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Creamy Honey Pepper Chicken Mac and Cheese

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Ingredients
  

  • 12 oz elbow macaroni or cavatappi pasta: Both hold the cheese sauce perfectly but feel free to use your favorite.
  • 1 lb boneless chicken breast: Cut into bite-sized pieces for quick cooking. The smaller the pieces the faster they cook — perfect for busy evenings.
  • 1 cup cheddar cheese shredded: For that classic mac and cheese flavor.
  • 1 cup mozzarella cheese shredded: Adds a gooey, stretchy texture. Is there anything better than a cheesy pull?
  • 1 cup heavy cream: Makes the sauce rich and creamy.
  • 1 tbsp butter: For the honey glaze and a touch of indulgence.
  • 2 tbsp honey: Adds a subtle sweetness that pairs beautifully with the peppery chicken.
  • 1 tsp black pepper: For a little heat.
  • 1 tsp paprika 1 tsp garlic powder, 1/2 tsp onion powder: These seasonings make the chicken irresistibly flavorful.
  • ½ tsp salt: Balances everything out.
  • ¼ cup grated Parmesan cheese: For extra cheesy depth.
  • 1 tbsp olive oil: To cook the chicken.
  • 1 tbsp chopped parsley: Optional but it’s a fresh touch that makes the dish look fancy.

Instructions
 

Step 1: Cook Your Pasta

  • First things first, get your pasta cooking. Follow the package instructions, drain, and set it aside. I like to undercook mine by a minute so it doesn’t get mushy when mixed with the cheese sauce. Trust me, no one likes soggy pasta! If you’ve got picky eaters in the house, this step is where you can sneak in some fun pasta shapes. My kids love spirals, and honestly, I think they hold the cheese sauce even better.

Step 2: Season and Cook the Chicken

  • In a bowl, toss your chicken pieces with garlic powder, onion powder, paprika, salt, and black pepper. Make sure every piece is coated — this step is key to locking in flavor.
  • Heat a skillet over medium heat with a drizzle of olive oil. Once hot, add the chicken and cook for 5-7 minutes, flipping occasionally. You’re looking for a golden-brown exterior and juicy, fully cooked inside. Once done, remove the chicken from the skillet and set it aside. I always taste a piece (chef’s perk!) to make sure it’s seasoned just right.

Step 3: Make the Honey Pepper Glaze

  • In the same skillet (yay for fewer dishes!), melt the butter and stir in the honey. Let it bubble for a minute, then return the cooked chicken to the pan. Toss everything together until the chicken is beautifully glazed. The smell alone will make your mouth water! This step feels a little fancy, but it’s surprisingly easy. It’s like magic how the honey caramelizes and makes the chicken shine.

Step 4: Prepare the Cheese Sauce

  • Now for the star of the show: the cheese sauce. In a saucepan over low heat, pour in the heavy cream. Gradually whisk in the cheddar, mozzarella, and Parmesan until you’ve got a smooth, creamy sauce. If it seems too thick, add a splash of milk to loosen it up. Pro tip: Keep the heat low to avoid any chance of the cheese clumping or burning. This sauce is liquid gold, and I could honestly eat it with a spoon (no judgment if you do too!).

Step 5: Bring It All Together

  • Add your cooked pasta to the cheese sauce and stir until every piece is coated in that luscious, cheesy goodness. Transfer it all to a serving dish, then top with the honey pepper chicken. A sprinkle of parsley is optional, but it does make the dish pop visually. It’s one of those meals that looks as good as it tastes.