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Irresistible Spicy Honey Pepper Chicken with Mac and Cheese

Irresistible Spicy Honey Pepper Chicken with Mac and Cheese

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Irresistible Spicy Honey Pepper Chicken with Mac and Cheese is the perfect comfort food with a kick. I get tender, juicy chicken tossed in a sticky, spicy-sweet honey pepper glaze, paired with rich, creamy mac and cheese that balances the heat perfectly. This dish is bold, satisfying, and everything I crave in a homemade meal.

Why You’ll Love This Recipe

I love how this recipe balances bold and creamy. The spicy honey pepper sauce has just the right amount of heat to wake up my taste buds, while the mac and cheese cools it down with buttery, cheesy goodness. It’s a full meal in one, and every bite delivers something exciting. Whether I’m cooking for my family or just treating myself, this is one dish I always look forward to.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

  • Boneless, skinless chicken breasts or thighs

  • Salt and pepper

  • Garlic powder

  • Cornstarch or flour (for coating)

  • Oil for frying

For the Spicy Honey Pepper Sauce:

  • Honey

  • Black pepper

  • Crushed red pepper flakes

  • Soy sauce

  • Apple cider vinegar

  • Garlic, minced

  • Cornstarch + water (for thickening)

For the Mac and Cheese:

  • Elbow macaroni

  • Butter

  • All-purpose flour

  • Milk

  • Sharp cheddar cheese, shredded

  • Mozzarella cheese, shredded

  • Salt and pepper

directions

  1. I start by seasoning the chicken with salt, pepper, and garlic powder, then lightly coat it in cornstarch or flour.

  2. I fry the chicken pieces in hot oil until golden brown and cooked through, then set them aside on a paper towel-lined plate.

  3. To make the sauce, I combine honey, black pepper, red pepper flakes, soy sauce, vinegar, and garlic in a saucepan and bring it to a simmer.

  4. I mix cornstarch with water and stir it into the sauce until it thickens, then toss the chicken in the glaze until fully coated.

  5. For the mac and cheese, I boil the macaroni until al dente, then drain and set aside.

  6. In a saucepan, I melt butter, whisk in flour to make a roux, and gradually add milk while whisking until smooth and thickened.

  7. I stir in the shredded cheeses until melted and creamy, then fold in the cooked pasta and season with salt and pepper to taste.

  8. I serve the spicy honey pepper chicken over or alongside a generous helping of mac and cheese.

Servings and timing

This recipe serves 4 and takes about 45–50 minutes total—around 25 minutes for prep and 25 minutes for cooking.

Variations

Sometimes I use chicken tenders or even tofu for a vegetarian twist. I also like to add a pinch of smoked paprika or a dash of hot sauce to the mac and cheese for extra depth. If I want to lighten it up, I bake the chicken instead of frying. For extra crunch, I occasionally top the mac and cheese with breadcrumbs and broil it for a few minutes.

storage/reheating

I store leftovers in separate airtight containers in the fridge for up to 3 days. To reheat, I warm the mac and cheese on the stovetop with a splash of milk to restore creaminess, and reheat the chicken in the oven at 350°F until hot and crispy. I avoid microwaving the chicken to keep it from turning soggy.

FAQs

Can I bake the chicken instead of frying it?

Yes, I bake it at 400°F for 20–25 minutes, flipping halfway through. It’s a bit healthier but still delicious with the glaze.

Is the sauce very spicy?

It has a noticeable kick, but I adjust the red pepper flakes to control the heat. For a milder version, I use less or omit them altogether.

Can I make the mac and cheese ahead of time?

Definitely. I make it a day ahead, refrigerate, and reheat gently with a splash of milk to bring back the creaminess.

What pasta works best besides elbows?

I like shells, cavatappi, or penne—they all hold the cheese sauce well and give a nice texture.

Can I use pre-shredded cheese?

I prefer shredding it myself for a smoother melt, but pre-shredded will work in a pinch.

Conclusion

This Irresistible Spicy Honey Pepper Chicken with Mac and Cheese is the kind of meal I make when I want something bold, comforting, and totally satisfying. It’s easy enough for a weeknight but impressive enough to serve to guests. The balance of heat, sweetness, and creamy cheese hits every note I crave in a perfect dinner.

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Irresistible Spicy Honey Pepper Chicken with Mac and Cheese

Irresistible Spicy Honey Pepper Chicken with Mac and Cheese

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  • Author: Linda
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop and Frying
  • Cuisine: American
  • Diet: Halal
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Description

Irresistible Spicy Honey Pepper Chicken with Mac and Cheese is a bold, comforting dish featuring crispy chicken coated in a sticky-sweet spicy glaze served alongside creamy, cheesy macaroni. Perfect for when you crave something indulgent and satisfying.

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1/2 cup cornstarch or all-purpose flour
  • Oil for frying
  • 1/2 cup honey
  • 1 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes (adjust to taste)
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 8 oz elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup mozzarella cheese, shredded
  • Salt and pepper, to taste

Instructions

  1. Season chicken with salt, pepper, and garlic powder. Lightly coat in cornstarch or flour.
  2. Fry chicken in hot oil until golden and cooked through. Set on paper towels to drain.
  3. In a saucepan, combine honey, black pepper, red pepper flakes, soy sauce, vinegar, and garlic. Bring to a simmer.
  4. Stir in cornstarch slurry and cook until sauce thickens.
  5. Toss cooked chicken in the sauce until evenly coated.
  6. Cook macaroni until al dente. Drain and set aside.
  7. In a saucepan, melt butter. Whisk in flour to form a roux.
  8. Gradually add milk, whisking constantly until thickened.
  9. Stir in cheddar and mozzarella cheese until melted and smooth.
  10. Fold in cooked pasta and season with salt and pepper.
  11. Serve chicken over or beside mac and cheese.

Notes

  • Use chicken tenders or tofu for a variation.
  • Add smoked paprika or hot sauce to the mac for depth.
  • Bake chicken at 400°F for a healthier option.
  • Top mac and cheese with breadcrumbs and broil for crunch.
  • Store leftovers in the fridge for up to 3 days in separate containers.
  • Reheat mac on the stove with milk and chicken in the oven to retain crispiness.

Nutrition

  • Serving Size: 1 plate
  • Calories: 750
  • Sugar: 22g
  • Sodium: 850mg
  • Fat: 38g
  • Saturated Fat: 15g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 3g
  • Protein: 38g
  • Cholesterol: 110mg

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