Creamy Honey Pepper Chicken

This creamy honey pepper chicken mac and cheese brings together two comfort food favorites in one irresistible dish. The velvety smooth macaroni and cheese creates the perfect base for crispy chicken pieces coated in a sweet-spicy honey glaze that will have everyone asking for seconds.

I first created this recipe when my brother visited after a long business trip. He mentioned craving both mac and cheese and some kind of honey chicken, so I combined them into this dish. Now it's requested at nearly every family gathering!

Ingredients

For the Mac and Cheese

• Elbow macaroni: Forms the hearty base for this comfort classic
• Butter and flour: Create the essential roux for a silky sauce
• Whole milk and heavy cream: Provide richness and body
• Cheddar cheese: Brings sharp flavor while mozzarella adds stretch
• Garlic and onion powders: Add depth without overwhelming

For the Honey Pepper Chicken

• Boneless chicken breasts: Cut small for quick cooking and easy eating
• Buttermilk: Tenderizes the meat and helps coating adhere
• All purpose flour: Seasoned with paprika for a crispy coating
• Vegetable oil: With high smoke point for perfect frying

For the Honey Pepper Glaze

• Honey: Creates the sweet foundation; look for local varieties when possible
• Soy sauce: Adds umami depth and balances the sweetness
• Cracked black pepper: Provides visual appeal and warming spice
• Red pepper flakes: Offer customizable heat level

Step-by-Step Instructions

Buttermilk Soak:

Place chicken pieces in buttermilk for at least 20 minutes or up to overnight in refrigerator. The acidity in buttermilk breaks down proteins in the chicken making it incredibly tender while also helping the flour coating stick properly.

Prepare Coating:

Mix flour with paprika, salt, and black pepper in a shallow bowl. Having these ingredients well blended ensures even flavor throughout the chicken coating. The paprika adds color and a subtle smokiness.

Fry Chicken:

Heat oil to 350°F then dredge soaked chicken pieces in the seasoned flour. Fry in batches to maintain oil temperature, cooking approximately 4 minutes per side until golden brown and internal temperature reaches 165°F.

Create Honey Glaze:

Combine honey, soy sauce, and peppers in a small saucepan over medium low heat. Simmer gently for 2 to 3 minutes allowing flavors to meld without burning the honey. The consistency should coat the back of a spoon.

Make Cheese Sauce:

Begin with a butter and flour roux cooked for 1 to 2 minutes until lightly golden but not browned. Gradually whisk in dairy, allowing each addition to incorporate fully before adding more. This prevents lumps and ensures silky texture.

Melt Cheeses:

Add cheeses to the thickened sauce with heat reduced to low. Stir continuously until completely melted and velvety smooth. Season with spices, adjusting to taste. The sauce should be thick enough to coat macaroni but still flow.

Final Assembly:

Fold cooked pasta into cheese sauce ensuring every piece is generously coated. Portion into bowls then top with glazed chicken pieces. The contrast between the creamy pasta and sticky glazed chicken creates the perfect bite.

Save

The honey pepper glaze is truly the star element that elevates this dish from ordinary to extraordinary. I discovered the perfect balance after several attempts one rainy Sunday afternoon when I was determined to create something special with pantry ingredients. My kitchen smelled amazing and the sticky fingers afterward were totally worth it!

Make Ahead Options

This versatile recipe works wonderfully for meal prep. Prepare the mac and cheese base up to two days ahead and store refrigerated in an airtight container. When ready to serve, simply reheat gently with a splash of milk to restore creaminess. The chicken can be fried earlier in the day and kept warm in a low oven, then glazed just before serving for maximum crispiness.

Variations To Try

For a lighter version, substitute whole wheat pasta and reduce the heavy cream, replacing with additional milk or even chicken broth. The chicken can be baked instead of fried by spraying with cooking oil after coating and baking at 425°F for about 15 minutes. The honey glaze works wonderfully with both cooking methods.

Serving Suggestions

This dish shines as a standalone meal but pairs beautifully with simple sides like roasted broccoli or a crisp green salad with vinaigrette. The contrast between the rich mac and cheese and something fresh provides balance. For entertaining, serve in individual ramekins topped with the glazed chicken for an impressive presentation that looks like you spent hours in the kitchen.

The History Behind The Dish

This recipe represents the beautiful evolution of comfort food across cultures. Macaroni and cheese has roots in European cuisine dating back centuries, while honey glazed preparations appear in many Asian cooking traditions. By combining these beloved elements, we create something new that honors culinary heritage while satisfying modern palates seeking complex flavor profiles in familiar formats.

Recipe FAQs

→ Can I make this dish ahead of time?

You can prepare components separately. Make the mac and cheese up to 2 days ahead and refrigerate. The chicken is best made fresh, but you can prepare the flour mixture and honey glaze in advance. Reheat the mac and cheese with a splash of milk before topping with freshly made chicken.

→ How spicy is this dish?

The spice level is moderate with a pleasant warmth from black pepper. For a milder version, reduce or omit the red pepper flakes. To increase heat, add more red pepper flakes or a dash of cayenne to the honey glaze.

→ Can I bake this instead of stovetop?

Yes! After combining the pasta and cheese sauce, transfer to a baking dish, top with extra cheese, and bake at 350°F for 20 minutes until bubbly. Add the glazed chicken just before serving for maximum crispiness.

→ What can I substitute for buttermilk?

Make your own buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using. Plain yogurt thinned with a bit of milk also works well.

→ What sides pair well with this dish?

Balance the richness with a simple green salad dressed with vinaigrette, steamed broccoli, or roasted asparagus. Garlic bread is also delicious for soaking up extra cheese sauce.

→ Can I make this gluten-free?

Yes, use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend in both the cheese sauce and chicken coating. Also ensure your soy sauce is gluten-free or substitute with tamari.