Honey Pepper Chicken Mac and Cheese Recipe
Introduction
This Honey Pepper Chicken Mac and Cheese is a delightful twist on a classic comfort dish. Creamy, cheesy pasta is paired with crispy breaded chicken strips coated in a sweet and spicy honey pepper sauce. It’s an easy meal that combines rich flavors and satisfying textures perfect for any weeknight dinner.
Ingredients
- 1 16 oz box spiral noodles
- 1 25 oz bag breaded chicken strips
- 5 slices bacon, cooked and crumbled
- Salt and pepper
- Basil
- 3/4 cup honey
- 1/4 cup light brown sugar
- 3 tablespoons low sodium soy sauce
- 1/4 cup pineapple juice
- Juice of 1 lemon
- 1 tablespoon vinegar
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 stick butter
- 2 cups heavy cream
- 1/2 cup shredded parmesan cheese
- 1 cup freshly shredded mozzarella cheese
- 3/4 cup freshly shredded colby jack cheese
- 2-3 cloves garlic, minced
- Chopped fresh basil for garnish
Instructions
- Step 1: Bake or deep fry the breaded chicken strips according to the package instructions, or prepare your own if preferred. Set aside when done.
- Step 2: Cook the spiral noodles according to the package directions until al dente. Drain and set aside.
- Step 3: In a medium saucepan, combine honey, light brown sugar, soy sauce, pineapple juice, lemon juice, vinegar, black pepper, and cayenne pepper. Bring to a boil, then reduce heat and simmer for about 15 minutes, stirring often. Remove from heat and let cool slightly to thicken.
- Step 4: In a large pan, melt the butter together with the heavy cream over medium heat.
- Step 5: Gradually add the parmesan, mozzarella, and colby jack cheeses one at a time, stirring after each addition until fully melted and smooth. Stir in minced garlic until well incorporated.
- Step 6: Season the cheese sauce with salt and pepper to taste.
- Step 7: Add the cooked pasta to the cheese sauce and stir until evenly coated. Mix in crumbled bacon.
- Step 8: Dip each cooked chicken strip into the honey pepper sauce until well coated, then set aside.
- Step 9: To serve, plate the mac and cheese and top with the honey pepper chicken strips. Garnish with chopped fresh basil and extra bacon if desired.
Tips & Variations
- For extra crisp chicken, bake instead of frying and lightly spray with cooking oil before baking.
- Substitute spiral noodles with elbow macaroni or penne for a different pasta shape.
- Add a few dashes of smoked paprika to the honey pepper sauce for a smoky twist.
- Use reduced-fat cheeses and light cream to make a lighter version, though the sauce may be less rich.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over low heat, adding a splash of milk or cream to restore creaminess. Keep the chicken separate if possible to maintain crispness, then coat with sauce before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the honey pepper sauce ahead of time?
Yes, you can prepare the sauce in advance and refrigerate it for up to 3 days. Reheat gently before dipping the chicken strips.
What can I use if I don’t have pineapple juice?
If pineapple juice isn’t available, substitute with orange juice or apple juice to preserve the sweet tang in the sauce.
PrintHoney Pepper Chicken Mac and Cheese Recipe
Honey Pepper Chicken Mac and Cheese is a delightful twist on classic mac and cheese, featuring crispy breaded chicken strips coated in a sweet and spicy honey pepper sauce, combined with a rich, creamy cheese sauce and perfectly cooked spiral noodles. Enhanced with crispy bacon and fresh basil, this comforting dish balances savory, sweet, and spicy flavors for an irresistible meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Pasta and Chicken
- 1 16 oz box spiral noodles
- 1 25 oz bag breaded chicken strips
- 5 slices bacon, cooked and crumbled
- Salt and pepper, to taste
- Chopped fresh basil, for garnish
Honey Pepper Sauce
- 3/4 cup honey
- 1/4 cup light brown sugar
- 3 tablespoons low sodium soy sauce
- 1/4 cup pineapple juice
- Juice of 1 lemon
- 1 tablespoon vinegar
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Cheese Sauce
- 1 stick (8 tablespoons) butter
- 2 cups heavy cream
- 1/2 cup shredded parmesan cheese
- 1 cup freshly shredded mozzarella cheese
- 3/4 cup freshly shredded colby jack cheese
- 2–3 cloves garlic, minced
Instructions
- Cook the Chicken: Bake or deep fry the breaded chicken strips according to the package directions (or prepare your own breaded chicken strips). Once cooked, set aside.
- Cook the Pasta: Boil the spiral noodles following the package instructions until al dente. Drain and set aside.
- Prepare the Honey Pepper Sauce: In a medium saucepan, combine honey, light brown sugar, low sodium soy sauce, pineapple juice, lemon juice, vinegar, black pepper, and cayenne pepper. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes, stirring frequently to prevent burning. Remove from heat and let the sauce cool slightly to thicken.
- Make the Cheese Sauce: In a large pan, melt the butter and heavy cream together over medium heat. Once melted, gradually add the parmesan, mozzarella, and colby jack cheeses one at a time, stirring constantly after each addition until fully incorporated and melted. Add minced garlic and stir until fragrant and mixed through. Season with salt and pepper to taste.
- Combine Pasta and Cheese Sauce: Add the cooked pasta into the pan with the cheese sauce. Stir thoroughly to evenly coat the noodles. Then add the cooked, crumbled bacon and mix until distributed.
- Coat Chicken Strips: Dip each cooked chicken strip into the honey pepper sauce until fully coated, then set aside.
- Serve: Plate the mac and cheese mixture, then top with the honey pepper glazed chicken strips. Garnish with additional chopped fresh basil and extra crumbled bacon if desired. Serve warm.
Notes
- You can bake or deep fry the chicken strips based on your preference.
- Adjust the cayenne pepper quantity to control the spice level.
- For a lighter version, consider using half-and-half instead of heavy cream, though the sauce will be less rich.
- Freshly shredded cheese melts better than pre-shredded for a creamier sauce.
- The honey pepper sauce can be made ahead and refrigerated; reheat gently before coating the chicken.
Keywords: Honey Pepper Chicken, Mac and Cheese, Comfort Food, Creamy Cheese Sauce, Sweet and Spicy Sauce
