Honey BBQ Pulled Chicken Sandwiches with Creamy Mac and Cheese

Get ready for a flavor-packed meal that brings the taste of a backyard BBQ right to your kitchen. These Honey BBQ Pulled Chicken Sandwiches feature tender shredded chicken coated in a sweet and smoky honey BBQ sauce, piled high on toasted brioche buns. It’s a satisfying handheld that’s perfect for lunch or dinner.

This dish is served alongside creamy baked mac and cheese with a crunchy panko topping and roasted green beans. The combination of savory, sweet and cheesy flavors makes this a complete meal that will impress your family and friends. Whether you’re celebrating a special occasion or just craving comfort food, this recipe delivers.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

8 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with racks in the middle and top positions. Bring a large pot of salted water to a boil. Wash and dry the produce. Trim the green beans if needed.
2. Once the water is boiling, add the cavatappi pasta. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta.
3. While the pasta cooks, pat the chicken cutlets dry with paper towels. Season both sides with half of the harissa powder (use all for 4 servings), salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer the chicken to a medium bowl and let it rest for at least 3 minutes.
4. While the chicken rests, in a second medium bowl, combine the BBQ sauce, honey and 1/4 cup of water (1/3 cup for 4 servings). Return the pan used for the chicken to low heat. Add the sauce mixture and bring to a simmer, then cover. Transfer the chicken (and any juices) to the bowl with the sauce. Using two forks, shred the chicken into bite-size pieces. Increase the heat under the pan to medium-low. Return the shredded chicken to the pan and stir to coat evenly. Cover and cook, stirring occasionally, until the sauce has thickened, 8-10 minutes.
5. Meanwhile, place the gouda cheese in a large bowl and tear it into small pieces. Add the white cheddar cheese, cream sauce base, half of the fry seasoning, 1/4 cup of the reserved pasta cooking water, 1 teaspoon of salt and pepper to taste. Stir to combine. In a third medium bowl, combine the panko breadcrumbs, yellow cheddar cheese, the remaining fry seasoning and a drizzle of oil.
6. In an 8×8-inch baking dish (use a 9×13-inch dish for 4 servings), combine the drained cavatappi, the cheese sauce and 2 tablespoons of butter. Top with the panko mixture. Bake on the middle rack until the topping is golden brown and the sauce is bubbling, 10-15 minutes.
7. Meanwhile, toss the green beans on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until browned and tender, 8-10 minutes. Halve the brioche buns and toast them lightly.
8. Fill the toasted buns with the saucy pulled chicken. Divide the sandwiches, green beans and mac and cheese between plates and serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute cavatappi with other short pasta like elbow macaroni, shells or rotini. Adjust cooking time according to package directions.

How do I store leftovers?

Store the pulled chicken, mac and cheese and green beans separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Can I make this recipe gluten-free?

To make it gluten-free, use gluten-free pasta and breadcrumbs and ensure the BBQ sauce and other ingredients are certified gluten-free. Substitute brioche buns with gluten-free buns.