Honey Pepper Chicken Mac and Cheese
For a cozy family dinner or a quick weeknight meal, Honey Pepper Chicken Mac and Cheese is your go-to dish. This recipe combines tender chicken thighs glazed in a sweet and spicy honey pepper sauce with creamy, cheesy pasta for an indulgent yet comforting experience. Perfect for meal prep or entertaining friends, this dish is sure to be a crowd-pleaser.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Air frying, Boiling
- Cuisine: American
Ingredients
Scale
- 16 oz boneless skinless chicken thighs
- 3/4 cup keto honey substitute
- 1/4 cup 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 cavatappi pasta (dry)
- 3/8 cup lite shredded mozzarella cheese
- 3/8 cup lite shredded three cheese blend
- 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
- Cut chicken into bite-size pieces and set aside.
- In a saucepan, whisk together the honey substitute, pineapple juice, light soy sauce, brown sugar, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne pepper until combined; bring to a boil then remove from heat.
- Marinate the chicken in half of the sauce for 15-30 minutes.
- Cook marinated chicken in an air fryer at 400°F for about 15 minutes.
- Boil pasta according to package instructions.
- Combine evaporated milk with cheeses in the pasta pot until melted.
- Mix remaining sauce with cooked chicken and combine with pasta.
Nutrition
- Serving Size: 1 bowl (approx. 380g)
- Calories: 550
- Sugar: 12g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 130mg