 2 tablespoons butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux.

Step 7: Gradually whisk in the whole milk and heavy cream until smooth. Continue cooking until the sauce thickens slightly, then stir in the shredded cheddar and mozzarella until melted and creamy. Season with salt to taste.

Step 8: Add the cooked macaroni to the cheese sauce and stir to combine well. If the sauce is too thick, thin it with a splash of milk.

Step 9: Serve the creamy mac & cheese in bowls, top with the sweet and spicy honey pepper chicken, and garnish with fresh parsley if desired.

Tips & Variations

Use chicken breasts instead of thighs for a leaner option, but be careful not to overcook to keep them tender.

For extra heat, add a pinch of red pepper flakes to the honey glaze.

Try adding a little smoked paprika or cumin to the cheese sauce for a subtle smoky flavor.

To make the dish gluten-free, substitute the flour with cornstarch and use gluten-free pasta.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, rotini, or shells will work well with the creamy cheese sauce and chicken.

How spicy is this dish?

This recipe has a mild sweetness with a peppery kick from the black pepper. You can adjust the heat by adding red pepper flakes or using more black pepper according to your taste.