Hot Honey Chicken Pasta is the viral dinner that combines two things everyone loves: crispy fried chicken tenders tossed in a sticky, spicy-sweet hot honey sauce, and a bowl of creamy, cheesy parmesan penne. The sweet heat of the chicken against the rich, mild pasta is what makes it so addictive.
It looks like takeout but it is easy to make at home in about 45 minutes. Below you will find the crispy coating method, the 3-ingredient hot honey sauce, and how to keep the cream sauce smooth instead of grainy.
Watch how it’s made
This recipe was inspired by a viral video from @mariahhcooks. Watch the original here:
@mariahhcooks Hot Honey Chicken Pasta
What makes hot honey chicken pasta so good?
It’s all about contrast. The chicken is crunchy, sweet and spicy; the pasta is soft, creamy and savory. Each forkful gets both, so the sauce never feels too heavy and the heat never feels too sharp.
The hot honey sauce is just Buffalo-style hot sauce, honey and butter simmered together for a minute. It turns glossy and thick enough to cling to the crispy coating.
The most common mistake? Saucing the chicken too early. Toss the tenders in hot honey right before serving — if they sit in the sauce, the crust softens. For the pasta, add the cheese off the heat so it melts smoothly instead of clumping.
Key ingredients and why they matter
| Key Ingredient | What To Use | Why It Matters |
|---|---|---|
| Chicken tenderloins | 1 lb, patted dry | Tenders cook quickly and evenly, so the coating browns as the chicken cooks through. |
| Seasoned chicken fry mix | Store-bought fry mix or seasoned flour | An easy, well-seasoned crispy coating with no separate egg wash needed. |
| Hot sauce | Buffalo-style, like Frank’s RedHot | Vinegary heat that balances the sweet honey. |
| Honey | Regular clover honey | Thickens the sauce and makes it sticky and glossy. |
| Heavy cream | Full-fat | Makes a stable, silky sauce that won’t split. |
| Parmesan + mozzarella | Freshly grated parmesan, shredded mozzarella | Parmesan for flavor, mozzarella for that cheesy, stretchy finish. |
Hot Honey Chicken Pasta
Crispy chicken tenders in a spicy-sweet hot honey glaze over creamy parmesan penne.
Ingredients
- For the chicken: 1 lb chicken tenderloins
- 1 cup seasoned chicken fry mix (or 1 cup flour + 1 tsp each garlic powder, paprika and salt)
- 1/2 cup buttermilk or milk
- Neutral oil, for frying
- For the hot honey: 1/3 cup Buffalo-style hot sauce
- 1/3 cup honey
- 2 tablespoons butter
- For the pasta: 12 oz penne
- 2 tablespoons butter and 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 3/4 cup freshly grated parmesan
- 1/2 cup shredded mozzarella
- 1/2 teaspoon each garlic powder and paprika; salt and pepper to taste
- Chopped parsley and red pepper flakes, to serve
Instructions
- Cook the penne in well-salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain.
- Dip each chicken tender in buttermilk, then press into the fry mix to coat. Rest on a rack for 5 minutes so the coating sets.
- Heat 1/2 inch of oil in a heavy skillet to 350°F. Fry the tenders 3–4 minutes per side until deep golden and 165°F inside. Drain on a wire rack.
- In a small saucepan, simmer the hot sauce, honey and butter for 1–2 minutes until glossy.
- For the sauce, melt the butter in a large skillet over medium heat, add the garlic and cook 30 seconds. Pour in the cream, add the garlic powder and paprika and simmer 3–4 minutes until slightly thickened.
- Take the pan off the heat. Stir in the parmesan and mozzarella until melted and smooth, then add the pasta and toss, loosening with pasta water as needed. Season with salt and pepper.
- Toss the fried tenders in the hot honey, slice if you like, and serve on top of the pasta with parsley and red pepper flakes.
Food safety
Chicken is safe to eat once it reaches 165°F in the thickest part, per the USDA safe minimum temperature chart. Tenders reach it fast, so check one before you fry the whole batch.
Common problems and how to fix them
| Problem | Likely Cause | Easy Fix |
|---|---|---|
| Soggy chicken | Sauced too early or drained on paper towels | Drain on a rack and toss in hot honey just before serving. |
| Grainy cheese sauce | Cheese added over high heat or pre-grated cheese | Grate parmesan fresh and stir it in off the heat. |
| Sauce too thick | Pasta soaked it up | Loosen with reserved pasta water, a splash at a time. |
| Too spicy | Hot sauce ratio | Use more honey than hot sauce, or serve extra sauce on the side. |
| Coating falls off | Chicken too wet or moved too soon | Pat dry, let the coating rest 5 minutes and flip only once. |
Shortcuts and variations
- Air fryer chicken: Spray coated tenders with oil and air fry at 400°F for 10–12 minutes, flipping halfway.
- Frozen tenders: Bake store-bought crispy tenders and toss them in the hot honey for a 25-minute version.
- Different pasta: Rigatoni, cavatappi or bowties all hold the sauce well.
- Add greens: Stir a few handfuls of spinach into the cream sauce.
Love creamy chicken pasta? Try our creamy Cajun chicken pasta or Marry Me chicken pasta.
Frequently Asked Questions
What is hot honey made of?
For this recipe it is simply hot sauce, honey and butter simmered together. Store-bought hot honey (honey infused with chili) also works — just warm it before tossing.
Can I make hot honey chicken pasta less spicy?
Yes. Use a milder hot sauce, increase the honey, or serve the sauce on the side so everyone can add their own.
Can I bake the chicken instead of frying?
Yes. Bake the coated tenders on a greased rack at 425°F for 18–20 minutes, flipping halfway, until crisp and 165°F inside.
How do I store leftovers?
Store the pasta and chicken separately in the fridge for up to 3 days. Re-crisp the chicken in the oven or air fryer and reheat the pasta with a splash of milk.
What pasta is best for this recipe?
Penne is classic because the tubes trap the creamy sauce, but rigatoni and cavatappi work just as well.
