Ingredients
Scale
- 500g boneless, skinless chicken breasts or thighs
- 2 tbsp honey
- 1 tbsp black peppercorns, crushed
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt to taste
- 250g elbow macaroni or your preferred pasta
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
- Fresh parsley for garnish
Instructions
- Cut the chicken into bite-sized pieces and mix honey, soy sauce, crushed black pepper, garlic powder, smoked paprika, and salt in a bowl to marinate the chicken for at least 15 minutes.
- Heat olive oil in a skillet over medium heat and cook the marinated chicken until golden and cooked through, about 8-10 minutes, stirring occasionally.
- In a pot, bring salted water to a boil and cook macaroni according to package instructions until al dente, then drain.
- Melt butter in a saucepan, add flour to create a roux, gradually pour in heavy cream until thickened, then stir in cheddar and Parmesan until creamy.
- Combine the cooked macaroni with the cheese sauce, then add the honey pepper chicken and toss to combine. Garnish with fresh parsley and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently.
- For added flavor, serve with steamed vegetables or garlic bread.
- Substitute chicken thighs for extra juiciness and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 serving
- Calories: 550 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg