Description
Discover how to make Creamy Honey Pepper Chicken Mac and Cheese Delight! Learn tips for creating a rich, flavorful dish that promises to be a hit at your table.
Ingredients
- 12 oz (340 g) elb ow macaroni or cavatappi pasta
- 1 lb (454 g) boneless chicken breast, cut into bite-sized pieces
- 1 cup (240 ml) cheddar cheese, shredded
- 1 cup (240 ml) moz zarella cheese, shredded
- 1 cup (240 ml) heavy cream
- 1 tbsp (15 ml) butter
- 2 tbsp (30 ml) honey
- 1 tsp (5 ml) black pepper
- 1 tsp (5 ml) paprika
- 1 tsp (5 ml) garlic powder
- 1/2 tsp (3 ml) onion powder
- 1/2 tsp (3 ml) salt
- 1/4 cup (60 ml) grated Parmesan cheese
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) chopped parsley (for garnish)
Instructions
- Boil the pasta as directed on the package, then strain and put it aside.
- In a mixing bowl, combine the chicken pieces with garlic powder, onion powder, paprika, salt, and black pepper.
- Warm olive oil in a frying pan on medium heat. Cook the seasoned chicken for 5-7 minutes, turning now and then, until it is browned and fully cooked. Set it aside.
- Using the same pan, melt the butter and incorporate the honey. Mix until it starts to bubble, then add the chicken back in and toss it to coat thoroughly. Set aside.
- In another pot over low heat, pour in the heavy cream and gradually whisk in the cheddar, mozzarella, and Parmesan until the mixture is smooth and velvety.
- Combine the cooked pasta with the cheese sauce, ensuring it is evenly covered.
- Move the mac and cheese into a serving dish and place the honey-coated chicken on top.
- Sprinkle with chopped parsley and serve without delay.
Notes
- Ensure the chicken is fully browned and cooked through for optimal juiciness in the creamy pasta.
- Whisk cheeses into the heavy cream gradually on low heat for a smooth, lump-free sauce.
- Quickly coat pasta in sauce to prevent excessive thickening as it cools.
