Velvety Honey Pepper Chicken

This chicken mac and cheese with honey pepper sauce brings together two comfort food classics in one knockout dish. The crunchy chicken pieces coated in a sweet and fiery honey pepper glaze work amazingly well with the rich, cheesy pasta, making a meal that's a hit with everyone at the table.

I came up with this dish while trying to copy what I always ordered at my go-to restaurant, and it soon turned into our family's Sunday tradition. Now my hubby always asks for it whenever we've got company coming, and it always gets rave reviews.

What You'll Need

• Spiral noodles: They catch all that creamy sauce in their twists
• Breaded chicken strips: Save time and add that essential crunch
• Bacon: Brings a smoky kick that plays well with the honey glaze
• Honey: Creates the base of our sticky sauce with its natural sweetness
• Light brown sugar: Helps the sauce get that perfect sticky texture
• Soy sauce: Adds that deep savory flavor to balance the sweetness
• Pineapple juice: Gives a sunny tang and natural acid balance
• Fresh lemon juice: Adds brightness that cuts through the rich cheese
• Black and cayenne pepper: Bring the heat that works against the sweet stuff
• High quality cheeses: A mix of parmesan, mozzarella, and colby jack makes the dreamiest sauce
• Heavy cream: Creates that velvety cheese sauce that hugs every bite

Easy Cooking Guide

Get Your Chicken Ready:

Bake those chicken strips following the box until they're golden and super crispy. For best results, put them on a wire rack over your baking sheet so they get crispy all around. You want them firm enough to stand up to the glaze without going soft.

Fix The Pasta:

Cook your spirals in really salty water until they've got a little bite left. Don't cook them too long because they'll soften more in the cheese sauce later. Save about half a cup of that starchy water before draining just in case your sauce needs thinning.

Whip Up The Honey Pepper Mix:

Throw honey, brown sugar, soy sauce, pineapple juice, lemon juice, vinegar, black pepper, and cayenne in a pot over medium heat. Let it bubble gently, then turn it down and let it simmer for 15 minutes while you stir now and then. It's ready when it sticks to your spoon but will get thicker as it cools down.

Create The Cheese Sauce:

Melt your butter in a big, sturdy pot over low-medium heat. Pour in the cream and warm it up without letting it boil. Add your cheeses a little at a time, stirring the whole time so it stays smooth. Mix in the minced garlic and add salt and pepper until it tastes right. Keep the heat low so your sauce doesn't break apart.

Put It All Together:

Mix the pasta into your cheese sauce until every piece is coated. Gently add most of your bacon bits, keeping some for the top if you want. Dunk each chicken piece into the honey pepper mix, making sure they're completely covered. For extra flavor, give them a second dip after the first layer sets a bit.

Dish It Up:

Scoop that cheesy pasta into bowls, lay the sticky chicken on top, and sprinkle with fresh basil and extra bacon if you're feeling fancy. Serve it right away while everything's hot and the chicken's still got its crunch.

Pin

The secret weapon in this dish is definitely the pineapple juice. I stumbled on this by pure chance when I ran out of apple cider vinegar and just used what I had in my fridge. That tropical sweetness does something to the honey pepper sauce that everyone picks up on but can't quite put their finger on.

Prep Ahead Pointers

You can make the honey pepper sauce up to a week early and keep it in the fridge in a sealed container. Just warm it up slowly before you use it. The cheese sauce works best when it's fresh, but if you need to, you can make it a day ahead and heat it back up really slowly with a splash of milk to get it creamy again. Put everything together right before you eat for that perfect mix of crunchy chicken and creamy pasta.

Mix It Up

This recipe works with tons of tweaks. Want more kick? Throw in twice the cayenne or add a spoonful of your go-to hot sauce to the honey mix. Looking for something lighter? Swap the breaded strips for plain grilled chicken breast and use half and half instead of heavy cream for the cheese part. Need some veggies? Toss in some roasted broccoli, cooked mushrooms, or wilted spinach with the pasta before serving.

What To Serve With It

This rich dish goes great with a basic green salad with tangy dressing to balance things out. To make it a full meal, add some roasted asparagus or green beans tossed with lemon and garlic. A cold glass of Riesling or fizzy water with lime works really well with the sweet-spicy combo. For fancy dinners, start with something light like bruschetta or fresh fruit to balance out the richness that's coming.

Pin

Recipe FAQs

→ Can I make this dish ahead of time?

You can prep the parts separately before cooking day. The cheese mix and honey pepper sauce can be made 2 days early and kept in the fridge. Cook pasta until firm, mix with a bit of oil and store cold. For the best taste, put it all together right before eating by warming up sauces (add a bit of milk to the cheese), mixing with pasta, and putting freshly coated chicken on the top.

→ What can I substitute for pineapple juice?

If you're out of pineapple juice, try orange juice or apple juice with a tiny bit of vinegar for tang. If you're in a rush, mix 1 tablespoon honey with 3 tablespoons water and a squeeze of lemon to copy the sweet-sour taste of pineapple juice.

→ How spicy is this dish?

This dish has a gentle to medium kick from black pepper and cayenne. The honey and brown sugar make the heat less harsh. Want it milder? Use less cayenne or skip it. Need more heat? Add extra cayenne or a few drops of hot sauce to your honey pepper mix.

→ What sides go well with Honey Pepper Chicken Mac?

This hearty dish works well with light, fresh sides. Try a basic green salad with dressing, steamed broccoli or asparagus, buttery bread, or roasted veggies. For a full meal with different textures, add some coleslaw or a cucumber and tomato mix.

→ Can I use different cheeses for the sauce?

Absolutely! While parmesan, mozzarella, and colby jack make a great mix of flavor and creaminess, you can swap in cheeses like sharp cheddar, gouda, gruyere, or monterey jack. For the best results, use some hard aged cheese (like parmesan) plus good melting cheeses for the right feel.

→ How do I prevent my cheese sauce from breaking or becoming grainy?

To keep your sauce smooth, use low heat when you add cheese, take the pan off the heat first, and stir in cheese bit by bit while mixing all the time. Don't let the sauce bubble after cheese goes in. Using cheese you grate yourself (not from a bag) works better too, since packaged grated cheese has stuff in it that might make your sauce feel weird.