Description
A rich and creamy mac & cheese featuring juicy honey pepper chicken, sharp cheddar, and a touch of sweetness. This easy comfort dinner is perfect for busy families and picky eaters alike.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1 tablespoon honey (plus extra for drizzling)
- 1/2 teaspoon smoked paprika (optional)
- 12 ounces elbow macaroni or cavatappi
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (sub gluten-free if needed)
- 2 cups whole milk
- 4 ounces cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt & more cracked black pepper, to taste
- 2 tablespoons honey (for the sauce)
- Chopped fresh parsley (optional, for garnish)
- Extra cracked black pepper or red chili flakes (optional)
- Breadcrumbs, toasted in butter (optional, for baked finish)
Instructions
- Pat chicken breasts dry and season with salt, cracked black pepper, and smoked paprika. Drizzle with honey and rub in gently. Let sit while boiling pasta water.
- Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, 7-9 minutes. Reserve 1/2 cup pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4-5 minutes per side until golden and cooked through. Remove, let rest 5 minutes, then slice or dice.
- In the same skillet, melt butter over medium heat. Sprinkle in flour and whisk constantly for 1-2 minutes until bubbly and just golden.
- Gradually whisk in milk, then add cream cheese, stirring until smooth and creamy.
- Lower heat and add shredded cheddar and mozzarella, a handful at a time, whisking until melted. Add garlic powder, onion powder, salt, and more cracked black pepper to taste.
- Whisk in honey. Taste and adjust sweetness or pepper. If sauce is too thick, add reserved pasta water.
- Add drained pasta and sliced chicken to the sauce. Toss gently to coat. Fold in steamed broccoli or peas if desired.
- Optional: Transfer to a buttered baking dish, top with buttered breadcrumbs, and bake at 400°F for 10-12 minutes until golden.
- Serve hot in bowls, topped with more cracked black pepper, a drizzle of honey, and fresh parsley.
Notes
Shred your own cheese for the smoothest sauce. Use rotisserie chicken for faster prep. Save pasta water to adjust sauce consistency. For gluten-free, use GF pasta and flour. Add veggies like broccoli or peas for extra nutrition. Sauce thickens as it cools, so serve promptly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups per serving
- Calories: 570
- Sugar: 10
- Sodium: 780
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 56
- Fiber: 2
- Protein: 31
Keywords: mac and cheese, chicken, honey pepper, comfort food, family dinner, easy recipe, creamy pasta, weeknight meal