Experience the perfect fusion of creamy, cheesy mac and cheese with succulent, tender chicken coated in a tantalizing sweet and spicy honey pepper glaze.
Author:Emily
Prep Time:30 minutes
Cook Time:50 minutes
Total Time:1 hour 20 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 cups elbow macaroni
1 lb chicken breast, cut into bite-sized pieces
1 cup heavy cream
1 cup sharp cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
1/4 cup honey
2 tsp freshly ground black pepper
1 tbsp olive oil
2 tbsp butter
2 cloves garlic, minced
Salt, to taste
Fresh parsley, chopped (for garnish)
Instructions
Cut 1 lb chicken breast into bite-sized pieces. In a bowl, combine chicken with 1/4 cup honey, 2 tsp freshly ground black pepper, 2 cloves minced garlic, and a pinch of salt. Marinate for 20-30 minutes.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook marinated chicken until golden brown and cooked through (165°F), about 8-10 minutes. Set aside.
Bring a large pot of heavily salted water to a boil. Add 2 cups elbow macaroni and cook until al dente. Drain well.
In the same large pot, melt 2 tbsp butter over medium heat. Add 1 cup heavy cream and bring to a gentle simmer. Reduce heat to low. Stir in 1 cup shredded sharp cheddar, 1/2 cup shredded mozzarella, and 1/4 cup grated parmesan cheese until smooth. Season with salt.
Add the drained macaroni and cooked honey pepper chicken to the cheese sauce. Stir gently to combine. Garnish with chopped fresh parsley and serve warm.