Honey Pepper Chicken Mac and Cheese
Try our irresistible Honey Pepper Chicken Mac and Cheese recipe, where crispy chicken meets a luscious honey pepper glaze and creamy cheese.
Ingredients
- 1 box 16 oz spiral pasta
- 1 bag 25 oz breaded chicken tenders
- 5 slices of bacon cooked and crumbled
- Salt and ground black pepper
- Fresh basil chopped
Honey Pepper Sauce:
- 3/4 cup honey
- 1/4 cup brown sugar light
- 3 tablespoons low sodium soy sauce
- 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 of butter
- 2 cups heavy cream
- 1/2 cup Parmesan cheese shredded
- 1 cup mozzarella cheese shredded
- 3/4 cup Colby Jack cheese shredded
- 2-3 garlic cloves minced
- Chopped fresh basil
Instructions
- Bake or fry the chicken tenders according to the package instructions or use homemade chicken strips if preferred, then set aside.
- Cook the spiral pasta following the package directions until al dente.
- In a medium saucepan, combine all the ingredients for the honey pepper sauce and bring to a boil. Lower the heat and let it simmer for about 15 minutes, stirring frequently until the sauce begins to thicken. Remove from heat and let it cool slightly.
- For the cheese sauce, melt the butter together with the heavy cream in a large skillet over medium heat. Once melted, gradually stir in the cheeses, one at a time, until completely melted and smooth. Add the minced garlic and continue stirring until fully blended. Season with salt and pepper to taste.
- Mix the cooked pasta with the cheese sauce in the large skillet, stirring until fully coated. Fold in the crumbled bacon and mix well.
- Dip each chicken tender into the honey pepper sauce, coating thoroughly. Set aside.
- Serve the cheesy pasta topped with the honey pepper chicken strips, and garnish with chopped basil and extra bacon if desired.