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Crispy, sticky-sweet hot honey chicken tenders served on top of an ultra-creamy, cheesy pasta, this dish is the perfect mix of spicy, sweet, and comforting. The tenders stay super crispy thanks to a double-coating method, while the pasta turns luxuriously smooth with melting Emmentaler and cream. Pure comfort food heaven.

Why You’ll Love This Recipe

• Crispy + Sticky – crunchy tenders coated in a glossy hot honey glaze.

• Ultra Creamy Pasta – rich cheese sauce made with Emmentaler and cream.

• Easy Ingredients – simple pantry spices, nothing complicated.

• Restaurant-Level Flavor – bold seasoning, silky sauce, perfect textures.

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Serving Suggestion

Serve with garlic bread, a side salad, or extra hot honey drizzle on top. The spicy-sweet tenders pair perfectly with the creamy pasta.

Pro Tips for the Best Result

• Double coating = extra crunch — dry → wet → dry.

• Fry on high heat so the coating crisps before the chicken overcooks.

• Use pasta water — starch makes the sauce silky.

• Toss tenders while HOT so the glaze sticks perfectly.

Ingredients

For the Creamy Pasta

• 150 g Emmentaler cheese, grated

• 200 ml heavy cream

• 50 ml reserved pasta water

• 150 g fusilli pasta

• 15 g butter

• 1 tsp salt

• 1 tsp pepper

• 1 tsp garlic powder

• 1 tsp paprika

• 3 slices melting cheese (Schmelzkäse)

For the Hot Honey Chicken Tenders

• 310 g chicken breast, cut into tenders

• 1 tbsp flour (to lightly coat the chicken before battering)

• 1 tsp salt

• 1 tsp pepper

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp MSG (optional)

Batter & Coating

Dry Mix

• 1 cup flour

• ¼ cup cornstarch

• 1 tsp salt

• 1 tsp pepper

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp MSG (optional)

Wet Mix

• 2 cups water (to turn the dry mix into a wet batter)

Hot Honey Glaze

• 20 g butter

• 30 g hot sauce

• 30 g honey

• ½ tsp garlic powder

• ½ tsp paprika

• Pinch of salt & pepper

Instructions

Prepare the Creamy Pasta

Heat butter in a pan, then add salt, pepper, garlic powder, and paprika to bloom the spices. Pour in the heavy cream, stir, then add Emmentaler and the 3 slices of melting cheese. Once melted, add a splash of pasta water to loosen the sauce. Fold in the cooked fusilli (should be cooked for about 7 minutes until al dente) coat well until creamy and silky.

Make the Chicken Tenders

Make the Dry Flour Coating

In a large bowl, whisk together:

• 1 cup flour

• ¼ cup cornstarch

• Salt, pepper, paprika, garlic powder, MSG (same seasoning mix as the chicken)

Make the Wet Batter (Separate Bowl)

In a second bowl, combine:

• 1 cup flour

• ¼ cup cornstarch

• The same seasoning mix

• 2 cups cold water

Whisk until smooth. The batter should be thin and flowy, not thick.

Double-Coat the Chicken

Working one piece at a time:

Dip the chicken into the dry flour → shake off excess. Dip into the wet batter → let excess drip off. Immediately place into hot oil — do not let the wet batter sit on a plate or it will stick and tear.

Fry Until Crispy

Fry on high heat until golden brown and crunchy, moving them around gently in the oil so they don’t stick.

Make the Hot Honey Glaze

Melt butter in a pan, add hot sauce, honey, and the seasonings. Stir until glossy. Toss the crispy tenders in the glaze immediately.

Assemble

Serve the creamy cheesy pasta in a bowl and top with the hot honey tenders. Finish with extra cheese or chili flakes if desired.