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The Boat Shed Kitchen

Honey Pepper Chicken Mac and Cheese

This irresistible honey pepper chicken mac and cheese features crispy chicken strips glazed in a sticky honey pepper sauce, served over creamy, cheesy pasta with smoky bacon. It’s sweet, spicy, savory, and totally satisfying—a must-make comfort food classic.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Calories: 680
Ingredients Method Notes

Ingredients
  

Main:
  • 1 16 oz box spiral noodles
  • 1 25 oz bag breaded chicken strips
  • 5 slices bacon cooked and crumbled
  • Salt and pepper to taste
  • Basil for garnish
Honey Pepper Sauce:
  • 3/4 cup honey
  • 1/4 cup light brown sugar
  • 3 tablespoons low sodium soy sauce
  • 1/4 cup pineapple juice
  • Juice of 1 lemon
  • 1 tablespoon vinegar
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
Cheese Sauce:
  • 1 stick butter
  • 2 cups heavy cream
  • 1/2 cup shredded Parmesan cheese
  • 1 cup freshly shredded mozzarella cheese
  • 3/4 cup freshly shredded Colby Jack cheese
  • 2 –3 cloves garlic minced
  • Chopped fresh basil

Method
 

  1. Cook chicken strips per package directions. Set aside.
  2. Cook pasta until al dente. Drain and set aside.
  3. In a saucepan, simmer honey, brown sugar, soy sauce, pineapple juice, lemon juice, vinegar, black pepper, and cayenne for 15 mins. Cool.
  4. Melt butter in a pan. Add cream, then slowly stir in cheeses.
  5. Add garlic, salt, pepper, and basil.
  6. Mix pasta and bacon into cheese sauce until coated.
  7. See full steps with tips & photos → https://theboatshedcafe.com/honey-pepper-chicken-mac-and-cheese-2/

Notes

  • Use freshly shredded cheese for a smoother, meltier sauce.
  • Adjust cayenne for more or less heat.
  • The honey pepper sauce can be made ahead and stored in the fridge for up to 5 days.