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White bowl filled with creamy macaroni and cheese topped with hot honey glazed crispy chicken chunks and bacon

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Hot Honey Pepper Chicken Mac and Cheese

Recipe by Ailene

This dish brings together velvety, sharp stovetop mac and cheese and crispy chicken chunks tossed in a sticky, sweet, and spicy black pepper glaze. By using a quick cornstarch slurry, the hot honey sauce clings perfectly to the breaded chicken without making it soggy, while a balanced cream-and-milk base ensures the cheese sauce stays silky and rich instead of separating into a greasy pool.

  • Total Time45 minutes
  • Yield6 servings (serves 6) 1x

Ingredients

Scale

Pasta & Chicken

  • 24 oz (680g) frozen crispy breaded chicken breast strips
  • 16 oz (450g) dried cavatappi or rotini pasta
  • 6 slices thick-cut bacon, chopped
  • 2 scallions, thinly sliced (for garnish)

Hot Honey Pepper Glaze

  • 1/2 cup (170g) honey
  • 1/4 cup (60ml) water
  • 2 tbsp (30ml) apple cider vinegar
  • 2 tbsp (30ml) low-sodium soy sauce
  • 1 tbsp (14g) packed light brown sugar
  • 1 1/2 tsp coarsely ground black pepper
  • 1/2 tsp cayenne pepper
  • 1 tsp cornstarch whisked with 1 tbsp cold water (slurry)

Cheese Sauce

  • 2 tbsp (28g) unsalted butter
  • 3 cloves garlic, minced
  • 1 1/2 cups (355ml) heavy cream
  • 1 cup (240ml) whole milk
  • 8 oz (225g) sharp cheddar cheese, freshly shredded
  • 4 oz (115g) Monterey Jack cheese, freshly shredded
  • 2 oz (55g) Parmesan cheese, freshly grated
  • 1/2 tsp kosher salt (plus more to taste)

Instructions

  1. Bake the chicken: Preheat the oven and bake the frozen chicken strips according to the package directions until highly crispy and fully cooked (internal temperature of 165°F).
  2. Crisp the bacon: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy, about 7 to 9 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Carefully wipe the pot mostly clean using a wad of paper towels held safely with tongs.
  3. Cook the pasta: Bring a separate large pot of salted water to a boil. Cook the cavatappi according to package directions until al dente. Drain well and set aside.
  4. Simmer the glaze: While the pasta boils, combine the honey, water, apple cider vinegar, soy sauce, brown sugar, black pepper, and cayenne in a small saucepan over medium-high heat. Bring to a gentle boil. Whisk in the cornstarch slurry and boil for 1 minute until the glaze is glossy and syrupy enough to coat the back of a spoon. Remove from heat and cover to keep warm.
  5. Build the cheese sauce: Return the wiped-clean Dutch oven to medium heat and melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant but not browned. Pour in the heavy cream and whole milk, and bring to a gentle simmer. Let it bubble for 3 to 4 minutes to thicken slightly.
  6. Melt the cheese: Remove the pot from the heat. Gradually whisk in the sharp cheddar, Monterey Jack, and Parmesan cheeses until the sauce is completely smooth. Season with the kosher salt.
  7. Assemble the mac: Fold the drained pasta and half of the crispy bacon into the warm cheese sauce, stirring gently until the noodles are fully coated.
  8. Glaze and serve: Chop the baked chicken strips into bite-sized chunks and toss them in the warm hot honey pepper glaze. Spoon the mac and cheese into serving bowls, top with the glazed chicken pieces, and garnish with the remaining bacon and sliced scallions.

Notes

  • Why it works: Melting cheeses directly into a boiling butter-and-cream mixture without a binder often causes the sauce to break and pool with grease. Reducing the butter, adding whole milk, and whisking the cheese in off the heat creates a perfectly stable, velvety sauce every time.
  • Sauce consistency: The cornstarch slurry in the honey pepper glaze is a game-changer. It thickens the sauce in just a minute, creating a sticky coating that grabs onto the chicken rather than running off into the pasta.
  • Cheese prep: Always shred blocks of cheese yourself. Pre-shredded bagged cheeses contain anti-caking starches that will make your stovetop sauce grainy instead of smooth.

Nutrition (per serving — estimates)

Calories: 1140 | Total Carbs: 96g (Fiber: 4g, Sugar: 30g) | Fat: 60g (Saturated: 28g) | Protein: 54g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop and Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 heaping bowl
  • Calories: 1140
  • Sugar: 30g
  • Fat: 60g
  • Saturated Fat: 28g
  • Carbohydrates: 96g
  • Fiber: 4g
  • Protein: 54g

Find it online: https://foodtrackergirl.com/2026/08/01/hot-honey-pepper-chicken-mac-and-cheese/