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My ultimate comfort food has to be sweet-honey pepper chicken paired with gooey cheese macaroni. I whipped it up one cold evening when I was craving something that mixed sweet-savory flavors with creamy goodness. The juicy chicken glazed with honey works so well with cheese-coated pasta. It's now become what we look forward to every Sunday night as a family.
A crowd-pleasing dish everyone loves
What makes this dish special is how the different tastes and textures come together. That honey-pepper glaze adds just enough kick to the chicken while the creamy mac provides that soothing comfort element. Everyone seems to enjoy it, and you can throw it together without much fuss even after a long day at work.
What you'll need
- Chicken breasts: 2 nice fresh pieces
- Olive oil: A tablespoon for cooking
- Honey: Half a cup of my favorite kind
- Soy sauce: Quarter cup for that umami touch
- Apple cider vinegar: A tablespoon for tartness
- Spices: Black pepper garlic powder dried onion cayenne pepper salt
- Macaroni: 250g good quality
- Butter: 2 tablespoons for the sauce
- Flour: 2 tablespoons for thickening
- Milk: 2 cups of whole milk
- Cheeses: 2 cups aged cheddar and one cup shredded mozzarella
- Parsley: A nice fresh bunch for garnish
Simple preparation instructions
- The chicken
- I sprinkle my chicken breasts with salt and pepper then brown them in olive oil for about 6-7 minutes per side. Then I set them aside somewhere warm.
- The caramelized sauce
- Using the same pan I pour in honey soy sauce vinegar and all my spices. I let it simmer for 2-3 minutes until it gets thicker.
- The coating
- I slice my chicken into strips and put them back in the pan to coat them well with the sauce.
- The pasta
- I cook my macaroni until al dente following package directions then drain them.
- The cheese sauce
- I melt the butter add the flour then gradually pour in milk while whisking. Once it thickens I take it off the heat and mix in my cheeses. I add salt and pepper to taste.
- The plating
- I mix my macaroni with the cheese sauce arrange my chicken strips on top and scatter chopped fresh parsley over everything.
Tasty serving ideas
This dish goes great with a crisp green salad or some seasonal roasted veggies on the side. Don't forget to grab some crusty bread to mop up all that amazing cheese sauce left on your plate.
Tips for the best results
I always go for super fresh chicken breasts to get the right texture. I make sure to stir my sauce constantly so it doesn't stick to the pan, and for those who want extra indulgence, I often throw some additional grated cheese on the macaroni right before serving.
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Storing leftovers
I keep any leftover food in an airtight container in the fridge for no more than 3 days. When it's time to warm it up, I separate the chicken from the mac. I add a splash of milk to the pasta to bring back its creaminess.
Frequently Asked Questions
- → How do I get smooth cheese sauce?
- The trick? Add milk gradually and keep stirring. Wait each time until it’s fully mixed before pouring more.
- → Can I make this dish ahead?
- You can prepare the chicken and sauce separately. It’s best to cook the pasta fresh, as cheese sauce gets firm when cool.
- → How can I tell the chicken's done?
- The chicken should be golden outside and white inside. Check by slicing through the center—there shouldn’t be any pink left.
- → What kind of honey works best?
- Go for a mild, liquid honey. Avoid strong flavors that might overpower the dish’s other tastes.
- → How do I reheat leftovers?
- Warm the pasta in a pot over low heat, adding a splash of milk. Chicken can be reheated in the microwave for a few minutes.