Honey Pepper Chicken Mac and Cheese Recipe

Introduction

Honey Pepper Chicken Mac and Cheese is a delightful twist on a classic comfort food, combining tender marinated chicken with a creamy, cheesy pasta. This recipe balances sweet, tangy, and spicy flavors for a satisfying meal that’s perfect for lunch or dinner.

Ingredients

• 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
• 8 oz al dente Carba Nada Cavatappi (dry)
• 3/8 cup lite shredded mozzarella (Trader Joe’s)
• 3/8 cup lite shredded 3 cheese blend (Trader Joe’s)
• 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

1. Step 1: Cut the chicken into bite-sized pieces, place them in a bowl, and set aside.
2. Step 2: In a small saucepan, whisk together the honey substitute, pineapple juice, soy sauce, Splenda brown sugar, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a quick boil, then turn off the heat.
3. Step 3: Pour just less than half of the sauce over the chicken, mix well to coat, and refrigerate to marinate for 15-30 minutes.
4. Step 4: While the chicken marinates, grate the Parmesan, measure the shredded cheeses, open the Laughing Cow cheese wedges, and tear the Velveeta into pieces. Set all aside.
5. Step 5: Air fry the chicken in two batches at 400°F for 15 minutes each, stirring and moving the pieces halfway through each batch. Transfer the cooked chicken to a clean mixing bowl.
6. Step 6: While cooking the first batch of chicken, start boiling the pasta according to package instructions until al dente.
7. Step 7: Drain the pasta and return it to the pot.
8. Step 8: Add evaporated milk, all the cheeses, and black pepper to the pasta. Stir gently until the cheeses are fully melted and the sauce is creamy.
9. Step 9: Reheat the remaining sauce quickly, then pour it over the cooked chicken. Mix well to coat every piece thoroughly.
10. Step 10: Assemble your meal by placing pasta first, then topping with the honey pepper chicken. Garnish with parsley if desired.
11. Step 11: Enjoy your delicious Honey Pepper Chicken Mac and Cheese!

Tips & Variations

• For extra smoky flavor, add a pinch of smoked paprika to the sauce.
• Use shredded sharp cheddar instead of mozzarella for a stronger cheese flavor.
• If you don’t have an air fryer, bake the chicken at 400°F on a lined baking sheet for 20-25 minutes, flipping halfway.
• Marinate the chicken longer, up to 2 hours, for more intense flavor.
• Add steamed broccoli or spinach to the mac and cheese for a veggie boost.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well but may be less juicy. Be careful not to overcook it during air frying to keep it tender.

Is this recipe keto-friendly?

While the original uses a keto honey substitute and Splenda, the pasta contains carbs. To make it fully keto, substitute the pasta with a low-carb alternative like shirataki noodles or cauliflower “mac”.