A delicious and creamy mac and cheese dish featuring honey pepper chicken, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Gluten Free
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 cup heavy cream
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup honey
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup 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 the olive oil over medium heat. Add the diced chicken, salt, black pepper, garlic powder, and onion powder. Cook until the chicken is browned and cooked through, about 6-8 minutes.
Reduce the heat to low and pour in the heavy cream. Stir to combine, then add the cheddar cheese and Parmesan cheese. Mix until the cheeses are melted and the sauce is creamy.
Stir in the honey and crushed red pepper flakes (if using) until well combined.
Add the cooked macaroni to the skillet and stir until the pasta is evenly coated with the creamy sauce.
Cook for an additional 2-3 minutes to heat through, then remove from heat.
Serve hot, garnished with chopped parsley.
Notes
For a spicy kick, add diced jalapeños along with the chicken.
Substitute the chicken with cooked shrimp or sautéed vegetables for a different protein or a vegetarian option.