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You get creamy mac and cheese with saucy, sweet-spicy chicken—total comfort food taken up a notch. This comforting dinner is packed with flavor, a real crowd-pleaser you’ll want again and again.
This all started for me when I was going through a crazy hectic time and just needed something to cheer us up. Crispy chicken, sticky sauce, and cheesy noodles—we tried it once, and now it’s our top pick for any celebration or whenever we crave a big comforting hug on a plate.
Irresistible Ingredients
- Fresh basil: Tosses in a little color and a fresh aroma to the final dish
- Three cheese blend: Parmesan, colby jack, and mozzarella all melt like a dream and bring their own flavors
- Heavy cream: Makes your cheese sauce extra smooth and silky
- Butter: Sets up a rich, classic cheese sauce base
- Black and cayenne pepper: This is where the spicy magic happens
- Fresh lemon juice: Brightens everything up with a pop of acidity
- Pineapple juice: Cuts through all the richness and adds a sunny, tropical vibe
- Soy sauce: Balances out sweetness and brings lovely savory depth
- Light brown sugar: Gives the glaze a mellow, caramelly edge
- Honey: Starts the glaze off with pure sweetness
- Bacon: Brings smoky goodness that pairs perfectly with the honey
- Breaded chicken strips: Offer the crunch and flavor without extra fuss
- Spiral noodles: They’re just right for catching all that delicious sauce
Simple Step-by-Step
- Plate and Serve:
- Scoop mac and cheese into your bowl or onto your plate, then lay the honey-glazed chicken right on top. Sprinkle with the rest of your bacon bits and a few fresh basil leaves if you’ve got them. Eat while it’s hot so the chicken stays crisp and everything’s super creamy.
- Glaze the Chicken:
- Coat each chicken strip in the honey pepper sauce so it’s totally covered and shiny. Want more kick? Dip them twice—just wait a minute between dips for the sauce to stick even better.
- Combine Components:
- Toss the drained noodles into the cheese sauce, making sure every piece is coated. Fold in most of your bacon, but keep some for topping later. If things cool off, keep it on low heat so the sauce stays creamy.
- Make the Cheese Sauce:
- In a big pot, melt your butter over medium heat, pour in heavy cream, then let it warm gently. Add cheese in small handfuls, letting each batch melt in before the next. Keep stirring so the sauce doesn’t go lumpy. Mix in some chopped garlic, salt, and pepper. The sauce should be smooth and just thick enough to stick to your spoon.
- Create the Honey Pepper Sauce:
- Mix honey, brown sugar, soy sauce, pineapple juice, lemon juice, vinegar, and both black and cayenne pepper together in a saucepan. Bring to an easy boil while you stir so nothing burns. Turn the heat down and let it simmer for about 15 minutes. You’ll see it thicken up, and if you dip a spoon in, it should just coat the back. Take it off the heat—don’t worry, it’ll thicken even more as it cools for a bit.
- Cook the Pasta:
- Boil up a big pot of salted water, then add your spiral noodles. Cook ‘til they’re still a bit firm—about 7 or 8 minutes should do, depending on your brand. They’ll soften more when you mix them with the hot cheese, so don’t overcook. Drain completely.
- Prepare the Chicken:
- Bake or air fry your breaded chicken strips following the package. Let them get crisp and golden (aim for a 165°F center if using a thermometer). Once done, set aside while you finish off the rest.
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The absolute best moment is seeing the honey pepper sauce go from runny to sticky—watching it cling to every piece of chicken. The very first time I served this, the joy on my partner’s face said it all. Creamy noodles plus that sweet-spicy chicken? Totally worth all the effort in the kitchen.
Leftover Storage
Stash leftovers in a sealed container in the fridge for up to three days. For top results, split the chicken from the pasta—that way, the chicken stays crisp. To reheat, put a little milk or cream into the pasta and warm it gently on the stove, giving it a good mix. Heat the chicken in the oven at 350°F for about 10 minutes to bring back that crunch before piling it onto your noodles.
Switch It Up
Feel free to make swaps to suit what you have. Try grilling chicken instead of breaded for a lighter vibe. Swap cheeses for whatever melty ones you love, just include at least one with a sharp taste for punch. Veggie fans? Throw in some cooked broccoli, roasted bell peppers, or sauteed spinach at the end for extra color and nutrients.
Gluten-Free Made Easy
It’s a breeze to make this gluten-free. Pick out a sturdy gluten-free pasta—rice or corn types hold up nicely. For the chicken, try gluten-free breadcrumbs or a mix of ground rice cereal with almond flour for that crunch. Double-check your soy sauce or use tamari to avoid gluten. These quick swaps make it easy for everyone to enjoy, no matter their needs.
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Common Recipe Questions
- → How can I mix up the honey pepper sauce?
Dump honey, some brown sugar, soy sauce, pineapple juice, a bit of vinegar, fresh lemon juice, black pepper, and a dash of cayenne into a small pot. Let it bubble up, then turn it down to a simmer for 15 minutes till it starts to thicken. Give it a few minutes to cool before you use it.
- → Could I make this gluten-free?
Totally! Just swap in your favorite gluten-free pasta. Don’t forget if you’re breading the chicken, use gluten-free crumbs or almond flour to keep it safe.
- → Which cheeses taste best for this one?
Mix up parmesan, mozzarella, and colby jack for a super smooth and tasty cheese layer. Freshly grated ones melt way better and give you that creamy sauce you want.
- → Is it cool to bake the chicken instead of frying?
Absolutely, go ahead and bake those chicken strips just like the box says. It’s lighter and still gets you that nice crunch.
- → What should I put on top before serving?
Top things off with some chopped fresh basil and a handful of crispy bacon crumbs to make every bowl look and taste awesome.