I love this twist on classic mac and cheese, where creamy, cheesy noodles are topped with crispy breaded chicken tossed in a sweet-and-spicy honey pepper glaze. It’s comfort food with a little gourmet flair—perfect for a cozy family dinner or when I’m craving something rich and satisfying.

Honey Pepper Chicken Mac and Cheese

Why You’ll Love This Recipe

I enjoy how this dish balances crispy, juicy chicken with ultra-creamy cheese sauce and a bold honey pepper glaze. It’s got the cozy feel of traditional mac and cheese with the added bonus of sweet heat and crunch. It’s a full, flavorful meal in one bowl, and it always feels a bit special even though it’s easy to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 16 oz box spiral noodles
1 25 oz bag breaded chicken strips
Salt and pepper, to taste
Fresh basil, for garnish

Honey Pepper Sauce:

¾ cup honey
¼ cup light brown sugar
3 Tbsp low-sodium soy sauce
¼ cup pineapple juice
Juice of 1 lemon
1 Tbsp vinegar
1 tsp black pepper
¼ tsp cayenne pepper

Cheese Sauce:

1 stick butter
2 cups heavy cream
½ cup shredded Parmesan cheese
1 cup shredded mozzarella
¾ cup shredded Colby Jack cheese
2–3 cloves minced garlic
Salt and pepper, to taste

Directions

Cook the chicken strips according to the package directions—either bake or fry—and set them aside.
Boil the spiral noodles in salted water until al dente, then drain and set aside.
In a small saucepan, combine all the honey pepper sauce ingredients. Bring to a boil, then reduce heat and simmer for about 15 minutes until it thickens slightly. Let it cool to thicken more.
In a separate pan, melt the butter and pour in the heavy cream. Add the shredded cheeses and garlic, stirring constantly until smooth. Season with salt and pepper.
Stir the cooked noodles into the cheese sauce until fully coated.
Toss the cooked chicken strips in the honey pepper sauce until fully glazed.
Plate the creamy mac and cheese, top with honey pepper chicken, and garnish with fresh basil.

Servings and timing

This recipe serves about 4 people.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Grilled chicken: I sometimes use grilled chicken instead of breaded strips for a lighter option.
Spice it up: I like to add a dash of hot sauce or extra cayenne to the honey glaze when I want more heat.
Add veggies: Stirring in steamed broccoli or spinach makes it more balanced and adds color.
Cheese swaps: I occasionally use sharp cheddar or pepper jack for a stronger or spicier flavor.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm the mac and cheese gently on the stove or in the microwave with a splash of milk or cream to loosen the sauce. I reheat the chicken separately in the oven or toaster oven so it stays crisp.

FAQs

How do I keep the chicken crispy when reheating?

I always reheat the chicken in the oven or air fryer to bring back that crunch, and I heat the pasta separately with a splash of milk or cream.

Can I make this ahead of time?

Yes, I prepare the pasta, cheese sauce, and honey pepper sauce ahead of time and cook the chicken just before serving. I reheat the components separately and assemble when ready to eat.

What other pasta shapes can I use?

I like using elbow macaroni, shells, or penne—anything that holds onto the cheese sauce works great.

Is this dish freezer-friendly?

I don’t recommend freezing it because the cheese sauce may separate when thawed, but the chicken strips can be frozen separately and reheated later.

Can I make this less sweet?

Definitely. I reduce the amount of honey in the glaze or balance it with extra lemon juice or vinegar if I want a more savory version.

Conclusion

This Honey Pepper Chicken Mac and Cheese is one of my favorite comfort dishes. It’s cheesy, satisfying, and just spicy enough to keep things interesting. The contrast of creamy pasta and sticky, saucy chicken makes every bite irresistible. Whether I’m making it for guests or just for myself, it always hits the spot.