Honey Pepper Chicken Mac and Cheese

There’s just something irresistible about a creamy bowl of mac and cheese, right? But when you take that classic comfort food, load it up with crispy honey pepper chicken, and give it just the right kick of spice and sweetness? That’s when it becomes the kind of meal you dream about all day. This Honey Pepper Chicken Mac and Cheese is warm, cheesy, crunchy, and just a little bit spicy-sweet in the best way possible.

I first made this on a whim after craving something cozy but a little more exciting than plain mac and cheese. We had some leftover crispy chicken in the fridge and a bottle of hot honey from a friend’s homemade batch. One thing led to another, and soon, I was digging into the creamiest mac and cheese topped with tender strips of crispy chicken drizzled in honey and cracked black pepper. It was love at first bite.

What I love most about this recipe is how easily it comes together—perfect for weeknights but definitely special enough for guests. Whether you’re feeding a crowd or just want something fun and hearty for dinner, this dish will absolutely hit the spot.

Why You’ll Love This Recipe

• Creamy, cheesy goodness: This isn’t your average stovetop mac. It’s extra cheesy with a smooth, luscious sauce made from a mix of cheddar and mozzarella that coats every noodle perfectly.
• Sweet and spicy honey pepper glaze: The honey and freshly cracked black pepper combo adds a unique layer of flavor that balances the richness of the cheese and the crunch of the chicken.
• Crispy chicken bites: Think golden brown, crunchy-on-the-outside, juicy-on-the-inside chicken tenders—homemade or store-bought, both work beautifully here.
• Family-approved: Kids love it. Adults go back for seconds. It’s comfort food with a twist that satisfies everyone at the table.
• Halal-friendly: This recipe uses chicken and simple pantry ingredients, so it’s completely halal and adaptable to your needs.

Imagine twirling a forkful of creamy pasta, catching a bit of that sticky honey drizzle, and biting into a piece of perfectly crispy chicken—it’s the kind of meal you’ll want to put on repeat.

Prep Time and Servings

• Total Time: 40 minutes
• Servings: 4-6
• Calories per serving: 620
• Protein: 35g
• Carbs: 55g
• Fat: 28g

Ingredients

For the Mac and Cheese:

• 12 oz elbow macaroni (or any short pasta)
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups whole milk (warm)
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• 1/2 tsp smoked paprika (optional, for a deeper flavor)

For the Crispy Chicken:

• 1 lb boneless, skinless chicken breasts or thighs (cut into strips or nuggets)
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
• 1 1/2 cups flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Vegetable oil, for frying

For the Honey Pepper Glaze:

• 1/3 cup honey
• 1/2 tsp crushed red pepper flakes (adjust to taste)
• 1/2 tsp coarsely ground black pepper
• 1 tbsp soy sauce (low sodium)

Step-by-Step Instructions

1. Marinate the Chicken

• In a bowl, combine the chicken pieces and buttermilk. Let it marinate for at least 20 minutes (or up to overnight in the fridge). This helps tenderize the chicken and adds moisture.

2. Cook the Pasta

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

3. Make the Cheese Sauce

• In a large skillet or saucepan, melt the butter over medium heat.
• Whisk in the flour and cook for 1-2 minutes to form a roux. It should look like a smooth, golden paste.
• Slowly pour in the warm milk, whisking constantly to prevent lumps. Then add the heavy cream.
• Let it simmer for 2-3 minutes until slightly thickened.
• Stir in the shredded cheeses, a handful at a time, until fully melted and smooth.
• Season with salt, pepper, and smoked paprika. Turn the heat to low and keep warm.

4. Fry the Chicken

• In a shallow dish, combine the flour, garlic powder, onion powder, and a good pinch of salt and pepper.
• Remove the chicken from the buttermilk, shaking off any excess.
• Dredge each piece in the seasoned flour, pressing gently to adhere.
• Heat 1-2 inches of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F.
• Fry the chicken in batches, about 3-4 minutes per side, until golden brown and cooked through.
• Transfer to a wire rack or paper towel-lined plate.

Optional Tip: If you want to skip frying, you can air-fry or bake the chicken at 400°F for 20-25 minutes until crispy.

5. Make the Honey Pepper Glaze

• In a small saucepan over low heat, combine honey, soy sauce, red pepper flakes, and black pepper.
• Heat just until warm and slightly thickened—don’t boil.
• Set aside.

