Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 8 oz cream cheese, softened
- 1/4 cup honey
- 1 tsp black pepper (adjust to taste)
- 1 tsp garlic powder
- Salt to taste
- Cooking oil for sautéing
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
- Cook elbow macaroni in salted boiling water until al dente, about 8 minutes. Drain and set aside.
- In a skillet over medium heat, sauté the seasoned chicken breasts in oil until golden brown and cooked through, about 6-7 minutes per side. Let them rest before chopping into bite-sized pieces.
- In a large mixing bowl, combine softened cream cheese, shredded cheddar cheese, and honey until smooth.
- Mix the cooked pasta with chopped chicken and creamy cheese mixture until well combined.
- Transfer to the greased baking dish, top with additional cheese if desired, and bake for about 20 minutes until bubbly and golden.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Comfort food
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 460
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg