Creamy Honey Pepper Chicken Macaroni Bliss
This creamy, comforting pasta dish features tender chicken, a luscious honey-pepper sauce, and perfectly cooked macaroni all in one pot. Sweet, savory, and full of bold flavor.
Equipment
- Large skillet or Dutch oven
Ingredients
For the Chicken
- 1.5 pounds boneless, skinless chicken breasts cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 tablespoon freshly ground black pepper plus more to taste
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
For the Creamy Honey Pepper Sauce
- 3 tablespoons unsalted butter
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 0.25 cup honey
- 1 tablespoon Dijon mustard
- 2 cups chicken broth
- 1.5 cups heavy cream
- 2 tablespoons freshly ground black pepper
- 0.5 teaspoon red pepper flakes optional for extra heat
For the Pasta
- 12 ounces elbow macaroni about 3 cups uncooked
- 1 cup Parmesan cheese freshly grated
- 0.25 cup fresh parsley chopped
Instructions
- Pat the chicken dry. Toss with 1 tbsp olive oil, salt, 1 tbsp black pepper, garlic powder, and thyme. Set aside.
- Heat 1 tbsp olive oil in a large skillet. Sear chicken on both sides until golden brown and almost cooked through. Remove from pan.
- In the same pan, melt butter and sauté onions until translucent. Add garlic and cook 30 seconds.
- Stir in honey and Dijon. Let bubble slightly. Deglaze with chicken broth, scraping up any browned bits.
- Add heavy cream, black pepper, and red pepper flakes. Bring to a simmer.
- Stir in macaroni. Cover and cook 8-10 minutes until al dente, stirring occasionally.
- Return chicken to pan and heat through. Stir in Parmesan until melted. Let rest 5 minutes before serving. Garnish with parsley.
Notes
Optional add-ons: crispy bacon, sautéed mushrooms, roasted cherry tomatoes, or toasted panko breadcrumbs. For reheating, add a splash of broth or cream to maintain sauce texture.