Pin
Dig into this loaded Honey Pepper Chicken Mac and Cheese! Creamy pasta meets sweet-spicy chicken, making comfort food that feels special but is easy enough for any night. Grab a fork—everyone’s coming back for seconds.
Honestly, I whipped this up when life felt out of control and just needed some serious comfort. Crispy chicken smothered in a sweet peppery glaze, all piled over cheesy mac…it got rave reviews at home. Now, it’s our happy occasion dinner.
Inviting Ingredients
- Fresh basil: Tosses freshness and color on top
- Parmesan, mozzarella, colby jack: Different cheeses all work together for gooey texture and deep flavor
- Heavy cream: Turns the cheese sauce super silky
- Butter: Is where the cheese sauce magic starts
- Black and cayenne pepper: This is your sweet heat combo
- Fresh lemon juice: Brings tang and brightness that balances it out
- Pineapple juice: Adds a bit of fun, something fruity to cut through the richness
- Soy sauce: Makes the glaze pop with saltiness and depth
- Light brown sugar: A bit of caramel flavor in every bite
- Honey: Gives the glaze its signature stickiness and sweetness
- Bacon: Smoky bits for salty crunch and flavor
- Breaded chicken strips: Super crispy and a fast shortcut
- Spiral noodles: Grab all the sauce and feel perfect in every forkful
Irresistible Steps
- Serve and Finish:
- Dole out the creamy pasta into bowls. Lay on those honey pepper chicken pieces. Shower with extra bacon and hit it with a little basil. Chow down while it’s still hot and crunchy.
- Coat That Chicken:
- Plunge cooked chicken into the sticky honey pepper mixture so it’s nicely covered. Double dip if you want even more flavor—just let the first coat settle before going back in.
- Toss It All Together:
- Mix the drained pasta into your cheese sauce, making sure every noodle is coated. Save some bacon for topping, but gently fold the rest in. Leave it over low heat to keep it super creamy until you’re ready.
- Cheese Sauce Time:
- Start with melting butter in a pot, then pour in cream and warm gently. Add cheese by the handful, stirring until each one’s melted before the next. Toss in garlic and any salt or pepper to your taste. When it’s smooth and coats a spoon, you’re good.
- Simmer the Honey Pepper Mix:
- Mix honey, brown sugar, soy sauce, pineapple and lemon juices, vinegar, pepper, and cayenne in a saucepan. Heat it until bubbling, stirring so nothing sticks. Let it cook down for 15 minutes. It’ll thicken up nicely once off the heat.
- Boil the Pasta:
- Boil a big pot of salted water, pour in the spirals and cook until they’ve still got a slight bite—7 or 8 minutes. Drain well so the cheese sauce won’t get watery.
- Chicken First:
- Oven-bake breaded chicken strips until they’re super crispy and hot all the way through—165°F is the magic number. Set aside and keep warm for later.
Pin
Honestly, my favorite part is seeing the honey pepper glaze go from runny to this amazing, shiny coating that sticks right to the chicken. First time I made it for my partner, they just grinned after the first bite of that sweet-hot chicken and creamy mac. Made all the dishes worth it.
Leftover Tips
Stash leftovers in a sealed container in the fridge for up to three days. For best texture, keep the glazed chicken separate from the pasta. Add a splash of cream or milk to the mac when reheating on the stove, stirring so it doesn’t dry out. Pop the chicken in a 350°F oven for around 10 minutes so it gets a bit crisp again before mixing them together.
Switch It Up Your Way
Don’t worry if you don’t have breaded chicken—grilled works just as well. Use whatever cheese you love most, but try to blend a melty one with something sharp for the best taste. You can sneak in some veggies at the end too—stir in broccoli, peppers, or wilt some spinach right before serving if you want extra color and nutrients.
Easy Gluten-Free Approach
Making this gluten-free is really no big thing. Pick a sturdy gluten-free noodle like rice or corn-based pasta—they don’t fall apart. For a crispy coating, swap in gluten-free breadcrumbs or crushed rice cereal with some almond flour. Check that your soy sauce is gluten-free too, or trade it for tamari. It’s an easy fix so everyone can dig in together.
Pin
FAQs About the Recipe
- → How do you mix up the honey pepper sauce?
Toss honey, pineapple juice, brown sugar, lemon juice, soy, black pepper, vinegar, plus a dash of cayenne in a pot. Bring to a bubble, then let it chill on low for about 15 minutes so it thickens up. Cool before drizzling!
- → Could I use gluten-free noodles here?
Definitely! Just swap in gluten-free pasta. And for the chicken, pick gluten-free breadcrumbs or almond flour so it works all around.
- → Which cheeses melt the best for this meal?
You'll want mozzarella, colby jack, and parmesan—they're smooth, bold, and dreamy together. Grab them freshly shredded if you can for the meltiest sauce.
- → Is it OK to bake the chicken strips instead?
Go for it! Follow the baking directions on your chicken package. You'll get crisp results without frying when you bake them.
- → What's a good way to finish off the dish when serving?
Chop up a bit of basil and toss on some extra bacon bits right on top. It ramps up the flavor and looks great too.