Description
Honey Pepper Chicken Mac and Cheese is an indulgent and flavorful twist on the classic comfort food. Juicy breaded chicken strips are coated in a sweet and spicy honey pepper sauce, then layered over creamy cheese sauce with pasta, crispy bacon, and fresh basil. Perfect for a hearty family dinner or a satisfying weekend meal, this dish combines savory, sweet, and spicy flavors for a truly irresistible experience.
Ingredients
Units
Scale
For the 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
- Fresh basil, chopped (for garnish)
Honey Pepper Sauce
- 3/4 cup honey
- 1/4 cup light brown sugar
- 3 tablespoons soy sauce, low sodium
- 1/4 cup pineapple juice
- Juice of 1 lemon
- 1 tablespoon vinegar (white or apple cider)
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Cheese Sauce
- 1 stick (1/2 cup) butter
- 2 cups heavy cream
- 1/2 cup shredded Parmesan cheese
- 1 cup mozzarella cheese, freshly shredded
- 3/4 cup Colby Jack cheese, freshly shredded
- 2–3 cloves garlic, minced
- Chopped fresh basil (for garnish)
Instructions
- Cook Chicken: Bake or deep fry the breaded chicken strips according to package instructions until golden and cooked through. Set aside.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the spiral noodles according to package directions until al dente. Drain and set aside.
- Make Honey Pepper Sauce: 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 over medium heat, then reduce to a simmer. Cook for about 15 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool slightly.
- Prepare Cheese Sauce: In a large pan, melt butter with heavy cream over medium heat. Once melted, gradually add shredded cheeses one at a time, stirring continuously until smooth and melted. Add minced garlic and stir until fragrant and incorporated. Season with salt and pepper to taste.
- Combine Pasta and Cheese: Toss cooked pasta into the cheese sauce, stirring well to coat evenly. Add crumbled bacon and stir to combine.
- Coat Chicken: Dip each cooked chicken strip into the honey pepper sauce until coated, then set aside.
- Assemble and Serve: Plate the cheesy pasta, top with coated chicken strips, and garnish with freshly chopped basil and additional bacon if desired.
Notes
- You can make your own breaded chicken strips for a homemade touch.
- Adjust the amount of cayenne pepper for spice preference.
- Reheat leftovers gently to prevent cheese from curdling.
- For a healthier version, use baked chicken and reduce cheese or bacon quantities.
- Fresh basil adds a bright flavor, but dried basil can be used in a pinch.
Nutrition
- Serving Size: 1 plate (roughly 1/4 of recipe)
- Calories: 850 kcal
- Sugar: 45 g
- Sodium: 900 mg
- Fat: fifty five grams
- Saturated Fat: 25 grams
- Unsaturated Fat: 28 grams
- Trans Fat: 2 grams
- Carbohydrates: 80 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 160 mg
