---
title: Honey BBQ Pulled Chicken Sandwiches (with Mac 'n' Cheese & Roasted Green Beans)
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/honey-bbq-pulled-chicken-sandwiches-677d5cc9a90519950138cd87
prep time: 20 minutes
cook time: 25 minutes
time required: 45 minutes
difficulty: hard
allergens:
  - Milk
  - Wheat
tags:
  - Easy Prep
  - New
rating: 4.5
rating_count: 580
source_chef: Sara Heilman
nutrition:
  calories: 1500
  protein: 68
  fat: 65
  saturated fat: 34
  carbohydrates: 148
  sugar: 46
  fiber: 7
  cholesterol: 260
  sodium: 2400
image: "https://images.recipes.furrysalamander.com/Chicken%20Recipes/Pulled%20Chicken/honey-bbq-pulled-chicken-sandwiches.avif"
---

Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. Bring a large pot of salted water to a boil. Trim @green beans{12%oz} if necessary. Once water is boiling, add @cavatappi pasta{12%oz} to the pot. Cook, stirring occasionally, until al dente, ~{9-11%minutes}. Reserve 1 cup pasta cooking water, then drain.

While pasta cooks, pat @chicken cutlets{20%oz} dry with paper towels and season all over with half the @harissa powder{1%tbsp} (all for 4 servings), salt, and pepper. Heat a drizzle of @cooking oil{} in a #large pan{} over medium-high heat. Add corned and cook until browned and cooked through, ~{3-5%minutes} per side. Transfer chicken to a #medium bowl{} and let rest at least ~{3%minutes}.

While chicken rests, in a second medium bowl, combine @bbq sauce{1%cup}, @honey{4%tsp}, and ~{1%tsp} water (or ~{⅓%cup} for 4 servings). Heat the pan used for chicken over low heat. Add sauce mixture and bring to a simmer, then cover. Transfer chicken (and any juices) to the bowl used for the sauce. Using two forks, shred chicken into bite-size pieces. Increase heat under the pan to medium low, add the chicken and stir to coat evenly. Cover and cook, stirring occasionally, until sauce has thickened, ~{8-10%minutes}.

Meanwhile, place gouda cheese in a large bowl and tear into small pieces. Add @white cheddar cheese{1%cup}, @cream sauce base{8%oz}, half of the @fry seasoning{2%tbsp}, ~{¼%cup} reserved pasta cooking water (or ½ cup for 4 servings), salt, and pepper to taste; stir to combine. In a third medium bowl, combine @panko breadcrumbs{½%cup}, @cheddar cheese{1%cup}, remaining fry easoning, and @cooking oil{} to taste.

In an 8-by-8-inch baking dish (9-by-13-inch for 4 servings), combine drained cavatappi, cheese sauce, and ~{2%tbsp} butter. Top with the panko mixture. Bake on a middle rack until topping is browned and sauce is bubbling, ~{10-15%minutes}.

Meanwhile, toss green beans on a black sheet with a drizzle of cooking oil, salt, and pepper. Roast on top rack until browned and tender, ~{8-10%minutes}. Halve and toast @brioche buns{4%unit}.

Fill the toasted brioche buns with the coated chicken. Divide sandwiches, green beans, and mac 'n' cheese between plates and serve. **Chicken is fully cooked when internal temperature reaches 165 degrees.**