Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Recipe

Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni delivers the ultimate comfort food mashup: crispy chicken tenders glazed in sticky, sweet-heat honey pepper sauce served over ultra-creamy, cheesy macaroni. Ready in just 40 minutes, this restaurant-worthy dinner balances bold flavors with simple steps that work every time.

This recipe nails the viral trend with juicy chicken that stays tender, a foolproof cheese sauce that never breaks, and customizable spice levels for all tastes. It’s perfect for weeknight dinners, meal prep, or feeding a crowd who loves sweet and savory together.

Why You’ll Love This Recipe

Crispy on the outside, juicy inside chicken meets the creamiest mac and cheese you’ve ever made, all tied together with a glossy honey pepper glaze that’s addictive.

• Sweet-heat sauce clings perfectly without sogginess.
• No-fail cheese sauce uses a classic roux for velvety texture.
• Flexible cooking: skillet, oven, or air fryer options.

The combination satisfies cravings for fried chicken tenders and mac n cheese in one satisfying plate, with fresh garlic and pepper notes elevating every bite.

Ingredients

Serves 4 generously. Prep all ingredients mise en place for smooth cooking.

For the Honey Pepper Chicken:

Ingredient	Amount	Notes
Chicken tenders/breasts	1.5 lbs	Cut into 1-inch strips if breasts
Soy sauce	1/4 cup	Low-sodium
Honey	1/2 cup	Pure for best flavor
Ground black pepper	2 Tbsp	Freshly ground
Cayenne pepper	1-2 tsp	Adjust for heat level
Garlic powder	1 tsp
Onion powder	1 tsp
Apple cider vinegar	2 Tbsp	For tang
Cornstarch	1/4 cup	For dredging
Vegetable oil	1/4 cup	For frying

For the Creamy Macaroni:

Ingredient	Amount	Notes
Elbow macaroni	12 oz	Or cavatappi for more sauce hold
Unsalted butter	4 Tbsp
All-purpose flour	1/4 cup
Whole milk	2.5 cups	Warm for smooth sauce
Sharp cheddar cheese	2 cups shredded	Freshly grated, not pre-shredded
Mozzarella cheese	1 cup shredded	For stretchy pull
Salt	1 tsp
White pepper	1/4 tsp	Sub black if needed

Substitutions: Tamari for gluten-free soy; plant-based milk/cheese for dairy-free.

How to Make Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni

Total time: 40 minutes (15 prep, 25 cook). Cook mac while chicken marinates for efficiency.

Step 1: Marinate the Chicken (10 minutes)

1. In a bowl, whisk 1/4 cup soy sauce, 1/4 cup honey, 1 Tbsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp cayenne.
2. Add chicken strips/tenders; toss to coat. Let sit 15-20 minutes at room temp (or refrigerate up to 2 hours).

Step 2: Make the Creamy Macaroni (15 minutes)

3. Cook macaroni in salted boiling water 1 minute less than package (al dente). Drain, rinse cold, set aside.
4. In same pot, melt butter over medium heat. Whisk in flour; cook 2 minutes (roux smells nutty).
5. Slowly pour in warm milk, whisking constantly until thickened (3-4 minutes, coats spoon).
6. Remove from heat. Stir in cheeses until melted smooth. Season with salt and white pepper.
7. Fold in macaroni until fully coated. Cover to keep warm.

Step 3: Cook the Chicken (15 minutes)

8. Heat 1/4 cup oil in large skillet over medium-high until shimmering.
9. Dredge marinated chicken in cornstarch, shaking off excess.
10. Fry in batches 3-4 minutes per side until golden and 165F internal. Drain on paper towels.

Step 4: Make Honey Pepper Glaze and Serve

11. Drain skillet; add remaining honey (1/4 cup), 1 Tbsp black pepper, 1 tsp cayenne, garlic/onion powders, vinegar. Simmer 2-3 minutes until thick syrup.
12. Toss fried chicken in glaze to coat. Serve over creamy macaroni with extra sauce drizzled.

Garnish with sliced green onions or sesame seeds for pop.

Expert Tips for Success

• Fresh grate cheese always; pre-shredded has anti-caking agents that make sauce grainy.
• Taste sauce before glazing: Add honey for sweeter, cayenne for spicier.
• Don’t overcrowd pan; batch fry prevents steaming.
• Marinate longer for deeper flavor, but pat dry before dredging.
• Mac reheats best with milk splash; chicken crisps in 350F oven 5 minutes.

For extra crunch, double dredge: cornstarch dip, then back in marinade, then cornstarch again.

Cooking Method Variations

Adapt to your equipment while keeping crispy results.

Method	Total Time	Key Steps
Skillet Fry	25 min	Medium-high oil, 3-4 min/side
Oven Bake	30 min	400F sheet pan, 20-25 min flip halfway
Air Fryer	18 min	375F, 10-12 min single layer, spray oil

All methods yield juicy chicken; air fryer cuts oil without sacrificing crunch.

Storage and Reheating

• Fridge: Separate containers up to 4 days (sauce firms; loosen with milk).
• Freezer: Chicken only, 2 months; thaw overnight, reheat oven.
• Microwave: Mac with 1 Tbsp milk/portion, covered. Chicken air fryer/toaster.

Best eaten fresh, but reheated chicken stays crispy better than most glazes.

Nutrition Facts (Per Serving)

Estimates for 1/4 recipe; track with your app for precision.

Nutrient	Amount
Calories	650 kcal
Protein	35g
Carbohydrates	50g
Fat	28g
Fiber	2g
Sugar	22g
Sodium	1100mg

Balanced plate with protein, carbs, and comfort.

Frequently Asked Questions

How spicy is the honey pepper sauce?
Medium heat with 1 tsp cayenne; kids tolerate 1/2 tsp. Test and adjust mid-simmer.

Can I make this gluten-free?
Yes: GF tamari, cornstarch (no flour dredge), GF pasta.

Air fryer instructions?
Pat dry tenders, spray basket/oil chicken, 375F 10-12 minutes flip halfway. Glaze after.

Cheese sauce too thick?
Whisk in more warm milk 1/4 cup at a time off heat.

Make ahead?
Marinate chicken overnight; mac assembles day-of in 15 minutes.

This Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni hits sweet, spicy, crispy, and creamy in perfect harmony. It’s the dinner that keeps everyone coming back for seconds. Share your spice tweaks below or pin for your next craving!

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