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If you're after cozy food that's still a little bit exciting, this honey pepper chicken mac with gooey cheese is perfect. Creamy sauce hugs twisty noodles, golden crispy chicken soaks up a sweet and spicy drizzle, and smoky bacon brings just the right bite. A sprinkle of bright basil ties it all together. This is the one you want after a tough week or when you wanna make everyone at your table happy.
The first time I cooked this was one lazy Sunday when we all needed a pick-me-up. Nobody believed how tasty it was. Now it’s the go-to any time my family wants comfort food.
Mouthwatering Ingredients
- Chopped basil: toss this in to make everything pop
- Minced garlic: totally worth it to use a fresh clove here
- Mozzarella and colby jack cheese: for that gooey stretchy pull Shred yours if you want it extra smooth
- Parmesan cheese: gives sharpness and depth Fresh grated is best
- Heavy cream: keeps the cheese sauce super rich
- Butter: start your sauce with this but go for unsalted to control flavor
- Black pepper and cayenne pepper: you need both to balance out all the sweet heat Use fresh grind for bigger punch
- Vinegar: apple cider style works so well and adds a little zing
- Lemon juice: a squeeze at the end brings everything to life
- Pineapple juice: use straight juice for that sunny twist Canned is totally fine
- Soy sauce: pick a low sodium version to avoid extra saltiness
- Light brown sugar: thickens up your sauce and gives that caramel note
- Honey: makes the glaze shine Wild or clover honey is tasty
- Basil for garnish: fresh leaves on top just make it look and taste brighter
- Salt and Pepper: can’t skip these Sprinkle cracked black pepper for the most flavor
- Bacon: thick cut holds up best and adds crunch with smoky notes
- Breaded chicken strips: grab any crispy kind Just make sure it bakes up golden
- Spiral noodles: tough pasta shapes work best and colorful ones sneak in extra veggies
Simple Steps To Make It
- Top and Garnish:
- Dish up mac and cheese, layer on the honey pepper chicken, scatter the last bits of bacon, and finish with fresh basil. Eat while it's hot.
- Coat the Chicken:
- Take your crispy strips and either slather 'em with the honey pepper glaze or give them a bath in it. Make sure every piece gets covered.
- Mix the Pasta:
- Put your drained noodles into the cheesy sauce and toss in most of the crumbled bacon. Mix until everything looks dreamy and covered.
- Start the Cheese Sauce:
- Drop butter in a skillet over low-medium heat. When melted, whisk in cream till it's steamy—not boiling. Add parmesan, mozzarella, and colby jack slowly and whisk until it's all creamy. Toss in the garlic. Salt and pepper it up, then add the chopped basil at the end.
- Simmer the Honey Pepper Sauce:
- In a saucepan, stir together honey, brown sugar, soy sauce, pineapple juice, lemon juice, vinegar, cracked black and cayenne pepper. Get it bubbling gently, then turn down and let it thicken for about fifteen minutes. Let it cool a bit before using—it'll stick better this way.
- Boil the Noodles:
- Start a big pot of salty water to boil. Drop in those spiral noodles and cook 'til they're just the right bite, about eight minutes. Stir once in a while so nothing glues together. Drain but skip the rinse.
- Bake the Chicken:
- Follow the box for chicken strip directions—make sure they're crisp before stopping. Let them chill on a rack so they keep that crunch.
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Best part? That honey pepper sauce on top makes crispy chicken even better. My pickiest eater devours this with no complaints. It’s just fun seeing everyone at the table happy and quiet—too busy eating to talk.
Keeping It Fresh
Pop any extra into a tightly sealed container and keep it in the fridge for up to three days. The creamy sauce stops the noodles from drying out. When you warm it up, add a splash of milk or cream and keep it loosely covered in the microwave. The chicken won’t stay crunchy but will still taste amazing!
Swap It Up
Try gluten-free noodles or GF breaded chicken if you avoid wheat. Swap in grilled chicken to skip the breading, or turkey bacon for something lighter. You can also use sharp cheddar or Monterey Jack for a cheesy twist—mix it up!
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Easy Serving Ideas
This is totally filling by itself but feels extra nice next to a green salad or steamed veggies. At potlucks it’s a hit and on a warm night, nothing’s better with this than lemonade or cold iced tea.
Fun Backstory
Teaming up juicy chicken with cheesy macaroni started in classic American comfort kitchens. That honey pepper glaze? Inspired by Southern ways of mixing sweet with kick. Mac and cheese is all about hanging out as a group—no wonder this dish gets people gathering.
FAQs About the Recipe
- → Can I use a different kind of pasta?
Yup! You don’t have to stick with spirals. Shells or elbows work great, and penne is awesome if you like a little more bite. Just use what you like best.
- → How do I make it gluten-free?
It’s easy! Pick gluten-free pasta and use chicken that’s breaded with gluten-free crumbs or try almond meal. You’ll get the same crispy good texture.
- → Any tricks for crispy chicken?
Get that coating crunchy by baking or frying the breaded chicken strips before dunking them in honey pepper sauce. This way, the outside stays crisp even with all the cheese.
- → What kind of cheese should I blend in?
Using parmesan, mozzarella, and Colby Jack together makes for super creamy melted cheese that hugs the pasta and packs in the flavor.
- → Will it be too spicy?
Not really. The black pepper and cayenne warm things up, but the heat is mild. If you’re sensitive or want more kick, just adjust those amounts your way.
- → Can I warm up leftovers?
Of course! Pop them in the microwave or on the stove. If it looks a little thick, just splash in some milk or cream to loosen it up.