Ingredients
Scale
- 2 cups elbow macaroni
- 1 lb boneless chicken breasts, cubed
- 3 tbsp honey
- 1 tsp black pepper
- 2 tbsp olive oil
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
- Salt to taste
- Fresh parsley for garnish
Instructions
- Cook the macaroni according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add chicken cubes and cook until browned and cooked through.
- In a small bowl, mix honey and black pepper. Pour over cooked chicken and cook for 2 minutes, coating the chicken evenly.
- Reduce heat to low, add butter, milk, and shredded cheese to the pasta. Stir until smooth and creamy.
- Combine the honey pepper chicken with the cheesy pasta and toss well. Garnish with chopped parsley. Serve hot.
Notes
- You can substitute chicken with turkey or vegetarian protein options.
- Adjust honey and pepper for preferred sweetness and spiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free option available with gluten-free pasta
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 12g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg