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This honey pepper chicken mac and cheese brings together two comfort food classics in one mouthwatering meal. The crunchy chicken pieces coated with a tangy-sweet honey pepper glaze work so well with the rich, cheesy pasta. It's a crowd-pleaser that'll make both grown-ups and kids ask for seconds.
I came up with this dish when I was trying to copy something I loved from a local restaurant, and it quickly turned into our family's Sunday tradition. Nowadays, my hubby always wants me to make it whenever friends come over, and it always gets rave reviews.
Ingredients
- Spiral noodles: They grab onto the cheese sauce perfectly with their twisty shape
- Breaded chicken strips: Save time and add that nice crunch factor
- Bacon: Brings smoky goodness that works wonders with the honey sauce
- Honey: Creates the base of our sticky glaze with its natural sweetness
- Light brown sugar: Helps the sauce get that amazing caramelized quality
- Soy sauce: Adds that deep savory flavor that cuts the sweetness
- Pineapple juice: Brings a sunny, fruity kick and natural tang
- Fresh lemon juice: Adds bright zippiness that balances the rich elements
- Black and cayenne pepper: Give that must-have spicy kick 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 clings to every bite
Step-by-Step Instructions
- Prepare the Chicken:
- Cook your breaded chicken strips following the box instructions until they're nice and crispy. For the best results, try cooking them on a wire rack over a baking sheet so they get crunchy all over. You want chicken that won't go soggy when you add the honey pepper coating.
- Cook the Pasta:
- Boil those spiral noodles in water with plenty of salt until they're just firm to the bite. Don't cook them too soft since they'll keep cooking in the hot cheese sauce later. Save about half a cup of the pasta water before draining, just in case your cheese sauce needs thinning.
- Make the Honey Pepper Sauce:
- Mix honey, brown sugar, soy sauce, pineapple juice, lemon juice, vinegar, black pepper, and cayenne pepper in a pot over medium heat. Let it come to a light boil, then turn down the heat and let it bubble gently for 15 minutes, giving it a stir now and then. It's ready when it sticks to the back of a spoon, but don't worry if it seems thin – it'll thicken up as it cools.
- Prepare the Cheese Sauce:
- Melt your butter in a big, sturdy pot over medium-low heat. Pour in the heavy cream and warm it up but don't let it boil. Slowly add your cheeses a little at a time, stirring non-stop for a smooth mix. Toss in the minced garlic and add salt and pepper to your liking. Keep the heat low so your sauce stays creamy and doesn't break.
- Assemble the Dish:
- Mix the cooked pasta into the cheese sauce until every piece is coated. Gently add most of the crumbled bacon, saving some for topping if you want. Dunk each chicken piece into the honey pepper sauce, making sure they're fully covered. For extra flavor, give them a second dip after the first coat sets a bit.
- Plate and Serve:
- Scoop the cheesy pasta into bowls, place the glazed chicken on top, and sprinkle with fresh basil leaves and extra bacon bits if you like. Serve it right away while everything's hot and the chicken is still crunchy.
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The secret ingredient that really makes this dish pop is pineapple juice. I found this out totally by chance when I ran out of apple cider vinegar one night and just grabbed what was in my fridge. The sweet tropical flavor it brings to the honey pepper sauce is something my dinner guests always notice but can't quite put their finger on.
Make Ahead Options
You can whip up 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 warm it up really gently with a splash of milk to bring back its creaminess. Put everything together just before you're ready to eat so you get that perfect contrast between crispy chicken and creamy pasta.
Customization Ideas
Feel free to play around with this recipe. Want more heat? Just double up on the cayenne or add a spoonful of your go-to hot sauce to the honey glaze. Looking for something lighter? Swap out the breaded chicken for some grilled chicken breast and use half and half instead of heavy cream. Want to sneak in some veggies? Mix in some roasted broccoli, cooked mushrooms, or quickly wilted spinach before serving.
Serving Suggestions
This filling dish goes great with a basic green salad with tangy dressing to balance out the richness. For a complete dinner, add some roasted asparagus or green beans tossed with lemon and garlic. A cool glass of Riesling or sparkling water with lime works really well with the sweet-spicy mix. If it's a special occasion, start with something light like bruschetta or fresh fruit to balance what's coming next.
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Frequently Asked Questions
- → Can I prep parts of it earlier?
Yes! Make the honey glaze and cheese sauce a couple of days in advance and keep in the fridge. Cook pasta just until firm, toss in a little olive oil, and store in a container. Assemble when serving by warming the sauces (thin the cheese sauce with some milk if needed), mixing with pasta and topping with the freshly cooked chicken.
- → What can stand in for pineapple juice?
If you're out of pineapple juice, swap in orange or apple juice and add a tiny splash of vinegar for tang. Another option: dissolve a little honey into water and sprinkle in lemon juice for that sweet and tart punch.
- → How spicy is it?
The heat is mild to medium, thanks to black pepper and cayenne. The honey and brown sugar take the edge off. If you want it completely mild, skip the cayenne. If bolder spice is what you’re after, add a splash of hot sauce or a pinch more cayenne.
- → What side dishes go well with this meal?
Light and fresh side options are best. A crisp salad with vinaigrette, roasted veggies, steamed greens like broccoli, or garlic bread work perfectly. You could also pair it with tangy coleslaw or a cucumber and tomato salad for a refreshing contrast.
- → Can I switch up the cheeses?
Definitely! While parmesan, colby jack, and mozzarella make a dreamy combo, you can try cheddar, gouda, gruyere, or monterey jack. Keep one hard, aged option (like parmesan) and mix in creamy, meltable ones for the best texture and flavor.
- → Why does my cheese sauce sometimes turn gritty?
Stick to low heat and stir constantly when you add cheese. Take the pan off the burner before adding it, and add cheese in small amounts. Also, freshly grate your cheese—packages of shredded cheese have additives that can cause a grainy sauce.