Ingredients :
- 12 oz elbow macaroni or cavatappi pasta
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup heavy cream
- 1 tbsp butter
- 2 tbsp honey
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tbsp chopped parsley (for garnish)
Instructions :
- Cook the pasta according to package instructions. Drain and set aside.
- In a bowl, toss the chicken pieces with garlic powder, onion powder, paprika, salt, and black pepper.
- Heat olive oil in a skillet over medium heat. Cook the seasoned chicken for 5-7 minutes, turning occasionally, until golden and cooked through. Remove from heat.
- In the same skillet, melt butter and add honey. Stir until the mixture is bubbling, then return the chicken to the skillet and toss to coat. Set aside.
- In a separate saucepan over low heat, pour the heavy cream and slowly whisk in cheddar, mozzarella, and Parmesan until smooth and creamy.
- Add the cooked pasta to the cheese sauce, stirring to coat evenly.
- Transfer the mac and cheese to a serving dish and top with honey pepper chicken.
- Garnish with chopped parsley and serve immediately.
- Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 710 kcal | Servings: 4 servings
All reactions:
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