What the heck is this?
Imagine if your favorite crispy honey pepper chicken wings and your go-to mac and cheese had a glorious, creamy, slightly spicy baby. That’s this dish. You’ve got tender bites of crispy chicken tossed in a sticky honey pepper glaze, swirled into ultra-creamy, cheesy macaroni that’s rich but not too heavy. It’s sweet, spicy, savory, cheesy—basically a full-blown flavor party. If comfort food and bold flavor had a love child, this would be it. It’s the kind of meal that makes you want seconds before you’ve even finished your first bowl.
Why You’ll Love This Recipe
That sweet-spicy combo? Chef’s kiss.
The mac is ultra creamy, but not over-the-top.
Crispy chicken meets gooey cheese—enough said.
Perfect for dinner, potlucks, or late-night cravings.
You can totally cheat and use frozen chicken if needed.
The Good Stuff You’ll Need
For the Chicken:
1 lb chicken breast or tenders, cut into bite-sized pieces
1/2 cup buttermilk (or milk with a squeeze of lemon)
1 cup flour
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
Oil for frying
For the Honey Pepper Sauce:
1/3 cup honey
1 tbsp soy sauce
1/2 tsp cracked black pepper (or more if you like it bold)
1/2 tsp red pepper flakes
1 tbsp apple cider vinegar
1 tbsp butter
For the Mac and Cheese:
12 oz elbow macaroni (or any short pasta)
2 tbsp butter
2 tbsp flour
2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar
1 cup shredded mozzarella
Salt to taste
Optional: a pinch of dry mustard or cayenne for depth
Let’s Do This
Step 1: Prep the Chicken
Soak the chicken in buttermilk while you prep everything else (or at least 15 minutes). In a shallow bowl, mix the flour with the smoked paprika, garlic powder, salt, and pepper. Heat about an inch of oil in a skillet over medium heat. Dredge the chicken pieces in the flour mix and fry in batches until golden and cooked through, about 3–4 minutes per side. Set on a paper towel-lined plate.
Step 2: Make That Honey Pepper Sauce
In a small saucepan, combine the honey, soy sauce, black pepper, red pepper flakes, vinegar, and butter. Simmer over low heat for 3–5 minutes, just until slightly thickened. Toss the fried chicken in the sauce until fully coated and glistening.
Step 3: Get Cheesy
Boil your pasta in salted water until al dente. Drain and set aside. In the same pot, melt butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in milk and cream until smooth. Let it simmer for 3–4 minutes until slightly thickened. Stir in the cheeses until melted and dreamy. Season to taste.
Step 4: Combine and Conquer
Stir the cooked pasta into the cheese sauce. Fold in the honey pepper chicken—or serve it right on top if you want that dramatic restaurant-style reveal.
Step 5: Serve It Hot
Spoon into bowls, drizzle any extra sauce over the top, and dig in while it’s hot and melty.
Serving Suggestions
Top with green onions or fresh parsley for a little color.
Serve with a crisp side salad or steamed broccoli to balance the richness.
Crack open a cold drink—this one’s rich and deserves a refreshing chaser.
Switch It Up
Swap the chicken: Use grilled chicken or even crispy tofu for a lighter version.
Add crunch: Sprinkle with toasted breadcrumbs or crispy onions on top.
Make it smoky: Stir in a spoonful of chipotle in adobo for smoky depth.
Make-Ahead Tips
You can fry the chicken and make the sauce ahead—just reheat and toss right before serving.
The mac and cheese base holds well; reheat gently with a splash of milk.
Leftovers? Store separately for best texture, then crisp the chicken in a skillet to bring it back to life.
Questions People Actually Ask
Q: Can I bake the chicken instead of frying?
A: Totally. Bake at 400°F for 20–25 minutes or until crispy, flipping halfway. Or use an air fryer!
Q: Is it super spicy?
A: Not really. It’s more sweet heat than fiery, but you can dial up the pepper flakes if you want to sweat a little.
Q: Can I use pre-cooked chicken?
A: Yes! Toss cooked chicken nuggets or grilled chicken in the sauce and you’re golden.
Creamy Honey Pepper Chicken Mac and Cheese Delight: The Comfort Food Crossover You Didn’t Know You Needed
- Total Time: 55 minutes
- Yield: 4–6 servings
Description
Imagine if your favorite crispy honey pepper chicken wings and your go-to mac and cheese had a glorious, creamy, slightly spicy baby. That’s this dish. You’ve got tender bites of crispy chicken tossed in a sticky honey pepper glaze, swirled into ultra-creamy, cheesy macaroni that’s rich but not too heavy. It’s sweet, spicy, savory, cheesy—basically a full-blown flavor party. If comfort food and bold flavor had a love child, this would be it. It’s the kind of meal that makes you want seconds before you’ve even finished your first bowl.
Ingredients
For the Chicken:
1 lb chicken breast or tenders, cut into bite-sized pieces
1/2 cup buttermilk (or milk with a squeeze of lemon)
1 cup flour
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
Oil for frying
For the Honey Pepper Sauce:
1/3 cup honey
1 tbsp soy sauce
1/2 tsp cracked black pepper (or more if you like it bold)
1/2 tsp red pepper flakes
1 tbsp apple cider vinegar
1 tbsp butter
For the Mac and Cheese:
12 oz elbow macaroni (or any short pasta)
2 tbsp butter
2 tbsp flour
2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar
1 cup shredded mozzarella
Salt to taste
Optional: a pinch of dry mustard or cayenne for depth
Instructions
Step 1: Prep the Chicken
Soak the chicken in buttermilk while you prep everything else (or at least 15 minutes). In a shallow bowl, mix the flour with the smoked paprika, garlic powder, salt, and pepper. Heat about an inch of oil in a skillet over medium heat. Dredge the chicken pieces in the flour mix and fry in batches until golden and cooked through, about 3–4 minutes per side. Set on a paper towel-lined plate.
Step 2: Make That Honey Pepper Sauce
In a small saucepan, combine the honey, soy sauce, black pepper, red pepper flakes, vinegar, and butter. Simmer over low heat for 3–5 minutes, just until slightly thickened. Toss the fried chicken in the sauce until fully coated and glistening.
Step 3: Get Cheesy
Boil your pasta in salted water until al dente. Drain and set aside. In the same pot, melt butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in milk and cream until smooth. Let it simmer for 3–4 minutes until slightly thickened. Stir in the cheeses until melted and dreamy. Season to taste.
Step 4: Combine and Conquer
Stir the cooked pasta into the cheese sauce. Fold in the honey pepper chicken—or serve it right on top if you want that dramatic restaurant-style reveal.
Step 5: Serve It Hot
Spoon into bowls, drizzle any extra sauce over the top, and dig in while it’s hot and melty.
Notes
Top with green onions or fresh parsley for a little color.
Serve with a crisp side salad or steamed broccoli to balance the richness.
Crack open a cold drink—this one’s rich and deserves a refreshing chaser.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~720 kcal per serving
- Fat: ~32g
- Carbohydrates: ~65g
- Protein: ~41g