Ingredients
Scale
- 1 lb (450g) of boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz (225g) of elbow macaroni or pasta of your choice
- 2 tablespoons honey
- 1 cup (240ml) of heavy cream
- 1 cup (100g) of shredded cheddar cheese
- 1/2 teaspoon black pepper
- 1 teaspoon ground black pepper or red pepper flakes for spice
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- Optional garnishes: chopped parsley or green onions
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, following package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the chicken pieces and season with salt and black pepper. Cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and stir to combine. Add the honey and continue stirring until the sauce is smooth and slightly thickened, about 3-5 minutes. Season with additional black pepper or red pepper flakes for spiciness.
- Add the cooked pasta and chicken into the sauce, stirring well to coat everything evenly. Sprinkle with shredded cheddar cheese and let it melt into the sauce for a rich, cheesy finish. Garnish with chopped parsley or green onions if desired.
Notes
- For a spicier dish, increase red pepper flakes or hot sauce.
- Add sautéed vegetables like bell peppers, onions, or spinach for extra nutrition.
- Use smoked cheese for a deeper flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free option possible with gluten-free pasta
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 12g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg