Honey Pepper Chicken Mac Cheese

This honey pepper chicken mac and cheese is perfect for any night you want a little more comfort and a touch of sweet heat. It delivers creamy, cheesy goodness with crispy chicken on top and an irresistibly sticky honey pepper glaze. My family requests this every time we have a movie night and it always disappears from the table fast.

This dish first came together as a way to use up extra chicken strips and now everyone thinks it is a restaurant special. I always look forward to the last bacon crumbles scattered over the top for salty crunch.

Gather Your Ingredients

• Spiral noodles: Choose ones with twists or swirls so the sauce clings to each bite. Go for bronze-cut pasta for a rough surface.
• Breaded chicken strips: Frozen chicken strips crisp up beautifully for texture but you can also use homemade or rotisserie chicken for a lighter option.
• Bacon: Smoky richness adds depth. Thick cut bacon holds up best in the sauce.
• Honey: Brings natural sweetness. Use a floral local honey if possible for more complex flavor.
• Light brown sugar: Rounds out the glaze and adds a hint of caramel flavor.
• Low sodium soy sauce: Gives depth without overpowering saltiness. Choose naturally brewed if you can find it.
• Pineapple juice: Lends brightness and a subtle tropical note. Use juice with no added sugar for best results.
• Vinegar: Balances the sweetness and cuts through the rich cheese.
• Black pepper and cayenne pepper: Give that signature zippy finish. Freshly ground black pepper works best.
• Butter: Makes the cheese sauce silky. European butter will add more richness.
• Heavy cream: Creaminess is key for velvety sauce. Avoid ultra pasteurized if you can.
• Parmesan cheese: Adds sharp nutty flavor and helps smooth out the sauce. Always shred your own.
• Mozzarella cheese: Brings stretch and mild flavor. Whole milk mozzarella melts best.
• Colby Jack cheese: Gives color and a mellow buttery taste.
• Garlic: Brings warmth and complexity. Fresh garlic is a must.
• Salt and pepper: Essential for seasoning every layer. Taste as you go to avoid over salting.

How to Make It

Prepare the Chicken:

Bake or air fry your breaded chicken strips until hot and crispy. Let them rest on a rack so they do not steam. For extra crunch you can even toss them under the broiler for a minute. Slice or leave whole depending on your preference.

Cook the Pasta:

Bring a large pot of salted water to a rolling boil and cook the spiral noodles until just al dente. Drain immediately and toss with a splash of olive oil to prevent sticking.

Make the Honey Pepper Sauce:

Combine honey brown sugar soy sauce pineapple juice vinegar black pepper and cayenne pepper in a small saucepan. Heat over medium-high and let the mixture bubble until it thickens enough to coat the back of a spoon about 15 minutes. Stir regularly to avoid scorching.

Prepare the Cheese Sauce:

In a wide deep skillet melt butter over medium heat. When foaming subsides pour in heavy cream and stir gently. Add Parmesan mozzarella and Colby Jack cheeses by handfuls letting each melt before the next addition. Stir in fresh garlic and season to taste with salt and pepper letting the sauce simmer until glossy and smooth.

Combine Pasta and Cheese Sauce:

Add the drained pasta into the sauce ensuring every noodle is coated. Fold in the crumbled bacon and stir to evenly distribute the bites of savory crunch.

Coat the Chicken in Honey Pepper Sauce:

Dip cooked chicken strips into the honey pepper sauce turning to make sure every inch is glistening. Work with warm chicken for best absorption of the glaze.

Assemble and Serve:

Spoon a generous helping of mac and cheese on each plate. Top with honey pepper chicken strips. Sprinkle extra bacon crumbles and fresh basil leaves over the top if you want a pop of color and herbal freshness.

Colby Jack cheese has always been my favorite here because it melts so beautifully and gives a buttery flavor. My kids now insist on helping with the bacon each time and somehow there are never enough crumbles left for the garnish.

Flavor Boosters

Try rotisserie or leftover grilled chicken for a lighter finish or use vegetarian nuggets. Monterey Jack or cheddar can swap in for Colby Jack if needed. Maple syrup is a fun stand in for honey if that is all you have handy.

Serving Suggestions

Serve with a fresh salad dressed with lemon vinaigrette or simple steamed broccoli to balance out the richness. It is perfect with iced tea or a sparkling lemonade for summer gatherings. For a cozy winter meal add a side of roasted root vegetables tossed in olive oil.

Creative Twists

This recipe is a playful celebration of American comfort food with a twist. The honey pepper sauce is inspired by southern fried chicken traditions but elevated by the Italian-style cheese sauce. In summer I love to use fresh basil from my garden to garnish the hot dish for a fragrant lift.

Nothing brings the family together like the sweet spicy aroma of this dish bubbling out of the oven. A perfect plate of comfort and flavor every time.

Common Questions About This Recipe

→ How do I make the honey pepper sauce?

Combine honey, brown sugar, soy sauce, pineapple and lemon juice, vinegar, black pepper, and cayenne in a saucepan. Bring to a boil, then simmer for 15 minutes until slightly thickened.

→ What types of cheese are used in the sauce?

A mix of Parmesan, mozzarella, and Colby Jack cheeses is melted into butter and heavy cream to create a creamy cheese sauce.

→ Can I use fresh chicken instead of breaded strips?

Yes, fresh chicken breasts can be breaded and cooked separately before coating with the honey pepper sauce for similar results.

→ How do I prevent the cheese sauce from curdling?

Cook over medium heat and add cheeses gradually while stirring constantly to maintain a smooth, creamy texture.

→ Is this dish suitable for a family gathering?

Absolutely, it serves 4-6 people and combines familiar flavors that appeal to a wide range of tastes.