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Honey Pepper Chicken Mac and Cheese

Juicy air-fried chicken glazed in a sweet-spicy honey pepper sauce served over creamy, cheesy pasta for an easy comfort-food dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz boneless skinless chicken thighs
  • 0.75 cup Wholesome Yum Keto Honey Substitute
  • 0.25 cup 100% pineapple juice
  • 0.25 cup light soy sauce
  • 2 tbsp Splenda brown sugar
  • 3 tbsp apple cider vinegar
  • 0.33 tsp black pepper
  • 8 oz Carba Nada cavatappi dry, al dente
  • 0.375 cup lite shredded mozzarella Trader Joe's
  • 0.375 cup lite shredded 3 cheese blend Trader Joe's
  • 2 Light Laughing Cow creamy cheese wedges
  • 2 tbsp Parmesan grated
  • 1.5 Velveeta cheese slices
  • 0.5 cup fat free evaporated milk
  • 1 tsp black pepper

Equipment

  • Air fryer
  • Saucepan
  • mixing bowl
  • Pasta pot
  • Grater

Method
 

  1. Cut the chicken into bite-sized pieces and place in a bowl.
  2. In a small saucepan, whisk the honey substitute, pineapple juice, soy sauce, brown sugar, apple cider vinegar, and black pepper together. Bring to a quick boil, then turn off the heat.
  3. Pour just less than half of the sauce over the chicken, mix well, and refrigerate to marinate for 15 to 30 minutes.
  4. While the chicken marinates, grate the Parmesan and measure out the shredded cheeses. Open the cheese wedges and tear the Velveeta into pieces.
  5. Air fry the marinated chicken in two batches at 400°F for about 15 minutes each, moving the pieces around halfway through each batch for even cooking.
  6. While the first batch of chicken cooks, bring water to a boil and cook the cavatappi according to package instructions until al dente. Drain and return it to the pot.
  7. Pour the evaporated milk into the drained pasta pot. Add all of the cheeses along with the black pepper and mix until everything is fully melted.
  8. Reheat the remaining sauce on low heat, then pour it over the cooked chicken and mix well to coat every piece.
  9. Assemble the bowls by layering the mac and cheese first, then topping with the glazed chicken. Finish with parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days, or freeze for up to 2 to 3 months. Reheat in the oven at 350°F covered for 20 to 25 minutes, in the microwave for 1 to 2 minutes on medium power, or on the stovetop with a splash of milk. Chicken breast and reduced-fat cheeses can be substituted for a lighter version.