Description
This Honey Pepper Chicken Mac and Cheese will make your tastebuds dance with joy – creamy, sweet, spicy and everything nice packed into one unforgettable comfort food dish!
Ingredients
Scale
- 16 oz (454g) elbow macaroni or cavatappi pasta
- 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 tbsp (45ml) honey
- 2 tbsp (30ml) olive oil, divided
- 2 tsp (5g) freshly ground black pepper, plus more to taste
- 4 tbsp (56g) unsalted butter
- 1/4 cup (31g) all-purpose flour
- 3 cups (720ml) whole milk
- 1 cup (240ml) heavy cream
- 4 cups (450g) shredded cheese blend (sharp cheddar and Monterey Jack)
- 1 tsp (5g) garlic powder
- 1/2 tsp (2.5g) paprika
- Salt to taste
- 2 tbsp (6g) fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to boil. Cook pasta until al dente (2 minutes less than package directions). Reserve 1/2 cup pasta water before draining.
- In a medium bowl, mix 2 tablespoons honey with 1 1/2 teaspoons black pepper. Season chicken with salt, then toss in honey-pepper mixture.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken 3-4 minutes per side until golden and cooked through (165°F). Set aside.
- In the same skillet, melt butter with remaining olive oil. Whisk in flour and cook for 1-2 minutes until bubbling.
- Gradually add milk and cream, whisking constantly. Simmer 3-5 minutes until thickened. Add garlic powder, paprika, remaining black pepper, and salt.
- Remove from heat and add cheese in three batches, stirring until melted before adding more.
- Fold in cooked pasta and chicken. If needed, add reserved pasta water to adjust consistency.
- Let sit 2-3 minutes before serving. Garnish with fresh parsley.