Creamy Honey Pepper Chicken Mac (Print-Friendly Version)
Creamy cheese pasta with honey-glazed chicken offers a blend of rich, sweet, and peppery notes in every bite.
# What You'll Need:
→ Mac and Cheese
01 -
200 g elbow macaroni
02 -
30 g unsalted butter
03 -
30 g all-purpose flour
04 -
480 ml whole milk
05 -
240 ml heavy cream
06 -
200 g shredded cheddar cheese
07 -
60 g shredded mozzarella cheese
08 -
0.5 g garlic powder
09 -
0.5 g onion powder
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
→ Honey Pepper Chicken
12 -
2 boneless, skinless chicken breasts, cut into bite-sized pieces
13 -
240 ml buttermilk
14 -
120 g all-purpose flour
15 -
2 g paprika
16 -
2 g salt
17 -
1 g black pepper
18 -
Vegetable oil, for frying
→ Honey Pepper Glaze
19 -
80 ml honey
20 -
15 ml soy sauce
21 -
2 g cracked black pepper
22 -
1 g red pepper flakes (optional)
→ Garnish
23 -
Fresh parsley, chopped (optional)
24 -
Additional black pepper, freshly ground (optional)
# How to Make It:
01 -
Submerge chicken pieces in buttermilk and allow to marinate for at least 20 minutes.
02 -
Combine flour, paprika, salt, and black pepper in a bowl to create a seasoned dredge.
03 -
Heat vegetable oil in a deep skillet over medium heat. Coat marinated chicken with seasoned flour, shaking off excess. Fry chicken in batches until golden and crispy, approximately 4-5 minutes per side. Transfer to a paper towel-lined plate to drain.
04 -
In a small saucepan, mix honey, soy sauce, cracked black pepper, and red pepper flakes. Gently simmer over low heat for 2-3 minutes, stirring frequently, until slightly thickened.
05 -
Toss fried chicken pieces in the honey pepper glaze, ensuring each piece is evenly coated.
06 -
Boil elbow macaroni in abundant salted water according to manufacturer instructions until al dente. Drain and set aside.
07 -
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually add milk and heavy cream, whisking continuously until smooth and beginning to thicken. Reduce heat to low, fold in cheddar and mozzarella cheeses, then season with garlic powder, onion powder, salt, and black pepper. Stir until cheese is fully melted and sauce is velvety.
08 -
Add cooked macaroni to the sauce, stirring gently until pasta is thoroughly coated.
09 -
Spoon mac and cheese into individual serving bowls. Top generously with glazed chicken. Garnish with chopped parsley or a sprinkle of additional black pepper if desired. Serve immediately.
# Additional Tips:
01 -
Let the fried chicken rest on paper towel after cooking for optimal crispiness before glazing.
02 -
Allow cheese sauce to simmer gently to prevent separation or a grainy texture.