Honey Pepper Chicken Mac and Cheese
This Honey Pepper Chicken Mac and Cheese is a delightful twist on classic comfort food, combining sweet honey and spicy pepper with tender chicken and creamy cheese for a comforting experience.
Ingredients
Pasta and Chicken
- 2 cups elbow macaroni Cook according to package instructions.
- 1 lb chicken breast, cut into bite-sized pieces Season with salt and black pepper.
Cheese Sauce
- 1 cup heavy cream Will be simmered over low heat.
- 1 cup sharp cheddar cheese, shredded Freshly grated is recommended.
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
Honey Pepper Glaze
- 1/4 cup honey Adjust sweetness to taste.
- 2 tsp black pepper, freshly ground Use more for extra spice.
- 1 tbsp olive oil For cooking chicken.
- 2 tbsp butter For sautéing garlic.
- 2 cloves garlic, minced Enhances flavor.
- to taste salt
Garnish
- to taste fresh parsley, chopped For garnish.
Instructions
Cooking Pasta
- Cook the elbow macaroni according to the package instructions until al dente, about 8 to 10 minutes. Drain and set aside.
Cooking Chicken
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the chicken pieces, season with salt and 1 teaspoon of black pepper, and cook for 6 to 8 minutes until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
Preparing Honey Pepper Glaze
- In the same skillet, melt 2 tablespoons of butter over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in honey and the remaining teaspoon of black pepper; let simmer for 2 to 3 minutes.
- Return the cooked chicken to the skillet and toss until well coated in the glaze.
Making Cheese Sauce
- In a large saucepan, bring 1 cup of heavy cream to a gentle simmer over low heat.
- Gradually add the shredded sharp cheddar, mozzarella, and parmesan cheese while whisking until smooth and fully melted.
- Season the cheese sauce with salt to taste.
Combine Ingredients
- Add the drained macaroni to the cheese sauce, ensuring it is thoroughly coated.
- Fold in the honey pepper chicken and distribute evenly throughout.
Serving
- Transfer to a serving dish, garnish with fresh parsley, and serve immediately.
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Notes
Store leftovers in an airtight container. It can be refrigerated for 3-4 days or frozen for up to 2 months. Reheat before serving.