Description

This ultra-creamy mac and cheese features tender honey-pepper glazed chicken for a sweet-savory kick, all made in one pot for a comforting, family-friendly dinner. It’s quick, indulgent, and perfect for busy weeknights or cozy evenings.

Ingredients

Scale

2 medium chicken breasts (about 10 oz), diced into bite-sized pieces
2 tablespoons honey
1 teaspoon cracked black pepper
1/2 teaspoon kosher salt
1 tablespoon olive oil or unsalted butter
8 oz elbow macaroni (or any short pasta: shells, cavatappi, rotini)
2 cups whole milk
1 cup low sodium chicken broth
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 tablespoons cream cheese, room temperature
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika (optional)
2 tablespoons fresh parsley, chopped (optional, for garnish)
Extra black pepper and honey for drizzling (optional)

Instructions

Dice chicken breasts into small cubes. Toss with honey, cracked black pepper, and kosher salt. Let marinate for 5 minutes.
Heat olive oil or butter in a large pot over medium-high heat. Add marinated chicken and cook, stirring often, until golden brown and cooked through (6-8 minutes). Remove chicken to a plate and cover.
Pour milk and chicken broth into the same pot. Add macaroni and stir. Bring to a gentle boil, then reduce heat to medium-low. Cook, stirring every couple of minutes, until pasta is al dente and most liquid is absorbed (10-12 minutes). Add extra milk or broth if needed.
Lower heat to the lowest setting. Add cheddar, mozzarella, parmesan, and cream cheese. Sprinkle in garlic powder, onion powder, and smoked paprika (if using). Stir constantly until cheese melts into a silky, creamy sauce. Add warm milk if cheese clumps.
Return cooked chicken (and juices) to the pot. Fold gently until chicken is evenly distributed and coated in sauce. Taste and adjust seasoning.
Spoon into bowls. Garnish with chopped parsley, extra cracked pepper, and a drizzle of honey if desired. Serve hot.

Notes

Use freshly grated cheese for the creamiest sauce. Adjust honey and pepper to taste. For gluten-free, use GF pasta; for vegetarian, substitute chicken with roasted veggies. If sauce is too thick, add a splash of warm milk. Reheats well with a little extra milk or broth. Can be made dairy-free with plant-based cheeses and milk.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe (about 1 1/2 cups)
Calories: 540
Sugar: 8
Sodium: 750
Fat: 22
Saturated Fat: 11
Carbohydrates: 49
Fiber: 2
Protein: 35

Keywords: mac and cheese, honey pepper chicken, one-pot dinner, comfort food, easy recipe, creamy pasta, family meal, weeknight dinner