Description
A rich, comforting dish featuring honey-garlic butter chicken folded into creamy mac & cheese, perfect for a family dinner.
Ingredients
- 3 chicken breasts, cubed (about 1–1.5 lb)
- 2 tbsp olive oil (for marinating)
- 4 cloves garlic, minced (plus extra as noted)
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp dried parsley
- 2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp avocado oil (or oil of choice), for cooking
- 2 tbsp butter
- 1 tbsp honey
- 2 tbsp freshly chopped parsley (for finishing)
- 2 cups heavy cream
- 1/2 cup freshly grated mozzarella
- 1/2 cup freshly grated cheddar cheese
- 12 oz elbow macaroni (cooked al dente)
Instructions
- Marinate the chicken: In a mixing bowl, toss the cubed chicken with olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and pepper. Let rest for about 10 minutes.
- Cook the chicken: Heat a skillet over medium heat with avocado oil. Add the marinated chicken and cook for 10–15 minutes until fully cooked at 165°F (74°C).
- Add butter, honey, parsley: Stir in butter, honey, and chopped parsley, coating the chicken in the glaze. Remove the chicken to a plate.
- Build the cream sauce: Sauté additional cloves of garlic in the skillet for 30–45 seconds, then add heavy cream and bring to a gentle bubble.
- Melt in the cheese: Stir in mozzarella and cheddar until melted and smooth. Adjust thickness with reserved pasta water if necessary.
- Cook the pasta: Boil elbow macaroni until al dente, then drain, saving 1/4 cup of pasta water.
- Combine and finish: Return chicken to the skillet, add cooked macaroni, and stir to combine. Simmer on low for about 5 minutes. Adjust seasonings if needed.
- Serve: Plate with extra chopped parsley and optional cheese sprinkle.
Notes
Reserve some pasta water to adjust sauce consistency if needed. Ensure to stir constantly while adding cheese to prevent splitting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American