Description
A comforting twist on classic mac and cheese, this dish features creamy, cheesy noodles topped with crispy breaded chicken glazed in a sweet-and-spicy honey pepper sauce—perfect for a cozy yet indulgent meal.
Ingredients
- 1 (16 oz) box spiral noodles
- 1 (25 oz) bag breaded chicken strips
- Salt and pepper, to taste
- Fresh basil, for garnish
- ¾ cup honey
- ¼ cup light brown sugar
- 3 Tbsp low-sodium soy sauce
- ¼ cup pineapple juice
- Juice of 1 lemon
- 1 Tbsp vinegar
- 1 tsp black pepper
- ¼ tsp cayenne pepper
- 1 stick butter
- 2 cups heavy cream
- ½ cup shredded Parmesan cheese
- 1 cup shredded mozzarella
- ¾ cup shredded Colby Jack cheese
- 2–3 cloves minced garlic
Instructions
- Cook the chicken strips according to the package directions—either bake or fry—and set them aside.
- Boil the spiral noodles in salted water until al dente, then drain and set aside.
- In a small saucepan, combine all the honey pepper sauce ingredients. Bring to a boil, then reduce heat and simmer for about 15 minutes until it thickens slightly. Let it cool to thicken more.
- In a separate pan, melt the butter and pour in the heavy cream. Add the shredded cheeses and garlic, stirring constantly until smooth. Season with salt and pepper.
- Stir the cooked noodles into the cheese sauce until fully coated.
- Toss the cooked chicken strips in the honey pepper sauce until fully glazed.
- Plate the creamy mac and cheese, top with honey pepper chicken, and garnish with fresh basil.
Notes
- Use grilled chicken instead of breaded for a lighter option.
- Add extra cayenne or hot sauce for more heat.
- Stir in vegetables like broccoli or spinach for added nutrition and color.
- Try different cheeses like sharp cheddar or pepper jack for varied flavor.
- Reheat chicken separately to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 820
- Sugar: 24g
- Sodium: 1100mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 140mg
