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Honey Pepper Chicken Mac and Cheese

Honey Pepper Chicken Mac and Cheese

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Ultimate comfort food with Honey Pepper Chicken Mac and Cheese! This dish combines tender, crispy chicken bites coated in a sweet and savory honey pepper glaze, served atop a creamy, cheesy macaroni base. It’s the perfect fusion of bold flavors and cozy textures, making it a show-stopping meal for weeknights, dinner parties, or when you’re in need of a little indulgence.

With its layers of flavors—from the creamy cheese sauce to the sweet heat of the honey pepper glaze—this recipe takes mac and cheese to a whole new level. Let’s get started!

Ingredients

Chicken:

  • 1 pound boneless, skinless chicken breasts or tenders (cut into bite-sized pieces)
  • 1 cup all-purpose flour
  • 2 large eggs (beaten)
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper (to taste)
  • Vegetable oil (for frying)

Honey Pepper Glaze:

  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional for heat)
  • 1 tablespoon unsalted butter

Mac and Cheese:

  • 12 ounces elbow macaroni (or your preferred pasta)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 teaspoon garlic powder
  • Salt and black pepper (to taste)

Optional Toppings:

  • Fresh parsley (chopped)
  • Crumbled bacon
  • Extra shredded cheese

Instructions

1: Prepare the Chicken

  1. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, smoked paprika, salt, and black pepper.
  2. Dredge the chicken pieces in the flour, then dip them in the eggs, and coat them in the panko mixture, pressing gently to adhere.
  3. Heat about 1 inch of vegetable oil in a skillet over medium heat. Fry the chicken pieces in batches until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate lined with paper towels to drain.

2: Make the Honey Pepper Glaze

  1. In a small saucepan, combine honey, soy sauce, apple cider vinegar, black pepper, and red pepper flakes (if using).
  2. Bring to a simmer over medium heat and cook for 2-3 minutes, stirring occasionally.
  3. Stir in the butter until melted and set the glaze aside.

3: Cook the Pasta

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.

4: Prepare the Cheese Sauce

  1. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
  2. Gradually whisk in the milk and heavy cream, cooking until the mixture thickens, about 3-4 minutes.
  3. Stir in the cheddar and Monterey Jack cheeses until melted and smooth. Add garlic powder, salt, and black pepper to taste.

5: Combine the Mac and Cheese

  1. Add the cooked pasta to the cheese sauce and stir to coat evenly. Transfer the mac and cheese to a serving dish or individual bowls.

6: Assemble the Dish

  1. Toss the fried chicken pieces in the honey pepper glaze until fully coated.
  2. Arrange the glazed chicken on top of the mac and cheese.
  3. Garnish with parsley, crumbled bacon, or extra cheese if desired.

7: Serve and Enjoy

  1. Serve the Honey Pepper Chicken Mac and Cheese warm and savor the explosion of flavors!

Tips

  1. Shortcut Option: Use store-bought breaded chicken tenders or nuggets to save time.
  2. Adjust the Heat: Add more or less red pepper flakes in the glaze to control the spiciness.
  3. Make It Creamier: For an ultra-creamy mac and cheese, add an extra 1/2 cup of heavy cream or a dollop of cream cheese.
  4. Use an Air Fryer: For a lighter option, air fry the breaded chicken pieces at 375°F for 12-15 minutes, flipping halfway through.
  5. Cheese Options: Swap out the cheddar and Monterey Jack for Gruyère, Parmesan, or a smoky Gouda for different flavor profiles.

Storage Instructions

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: You can freeze the mac and cheese (without the chicken) for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of milk to restore creaminess.

Variations

  1. Buffalo Chicken: Replace the honey pepper glaze with buffalo sauce for a tangy twist.
  2. BBQ Style: Toss the chicken in your favorite barbecue sauce instead of the honey pepper glaze.
  3. Vegetarian Option: Omit the chicken and add roasted vegetables like broccoli, cauliflower, or bell peppers for a veggie-packed version.
  4. Seafood Spin: Swap the chicken for breaded shrimp and pair with a Cajun-inspired glaze for a seafood take.

Nutrition Details (Per Serving)

  • Calories: 640
  • Protein: 32g
  • Carbohydrates: 55g
  • Fat: 32g
  • Saturated Fat: 16g
  • Cholesterol: 120mg
  • Sodium: 950mg
  • Fiber: 2g
  • Sugar: 15g

FAQ

Can I use a different type of pasta?

Yes! Any short pasta like penne, cavatappi, or shells will work beautifully in this recipe.

Is this dish spicy?

It has a mild kick from the black pepper and red pepper flakes, but you can adjust the spice level to suit your taste.

Can I bake instead of fry the chicken?

Definitely! Baking the chicken at 400°F for 20-25 minutes or air frying are great alternatives for a healthier dish.

What’s the best way to reheat this dish?

Reheat the mac and cheese on the stovetop with a splash of milk to restore its creaminess. Reheat the chicken in the oven or air fryer to maintain its crispiness.

Can I make this ahead of time?

Yes! Prepare the mac and cheese and glaze the chicken separately. Store them in the fridge and assemble right before serving.

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