Description

This high-protein honey garlic butter chicken with creamy mac and cheese combines tender, flavorful chicken with rich, cheesy pasta. A comforting yet wholesome meal ready in under an hour, perfect for family dinners or meal prep.

Ingredients

3 chicken breasts, cubed

2 tbsp olive oil

4 cloves garlic, minced

2 tsp smoked paprika

2 tsp garlic powder

1 tsp dried parsley

2 tsp salt

1/2 tsp black pepper

3 tbsp avocado oil (or oil of choice)

2 tbsp butter

1 tbsp honey

2 tbsp freshly chopped parsley

2 tbsp butter (for cheese sauce)

4 cloves garlic, minced (for cheese sauce)

2 cups heavy cream

1/2 cup freshly grated mozzarella

1/2 cup freshly grated cheddar cheese

12 oz elbow macaroni, cooked al dente

2 tsp smoked paprika (for cheese sauce)

2 tsp garlic powder (for cheese sauce)

2 tsp salt (for cheese sauce)

1/2 tsp black pepper (for cheese sauce)

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Instructions

Marinate the chicken: In a large bowl, combine cubed chicken with olive oil, garlic, smoked paprika, garlic powder, parsley, salt, and pepper. Let marinate for 10 minutes.
Cook the chicken: Heat a skillet over medium heat. Add the marinated chicken and cook for 10–15 minutes until fully cooked. Lower the heat, stir in butter, honey, and parsley until melted and coated. Set aside.
Make the cheese sauce: In the same skillet, melt butter over medium heat. Add garlic and sauté for 2–3 minutes until golden. Pour in heavy cream and bring to a gentle simmer.
Add the cheese: Stir in mozzarella, cheddar, smoked paprika, garlic powder, salt, and black pepper. Mix until smooth and creamy.
Cook the pasta: Boil macaroni according to package directions. Drain and rinse under cold water.
Combine: Stir the cooked pasta into the cheese sauce and let simmer on low for 5 minutes to meld flavors.
Serve: Plate the mac and cheese with honey garlic butter chicken and enjoy warm.

Notes

Swap chicken breasts for thighs for juicier meat.

Use whole wheat or chickpea pasta for added nutrition.

Try different cheeses like Gruyère, fontina, or gouda.

Add vegetables such as spinach, broccoli, or peas.

Make it spicy with crushed red pepper flakes or cayenne.

Store leftovers in the fridge for 4 days or freeze for 2 months.

Reheat with a splash of milk to restore creaminess.

Nutrition

Serving Size: 1 portion (1/4 of recipe)
Calories: 720
Sugar: 6g
Sodium: 1420mg
Fat: 38g
Saturated Fat: 19g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 3g
Protein: 45g
Cholesterol: 155mg