Chunky Chicken Mac and Cheese
"Diners aren't always looking to try something new, many seek out flavors and formats that they're familiar with- foods they know and love"
Restaurant Business, "Comfort Foods Making a Comeback on Restaurant Menus", January, 2018

Cavatappi pasta tossed in a creamy garlic white cheddar sauce loaded with tender Pierce Chicken® Skinny Dip’n Chik’n Naked Boneless Wings, smoky chicken bacon and golden bread crumbs.


Refer to package label for preparation instructions

2 pounds (Approx. ½ bag)

Cavatappi pasta, dry

3 pounds

Garlic, peeled, minced

1 tablespoon

Butter, unsalted

¼ cup


¼ cup

Whole milk

1 quart

White cheddar cheese, shredded

2 cups (8 ounces)


1 tablespoon

Black pepper

1½ teaspoons

Chicken Bacon, cooked, chopped

1 pound

Crusty bread crumbs

2 cups
  1. Bake Skinny Dip’n Chik’n Naked Boneless Wings on sheet trays at 375°F for 10 to 12 minutes or until a thermometer inserted into the chicken reads 165°F.
  2. Cook pasta in a large stockpot of water over high heat for 6 to 8 minutes or until al dente; drain.
  3. Sauté garlic in butter in a large saucepan for 2 minutes or until tender. Add flour; cook and stir for 3 minutes or until flour is lightly browned.
  4. Add milk slowly, whisking until blended. Cook for 3 to 4 minutes or until sauce thickens.
  5. Add cheddar cheese, salt and pepper; cook and stir until cheese is melted.
  6. Stir in Skinny Dip’n Chik’n Naked Boneless Wings, cooked bacon and cooked pasta.
  7. Pour into a 3-inch-deep hotel pan. Sprinkle with bread crumbs.
  8. Bake at 375°F for 15 minutes or until crumbs are golden brown and cheese sauce is bubbly
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