Description
A comforting dish that combines creamy cheese sauce, savory chicken, and the delightful sweetness of honey.
Ingredients
- 1 lb boneless skinless chicken breast or thighs, diced
- 2 cups dry elbow macaroni (about 8 oz)
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 3 tbsp honey
- 2 cups whole milk
- 1 cup chicken broth
- 2 cups shredded cheese (cheddar, mozzarella, or a mix)
- Salt and pepper, to taste
- 2 tbsp chopped parsley (optional)
- 1/4 tsp red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 7-8 minutes until just al dente. Drain and set aside.
- While the pasta cooks, heat 2 tbsp of butter in a large skillet over medium-high heat.
- Add the diced chicken, seasoning it with salt and pepper. Cook until golden and cooked through, about 6-7 minutes.
- Push the chicken to one side of the skillet. Add the remaining 2 tbsp of butter and stir in the minced garlic. Cook for 30 seconds until fragrant.
- Drizzle the honey into the skillet, allowing it to bubble for about a minute while coating the chicken.
- Pour in the milk and chicken broth, bringing it to a gentle simmer.
- Add shredded cheese a handful at a time, stirring constantly until melted and smooth.
- Toss the drained pasta into the skillet, scrabbling to coat it in the sauce. If it seems too thick, add a splash more milk.
- Adjust the seasoning with salt and pepper, adding red pepper flakes if desired.
- For a crispy finish, transfer to an oven-safe dish, top with leftover cheese, and broil for 2-3 minutes until bubbly and golden.
- Serve hot, garnished with extra parsley and cheese.
Notes
For deeper flavor, consider adding spices to the chicken while it cooks. Use freshly shredded cheese for better melting.
