Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1/2 cup raw honey
- 1 tsp freshly ground black pepper
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp butter
- Salt to taste
Instructions
- Gather ingredients and chop chicken into bite-sized pieces. Boil water for pasta in a large pot.
- In a skillet over medium heat, melt butter. Add chicken seasoned with salt and pepper; cook until golden brown (about 6-8 minutes).
- Cook elbow macaroni according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- In the same skillet used for chicken, pour in heavy cream and gradually stir in shredded cheese until melted.
- Mix honey, garlic powder, and onion powder into the cheese sauce; adjust salt and pepper to taste.
- Combine cooked pasta and sautéed chicken with the cheesy sauce, adding reserved pasta water as needed for creaminess.
- Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 640
- Sugar: 15g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg