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Honey Pepper Chicken Mac and Cheese Recipe

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4.6 from 100 reviews

This Honey Pepper Chicken Mac and Cheese is a flavorful fusion dish combining tender, juicy chicken thighs glazed in a sweet and spicy honey pepper sauce with creamy, cheesy mac and cheese made using low-carb pasta. The recipe balances a tangy-sweet marinade with a smooth, cheesy casserole, perfect for a comforting yet lighter dinner option.

Ingredients

Honey Pepper Chicken

  • 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

Mac 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 Cheese
  • 1 1/2 slices Velveeta Cheese
  • 1/2 cup Fat Free Evaporated Milk
  • 1 tsp Black Pepper

Instructions

  1. Prepare the Honey Pepper Marinade: In a bowl, whisk together the Wholesome Yum Keto Honey Substitute, pineapple juice, light soy sauce, Splenda brown sugar, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne pepper until well combined to create a flavorful marinade.
  2. Marinate the Chicken Thighs: Place the boneless skinless chicken thighs in a shallow dish or zip-top bag and pour the prepared marinade over them. Let the chicken marinate for at least 30 minutes to absorb the sweet and spicy flavors.
  3. Cook the Chicken: Preheat your oven to 375°F (190°C). Transfer the marinated chicken thighs onto a baking sheet lined with foil or parchment paper, reserving the marinade. Bake the chicken for about 25-30 minutes or until fully cooked and juices run clear. Optional: Baste the chicken halfway through with the reserved marinade for extra flavor.
  4. Cook the Pasta: While the chicken bakes, cook the Carba Nada cavatappi pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
  5. Make the Cheese Sauce: In a saucepan over low heat, combine the fat-free evaporated milk, Velveeta cheese, Lite Shredded Mozzarella, Lite Shredded 3 Cheese Blend, Laughing Cow cheese wedges, grated Parmesan, and black pepper. Stir continuously until all cheese melts and the sauce is smooth and creamy.
  6. Combine Pasta and Cheese: Toss the cooked cavatappi pasta into the cheese sauce until evenly coated, forming your mac and cheese base.
  7. Assemble the Dish: Serve each portion of cheesy pasta topped with one or two baked honey pepper chicken thighs. Optionally drizzle any remaining reduced marinade sauce or pan juices over the top for enhanced flavor.
  8. Serve and Enjoy: Plate your Honey Pepper Chicken Mac and Cheese immediately while warm and creamy for a satisfying meal.

Notes

  • Wholesome Yum Keto Honey Substitute can be replaced with any low-carb honey alternative or pure honey if not following a keto diet.
  • For a spicier dish, increase the cayenne pepper slightly to taste.
  • Use fat-free or light cheese options to keep the dish lower in calories and fat.
  • Marinate chicken for longer (up to 2 hours) to intensify the flavor.
  • The recipe uses low-carb pasta for a keto-friendly twist; regular pasta can be substituted if preferred.
  • This dish can be prepared ahead by cooking and refrigerating the chicken and mac and cheese separately; reheat before serving.

Find it online: https://mealoria.com/honey-pepper-chicken-mac-and-cheese-recipe/