Honey Pepper Chicken Mac and Cheese Recipe
If you’re on the hunt for a dish that checks every comfort food box with a little sweet and a little heat, look no further than Honey Pepper Chicken Mac and Cheese. This weeknight wonder wraps tender chicken in a sticky honey pepper glaze, tosses it with crave-worthy cheesy cavatappi, and hits you with just enough boldness to make everyone at the table go for seconds. The contrast of creamy cheese, a hint of spice, and succulent, flavorful chicken makes it a top-tier dinner that never disappoints.
Ingredients You’ll Need
The best part about this Honey Pepper Chicken Mac and Cheese recipe is that the ingredients are simple but each one is handpicked to play a starring role. Here’s how the magic happens with every addition—don’t skip or substitute if you want the full flavor experience!
- Boneless Skinless Chicken Thighs (16 oz): These not only stay juicy but soak up all the honey pepper marinade for unbeatable flavor.
- Wholesome Yum Keto Honey Substitute (3/4 cup): Delivers that signature sweet honey glaze, minus the sugar overload.
- 100% Pineapple Juice (1/4 cup): Adds a subtle brightness and helps tenderize the chicken so it’s ultra-moist.
- Light Soy Sauce (1/4 cup): Brings savory depth, balancing the sweetness perfectly.
- Splenda Brown Sugar (2 tbsp): Ramps up the caramel notes for a sticky, glossy sauce.
- Apple Cider Vinegar (3 tbsp): Cuts through the richness with tang and keeps the glaze lively.
- Black Pepper (1/3 tsp + 1 tsp): Provides an earthy, gentle heat that wakes up every bite.
- Garlic Powder (1 tsp): Adds robust, aromatic depth without fresh prep.
- Onion Powder (1 tsp): Layers in savory, subtle sweetness and rounds out the spice.
- Cayenne Pepper (1/4 tsp): For just enough kick—don’t worry, it won’t overpower.
- Al Dente Carba Nada Cavatappi (8 oz dry): The mac and cheese backbone: twisty pasta traps all that sauce and cheese.
- Lite Shredded Mozzarella (3/8 cup): Melts silkily into the sauce for creamy pulls in every forkful.
- Lite Shredded 3 Cheese Blend (3/8 cup): Brings sharpness and complexity; you’ll taste real cheese in every bite.
- Light Laughing Cow Creamy Cheese (2 wedges): Ensures a lush, ultra-creamy texture in the mac.
- Grated Parmesan (2 tbsp): For salty, nutty maturity—don’t skimp on the Parm!
- Velveeta Cheese (1-1/2 slices): Gives that classic mac and cheese silky melt and nostalgia.
- Fat Free Evaporated Milk (1/2 cup): Brings everything together rich and smooth, with less guilt.
How to Make Honey Pepper Chicken Mac and Cheese
Step 1: Prep the Chicken
Start by cutting the chicken thighs into bite-sized pieces. Not only does this help them cook fast and evenly, but you’ll get the perfect ratio of glaze and cheese in every single forkful. Pop the chopped chicken into a medium bowl and set it aside while you move on to the sauce.
Step 2: Make the Honey Pepper Sauce
Time to blend some magic: whisk together your keto honey substitute, pineapple juice, soy sauce, brown sugar, apple cider vinegar, first portion of black pepper, garlic powder, onion powder, and cayenne in a small saucepan. Bring that beautiful mixture to a quick boil—this wakes up every flavor—then immediately turn off the heat. The aroma is about to make you hungry!
Step 3: Marinate the Chicken
Spoon just under half of the piping hot sauce over your chicken in the bowl. Stir it well so every piece gets a delicious coating. Toss the bowl in the fridge for a speedy marinade: even 15 to 30 minutes makes the chicken super flavorful and juicy.
Step 4: Prep the Cheeses
While the chicken is marinating, now’s the time for cheese prep. Grate your Parmesan, measure your shredded cheeses, open up the Laughing Cow wedges, and tear the Velveeta slices—having everything organized ahead means the mac and cheese comes together silky smooth.
Step 5: Air Fry the Chicken
Ready to get crispy? Air fry your chicken in two batches at 400°F for 15 minutes each. Move the pieces around halfway through for even cooking. Once done, transfer the chicken to a clean bowl. This method makes the chicken edges golden and perfectly glazed without frying.
Step 6: Cook the Pasta
While the chicken cooks, start boiling your cavatappi according to package directions until al dente. This shape traps both cheese sauce and chicken dreamily, so don’t swap it if you can help it!
Step 7: Mix the Mac and Cheese
After draining your pasta, return it to the warm pot. Pour in the evaporated milk, add all your cheeses (mozzarella, 3 cheese blend, Laughing Cow, Parmesan, Velveeta), and the second portion of black pepper. Stir on low heat until everything melts into a dreamy cheese sauce.
Step 8: Finish the Chicken
Quickly reheat any leftover honey pepper sauce, then pour it over your cooked chicken in the bowl, tossing until every piece is shiny and coated. This step transforms the chicken from simple to absolutely craveable!
Step 9: Assemble and Serve
Scoop that creamy cheesy pasta into serving bowls or lunch containers, top with the glossy honey pepper chicken, and if you’re feeling fancy, shower with chopped fresh parsley. That’s it—Honey Pepper Chicken Mac and Cheese is ready to demolish!
