Creamy Honey Pepper Chicken Mac (Printable Version)
# What You’ll Need:
01 -
2 boneless, skinless chicken breasts
02 -
1 teaspoon garlic powder
03 -
½ teaspoon smoked paprika
04 -
Salt and pepper to taste
05 -
2 tablespoons honey
06 -
1 tablespoon olive oil
07 -
8 oz elbow macaroni or cavatappi pasta
08 -
2 tablespoons unsalted butter
09 -
2 tablespoons all-purpose flour
10 -
2 cups whole milk
11 -
1 cup shredded cheddar cheese
12 -
1 cup shredded mozzarella cheese
13 -
¼ teaspoon ground black pepper
14 -
¼ teaspoon red pepper flakes (optional)
15 -
¼ cup honey (for garnish)
16 -
1 teaspoon crushed red pepper flakes (for garnish)
17 -
Chopped parsley (for garnish)
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside.
02 -
Season chicken breasts with garlic powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium heat. Cook the chicken for 5–6 minutes per side, or until golden and cooked through. Drizzle the cooked chicken with 2 tablespoons of honey while still in the skillet. Remove and slice thinly.
03 -
In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes. Gradually add the milk, whisking constantly until the sauce thickens. Stir in the cheddar and mozzarella cheeses until melted and smooth. Season with black pepper and red pepper flakes if desired.
04 -
Add the cooked pasta to the cheese sauce and mix until well-coated.
05 -
Divide the mac and cheese into bowls. Top with slices of honey-drizzled chicken.
06 -
Drizzle extra honey over the chicken, sprinkle with crushed red pepper flakes for a spicy kick, and garnish with chopped parsley. Serve warm and enjoy!