Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni

Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni combines crispy chicken glazed in a sticky honey pepper sauce with ultra-creamy three-cheese macaroni for the ultimate comfort food dinner. This restaurant-style recipe delivers bold sweet-heat flavors and cheesy indulgence in about 45 minutes.

Prep Time: 15 minutes. Cook Time: 30 minutes. Serves: 4-6. Per serving: ~650 calories with balanced macros for a satisfying meal.

Why You’ll Love This Recipe

Crispy chicken tenders coated in glossy sweet-spicy honey pepper sauce pair perfectly with velvety macaroni and cheese.
Both stovetop bowl-style and baked casserole options make it versatile for weeknights or gatherings.
Customizable spice levels and simple pantry staples keep it approachable yet impressive.

Feature	Stovetop Version	Baked Casserole
Total Time	45 minutes	55 minutes
Best For	Quick dinners	Family style
Texture	Crispy chicken	Bubbly cheesy
Servings	4-6 bowls	8×8 pan (6-8)

What Is Honey Pepper Chicken with Creamy Macaroni?

This dish features pan-fried chicken in a glaze made from honey, soy sauce, apple cider vinegar, black pepper, and sriracha for sweet, tangy heat. The macaroni uses a roux-thickened cheese sauce with cheddar, mozzarella, and parmesan for maximum creaminess. Serve together for addictive sweet-savory contrast.

Ingredients You’ll Need

For the Sweet and Spicy Honey Pepper Chicken

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

Honey Pepper Sauce:

• 1/2 cup honey
• 1/4 cup soy sauce (low-sodium)
• 3 tablespoons apple cider vinegar
• 2 tablespoons sriracha (adjust for spice)
• 1 tablespoon cornstarch + 2 tablespoons water (slurry)
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon black pepper (freshly ground)

For the Creamy Macaroni and Cheese

• 12 oz elbow macaroni
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 2 cups shredded sharp cheddar
• 1 cup shredded mozzarella
• 1/2 cup grated parmesan
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and white pepper to taste

Optional Toppings

• Chopped green onions
• Crispy bacon bits
• Panko for baking (1/2 cup mixed with 2 tbsp melted butter)

Quick Subs: Use chicken thighs for juicier meat or gluten-free panko/flour. Swap sriracha for milder hot sauce.

How to Make Sweet and Spicy Honey Pepper Chicken

1. Prep chicken: Pat dry chicken tenders. Season with salt, pepper, smoked paprika, and garlic powder.
2. Bread the chicken: Set up stations: flour, beaten eggs, panko mixed with extra paprika/garlic. Dredge chicken in flour, dip in egg, coat in panko. Press to adhere.
3. Fry chicken: Heat 1/2 inch oil in large skillet over medium-high. Fry in batches 3-4 minutes per side until golden and 165°F internal. Drain on paper towels.
4. Make honey pepper sauce: In small saucepan, whisk honey, soy, vinegar, sriracha, pepper flakes, and black pepper. Simmer 5 minutes. Stir in cornstarch slurry; cook until thickened and glossy (coats spoon), 2-3 minutes.
5. Glaze chicken: Toss hot fried chicken in sauce until coated. Keep warm on low heat.

How to Make Ultra Creamy Macaroni

1. Cook pasta: Boil macaroni in salted water to al dente (1 minute less than package). Drain, rinse briefly.
2. Roux base: In same pot, melt butter over medium. Whisk in flour; cook 1-2 minutes until bubbly but not browned.
3. Build sauce: Slowly whisk in milk and broth. Cook until thickened (5 minutes). Add cheeses gradually, stirring until melted smooth. Season with paprika, garlic, salt, white pepper.
4. Combine: Stir hot macaroni into cheese sauce until coated. Taste and adjust seasoning.

Assemble and Serve (Stovetop)

Portion creamy macaroni into bowls. Top with sliced honey pepper chicken and extra sauce. Garnish with green onions and bacon. Drizzle any remaining glaze.

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Close-up of glossy honey pepper chicken over creamy macaroni bowl.

Baked Honey Pepper Chicken Mac and Cheese Casserole

1. Preheat oven to 375°F. Spread macaroni in greased 8×8 pan.
2. Layer sliced honey pepper chicken over mac. Pour remaining sauce evenly.
3. Mix panko with melted butter and parmesan. Sprinkle over top.
4. Bake 20 minutes until bubbly. Broil 2-3 minutes for golden crust. Rest 10 minutes.

Expert Tips for Success

Use freshly shredded block cheese; pre-shredded contains anti-caking agents that make sauce grainy.
Simmer honey pepper sauce low and slow for perfect glossy thickness without burning.
Fry chicken hot and fast for maximum crisp; low heat steams instead of crisps.
For kid-friendly, halve sriracha and add after plating adult portions.

Recipe Variations

Extra Spicy: Double sriracha and add diced jalapeños to sauce.
Bacon Lovers: Mix 1/2 cup chopped crispy bacon into mac sauce.
Lighter Version: Use chicken breasts air-fried (400°F, 15 min), skim milk + extra broth in mac.
Make it Quick: Rotisserie chicken + boxed mac topped with jarred sweet chili sauce.

Storage and Reheating

Fridge: Store chicken and mac separately up to 3 days.
Freezer: Mac freezes 2 months (without chicken); thaw overnight.
Reheat: Stovetop with splash of milk/broth for mac. Air fry chicken 5 min to recrisp, then toss in fresh sauce. Microwave makes soggy; avoid.

Nutrition Facts (Per Serving, Stovetop)

Approximate for 6 servings:

Nutrient	Amount
Calories	650 kcal
Total Fat	28g
Carbohydrates	62g
Protein	38g
Sodium	1400mg
Fiber	2g

Frequently Asked Questions

How do I keep the chicken crispy with the sauce?
Fry extra crisp and toss in sauce just before serving. Air fry 2 minutes post-glaze if needed.

Can I bake everything together?
Yes, follow casserole instructions. Chicken softens slightly but cheese binds it perfectly.

What if my cheese sauce breaks?
Whisk in 1-2 tbsp cold milk off heat; blend if needed. Always low heat after cheese melts.

Spice level?
Mild with 1 tbsp sriracha, medium at recipe amount, hot doubled. Taste sauce before glazing.

Can I use thighs or tenders?
Thighs stay juicier; tenders cook faster (2-3 min per side). Cut uniform size.

Make-ahead friendly?
Prep and bread chicken up to 4 hours ahead (fridge). Mac sauce holds 2 days; assemble fresh.

This sweet and spicy honey pepper chicken with creamy macaroni satisfies every craving. Pair with coleslaw or broccoli for balance. Share your spice tweaks in the comments and save this recipe for your next cozy night!

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