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Honey Pepper Chicken Mac and Cheese Recipe

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4.2 from 4 reviews

Enjoy a delightful fusion of sweet and savory flavors with this Honey Pepper Chicken Mac and Cheese recipe, inspired by Applebee's favorite. Crispy chicken chunks coated in a homemade honey pepper sauce rest atop creamy, cheesy fusilli pasta, making a comforting main course that combines American and Asian influences.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

For The Chicken

  • 24 ounces Frozen Chicken Chunks

For The Mac and Cheese

  • 16 ounces Fusilli pasta
  • 8 tbsp Salted Butter
  • 2 cups Milk
  • 3 tbsp All Purpose Flour
  • 1 cup Colby Jack Cheese, shredded
  • 1 cup Mozzarella Cheese, shredded
  • 1 tbsp Garlic, minced
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper

For The Honey Pepper Sauce

  • 1/4 cup Soy Sauce
  • 1/2 cup Brown Sugar
  • 1 Lemon, juiced
  • 1/2 cup Honey
  • 1/2 cup Pineapple Juice
  • 1/4 tsp Ground Black Pepper

Instructions

  1. Prepare the chicken: Cook the frozen chicken chunks following the package instructions, ensuring the internal temperature reaches 165°F for food safety. Once cooked, set the chicken aside.
  2. Boil the pasta: Bring a large pot of water to a rolling boil. Cook the fusilli pasta according to package directions until al dente. Drain the pasta thoroughly, discarding the cooking water.
  3. Create the cheese sauce: In a large pan, melt 8 tablespoons of salted butter over medium-low heat. Whisk in 3 tablespoons of all-purpose flour, salt, and black pepper to make a roux until it forms a thin paste. Slowly pour in 2 cups of milk while continuously stirring to avoid lumps. Let the mixture simmer gently for 2-3 minutes until it thickens. Gradually add shredded Colby Jack and Mozzarella cheeses a bit at a time, stirring constantly until the sauce is smooth and creamy. Stir in minced garlic and let the sauce simmer an additional 2-3 minutes to meld the flavors.
  4. Fold together the mac and cheese: Pour the cheese sauce over the drained fusilli pasta. Gently fold the pasta and sauce together until all the noodles are evenly coated with the creamy cheese sauce.
  5. Make the honey pepper sauce: Combine soy sauce, brown sugar, lemon juice, honey, pineapple juice, and ground black pepper in a saucepan. Bring the mixture to a low simmer and let it cook for 10 minutes, allowing the sauce to thicken and develop rich flavor.
  6. Coat the chicken: Add the cooked chicken chunks to the saucepan with the honey pepper sauce. Using tongs, gently toss the chicken to ensure each piece is well coated in the sticky sweet and peppery sauce.
  7. Assemble and serve: Spoon the creamy macaroni and cheese into individual serving bowls. Top each serving generously with the honey pepper coated chicken. Drizzle any remaining sauce from the pan over the top for added flavor and presentation. Serve immediately and enjoy!

Notes

  • Ensure chicken is cooked to an internal temperature of 165°F for safety.
  • You can substitute fusilli with any pasta shape you prefer, such as macaroni or penne.
  • For a spicier kick, add a pinch of crushed red pepper flakes to the honey pepper sauce.
  • Leftover sauce can be stored in an airtight container for up to 3 days and reheated gently.
  • Use freshly grated cheese for a smoother, creamier cheese sauce.
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American, Asian, Fusion

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