How to Serve Honey Pepper Chicken Mac and Cheese
Garnishes
For the perfect finish, sprinkle your Honey Pepper Chicken Mac and Cheese with lots of chopped fresh parsley to add freshness and a pop of color. If you want a little more bite, try a dash of extra black pepper or a light grating of parmesan on top—these little touches really make the dish shine.
Side Dishes
This dish is rich and bold, so something light makes the ideal partner. Pair it with a crisp green salad, roasted broccoli, or simple sautéed vegetables. The freshness cuts through the richness and balances every bite of Honey Pepper Chicken Mac and Cheese without competing for attention on the plate.
Creative Ways to Present
Want to wow guests? Spoon the mac and cheese into mini ramekins and top with a few pieces of honey pepper chicken for individual servings, or serve it family-style from a sizzling skillet at the center of the table. For game day, you can even offer it as a filling for sliders for a crowd-pleasing bite of Honey Pepper Chicken Mac and Cheese in sandwich form!
Make Ahead and Storage
Storing Leftovers
Let any leftover Honey Pepper Chicken Mac and Cheese cool before storing in an airtight container in the fridge. It keeps beautifully for up to 3 days, and the flavors seem to get even bolder after a night in the fridge.
Freezing
You can freeze portions for up to one month, but for best texture, freeze the chicken and cheese pasta separately. This way, both elements reheat well without becoming mushy or losing their signature flavor.
Reheating
To reheat, microwave a portion with a tablespoon or two of milk stirred in to bring back the creaminess, or gently rewarm on the stovetop over low heat, stirring often. If reheating from frozen, thaw overnight in the fridge first for best results.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts work in this recipe, but thighs stay juicier and hold up better to the marinade and air fryer. Just be careful not to overcook the breast pieces to avoid dryness.
Is there a non-keto substitute for the honey?
Yes, regular honey can be swapped in the same amount for the honey substitute, but the carb count will rise. If that’s not a concern, go for the real deal for deeper sweetness!
What’s the best pasta shape besides cavatappi?
If you can’t find cavatappi, elbow macaroni or rotini work well—just aim for a shape that can hold the sauce and chicken in its nooks and crannies. That spiral shape really does wonders in this Honey Pepper Chicken Mac and Cheese!
Can I make Honey Pepper Chicken Mac and Cheese ahead for meal prep?
This recipe is a total meal prep hero! Store it in lunch containers with the chicken and mac separate for up to 3 days, then assemble just before eating to keep the textures perfect.
Is this dish spicy?
The cayenne offers a gentle warmth, but the sweetness from the honey and pineapple juice balances things so even spice-shy kids and adults will love it!
Final Thoughts
If you’re looking to shake up your dinner routine, Honey Pepper Chicken Mac and Cheese delivers every time—sweet, spicy, savory, and totally satisfying. No matter who’s gathered around your table, this dish wins them over in a single bite. Give it a try and see why it’s become such a comfort food superstar in my kitchen!
Print
Honey Pepper Chicken Mac and Cheese Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
This delightful Honey Pepper Chicken Mac and Cheese recipe combines the sweet and savory flavors of honey pepper chicken with creamy mac and cheese for a comforting and satisfying meal.
Ingredients
For the Honey Pepper Chicken:
- 16 oz Boneless Skinless Chicken Thighs
- 3/4 cup Wholesome Yum Keto Honey Substitute
- 1/4 cup 100% Pineapple Juice
- 1/4 cup Light Soy Sauce
- 2 tbsp Splenda Brown Sugar
- 3 tbsp Apple Cider Vinegar
- 1/3 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/4 tsp Cayenne Pepper
For the Mac and Cheese:
- 8 oz Al Dente Carba Nada Cavatappi (dry)
- 3/8 cup Lite Shredded Mozzarella (Trader Joes)
- 3/8 cup Lite Shredded 3 Cheese Blend (Trader Joes)
- 2 wedges Light Laughing Cow Creamy Cheese
- 2 tbsp Grated Parmesan
- 1–1/2 slices Velveeta Cheese
- 1/2 cup Fat Free Evaporated Milk
- 1 tsp Black Pepper
Instructions
- Cut up your chicken into bite-size pieces, place in a bowl and set aside.
- Whisk your sauce ingredients in your small saucepan, bring to a quick boil and turn off.
- Pour just less than half of your sauce over the chicken, mix well and place in fridge to marinate for 15-30 minutes.
- While your chicken is marinating, grate your parmesan, measure out your shredded cheeses, open your cheese wedges and tear your Velveeta, then set aside.
- Air fry your chicken in two batches at 400°F for 15 minutes each. Make sure you move the chicken pieces around halfway through each batch. Place your cooked chicken in a clean mixing bowl.
- While your first batch of chicken is cooking, start boiling your pasta.
- Once your pasta is done boiling, drain and put back into the pasta pot.
- Pour in your evaporated milk and dump all of your cheeses then your pepper and mix all together until cheeses are fully melted.
- Reheat your sauce quickly then pour over your cooked chicken and mix to fully coat every piece.
- Start assembling your lunch containers with your pasta, then your chicken. Top with parsley if you wish!
- ENJOY!
Notes
- This recipe can be easily customized by adjusting the level of spiciness or sweetness in the honey pepper chicken sauce.
- Feel free to add in your favorite vegetables to the mac and cheese for extra nutrition and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Air Fry, Boil, Mix
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg
Keywords: Honey Pepper Chicken, Mac and Cheese, Comfort Food, Lunch, Easy Recipe
