Some dishes transcend the ordinary, bringing together bold flavors, indulgent textures, and a perfect balance of sweet, savory, creamy, and crispy elements. Cheesy 4 Cheese Mac & Honey Pepper Chicken is exactly that kind of dish—a decadent combination of crispy fried chicken coated in a sticky-sweet honey pepper glaze, sitting atop a bed of rich, velvety four-cheese mac and cheese, finished with crispy bacon and fresh herbs.
Whether you’re looking for a show-stopping meal for a special occasion or simply treating yourself to an indulgent homemade dinner, this recipe delivers a restaurant-quality experience right from your kitchen.
Why This Dish is a Must-Try
1. A Flavor Explosion in Every Bite
This dish isn’t just about cheese or fried chicken—it’s about how all the flavors come together:
- The creamy, cheesy pasta provides a rich, smooth base.
- The crispy fried chicken offers a crunchy contrast.
- The honey pepper glaze balances sweetness with a slight heat.
- The bacon topping adds a salty, smoky finish.
Each element is delicious on its own, but when combined, they create an unforgettable flavor experience.
2. A Perfect Blend of Textures
Texture plays a huge role in making this dish satisfying:
- The crispiness of the fried chicken contrasts beautifully with the creamy mac and cheese.
- The sticky honey pepper glaze adds a glossy, caramelized finish.
- The crumbled bacon brings crunch and extra depth.
It’s a dish that engages all the senses, making every bite incredibly satisfying.
3. The Ultimate Comfort Food
Few things are as comforting as homemade mac and cheese, and when paired with crispy chicken in a sticky honey glaze, it elevates the experience to a whole new level. It’s indulgent, warm, and filling—everything comfort food should be.
4. Versatile and Customizable
One of the best things about this recipe is how adaptable it is:
- Adjust the spice level in the honey pepper sauce to your taste.
- Switch up the cheese blend to create different mac and cheese flavors.
- Use different cuts of chicken—tenders, wings, or even bone-in pieces.
- Try different pasta shapes like penne, fusilli, or shells for variety.
This means you can make this dish your own while still enjoying its core indulgent flavors.
Ingredients:
For the Bacon:
- Thick-Cut Bacon – 6 slices
For the Seasoned Flour:
- All-Purpose Flour – 2 cups
- Paprika – 3 tablespoons
- Kosher Salt – 1 ½ tablespoons
- Dry Mustard – 1 ½ tablespoons
- Garlic Powder – 1 ½ tablespoons
- Onion Powder – 1 ½ tablespoons
- Seasoned Salt – 1 tablespoon
- Black Pepper – ¾ tablespoon
- Celery Seed – ½ tablespoon
- Dried Ginger – ½ teaspoon
- Dried Thyme – ½ teaspoon
- Dried Basil – ½ teaspoon
- Dried Oregano – ½ teaspoon
For the Fried Chicken:
- Chicken Tenders – 1 pound, trimmed
- Buttermilk – 2 cups
For the Honey Pepper Sauce:
- Honey – ¾ cup
- Brown Sugar – ¼ cup
- Pineapple Juice – ¼ cup
- Soy Sauce – 3 tablespoons
- Lemon Juice – 1 whole lemon
- Apple Cider Vinegar – 4 tablespoons
- Black Pepper – 1 teaspoon
- Cayenne Pepper – ¼ teaspoon (adjust to taste)
For the 4 Cheese Sauce & Pasta:
- Butter – 4 tablespoons
- Garlic – 3 cloves, minced
- Anaheim Pepper – 1, diced (or substitute with jalapeño or poblano)
- All-Purpose Flour – 3 tablespoons
- Heavy Cream – 2 cups
- Parmesan Cheese – ½ cup, grated
- Mozzarella Cheese – ¾ cup, shredded
- Romano Cheese – ½ cup, shredded
- Asiago Cheese – ½ cup, shredded
- Dried Basil – ¼ teaspoon
- Black Pepper – To taste
- Cavatappi Pasta – 1 pound (or another short pasta)
- Fresh Parsley – For garnish
Directions:
- Cook the Bacon – Fry until crispy, crumble, and set aside.
- Prepare the Seasoned Flour – Mix all dry seasoning ingredients in a resealable bag.
- Make the Honey Pepper Sauce – Combine honey, brown sugar, pineapple juice, soy sauce, lemon juice, vinegar, black pepper, and cayenne in a saucepan. Simmer for 20 minutes, then set aside.
- Marinate the Chicken – Coat the chicken tenders in buttermilk and let them sit.
- Fry the Chicken – Dredge marinated tenders in seasoned flour, then fry at 350°F for 3-4 minutes per side. Let drain on a wire rack.
