Honey Pepper Chicken Mac and Cheese

Looking to spice up your meal prep? This Honey Pepper Chicken Mac and Cheese is the ultimate combination of sweet, spicy, and cheesy!

Tender, juicy chicken thighs are coated in a honey pepper glaze that brings the perfect balance of heat and sweetness, then paired with creamy, comforting mac and cheese. This dish is great for busy days when you need a quick, filling meal that doesn’t skimp on flavor.

Whether you’re prepping for the week or just craving comfort food with a twist, this recipe is a must-try! Follow along for the full recipe, tips, and tricks to make this dish part of your meal prep routine.

Honey Pepper Chicken Mac and Cheese

Meal prep just got a serious upgrade! Introducing my Honey Pepper Chicken Mac and Cheese bowls—a perfect balance of sweet, spicy, and cheesy goodness that you won’t be able to resist! 🍗🧀

Juicy chicken thighs glazed in a honey pepper sauce, served with creamy, cheesy mac for the ultimate comfort food fix! 😋 

Make a delicious bowl of this combo for those cozy nights or busy days when you need something quick and delicious.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Servings 4

Calories 544 kcal

Equipment

• 1 Air Fryer
• 1 Large Pasta Pan
• 1 Small Sauce Pan
• 1 Pasta Strainer
• 2 Medium or Large Mixing Bowls
• 4 Lunch Containers

Ingredients

  

1x2x3x

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 Joes)
• 3/8 cup Lite Shredded 3 Cheese Blend (Trader Joes)
• 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 up your chicken into bite size pieces, place in a bowl and set aside.
• Whisk your sauce ingredients in your small sauce pan, bring to a quick boil and turn off.
• Pour just less than half of your sauce over the chicken, mix well and place in fridge to marinade for 15-30 minutes.
• While your chicken is marinating, grate your parmesan, measure out your shredded cheeses, open your cheese wedges and tear your Velveeta then set aside.
• Air fry your chicken in two batches at 400 for 15 minutes each. Make sure you move the chicken pieces around half way though each batch. Place your cooked chicken in a clean mixing bowl.
• While your first batch of chicken is cooking, start boiling your pasta.
• Once your pasta is done boiling, drain and put back into pasta pot.
• Pour in your evaporated milk and dump all of your cheeses then your pepper and mix all together until cheeses are fully melted.
• Reheat your sauce quickly then pour over your cooked chicken and mix to fully coat every piece.
• Start assembling your lunch containers with your pasta, then your chicken. Top with parsley if you wish!
• ENJOY!

Notes

Total of 15 Weight Watchers points!

For less points and calories, use chicken breasts!!

Nutrition

Calories: 544kcalCarbohydrates: 97gProtein: 52gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 141mgSodium: 2097mgPotassium: 464mgFiber: 26gSugar: 13gVitamin A: 229IUVitamin C: 2mgCalcium: 135mgIron: 2mg

Tried this recipe?Let us know how it was!