Description
A delicious and creamy mac and cheese dish featuring honey pepper chicken, perfect for a comforting meal.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons honey
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken, salt, black pepper, garlic powder, onion powder, and red pepper flakes (if using). Cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink.
- Drizzle the honey over the cooked chicken and stir to coat. Cook for an additional 1-2 minutes until the honey caramelizes slightly. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to low and add the milk and heavy cream. Stir in the cheddar cheese and Parmesan cheese, mixing until melted and smooth.
- Add the cooked macaroni and the honey pepper chicken to the cheese sauce. Stir until everything is well combined and heated through.
- Serve immediately, garnished with chopped parsley.
Notes
- For a spicier kick, add diced jalapeños to the chicken while cooking.
- You can also substitute the chicken with cooked shrimp or cooked sausage for a different flavor profile.
- For a lighter version, use whole wheat pasta and reduced-fat cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 100mg