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This decadent Honey Pepper Chicken Mac and Cheese brings together sweet-heat glazed chicken and velvety, rich pasta for the ultimate comfort meal. Mixing crunchy chicken, smoky bacon bits, and a three-cheese blend creates a restaurant-worthy dinner that's surprisingly simple to whip up in your kitchen.
I came up with this combo when my children couldn't decide between mac and cheese or chicken strips one evening. It was such a success that they now ask for it at every birthday celebration and family gathering at our home.
What You'll Need
- Spiral noodles: They catch all that cheesy goodness perfectly
- Breaded chicken strips: Save time with frozen ones or make your own if you're feeling fancy
- Bacon: Brings smoky goodness that makes the whole dish pop
- Honey: Creates the sweet foundation for your glaze; grab some from a local source if you can
- Brown sugar: Turns all caramelly when cooked down in the sauce
- Soy sauce: Go for the low sodium kind so your dish won't taste too salty
- Pineapple juice: Adds natural sweetness and helps tenderize the chicken
- Lemon juice: Cuts through richness with a bit of tang
- Three cheese blend: Mix of parmesan, mozzarella, and colby jack makes the creamiest sauce texture
- Fresh garlic and basil: Throw in these aromatics to take your meal up several notches
Tasty Preparation Steps
- Get Your Chicken Ready:
- Fix those breaded chicken strips according to what the package says until they're golden and crunchy. An air fryer works great for a lighter option, or deep fry them if you want extra crunch. Make sure they hit 165°F inside. Set them aside while you work on everything else.
- Boil Your Pasta:
- Fill a big pot with water, add salt, and bring it to a full boil. Toss in your spiral pasta and cook until it's just tender but still firm, around 8-10 minutes. Don't let it get mushy since it'll soften more in the cheese sauce later. Drain it well but skip rinsing so the sauce sticks better.
- Whip Up Honey Pepper Sauce:
- Mix honey, brown sugar, soy sauce, pineapple juice, lemon juice, vinegar, black pepper, and cayenne in a pot. Heat it to boiling over medium heat, stirring often so it won't burn. Turn the heat down low and let it bubble gently for 15 minutes until it thickens and flavors come together. You'll know it's ready when it coats a spoon. Take it off the heat and let it cool a bit, which will thicken it more.
- Mix Your Cheese Sauce:
- In a deep, wide pan, warm butter and heavy cream over medium heat. Once it's hot and bubbly but not boiling, start adding your cheeses one type at a time. Begin with parmesan, then add mozzarella, and finish with colby jack. Wait for each one to melt completely before adding the next. Stir in the minced garlic and keep mixing until you get a smooth, silky sauce. Add salt and pepper to taste.
- Toss Pasta with Sauce:
- Put your drained pasta right into the cheese sauce pan. Gently fold everything together so all the pasta gets coated. Add the crumbled bacon and mix until it's spread throughout your mac and cheese. Keep the heat low so your sauce stays creamy.
- Coat Your Chicken:
- Dunk each cooked chicken piece into the honey pepper sauce, making sure to cover all sides. Put them on a plate or baking sheet. For extra flavor, dip them twice or brush on more sauce just before you serve.
- Put It All Together:
- Scoop the cheesy pasta into bowls or onto plates. Lay the glazed chicken pieces on top. Sprinkle with fresh chopped basil and extra bacon bits if you want. Serve right away while everything's hot and the chicken is still crunchy.
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That honey pepper sauce really makes this dish special. I tasted something similar at a nearby eatery years back and spent forever tweaking my version. My family now tells me mine beats the original, which feels pretty amazing as someone who loves to cook at home.
Prep Ahead Ideas
You can make both sauces up to 3 days early and keep them in sealed containers in your fridge. The honey pepper sauce might get thicker when cold, so just warm it gently while stirring until it looks right again. The cheese sauce will need a splash of cream when you reheat it to thin it out.
Swaps That Make Sense
If you're watching what you eat, try grilled chicken breast instead of breaded pieces and swap in whole wheat pasta. Want more heat? Double the cayenne in your honey sauce or toss some red pepper flakes into the cheese mix. You can even go dairy free with plant-based butter, cream, and cheese substitutes, though it won't feel quite the same in your mouth.
What To Serve With It
This mac and cheese pairs really well with a simple green salad with light dressing to balance out the richness. For fancy dinners, serve in small individual dishes with the glazed chicken on top and run under the broiler for a golden finish. On busy nights, just enjoy it as a complete meal all by itself.
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With this meal, you'll bring fancy restaurant comfort food to your dinner table. Savor every delicious forkful!
Frequently Asked Questions
- → Is grilled chicken okay for this dish?
Absolutely, grilled chicken is a great choice. It's lighter but still pairs nicely with the cheese sauce and honey glaze.
- → What type of noodles should I pick?
Corkscrew or spiral pasta is great since it holds the sauce well. Macaroni or penne work too.
- → Can I tweak the spice of the glaze?
Yes, you can! Cut back or leave out cayenne for less heat, or add extra if you like it spicy.
- → Is it possible to prep parts ahead of time?
You bet. Make the honey glaze and cook the chicken a day ahead, then just warm them up when you're ready to serve.
- → What can I use instead of colby jack cheese?
Go for Monterey Jack or maybe mix cheddar with a mild cheese like gouda as a substitute.
- → How should I store leftovers?
Keep the chicken and pasta in separate containers in the fridge for up to 3 days. Reheat on the stove or microwave gently.