Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz elbow macaroni
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 tbsp honey
- 1 tsp black pepper (adjust to taste)
- 1 tsp garlic powder
- 2 tbsp butter
- Salt to taste
Instructions
- Boil salted water in a large pot and cook elbow macaroni until al dente (7-8 minutes). Drain and set aside.
- In a skillet over medium heat, melt butter. Add diced chicken seasoned with salt, garlic powder, and black pepper. Cook until browned and fully cooked through (about 6-8 minutes).
- Reduce heat to low and pour in heavy cream. Stir in shredded cheddar cheese until melted and smooth.
- Add honey and additional black pepper; let simmer briefly to combine flavors.
- Fold the cooked macaroni into the cheese sauce until well coated.
- Serve warm, garnished with extra black pepper or fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 550
- Sugar: 5g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Feel free to substitute chicken with shrimp or vegetables for a different twist. Experiment with different cheeses like Gouda or pepper jack for added flavor. For leftovers, store in an airtight container in the fridge for up to three days; reheat on the stove with a splash of milk.