Honey Pepper Chicken Mac and Cheese Recipe

Introduction

Honey Pepper Chicken Mac and Cheese is a delightful twist on a classic comfort dish, combining tender chicken with a flavorful honey pepper glaze and creamy cheesy pasta. It’s perfect for a satisfying lunch or dinner that feels both indulgent and wholesome.

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
• 1½ slices Velveeta Cheese
• 1/2 cup Fat Free Evaporated Milk
• 1 tsp Black Pepper

Instructions

1. Step 1: Cut the chicken thighs into bite-size pieces and place them in a bowl. Set aside.
2. Step 2: In a small saucepan, whisk together the honey substitute, pineapple juice, light soy sauce, Splenda brown sugar, apple cider vinegar, 1/3 tsp black pepper, garlic powder, onion powder, and cayenne pepper. Bring the mixture to a quick boil, then turn off the heat.
3. Step 3: Pour just under half of the sauce over the chicken pieces, mix well to coat, and place in the refrigerator to marinate for 15 to 30 minutes.
4. Step 4: While the chicken marinates, grate the Parmesan, measure the shredded cheeses, open the cheese wedges, and tear the Velveeta into pieces. Set all the cheeses aside.
5. Step 5: Air fry the chicken in two batches at 400°F for 15 minutes each. Stir and move the pieces around halfway through each batch for even cooking. Once cooked, transfer the chicken to a clean mixing bowl.
6. Step 6: While cooking the first batch of chicken, bring a pot of water to a boil and cook the pasta until al dente according to package instructions.
7. Step 7: Drain the pasta and return it to the pot.
8. Step 8: Add the evaporated milk, all shredded and other cheeses, and 1 tsp black pepper to the pasta. Stir gently until all the cheeses are fully melted and the sauce is creamy.
9. Step 9: Reheat the remaining sauce quickly on the stove, then pour it over the cooked chicken. Mix thoroughly to coat every piece with the sauce.
10. Step 10: Assemble your meal by layering the cheesy pasta and then the honey pepper chicken. Optionally, top with fresh parsley for a burst of color and flavor.
11. Step 11: Enjoy your Honey Pepper Chicken Mac and Cheese warm!

Tips & Variations

• For more heat, increase the cayenne pepper slightly or add a pinch of crushed red pepper flakes to the sauce.
• Substitute Velveeta with another creamy cheese like gouda or fontina for a different flavor profile.
• If you don’t have an air fryer, baking the chicken at 400°F for about 20-25 minutes works well—just be sure to turn halfway through.
• Use gluten-free pasta if you want to make this recipe gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or on the stovetop until heated through, adding a splash of milk if the pasta seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work fine, though thighs remain juicier. Adjust cooking time as needed to avoid overcooking chicken breasts.

Is there a stovetop alternative to air frying the chicken?

Absolutely, you can cook the marinated chicken pieces in a skillet over medium heat until cooked through and slightly caramelized, about 7-10 minutes per batch.

Honey Pepper Chicken Mac and Cheese Recipe

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★★★★★

5 from 133 reviews

• Author: Charlotte
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Low Carb

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Description

A delicious and comforting Honey Pepper Chicken Mac and Cheese recipe featuring tender chicken thighs marinated in a sweet and tangy sauce, air-fried to perfection, and combined with creamy, cheesy al dente pasta for a hearty meal that’s perfect for lunch or dinner.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 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

Pasta and Cheese

• 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

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Instructions

1. Prepare Chicken: Cut the boneless skinless chicken thighs into bite-sized pieces and place them in a bowl. Set aside while you prepare the sauce.
2. Make the Sauce: In a small saucepan, whisk together the keto honey substitute, pineapple juice, light soy sauce, Splenda brown sugar, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne pepper. Bring the mixture to a quick boil, then turn off the heat.
3. Marinate Chicken: Pour just under half of the hot sauce over the chicken pieces, toss to coat evenly, and place the bowl in the refrigerator to marinate for 15 to 30 minutes.
4. Prepare Cheeses: While the chicken marinates, grate the Parmesan, measure out shredded mozzarella and three-cheese blend, open the Laughing Cow cheese wedges, and tear the Velveeta slices. Set all cheeses aside.
5. Air Fry Chicken: Preheat your air fryer to 400°F. Air fry the marinated chicken in two batches for 15 minutes each, shaking or moving the pieces halfway through each batch to ensure even cooking. Place cooked chicken in a clean mixing bowl.
6. Cook Pasta: While the first batch of chicken cooks, bring a pot of water to boil and cook the Carba Nada cavatappi pasta until al dente. Drain the pasta and return it to the pot.
7. Make Cheese Sauce: To the drained pasta, add the fat-free evaporated milk, all shredded and creamy cheeses, and 1 teaspoon of black pepper. Stir continuously over low heat until the cheeses are fully melted and the sauce is creamy.
8. Reheat Sauce: Quickly reheat the reserved sauce from earlier until warm (do not boil), then pour it over the cooked chicken. Toss well to coat every piece with the flavorful sauce.
9. Assemble Dish: Portion the cheesy pasta into lunch containers or plates, add the sauced chicken on top, and optionally garnish with fresh parsley for color and freshness.
10. Enjoy: Serve immediately or pack for a delicious meal on the go. Enjoy your Honey Pepper Chicken Mac and Cheese!

Notes

• Use an air fryer to cook the chicken for a crisp texture without added oil.
• Marinating chicken for at least 15 minutes enhances flavor, but you can marinate up to 30 minutes if time allows.
• If you prefer, substitute the chicken thighs with chicken breasts, adjusting cooking time accordingly.
• Use fat-free evaporated milk and light cheeses to keep this dish lighter while still creamy.
• This recipe is suitable for a low-carb diet by using Carba Nada pasta and a keto honey substitute.
• Adjust cayenne pepper to your spice preference for a milder or spicier dish.
• To make it dairy-free, substitute cheeses with vegan alternatives and use coconut milk instead of evaporated milk.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Air Frying
• Cuisine: American

Keywords: honey pepper chicken, mac and cheese, air fryer chicken, low carb mac and cheese, keto chicken recipe, cheesy pasta, healthy comfort food