6. Assemble the Dish

• Toss the cooked pasta with the cheese sauce until fully coated.
• Transfer to a serving dish or individual bowls.
• Top with crispy chicken pieces.
• Drizzle the honey pepper glaze generously over the chicken.
• Garnish with extra black pepper or fresh parsley if desired.

How to Serve

Here are a few ways we love serving this dish:

• In individual bowls topped with extra honey drizzle for a little extra indulgence.
• Paired with a simple side salad to balance the richness.
• For a casual gathering, serve it family-style in a big casserole dish with tongs or a big spoon.

Additional Tips for Success

1. Use warm milk: It blends more easily into the roux and makes for a smoother sauce.
2. Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
3. Drain fried chicken on a rack: Keeps it crisp and avoids sogginess.
4. Taste as you go: Don’t forget to adjust the cheese sauce to your preference—some like it sharper, others milder.
5. Double the glaze: If you love sweet and spicy, make extra glaze for drizzling on top of veggies or rice the next day.

Recipe Variations

• Spicy Upgrade: Add a teaspoon of hot sauce to the cheese sauce for extra heat.
• Baked Version: Pour everything into a baking dish, top with more cheese and breadcrumbs, and bake at 375°F for 15 minutes.
• Vegetarian Option: Swap chicken for crispy tofu or roasted cauliflower and use the same honey pepper glaze.
• Gluten-Free Option: Use gluten-free pasta and all-purpose GF flour for the roux and dredging.
• Lighter Option: Use grilled chicken instead of fried for a lighter version.

Serving Suggestions

Need something to round out the meal? Try one of these:

• Side Dishes: Roasted green beans, steamed broccoli, or garlic sautéed spinach all pair nicely.
• Fresh Salad: A lemony arugula salad or chopped cucumber and tomato salad adds brightness.
• Bread Option: Serve with warm naan or soft dinner rolls to scoop up any leftover cheese sauce.

Freezing and Storage

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat gently on the stove or in the microwave with a splash of milk to loosen the sauce.
• Freezing: You can freeze the mac and cheese (without the chicken) for up to 2 months. Let it cool completely before storing. Thaw overnight in the fridge and reheat on the stove.

For the chicken, it’s best frozen separately. Reheat in the oven or air fryer for maximum crispiness.

Special Equipment

• Deep Skillet or Dutch Oven: Ideal for frying the chicken safely and evenly.
• Wire Rack: Helps keep chicken crispy after frying.
• Whisk: Essential for making a lump-free, creamy cheese sauce.
• Saucepan: For warming the honey pepper glaze without burning.

FAQ

Can I use rotisserie chicken instead of frying my own?
Absolutely! Just shred or slice and warm it up before adding the glaze.

Is this recipe kid-friendly?
Yes, though you may want to reduce or omit the red pepper flakes if your kids are spice-sensitive.

Can I make this ahead of time?
Yes! Make the mac and cheese and glaze ahead, and fry the chicken right before serving for best texture.

What kind of cheese works best?
Cheddar is a must, but you can add Gouda or Monterey Jack for extra richness and melt.

Can I bake the chicken instead of frying?
Yes. Bake at 400°F for 20-25 minutes, or until golden and cooked through.

What if I don’t have heavy cream?
You can use more whole milk and add 1 tbsp of butter for richness.

How spicy is the glaze?
Mild to medium, depending on how much red pepper you use. Totally adjustable!

Can I double the recipe?
Yes! Just make sure to use a large enough pot for the pasta and double the sauce ingredients.

How can I make it extra creamy?
Add a bit of cream cheese or an extra splash of heavy cream while mixing the cheese sauce.

Can I use other pasta shapes?
Totally. Shells, cavatappi, or penne work great for holding that creamy sauce.

Conclusion

This Honey Pepper Chicken Mac and Cheese has all the cozy vibes of your favorite comfort food, but with a flavorful twist that makes it unforgettable. It’s rich, cheesy, crispy, sweet, and spicy all at once—and the best part? It’s totally doable, even on a busy weeknight.

I’d love to know how it turns out for you! If you give it a try, leave a comment or snap a photo and tag me on Instagram. I seriously can’t wait to see your cheesy, golden, crispy creations.

Print