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Benjamin

Cheesy 4 Cheese Mac & Honey Pepper Chicken – Quick Dinner Idea

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 -6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

Cook the Bacon:
  1. Cook bacon until crispy, then crumble and set aside.
Prepare the Seasoned Flour:
  1. Combine all seasoned flour ingredients in a large resealable bag and shake to mix.
Make the Honey Pepper Sauce:
  1. 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:
  1. Place chicken tenders in a bowl, pour buttermilk over them, and toss to coat. Let them marinate while preparing other components.
Fry the Chicken:
  1. 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:
  1. Boil the pasta in salted water until al dente. Drain, drizzle with olive oil, and set aside.
Make the Cheese Sauce:
  1. 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:
  1. 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.

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