Description
This Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese is a delightful one-dish meal combining tender, marinated chicken with vibrant bell peppers and onions, baked to perfection with a luscious, cheesy macaroni topping. The honey and red pepper flakes add a perfect balance of sweetness and spice, while the creamy cheddar macaroni provides a comforting contrast. Perfect for a flavorful family dinner that’s both satisfying and simple to prepare.
Ingredients
Scale
Chicken and Marinade
- 1 pound chicken breast
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- Salt and pepper to taste
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, chopped
- 1 tablespoon vegetable oil
Creamy Macaroni Cheese
- 1 cup macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/4 cup butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat the oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking.
- Make Marinade: In a small bowl, whisk together honey, soy sauce, red pepper flakes, garlic powder, salt, and pepper to create a sweet and spicy marinade.
- Prep Chicken: Cut the chicken breasts into bite-sized pieces and place them in a resealable plastic bag for marinating.
- Marinate Chicken: Pour the marinade over the chicken pieces in the bag, seal tightly, and refrigerate for at least 30 minutes to infuse flavor.
- Cook Chicken: Heat vegetable oil in a skillet over medium-high heat, then add the marinated chicken and cook until browned and fully cooked, approximately 5-7 minutes.
- Set Chicken Aside: Remove the cooked chicken from the skillet and set aside on a plate.
- Sauté Vegetables: In the same skillet, add the sliced red and yellow bell peppers along with the chopped onion. Cook until tender, about 5 minutes, absorbing the flavorful remnants from the chicken.
- Cook Macaroni: While vegetables cook, prepare macaroni according to package directions until al dente, then drain well.
- Prepare Cheese Sauce: In a separate saucepan, melt butter over medium heat. Whisk in the flour to form a roux, cooking for 1-2 minutes to remove the raw flour taste.
- Thicken Sauce: Slowly whisk in milk, stirring constantly until the sauce thickens and becomes smooth.
- Add Cheese: Reduce heat to low and stir in shredded cheddar cheese until melted and creamy. Season with salt and pepper.
- Combine Pasta and Cheese: Mix the cooked macaroni into the cheese sauce, ensuring every piece is well coated with creamy cheese.
- Assemble Dish: Transfer the cooked chicken and sautéed vegetables to the greased baking dish and spread evenly.
- Add Macaroni Cheese: Pour the creamy macaroni and cheese mixture over the chicken and vegetables, spreading it evenly across the top.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes until bubbly and the top turns golden brown.
- Serve: Remove from oven and serve hot, enjoying the sweet and spicy chicken alongside the rich macaroni cheese.
Notes
- For extra spice, add more red pepper flakes or a dash of hot sauce to the marinade.
- Use sharp cheddar cheese for more robust flavor or a blend of cheeses like mozzarella and cheddar for creaminess and stretchiness.
- Make sure not to overcook the macaroni to keep it firm when baked.
- You can substitute chicken thighs for a juicier result.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
