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A dark bowl of creamy mac and cheese topped with crispy breaded honey pepper chicken pieces, drizzled with a creamy white sauce and garnished with fresh chopped parsley, with warm bokeh lights in the background.

Creamy Honey Pepper Chicken Mac and Cheese

Crispy buttermilk chicken tossed in a honey pepper glaze served over a rich, four-cheese cavatappi mac and cheese. A hearty homemade dinner that comes together in about 45 minutes.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 870
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless chicken breast or thighs, cut into chunks Thighs stay juicier under the crispy coating
  • 1 cup buttermilk For marinating and helping coating adhere
  • 1 cup all-purpose flour For the crispy coating
  • 1 teaspoon smoked paprika Adds color and smoky depth
  • 1 teaspoon garlic powder Seasons the crust
  • salt and black pepper to taste
  • neutral oil for frying High smoke point oil preferred
  • 3 tablespoon honey Runny honey for easy coating
  • 1 tablespoon unsalted butter For the honey pepper glaze
  • 1 teaspoon cracked black pepper Add more for extra heat in the glaze
  • 12 oz cavatappi or elbow pasta Spiral shape holds the sauce well
  • 3 tablespoon unsalted butter For the roux
  • 3 tablespoon all-purpose flour To thicken the cheese sauce
  • 2 cups whole milk, warm Warm to prevent lumps in the roux
  • 1 cup heavy cream Adds body and richness
  • 1.5 cups sharp cheddar cheese, shredded Freshly shredded melts more smoothly
  • 1 cup pepper jack cheese, shredded Adds gentle heat to the sauce
  • 0.5 teaspoon mustard powder Sharpens the cheese flavor
  • fresh parsley, chopped, for garnish

Equipment

  • 1 large heavy skillet or Dutch oven For frying the chicken
  • 1 wire rack with baking sheet Keeps the crust crispy after frying
  • 1 Medium saucepan For the cheese sauce
  • 1 Small saucepan For the honey pepper glaze
  • 1 Large pot For boiling pasta
  • 1 Whisk Essential for a lump-free roux
  • 1 Tongs For turning chicken while frying
  • 1 instant-read meat thermometer To confirm chicken is cooked through
  • 2 Shallow dishes For the breading station
  • 1 Large mixing bowl For marinating the chicken

Method
 

  1. Combine buttermilk, salt, pepper, and garlic powder in a bowl, add the chicken chunks, and let them soak for at least 20 minutes so the coating adheres properly.
  2. Mix flour, smoked paprika, garlic powder, salt, and pepper in a shallow dish until evenly combined to form the seasoned breading.
  3. Lift each piece from the buttermilk, let excess drip off, press firmly into the seasoned flour on all sides, then rest on a rack for 5 minutes so the coating sets.
  4. Heat about 1 inch of oil in a heavy skillet over medium-high heat until a small pinch of flour dropped in sizzles immediately, indicating the oil is ready for frying.
  5. Fry the chicken in a single uncrowded layer for 4 to 5 minutes per side until the crust is deep golden brown and the center reads 165°F on an instant-read thermometer.
  6. Transfer fried pieces to a wire rack over a baking sheet to stay crisp, then repeat with remaining chicken, allowing the oil to return to temperature between each batch.
  7. Boil the pasta in generously salted water according to package directions until just tender, then drain and set aside while you finish the sauce.
  8. Melt butter in a small saucepan over low heat, stir in the honey and cracked black pepper, and warm for 1 to 2 minutes until the glaze is loose and fragrant.
  9. Toss the fried chicken in the honey pepper glaze until every piece is coated and glossy, then set aside while you build the cheese sauce.
  10. Melt 3 tablespoons of butter in a medium saucepan over medium heat, whisk in the flour, and cook for 1 to 2 minutes until the roux smells slightly nutty and loses its raw flour taste.
  11. Pour in the warm milk gradually while whisking constantly to prevent lumps, then add the heavy cream and continue whisking until the sauce thickens enough to coat the back of a spoon.
  12. Remove the saucepan from heat and stir in the cheddar and pepper jack in three additions, then add mustard powder, salt, and pepper until the sauce is completely smooth.
  13. Fold the drained pasta into the cheese sauce until every piece is coated, transfer to a serving bowl or skillet, pile the honey pepper chicken generously on top, and finish with fresh parsley.

Notes

Cook the chicken in small batches to keep the crust crispy. Add the cheese off the heat to prevent a grainy sauce. Toss the chicken in the glaze just before serving for the best texture.