A delicious and creamy mac and cheese dish featuring honey pepper chicken, perfect for a comforting meal.
Author:Isabella
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Comfort Food
Ingredients
Scale
2 cups elbow macaroni
1 pound boneless, skinless chicken breasts, diced
1 tablespoon olive oil
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 cup shredded mozzarella cheese
1/4 cup honey
1/4 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 5-7 minutes.
Reduce the heat to low and stir in the heavy cream. Allow it to simmer for 2-3 minutes.
Gradually add the cheddar and mozzarella cheeses, stirring until melted and smooth.
Stir in the honey and crushed red pepper flakes, mixing well to combine.
Add the cooked macaroni to the skillet and stir until the pasta is evenly coated with the creamy sauce.
Remove from heat and let it sit for a few minutes to thicken.
Serve warm, garnished with chopped parsley.
Notes
For a spicy kick, increase the amount of crushed red pepper flakes or add diced jalapeños.
For a healthier version, substitute whole wheat pasta and use low-fat cheese options.