Now that you have your ingredients ready, let’s dive into the steps for making this delightful Honey Pepper Chicken with Mac and Cheese. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!

Step 1: Cook the Pasta
Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions for al dente. Drain and set aside. Do not rinse; the starch helps the sauce cling to the pasta.

Step 2: Prepare the Honey Pepper Glaze
While the pasta water is heating, make the glaze. In a small bowl, whisk together the honey, soy sauce, minced garlic, and apple cider vinegar. Set aside.

Step 3: Cook the Chicken
Pat the chicken breasts completely dry and season both sides generously with salt and 2 teaspoons of cracked black pepper, pressing the pepper into the meat. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove chicken from the skillet and set aside on a plate to rest.

Step 4: Create the Pan Sauce
Reduce the heat to low. Pour the prepared honey pepper glaze into the hot skillet (be careful, it may splatter). Use a whisk to scrape up all the browned bits from the bottom of the pan. Let the sauce simmer for 1-2 minutes until it thickens slightly. Remove from heat and stir in the 1 tablespoon of butter until melted and glossy.

Step 5: Glaze the Chicken
Return the rested chicken to the skillet, turning to coat each piece thoroughly in the honey pepper sauce.

Step 6: Make the Cheese Sauce (While Chicken Rests)
In a separate, large saucepan or Dutch oven, melt the 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until bubbly and fragrant, to make a roux. Gradually whisk in the warm milk until the mixture is smooth. Bring to a simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Reduce heat to low.

Step 7: Create the Ultimate Cheese Sauce
Whisk in the Dijon mustard, garlic powder, onion powder, smoked paprika, and nutmeg. Begin adding the cheeses a handful at a time, whisking until each addition is fully melted before adding the next. Start with the cream cheese, then the cheddar, and finally the Gruyère. Once the sauce is smooth and velvety, season to taste with salt and white pepper.

Step 8: Combine Pasta and Sauce
Add the cooked, drained pasta to the cheese sauce and stir until every piece is perfectly coated.

Step 9: Assemble and Serve
Spoon a generous portion of the creamy mac and cheese onto each plate. Top with a glazed honey pepper chicken breast. Drizzle any remaining glaze from the skillet over the chicken and pasta. Serve immediately.