Honey Pepper Chicken Mac and Cheese
- Total Time: 40 minutes
- Yield: 4 servings
Description
Crispy chicken strips glazed in sweet-spicy honey pepper sauce, served over creamy, bacon-studded mac and cheese — the ultimate comfort food dinner.
Ingredients
For the Mac and Cheese:
1 (16 oz) box spiral noodles
1 stick unsalted butter
2 cups heavy cream
½ cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
¾ cup shredded Colby Jack cheese
2–3 cloves garlic, minced
Salt and pepper, to taste
5 slices bacon, cooked and crumbled
Chopped fresh basil, for garnish
For the Chicken:
1 (25 oz) bag breaded chicken strips (frozen or homemade)
For the Honey Pepper Sauce:
¾ cup honey
¼ cup light brown sugar
3 tablespoons low-sodium soy sauce
¼ cup pineapple juice
Juice of 1 lemon
1 tablespoon vinegar
1 teaspoon black pepper
¼ teaspoon cayenne pepper
Instructions
Cook Chicken: Bake or deep-fry chicken strips according to package instructions. Set aside.
Cook Pasta: Prepare noodles per package directions, drain, and set aside.
Make Honey Pepper Sauce: In a saucepan, combine all sauce ingredients. Bring to a boil, then simmer for 15 minutes, stirring frequently. Let cool slightly to thicken.
Make Cheese Sauce: In a large saucepan, melt butter and cream over medium heat. Gradually add cheeses, stirring until smooth. Stir in garlic, salt, and pepper.
Assemble Mac and Cheese: Mix cooked pasta into cheese sauce and fold in crumbled bacon.
Glaze Chicken: Dip cooked chicken strips in honey pepper sauce to coat.
Serve: Plate mac and cheese, top with glazed chicken, and garnish with basil.
Notes
Use homemade chicken tenders for a fresher alternative.
Add hot sauce or extra cayenne for more heat.
Swap in your favorite cheeses like gouda or sharp cheddar for variety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop, Baked
- Cuisine: American
Why You’ll Love This Recipe
I love how this recipe captures the essence of a beloved restaurant favorite, allowing me to recreate it in my own kitchen. The combination of tender pasta, rich cheese sauce, crispy bacon, and sweet-spicy glazed chicken creates a harmonious blend of textures and flavors. It’s a hearty, indulgent meal that’s sure to impress family and friends.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Mac and Cheese:
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1 (16 oz) box spiral noodles
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1 stick butter
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2 cups heavy cream
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½ cup shredded Parmesan cheese
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1 cup freshly shredded mozzarella cheese
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¾ cup freshly shredded Colby Jack cheese
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2–3 cloves minced garlic
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Salt and pepper, to taste
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5 slices bacon, cooked and crumbled
-
Chopped fresh basil, for garnish
For the Chicken:
-
1 (25 oz) bag breaded chicken strips
For the Honey Pepper Sauce:
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¾ cup honey
-
¼ cup light brown sugar
-
3 tablespoons low-sodium soy sauce
-
¼ cup pineapple juice
-
Juice of 1 lemon
-
1 tablespoon vinegar
-
1 teaspoon black pepper
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¼ teaspoon cayenne pepper
Directions
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Bake or deep-fry the chicken strips according to package instructions. Set aside.
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Cook the spiral noodles according to package directions. Drain and set aside.
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In a medium saucepan, combine all honey pepper sauce ingredients. Bring to a boil, then reduce heat and simmer for about 15 minutes, stirring often. Remove from heat and let cool slightly to thicken.
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In a large saucepan, melt the butter and heavy cream together over medium heat.
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Once melted, add the cheeses one at a time, stirring after each addition until fully melted. Add the minced garlic and stir until incorporated. Season with salt and pepper to taste.
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Add the cooked pasta to the cheese sauce and stir to combine. Fold in the crumbled bacon.
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Dip each cooked chicken strip into the honey pepper sauce until fully coated.
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To serve, plate the mac and cheese, top with glazed chicken strips, and garnish with chopped fresh basil.
Servings and Timing
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Servings: 4
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Total Time: 40 minutes
Variations
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Homemade Chicken Strips: Instead of using frozen chicken strips, I sometimes prepare homemade breaded chicken tenders for a fresher taste.
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Spice Level Adjustment: To increase the heat, I add more cayenne pepper or a dash of hot sauce to the honey pepper sauce.
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Cheese Blend: I occasionally experiment with different cheese combinations, such as adding sharp cheddar or gouda, to alter the flavor profile.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the mac and cheese in the microwave or on the stovetop over low heat, adding a splash of milk to maintain creaminess. I reheat the chicken separately in the oven at 350°F (175°C) for about 10 minutes to retain its crispiness.
FAQs
Can I make the honey pepper sauce ahead of time?
Yes, I often prepare the sauce in advance and store it in the refrigerator for up to a week. I reheat it gently on the stovetop before using.
Is it possible to use a different type of pasta?
Absolutely. I sometimes use penne, elbow macaroni, or cavatappi noodles, depending on what I have on hand.
Can I substitute the heavy cream with a lighter option?
While heavy cream provides a rich texture, I occasionally use half-and-half or whole milk for a lighter version, though the sauce may be slightly less creamy.
How can I make this dish vegetarian?
To make a vegetarian version, I omit the chicken and bacon, and instead add sautéed vegetables like mushrooms, bell peppers, or spinach to the mac and cheese.
Can I freeze the leftovers?
I don’t recommend freezing this dish, as the cheese sauce may separate upon thawing, affecting the texture. It’s best enjoyed fresh or stored in the refrigerator for a few days.
Conclusion
This Honey Pepper Chicken Mac and Cheese is a delightful fusion of sweet, spicy, and savory flavors that brings restaurant-quality comfort food to my home kitchen. It’s a crowd-pleasing dish that’s perfect for family dinners, gatherings, or when I’m simply craving something indulgent and satisfying.
