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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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.
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