Ingredients
Scale
- 2 cups elbow macaroni or your favorite pasta
- 2 boneless, skinless chicken breasts, sliced into tender strips
- 1/4 cup honey
- 1 tablespoon freshly ground black pepper
- 1 teaspoon smoked paprika (optional for added flavor)
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup heavy cream or whole milk for richness
- 2 tablespoons flour
- 1 teaspoon garlic powder
- Salt to taste
- Fresh parsley or chives for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add sliced chicken, season with salt, pepper, and smoked paprika if using. Cook until golden and cooked through, about 6-8 minutes. Drizzle honey over the chicken, tossing to coat, then set aside.
- Cook pasta in boiling salted water until al dente. Drain and set aside.
- In a saucepan, melt butter or heat olive oil, whisk in flour and garlic powder, cook 1-2 minutes. Gradually stir in heavy cream, cooking until sauce thickens. Add shredded cheese, stirring until smooth.
- Combine cooked pasta with cheese sauce. Gently fold in honey pepper chicken until evenly coated. Garnish with fresh parsley or chives. Serve hot.
Notes
- Use high-quality cheese for the best flavor and melting texture.
- You can substitute chicken thighs for a richer flavor; adjust cooking time accordingly.
- For a gluten-free version, use gluten-free pasta and flour.
- Adjust spice levels by adding red pepper flakes for more heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Contains dairy and gluten (can be modified)
Nutrition
- Serving Size: 1 bowl
- Calories: 560 kcal Kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg