Creamy Honey Pepper Chicken Mac and Cheese
Creamy Honey Pepper Chicken Mac and Cheese is a delightful twist on a classic comfort food favorite. This dish features tender chicken enveloped in a rich, cheesy sauce made from sharp cheddar and heavy cream, all beautifully balanced with a hint of honey and freshly cracked black pepper. Perfect for family dinners or impressing guests, this creamy delight promises to be a crowd-pleaser that evokes nostalgic memories while satisfying your taste buds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Skillet
- Cuisine: American
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 8 oz elbow macaroni
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 tbsp honey
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt to taste
Instructions
- Cook the Pasta: Boil salted water in a large pot, add elbow macaroni, and cook until al dente. Drain and set aside.
- Season the Chicken: Pat chicken breasts dry and season with salt, garlic powder, onion powder, and black pepper.
- Sear the Chicken: Heat oil in a skillet over medium-high heat. Cook seasoned chicken for 6-7 minutes on each side until golden brown; ensure an internal temperature of 165°F. Let rest before slicing.
- Make the Sauce: In the same skillet over medium-low heat, add heavy cream and honey; stir until combined. Gradually mix in cheddar cheese until melted.
- Combine Everything: Add drained macaroni to the sauce and stir well to coat. Slice chicken and nestle it into the pasta.
- Serve It Up: Plate the dish and drizzle any remaining sauce on top.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 490
- Sugar: 4g
- Sodium: 640mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 90mg
Keywords: - For added flavor, use freshly grated cheese instead of pre-shredded varieties. - Customize by swapping chicken for shrimp or adding vegetables like spinach or bell peppers. - Store leftovers in an airtight container for up to three days; reheat slowly on the stove with a splash of milk.