Description
This Honey Pepper Chicken Mac and Cheese recipe combines creamy, cheesy pasta with crispy breaded chicken strips coated in a sweet and spicy honey pepper sauce. Enhanced with crumbled bacon and fresh basil, it’s a comforting, flavorful dish perfect for a hearty family meal.
Ingredients
Scale
For the Pasta and Chicken:
- 1 (16 ounces) box spiral noodles
- 1 (25 ounces) bag breaded chicken strips
- 5 slices bacon, cooked and crumbled
- Salt and pepper, to taste
- Fresh basil, for garnish
Honey Pepper Sauce:
- 3/4 cup honey
- 1/4 cup light brown sugar
- 3 tablespoons soy sauce (low sodium)
- 1/4 cup pineapple juice
- Juice of 1 lemon
- 1 tablespoon vinegar
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Cheese Sauce:
- 1 stick butter (8 tablespoons)
- 2 cups heavy cream
- 1/2 cup shredded parmesan cheese
- 1 cup mozzarella cheese, freshly shredded
- 3/4 cup colby jack cheese, freshly shredded
- 2–3 cloves garlic, minced
- Chopped fresh basil (amount to taste)
Instructions
- Cook the Chicken: Prepare the breaded chicken strips according to the package instructions, either baking or frying them until fully cooked and crispy. Once done, set them aside to cool slightly.
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the spiral noodles and cook until al dente, about 8-10 minutes. Drain the pasta and set it aside.
- Make the Honey Pepper Sauce: In a saucepan, combine honey, light brown sugar, low sodium soy sauce, pineapple juice, lemon juice, vinegar, black pepper, and cayenne pepper. Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for 15 minutes until the sauce slightly thickens. Remove from heat and allow it to cool.
- Prepare the Cheese Sauce: In a large pan over medium heat, melt the butter. Stir in the heavy cream and heat gently. Gradually add the shredded parmesan, mozzarella, and colby jack cheeses, stirring continuously until the sauce is smooth and creamy. Add the minced garlic along with salt and freshly ground black pepper to taste. Stir in chopped fresh basil.
- Combine Pasta and Sauce: Add the drained pasta to the cheese sauce, stirring well to fully coat the noodles. Mix in the crumbled cooked bacon evenly throughout the pasta.
- Coat the Chicken: Dip each cooked chicken strip into the cooled honey pepper sauce, ensuring each strip is fully coated and glazed with the sauce.
- Assemble and Serve: Plate the cheesy pasta mixture, then arrange the honey pepper coated chicken strips on top. Garnish with additional fresh basil and extra crumbled bacon if desired. Serve immediately for best flavor and texture.
Notes
- You can bake or fry the breaded chicken strips depending on your preference or the package instructions.
- If you want extra spice, increase the cayenne pepper slightly in the honey pepper sauce.
- Use freshly shredded cheese instead of pre-shredded for a smoother cheese sauce.
- Leftover honey pepper sauce can be stored in the refrigerator for up to a week and reheated gently.
- For a lighter version, you can substitute heavy cream with half-and-half, but the sauce will be less rich.
