If you’re craving that irresistible combo of sweet heat and creamy comfort, Spicy Honey Pepper Chicken with Creamy Mac and Cheese is about to become your new go-to dinner. Picture golden, crispy chicken strips wrapped in a sticky honey pepper glaze, resting atop a plush bed of creamy, melty mac and cheese. It’s a plateful of pure joy, offering bold flavors and textures in every delicious bite—a true showstopper that will have friends and family asking for seconds.
Ingredients You’ll Need
This recipe keeps it classic with everyday staples, each one purposefully picked to deliver big flavor, satisfying texture, and color that pops right off the plate. Gather these ingredients for Spicy Honey Pepper Chicken with Creamy Mac and Cheese, and let’s get cooking!
- Chicken breasts: Boneless, skinless chicken breasts provide tender, juicy strips perfect for coating and frying.
- Buttermilk: Marinating in buttermilk ensures the chicken stays moist and helps the coating stick beautifully.
- All-purpose flour: Gives the chicken its signature crispy crust when fried.
- Salt and black pepper: Essential seasonings that let the other flavors shine.
- Vegetable oil: Ideal for frying the chicken to golden perfection without overpowering flavors.
- Honey: The sweet star of the glaze, bringing a luscious stickiness that clings to every bite.
- Soy sauce: Adds a savory depth and balances the sweetness in the glaze.
- Apple cider vinegar: A splash of tang to brighten and enhance all the other flavors.
- Crushed red pepper flakes: The secret to that bold, spicy kick!
- Garlic powder: Provides warm, savory undertones in the honey sauce.
- Elbow macaroni: Classic, bite-sized pasta that soaks up the creamy cheese sauce perfectly.
- Unsalted butter: Creates a rich, velvety base for the homemade mac and cheese sauce.
- Warm milk: Smooths out the roux and helps the cheese melt into a dreamy sauce.
- Sharp cheddar and mozzarella cheeses: Cheddar brings bold, tangy notes, while mozzarella gives you that crave-worthy stretch and creaminess.
- Optional toppings (parsley or green onions): Fresh, colorful finishing touches that lift the whole dish.
How to Make Spicy Honey Pepper Chicken with Creamy Mac and Cheese
Step 1: Marinate the Chicken
Start things off by slicing your chicken breasts into strips and letting them soak in a cold buttermilk bath. Even 30 minutes does wonders, but if you can go a little longer, your chicken will be even juicier and more flavorful. The buttermilk not only tenderizes but helps the flour cling for that gorgeous crispy crust.
Step 2: Boil the Macaroni
While your chicken’s getting its spa treatment, bring a big pot of salted water to a boil and cook your elbow macaroni until just al dente according to package instructions. Drain well and set aside—you want them ready to dive into that creamy cheese sauce later.
Step 3: Whip Up the Creamy Mac and Cheese
In a sturdy saucepan, melt butter over medium heat, then whisk in the flour to create a classic roux. Cook it for about a minute to get rid of any raw flavor. Gradually stream in the warm milk, stirring constantly, and watch as your sauce thickens up to velvet. Remove from the heat and add the shredded cheddar and mozzarella cheeses, stirring until everything is luscious and smooth. Taste and season with salt and pepper. Keep your cheesy pasta cozy and warm while you prep the chicken.
Step 4: Make the Honey Pepper Glaze
In a small saucepan, combine honey, soy sauce, apple cider vinegar, red pepper flakes, garlic powder, and a pinch of black pepper. Let this bubble gently for 3–4 minutes to meld all the flavors, stirring occasionally so it doesn’t stick. This sweet and spicy glaze is destined to cling to every crispy chicken bite.
Step 5: Fry the Chicken Strips
Heat about an inch of vegetable oil in a large skillet over medium-high heat. Take your buttermilk-soaked chicken strips and dredge them in flour mixed with salt and pepper, shaking off any extra. Fry each strip for 3–4 minutes per side until golden brown and irresistibly crispy. Transfer them to a paper towel-lined plate to drain excess oil.
Step 6: Toss and Serve
As soon as the chicken is done, toss the hot, crispy strips in the honey pepper glaze for a glossy, sticky finish. Pile the creamy mac and cheese onto plates, top generously with the spicy honey pepper chicken, and scatter some chopped parsley or green onions over everything for a restaurant-worthy finish. Welcome to comfort food heaven!
How to Serve Spicy Honey Pepper Chicken with Creamy Mac and Cheese
Garnishes
Finish your Spicy Honey Pepper Chicken with Creamy Mac and Cheese with a sprinkle of freshly chopped parsley or green onions for a pop of color and a bit of fresh, herbal bite. Optionally, a pinch of extra red pepper flakes or a dusting of paprika adds a little extra spark and visual drama to each plate.
