Description

This Honey Pepper Chicken Mac and Cheese is an irresistible fusion of creamy, cheesy pasta combined with crispy breaded chicken strips coated in a sweet and spicy honey pepper sauce. Enhanced with smoky bacon, fresh basil, and a blend of cheeses, this comforting dish offers a perfect balance of flavors and textures, making it an ideal meal for family dinners or casual gatherings.

Ingredients

Scale

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 (white or apple cider)
1 teaspoon black pepper
1/4 teaspoon cayenne pepper

Cheese Sauce

1 stick butter (4 ounces)
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

Prepare the Chicken: Bake or deep fry the breaded chicken strips following the package directions until golden and crispy. Once cooked, set them aside to cool slightly.
Cook the Pasta: Bring a large pot of salted water to a boil and cook the spiral noodles according to package instructions until al dente. Drain and set aside.
Make 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 to a boil over medium heat, then reduce to a simmer. Stir frequently and let the sauce reduce and thicken for about 15 minutes. Remove from the heat and allow to cool slightly to thicken further.
Prepare the Cheese Sauce: In a large pan, melt butter over medium heat. Slowly add the heavy cream and stir to combine and heat through.
Add the Cheeses and Garlic: Gradually add Parmesan, mozzarella, and Colby Jack cheeses one at a time, stirring well after each addition until fully melted and smooth. Stir in the minced garlic and cook for an additional minute until fragrant.
Season the Cheese Sauce: Add salt and freshly ground black pepper to taste, adjusting seasoning according to preference.
Combine Pasta and Bacon: Add the cooked pasta into the cheese sauce pan. Stir gently to coat the noodles evenly. Incorporate the crumbled cooked bacon into the mixture and combine thoroughly.
Coat the Chicken in Sauce: Dip each cooked chicken strip into the honey pepper sauce, ensuring it is fully coated, then place them on a serving platter or tray.
Assemble and Serve: Spoon the creamy mac and cheese onto plates or bowls. Top with the honey pepper-coated chicken strips. Garnish with additional crumbled bacon and chopped fresh basil for a fresh, aromatic finish. Serve immediately while hot.

Notes

You can substitute homemade breaded chicken strips if preferred for extra freshness.
For added spice, increase the cayenne pepper slightly but adjust based on your heat tolerance.
Leftover sauce can be stored in the fridge for up to 3 days and reheated gently before use.
Use freshly shredded cheeses for the best melting texture and flavor.
To make this dish gluten-free, opt for gluten-free pasta and chicken strips.
For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking, Boiling, Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1/6 of recipe)
Calories: 720 kcal
Sugar: 18 g
Sodium: 740 mg
Fat: 42 g
Saturated Fat: 18 g
Unsaturated Fat: 20 g
Trans Fat: 0.5 g
Carbohydrates: 62 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 110 mg

Keywords: Honey Pepper Chicken, Mac and Cheese, Creamy Pasta, Breaded Chicken, Honey Sauce, Bacon, Comfort Food