- Cook the Pasta – Boil pasta until al dente, drain, and set aside.
- Make the 4 Cheese Sauce – Sauté garlic and diced Anaheim pepper in melted butter, stir in flour, whisk in heavy cream, and gradually add the cheeses. Season with dried basil and black pepper.
- Assemble the Dish – Toss pasta in cheese sauce, coat fried chicken in honey pepper sauce, place chicken over pasta, and garnish with bacon, parsley, and extra sauce.
Nutritional Information (Per Serving):
- Calories: 700
- Protein: 35g
- Carbohydrates: 50g
- Fat: 40g
- Sodium: 1100mg
- Sugar: 15g
The Secret to Making the Perfect 4 Cheese Mac & Honey Pepper Chicken
1. Choosing the Right Cheeses for the Mac & Cheese
The secret to ultra-creamy mac and cheese is using the right combination of cheeses. Here’s why the four cheese blend in this recipe works so well:
- Parmesan – Adds a sharp, nutty depth of flavor.
- Mozzarella – Provides gooey, stretchy creaminess.
- Romano – Contributes a tangy, slightly salty bite.
- Asiago – Brings a subtle richness and smooth finish.
Using a combination of hard and soft cheeses ensures maximum creaminess and flavor.
2. Toasting the Spices for the Chicken
The seasoned flour for the fried chicken isn’t just flour—it’s a carefully balanced blend of paprika, garlic powder, onion powder, mustard, and black pepper. Taking a moment to toast these spices lightly in a dry pan before mixing them into the flour amplifies their aroma and flavor, creating a more flavorful crust on the chicken.
3. The Importance of Buttermilk for Fried Chicken
Soaking the chicken in buttermilk before frying serves two key purposes:
- It tenderizes the chicken, breaking down proteins and making it extra juicy.
- It helps the flour coating stick, ensuring a crispier crust.
For best results, let the chicken marinate for at least 30 minutes—but overnight is even better.
4. Achieving the Perfect Crispy Coating
To get that golden, crunchy crust on the chicken:
- Make sure the oil is hot enough (350°F) before frying.
- Shake off excess buttermilk before dredging in the flour mixture.
- Let the coated chicken rest for 5 minutes before frying to help the crust adhere.
5. Balancing the Honey Pepper Sauce
This sauce is where the magic happens—sweet, sticky honey is balanced with soy sauce, apple cider vinegar, black pepper, and a hint of cayenne. The trick is to simmer it just long enough for it to thicken slightly but still be pourable.
If you like a sweeter sauce, add more honey. If you prefer more heat, increase the cayenne. The balance of flavors is entirely customizable.
Creative Variations to Try
1. Spicy Honey Pepper Chicken Mac
If you love spicy food, increase the cayenne in the honey pepper sauce and add sliced jalapeños to the mac and cheese.
2. Smoked Gouda Mac & Cheese
For a deeper, smokier cheese flavor, swap out the Asiago for smoked Gouda—it adds a rich, smoky depth that pairs beautifully with the honey glaze.
3. BBQ Bacon Mac with Honey Chicken
For a Southern BBQ twist, mix a tablespoon of BBQ sauce into the cheese sauce and top the finished dish with extra crispy bacon.
4. Baked Chicken Version
If you want a lighter version, instead of frying the chicken, coat it in the seasoned flour and bake at 400°F for 20-25 minutes.
5. Maple Pecan Honey Glaze
For a more autumn-inspired flavor, swap out the honey for pure maple syrup and add chopped pecans for a nutty crunch.
Serving Suggestions
1. Serve with a Side Salad
Balance out the richness of the dish with a light salad—arugula, spinach, or mixed greens with a citrus vinaigrette work well.
2. Add Garlic Bread or Cornbread
A side of buttery garlic bread or sweet cornbread makes for an extra indulgent meal.
3. Pair with a Cold Drink
This dish is rich, so a cold glass of iced tea, lemonade, or a crisp white wine pairs beautifully.
4. Make it a Game Day Favorite
Turn this into a party dish by serving it in small bowls for a crowd-pleasing game-day meal.
Frequently Asked Questions
1. Can I make this dish ahead of time?
Yes! You can prepare the cheese sauce and honey pepper sauce in advance. Reheat before serving. The fried chicken is best made fresh for maximum crispiness.
2. Can I use a different pasta shape?
Absolutely! Penne, fusilli, elbow macaroni, or rigatoni all work well in this recipe.
3. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat pasta on the stovetop with a splash of cream, and warm the chicken in the oven to keep it crispy.
