Honey Pepper Chicken Mac and Cheese Recipe
There’s something undeniably warm and cozy about a bowl of creamy mac and cheese. As the leaves begin to change and the air turns crisp, I find myself gravitating toward comforting dishes that bring a sense of nostalgia and warmth. This Honey Pepper Chicken Mac and Cheese combines tender, air-fried chicken thighs with a sweet and spicy honey sauce, all enveloped in a gooey, cheesy embrace. It’s the perfect easy weeknight dinner to enjoy with loved ones or to meal prep for the upcoming busy week. Trust me — this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Family-friendly: This Honey Pepper Chicken Mac and Cheese is a hit with kids and adults alike, making it an ideal choice for family dinners.
- Quick to prepare: With marinating time included, you can have this dish ready in under an hour, perfect for busy weeknights.
- Comforting and creamy: Imagine loving the velvety textures of gooey cheese wrapped around every bite of tender chicken.
- Sweet and savory flavor: The combination of honey, pineapple juice, and soy sauce creates an irresistible balance that tantalizes your taste buds.
- Great for meal prep: This dish stores well, making it an excellent choice for lunches throughout the week or a no-fuss dinner option.
Ingredients You’ll Need for Honey Pepper Chicken Mac and Cheese
- 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
Let’s Make It Together
- Begin by cutting your chicken into bite-sized pieces and placing them in a bowl. Set aside.
- In a small saucepan, whisk together your sauce ingredients: keto honey substitute, pineapple juice, soy sauce, brown sugar, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a quick boil, then turn off the heat.
- Pour just less than half of the sauce over the chicken, mix well, and place in the fridge to marinate for 15-30 minutes.
- While the chicken marinates, grate your parmesan cheese and measure out your shredded cheeses. Open your Laughing Cow cheese wedges and tear your Velveeta into smaller pieces.
- Preheat your air fryer to 400°F (200°C) and air fry the chicken in two batches for 15 minutes each, making sure to move the pieces around halfway through. Once done, transfer the cooked chicken to a clean mixing bowl.
- In a separate pot, start boiling your pasta according to the package instructions.
- Once your pasta is done boiling, drain it and return it to the pot. Pour in the fat-free evaporated milk and add all of your cheeses with a sprinkle of extra black pepper. Mix until the cheeses melt and become silky smooth.
- Quickly reheat the remaining sauce, then pour it over the cooked chicken, mixing to ensure every piece is fully coated.
- Start assembling your cozy lunch containers by layering the cheesy pasta first, followed by the succulent chicken. Top with parsley if you wish!
- And now, it’s time to ENJOY!
Delicious Variations to Try
- Zesty Add-ins: Toss in some sweet peas or fresh spinach to add a pop of color and nutrition to your mac and cheese.
- Spicy Touch: Replace the cayenne pepper with a dash of your favorite hot sauce for an extra kick.
- Cheesy Bliss: Experiment with different cheeses! Swap in your favorite sharp cheddar or even some crumbled feta for a uniquely rich flavor.
- Crunchy Topping: Top your mac and cheese with crispy cooked turkey bacon or a sprinkle of chopped nuts for a delightful crunch.
Chef Emma’s Helpful Tips
- Make-Ahead: You can marinate the chicken a day in advance for deeper flavors — it only gets better!
- Ingredient Swaps: If you want to cut down on carbs, you can use your favorite keto-friendly pasta or zoodles (zucchini noodles) in place of the cavatappi.
- Slicing the Chicken: For even cooking and a quick air fry, make sure your chicken pieces are about the same size.
- Storing Leftovers: Store any remaining mac and cheese in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave while adding a splash of non-dairy milk for creaminess.
Nutrition Information per Serving
- Serving size: 1 generous bowl
- Calories: 380
- Carbohydrates: 25g
- Sugar: 8g
- Fat: 9g
- Protein: 40g
- Sodium: 600mg
Frequently Asked Questions
- Can I make this ahead? Yes! You can marinate the chicken and even prepare the cheesy pasta in advance. Just reheat everything together!
- Can I use different ingredients? Absolutely! Feel free to customize the proteins or mix in different veggies based on your preference.
- How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
- How long does it last? This dish is best enjoyed within a few days for optimal taste and texture.
Wrapping It Up
There you have it! A comforting, creamy Honey Pepper Chicken Mac and Cheese that’s perfect for chilly evenings and family gatherings. This dish will fill your home with delightful aromas and leave you and your loved ones craving just one more bowl. Don’t forget to save this Honey Pepper Chicken Mac and Cheese to your cozy recipes board so it’s ready for you when you need a warm treat! Enjoy every delicious bite!
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Honey Pepper Chicken Mac and Cheese
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A comforting bowl of creamy mac and cheese with air-fried chicken thighs and a sweet and spicy honey sauce.
Ingredients
Scale
- 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
- Begin by cutting your chicken into bite-sized pieces and placing them in a bowl. Set aside.
- In a small saucepan, whisk together your sauce ingredients: keto honey substitute, pineapple juice, soy sauce, brown sugar, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a quick boil, then turn off the heat.
- Pour just less than half of the sauce over the chicken, mix well, and place in the fridge to marinate for 15-30 minutes.
- While the chicken marinates, grate your parmesan cheese and measure out your shredded cheeses. Open your Laughing Cow cheese wedges and tear your Velveeta into smaller pieces.
- Preheat your air fryer to 400°F (200°C) and air fry the chicken in two batches for 15 minutes each, making sure to move the pieces around halfway through. Once done, transfer the cooked chicken to a clean mixing bowl.
- In a separate pot, start boiling your pasta according to the package instructions.
- Once your pasta is done boiling, drain it and return it to the pot. Pour in the fat-free evaporated milk and add all of your cheeses with a sprinkle of extra black pepper. Mix until the cheeses melt and become silky smooth.
- Quickly reheat the remaining sauce, then pour it over the cooked chicken, mixing to ensure every piece is fully coated.
- Start assembling your cozy lunch containers by layering the cheesy pasta first, followed by the succulent chicken. Top with parsley if you wish!
- And now, it’s time to ENJOY!
Notes
Make-ahead: Marinate the chicken a day in advance for deeper flavors. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air frying and cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 70mg
