Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- Salt and pepper, to taste
- 2 tbsp olive oil or butter
- 3 cloves garlic, minced
- 3 tbsp honey
- 2 tsp cracked black pepper
- 12 oz elbow macaroni or pasta of choice
- 1 cup heavy cream or whole milk
- 1.5 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella or Monterey Jack cheese (optional)
- 1/4 cup grated Parmesan cheese
- 1/2 tsp paprika (optional)
Instructions
- Season chicken with salt and pepper. Sear in olive oil or butter over medium heat until golden and cooked through. Set aside to rest.
- In the same skillet, add more butter, garlic, honey, and cracked pepper. Simmer for 1–2 minutes. Return sliced chicken to coat in glaze.
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a saucepan, heat cream or milk. Stir in cheddar, mozzarella, and Parmesan until melted and smooth. Season with salt, pepper, and paprika.
- Combine pasta with cheese sauce. Top with glazed chicken slices.
- Serve hot, garnished with extra pepper and Parmesan if desired.
Notes
- Use rotisserie or crispy chicken tenders as a shortcut.
- Top with breadcrumbs or crispy bacon for texture.
- Try different cheeses like gouda or pepper jack for variety.
- Reheat gently with a splash of milk to keep sauce creamy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: 9g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 135mg
