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Creamy Honey Pepper Chicken Mac and Cheese

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Crispy chicken coated in a sweet and peppery honey glaze, served over rich and creamy homemade mac and cheese. This comforting dinner combines crunchy chicken, tender pasta, and velvety cheese sauce in every bite.

  • Total Time: 1 hour
  • Yield: 6 servings 1x

Ingredients

Scale

For the Crispy Chicken

  • 1½ pounds boneless, skinless chicken breasts or chicken tenders, cut into bite-sized pieces
  • 1 cup buttermilk
  • 1 large egg
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper, optional
  • Vegetable oil, for frying

For the Honey Pepper Sauce

  • ½ cup honey
  • ¼ cup packed brown sugar
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes, optional
  • 1 teaspoon cornstarch
  • 1 tablespoon cold water

For the Mac and Cheese

  • 12 ounces cavatappi or elbow macaroni
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1½ cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • ½ cup finely grated Parmesan cheese
  • ½ teaspoon salt, or to taste
  • ½ teaspoon ground black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon mustard powder, optional

For Garnishing

  • Chopped fresh parsley
  • Freshly ground black pepper
  • Grated Parmesan cheese
  • Extra honey pepper sauce, for drizzling

Instructions

  • Prepare the Chicken

    1. Place the chicken pieces in a medium bowl.
    2. In a separate bowl, whisk together the buttermilk and egg. Pour the mixture over the chicken and stir until evenly coated.
    3. Cover and refrigerate for at least 20 minutes.

    Bread the Chicken

    1. In a shallow bowl, combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper.
    2. Remove the chicken pieces from the buttermilk mixture, allowing the excess liquid to drip off.
    3. Coat each chicken piece thoroughly in the seasoned flour mixture. Press the coating firmly onto the chicken.

    Cook the Chicken

    1. Heat approximately 2 inches of vegetable oil in a deep skillet or heavy-bottomed pot to 350°F or 175°C.
    2. Fry the chicken in small batches for 4 to 6 minutes, turning occasionally, until golden brown and fully cooked.
    3. The internal temperature of the chicken should reach 165°F or 74°C.
    4. Transfer the cooked chicken to a wire rack or a plate lined with paper towels.

    Make the Honey Pepper Sauce

    1. Add the honey, brown sugar, soy sauce, apple cider vinegar, lemon juice, black pepper, garlic powder, and red pepper flakes to a small saucepan.
    2. Cook over medium heat, stirring frequently, until the brown sugar dissolves.
    3. Allow the sauce to simmer gently for 3 to 4 minutes.
    4. In a small bowl, mix the cornstarch and cold water until smooth.
    5. Pour the cornstarch mixture into the sauce and whisk continuously.
    6. Cook for another 1 to 2 minutes, until the sauce becomes glossy and slightly thickened. Remove from the heat.

    Cook the Pasta

    1. Bring a large pot of salted water to a boil.
    2. Add the pasta and cook according to the package instructions until al dente.
    3. Reserve approximately 1 cup of pasta water, then drain the pasta without rinsing.

    Make the Cheese Sauce

    1. Melt the butter in a large saucepan or deep skillet over medium heat.
    2. Add the minced garlic and cook for approximately 30 seconds, stirring constantly.
    3. Sprinkle in the flour and whisk continuously for 1 to 2 minutes.
    4. Slowly pour in the milk while whisking to prevent lumps.
    5. Add the heavy cream and continue stirring.
    6. Cook over medium-low heat for 4 to 6 minutes, until the sauce begins to thicken.
    7. Reduce the heat to low.
    8. Add the cheddar, Monterey Jack, and Parmesan cheese gradually, stirring after each addition until fully melted.
    9. Season with salt, black pepper, smoked paprika, and mustard powder.

    Assemble the Dish

    1. Add the drained pasta to the cheese sauce and stir gently until evenly coated.
    2. Add a small amount of reserved pasta water when needed to loosen the sauce.
    3. Place the crispy chicken in a large bowl and pour over enough honey pepper sauce to lightly coat it.
    4. Toss gently until the chicken is evenly glazed.
    5. Spoon the creamy mac and cheese into serving bowls.
    6. Top with the honey pepper chicken.
    7. Garnish with chopped parsley, Parmesan, freshly ground black pepper, and an extra drizzle of honey pepper sauce.
    8. Serve immediately.

Notes

  • Shred the cheese from a block for the smoothest and creamiest sauce.
  • Do not boil the cheese sauce after adding the cheese, as high heat can make it grainy.
  • Fry the chicken in small batches to keep the oil temperature stable.
  • Toss the chicken with the honey pepper sauce just before serving so the coating stays crispy.
  • Boneless, skinless chicken thighs can be used instead of chicken breasts.
  • For a milder version, omit the cayenne pepper and red pepper flakes.
  • For a spicier version, add extra red pepper flakes or hot sauce.
  • Store the chicken and mac and cheese separately in the refrigerator for the best texture.
  • Author: Tisha
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Cuisine: American

Nutrition

  • Calories: Approximately 780 kcal per serving
  • Sugar: 36g
  • Sodium: 1.180 mg
  • Fat: 29g
  • Saturated Fat: 15g
  • Carbohydrates: 92g
  • Protein: 43g

Find it online: https://tisharecipes.com/creamy-honey-pepper-chicken-mac-and-cheese/