Description
Whipping up Honey Pepper Chicken Mac and Cheese brings comfort right to your dinner table, melding sweet and spicy flavors that make your family cheer. Creamy pasta topped with crispy chicken creates a quick weeknight meal that delivers serious satisfaction in just minutes.
Ingredients
Scale
Protein:
- 1 lb chicken breasts, boneless and skinless
Pasta:
- 1 lb elbow macaroni
Cheese Blend:
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Sauce and Seasonings:
- 1 ½ cups heavy cream
- ½ cup whole milk
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon black pepper
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
Garnish:
- Chopped parsley
Instructions
- Boil 1 lb elbow macaroni in a large pot of salted water for 8-9 minutes until al dente. Drain pasta and set aside in a colander.
- Mix 2 tablespoons honey, 1 tablespoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and ½ teaspoon salt in a medium bowl.
- Add 1 lb bite-sized chicken breast pieces to the spice mixture. Coat chicken thoroughly by tossing until every piece is well seasoned.
- Heat 2 tablespoons olive oil in a large skillet over medium heat for 2 minutes. Add marinated chicken pieces and cook for 6-7 minutes, flipping occasionally until golden brown and internal temperature reaches 165°F.
- Remove cooked chicken from skillet and transfer to a clean plate. Keep warm while preparing sauce.
- Melt 1 tablespoon butter in the same skillet over medium heat. Pour 1 ½ cups heavy cream and ½ cup whole milk into the skillet.
- Whisk in ¼ cup grated Parmesan cheese. Stir continuously for 3-4 minutes until sauce thickens and becomes smooth.
- Reduce heat to low. Add 2 cups shredded cheddar and 1 cup mozzarella cheese to the sauce. Stir until cheese melts completely and sauce becomes creamy.
- Add drained pasta to the cheese sauce. Gently fold until every pasta piece is evenly coated with sauce.
- Fold cooked chicken pieces into the mac and cheese. Mix gently to distribute chicken throughout the dish.
- Transfer mac and cheese to serving plates. Sprinkle chopped parsley on top for fresh color and added flavor. Serve immediately while hot.
Notes
- Let the pasta cook just until al dente to prevent mushy mac and cheese.
- Marinate the chicken for extra flavor by letting it sit in the honey pepper mixture for 15-30 minutes before cooking.
- Choose full-fat dairy for the richest, most creamy sauce that coats the pasta perfectly.
- For a gluten-free version, swap regular pasta with chickpea or gluten-free macaroni and use cornstarch to thicken the sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 508 kcal
- Sugar: 6 g
- Sodium: 390 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 105 mg