Ingredients
Scale
- 2 cups elbow macaroni or your favorite pasta
- 1 lb boneless, skinless chicken breasts, diced
- 2 tbsp olive oil
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup heavy cream
- 2 tbsp honey
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- Salt to taste
- Optional: chopped parsley for garnish
Instructions
- Cook the pasta al dente according to package instructions and set aside. Dice the chicken into bite-sized pieces.
- In a large skillet, heat olive oil over medium heat. Add diced chicken, season with salt, garlic powder, and pepper. Cook until golden and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, combine heavy cream, honey, and black pepper. Stir well and simmer gently for 3-5 minutes until slightly thickened.
- Return the cooked chicken to the skillet. Add the cooked pasta and mix to coat everything evenly. Sprinkle shredded cheddar and mozzarella cheeses and stir until melted and creamy. Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with chopped parsley if desired. Enjoy this comforting Creamy Honey Pepper Chicken Mac & Cheese!
Notes
- For extra flavor, add a dash of hot sauce or red pepper flakes.
- You can substitute cooked shredded chicken with turkey or shrimp.
- To keep the dish creamy after reheating, stir in a splash of milk or cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 620 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg