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honey pepper chicken mac and cheese recipe
Ash Tyrrell

Honey Pepper Chicken Mac and Cheese Recipe

I’ve made this Honey Pepper Chicken Mac and Cheese several times now, and trust me, it never fails to impress!
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 16 oz box spiral noodles
  • Pro Tip: Use spiral pasta like rotini to catch all the creamy cheese sauce.
  • 25 oz bag of breaded chicken strips
  • Tip: Opt for crispy breaded chicken to add a nice crunch to the dish.
  • 5 slices of bacon cooked and crumbled
  • Tip: Fry the bacon until crispy for extra texture.
  • Salt and pepper to taste
  • Fresh basil chopped, for garnish
  • ¾ cup honey
  • ¼ cup light brown sugar
  • 3 tbsp low-sodium soy sauce
  • ¼ cup pineapple juice
  • Juice of 1 lemon
  • 1 tbsp vinegar
  • 1 tsp black pepper
  • ¼ tsp cayenne pepper
  • Tip: Adjust the cayenne to your spice preference.
  • 1 stick ½ cup butter
  • 2 cups heavy cream
  • ½ cup shredded parmesan cheese
  • 1 cup mozzarella cheese freshly shredded
  • ¾ cup colby jack cheese freshly shredded
  • 2-3 cloves garlic minced

Method
 

  1. Prepare your breaded chicken strips according to package directions. You can bake, air fry, or even deep fry them. Once done, set them aside to cool slightly.
  2. Bring a large pot of salted water to boil, then add the spiral noodles. Cook according to package directions until al dente. Drain and set aside.
  3. Combine honey, brown sugar, soy sauce, pineapple juice, lemon juice, vinegar, black pepper, and cayenne pepper in a medium saucepan. Bring the mixture to a boil, then lower the heat to simmer for about 15 minutes. Stir frequently until the sauce thickens slightly; it will thicken more as it cools.
  4. Melt butter and heavy cream together in a large sauté pan over medium heat. Once combined, gradually stir in the shredded cheeses. Add them one at a time, allowing each to melt fully before adding the next. Add salt, pepper, and garlic, then mix until smooth. Stir in the cooked pasta and crumbled bacon.
  5. Dip each chicken strip into the honey pepper sauce, ensuring it’s evenly coated. Set the strips on a plate until ready to serve.
  6. Plate the cheesy pasta in serving bowls, top with glazed chicken strips, and garnish with fresh basil or an extra sprinkle of crumbled bacon. Serve warm and enjoy!

Notes

  • Use fresh cheese: Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting. Freshly grated cheese makes the sauce creamier.
  • Watch the sauce: Stir the honey pepper sauce frequently to prevent it from burning or sticking.
  • Keep it warm: If making in advance, keep the cheese sauce on low heat and stir occasionally to prevent it from thickening too much.
  • Customize garnish: A sprinkle of chopped parsley or crushed red pepper adds flair and flavor.