4. Can I use an air fryer instead of deep-frying?
Yes! Cook the breaded chicken tenders in an air fryer at 375°F for 12-15 minutes, flipping halfway through.
5. What’s the best way to reheat this dish?
- Pasta – Heat on the stovetop with a splash of cream.
- Chicken – Reheat in a 375°F oven for 10 minutes to maintain crispiness.
Conclusion: A Dish Worth Indulging In
Cheesy 4 Cheese Mac & Honey Pepper Chicken is not just a meal—it’s an experience. Every element, from the crispy fried chicken to the velvety cheese sauce and sticky honey glaze, comes together in a perfect balance of flavors and textures.
If you’re looking for the ultimate comfort food, this dish is a guaranteed crowd-pleaser. Whether you make it for a special occasion or just to treat yourself, it’s a recipe that will have everyone coming back for seconds.
So gather your ingredients, get cooking, and enjoy a decadent homemade dish that rivals any restaurant favorite!
Print
Cheesy 4 Cheese Mac & Honey Pepper Chicken – Quick Dinner Idea
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Description
If you’re craving a meal that’s equal parts decadent and delicious, 4 Cheese Mac with Honey Pepper Chicken is the answer. Creamy, cheesy pasta meets crispy fried chicken coated in a sticky-sweet honey pepper glaze, topped with crumbled bacon for the ultimate flavor explosion. It’s perfect for special occasions or when you want to treat yourself to something extraordinary.
Ingredients
For the Bacon:
- 6 slices thick-cut bacon
For the Seasoned Flour:
- 2 cups all-purpose flour
- 3 tablespoons paprika
- 1 ½ tablespoons kosher salt
- 1 ½ tablespoons dry mustard
- 1 ½ tablespoons garlic powder
- 1 ½ tablespoons onion powder
- 1 tablespoon seasoned salt
- ¾ tablespoon black pepper
- ½ tablespoon celery seed
- ½ teaspoon dried ginger
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
For the Fried Chicken:
- 1 pound chicken tenders, trimmed
- 2 cups buttermilk
For the Honey Pepper Sauce:
- ¾ cup honey
- ¼ cup brown sugar
- ¼ cup pineapple juice
- 3 tablespoons soy sauce
- Juice of 1 lemon
- 4 tablespoons apple cider vinegar
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
For the 4 Cheese Sauce and Pasta:
- ½ stick (4 tablespoons) butter
- 3 cloves garlic, minced
- 1 Anaheim pepper, diced (or substitute with jalapeño or poblano)
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- ½ cup grated Parmesan cheese
- ¾ cup shredded Mozzarella cheese
- ½ cup shredded Romano cheese
- ½ cup shredded Asiago cheese
- ¼ teaspoon dried basil
- Black pepper to taste
- 1 pound cavatappi pasta (or other short-cut pasta)
- Fresh parsley for garnish
Instructions
Cook the Bacon:
Cook bacon until crispy, then crumble and set aside.
Prepare the Seasoned Flour:
Combine all seasoned flour ingredients in a large resealable bag and shake to mix.
Make the Honey Pepper Sauce:
Combine honey, brown sugar, pineapple juice, soy sauce, lemon juice, apple cider vinegar, black pepper, and cayenne in a saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes until slightly thickened. Set aside to cool.
Marinate the Chicken:
Place chicken tenders in a bowl, pour buttermilk over them, and toss to coat. Let them marinate while preparing other components.
Fry the Chicken:
Heat oil in a heavy-bottomed pot to 350°F. Coat each tender in the seasoned flour, then fry in batches for 3–4 minutes per side until golden brown. Drain on a wire rack.
Cook the Pasta:
Boil the pasta in salted water until al dente. Drain, drizzle with olive oil, and set aside.
Make the Cheese Sauce:
Melt butter in a saucepan, add garlic and Anaheim pepper, and sauté for 2 minutes. Stir in flour to create a paste, then whisk in heavy cream. Cook until thickened, about 5 minutes. Add cheeses one at a time, stirring to melt. Season with dried basil and black pepper.
Assemble the Dish:
Toss the pasta with the cheese sauce and transfer to a serving dish. Coat the fried chicken tenders in honey pepper sauce and arrange on top of the pasta. Sprinkle with bacon, parsley, and an optional drizzle of extra honey pepper sauce.
Notes
- Make-Ahead Tip: Prepare the honey pepper sauce and seasoned flour in advance to save time.
- Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat pasta on the stovetop with a splash of cream, and warm the chicken in the oven to keep it crispy.
- Substitutions: Use chicken breasts cut into strips or another short pasta like penne or rotini.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop and Frying
- Cuisine: American
