Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, add cornstarch, 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp smoked paprika (dbl all for 4 ppl) to a shallow dish. Stir to combine. Reserve 1 tbsp cornstarch mixture (dbl for 4 ppl) in a small bowl. Set aside. (NOTE: you'll use this to thicken the mac and cheese).

Cut broccoli into bite-sized peices. Pat chicken dry with paper towels. Add chicken to the shallow dish with the cornstarch mixture. Turn to coat both sides.

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then chicken. Sear until golden-brown, 1-2 min per side. Transfer to a parchment-lined baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.

Add cavatappi to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 9-10 min. When cavatappi is almost tender, add peas and broccoli to the pot. Cook for another 2-3 min. Drain peas, broccoli and pasta and return to the same pot.

Add cream cheese, Dijon, 2 tbsp butter (dbl both for 4ppl), cheese and reserved cornstarch mixture (from step 1) to the pasta. Re-heat the large pot over medium. Cook, stirring often, until sauce thickens slightly, 2-3 min. Meanwhile, stir together hot sauce and honey in a large bowl.

Add baked chicken to large bowl with the hot sauce mixture. Toss to coat. Divide chicken and mac and cheese between plates.