Side Dishes
This dish is rich and satisfying on its own, but a crisp green salad with a zesty vinaigrette balances the creaminess beautifully. Steamed broccoli or roasted vegetables also bring brightness and a wholesome crunch, rounding out your comfort food feast.
Creative Ways to Present
If you want to serve Spicy Honey Pepper Chicken with Creamy Mac and Cheese for a party or special dinner, try portioning it into small ramekins, mini skillets, or serve buffet-style so everyone can pile on their own toppings. Pair it with honey biscuits or cornbread for that true Southern-inspired flair.
Make Ahead and Storage
Storing Leftovers
To save any extra Spicy Honey Pepper Chicken with Creamy Mac and Cheese, store the chicken and mac and cheese separately in airtight containers in the refrigerator. This keeps the chicken crispy and the mac creamy for up to 3 days.
Freezing
If you have more than you can eat in a few days, you can freeze the mac and cheese in a freezer-safe container for up to one month. Chicken can be frozen as well, but the texture is best when enjoyed fresh. If you must freeze the chicken, let it cool, freeze individually on a tray, then transfer to a bag once solid.
Reheating
Reheat the mac and cheese gently on the stovetop or in the microwave, stirring with a splash of milk to bring back the creaminess. For the chicken, use the oven or air fryer to revive the crispiness before tossing in any leftover honey pepper sauce.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are wonderfully juicy and flavorful, and will work perfectly in Spicy Honey Pepper Chicken with Creamy Mac and Cheese—just cut them into strips like you would with breasts and continue with the recipe as directed.
Is there a way to make this dish less spicy?
Yes! You can easily dial down the heat by using less crushed red pepper flakes in the honey pepper glaze. You could even skip it for a milder, sweet-savory version that’s still totally delicious.
Can I make the mac and cheese ahead of time?
Definitely. Prepare the mac and cheese up to a day in advance and store it in the fridge. When you’re ready to serve, gently reheat with a splash of milk to loosen up the sauce before topping with the hot, crispy chicken.
How do I bake the chicken instead of frying?
For a lighter version of Spicy Honey Pepper Chicken with Creamy Mac and Cheese, arrange the flour-dredged chicken strips on a greased baking sheet and bake at 400°F for about 20 minutes, flipping halfway through, until they’re crisp outside and cooked through.
What can I use if I don’t have buttermilk?
No problem! Mix 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar, let it sit for 5 minutes, then use just as you would regular buttermilk to marinate the chicken.
Final Thoughts
This Spicy Honey Pepper Chicken with Creamy Mac and Cheese recipe is pure, soul-soothing comfort, guaranteed to bring big smiles to your dinner table. From the crackle of the chicken to the velvet tang of cheese sauce, every bite is worth celebrating. If you’ve never tried this vibrant, crave-worthy combo, now’s the perfect time—gather your favorite people around and dig in!
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Spicy Honey Pepper Chicken with Creamy Mac and Cheese Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the perfect combination of sweet and spicy with this Spicy Honey Pepper Chicken dish served over creamy mac and cheese. Crispy chicken strips are coated in a delicious honey pepper sauce and paired with a rich and cheesy macaroni for a comforting meal that’s sure to satisfy your cravings.
Ingredients
For the chicken:
- 1 lb boneless skinless chicken breasts (cut into strips)
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- vegetable oil for frying
For the honey pepper sauce:
- 1/3 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the mac and cheese:
- 8 oz elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk (warm)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- salt and pepper to taste
Instructions
- Marinate the chicken: Marinate chicken in buttermilk for at least 30 minutes.
- Cook the macaroni: Cook macaroni according to package instructions, then set aside.
- Prepare the cheese sauce: Melt butter in a saucepan, whisk in flour to form a roux, then slowly whisk in warm milk. Add cheddar and mozzarella cheese, stirring until smooth. Season with salt and pepper.
- Make the honey pepper sauce: Combine honey, soy sauce, apple cider vinegar, red pepper flakes, garlic powder, and black pepper in a saucepan. Simmer for 3–4 minutes, then set aside.
- Fry the chicken: Dredge chicken strips in seasoned flour and fry until golden and crispy.
- Coat chicken in sauce: Toss fried chicken in warm honey pepper sauce until coated.
- Serve: Serve chicken over creamy mac and cheese, garnish with parsley or green onions.
Notes
- For a spicier version, increase red pepper flakes or add hot sauce to the glaze.
- For a lighter option, bake chicken at 400°F for 20 minutes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 22g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg
