Ingredients
Scale
- 2 boneless, skinless chicken breasts, diced
- 2 tablespoons honey
- 1 teaspoon freshly ground black pepper
- Salt to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 8 oz elbow macaroni or your preferred pasta
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for extra spice
Instructions
- Begin by boiling a large pot of salted water. Cook the mac & cheese pasta until al dente according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken breasts, season with salt and black pepper, and cook until golden brown and cooked through, about 5-7 minutes. Add the minced garlic and cook until fragrant, then drizzle honey over the chicken, stirring to coat and caramelize slightly.
- Pour chicken broth into the skillet, scraping up browned bits. Bring to a simmer, then add heavy cream. Cook until the sauce thickens, about 3-5 minutes. Reduce heat and stir in shredded cheddar cheese until melted and smooth.
- Add cooked pasta to the sauce, stirring to coat well. Return honey pepper chicken to the skillet and mix gently. If desired, add red pepper flakes for extra spice. Garnish with chopped parsley before serving.
Notes
- Use high-quality cheddar cheese for a richer flavor.
- Make sure the chicken is cooked thoroughly and coated evenly in honey and spices.
- You can adjust the sweetness and spiciness by varying honey, black pepper, or red pepper flakes.
- Serve immediately for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Main Dish
Nutrition
- Serving Size: 1 plate (about 1 1/4 cups)
- Calories: 620 Kcal
- Sugar: 12g
- Sodium: 720mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 125mg