Ingredients
Scale
- 1 lb (450 g) of elbow macaroni or your preferred pasta
- 2 tablespoons of olive oil
- 1 lb (450 g) of boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup of honey
- 2 teaspoons of freshly ground black pepper
- 1 teaspoon of smoked paprika (optional for added smoky flavor)
- 3 cloves of garlic, minced
- 1 cup of heavy cream
- 1 ½ cups of shredded sharp cheddar cheese
- ½ cup of grated Parmesan cheese
- Salt to taste
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken pieces, season with salt, pepper, and smoked paprika. Cook until golden and cooked through, about 5-7 minutes. Add minced garlic and cook for another minute.
- Pour in heavy cream and stir. Add honey and simmer gently for 2-3 minutes to meld flavors.
- Stir in shredded cheddar and Parmesan cheeses until melted and smooth. Add cooked pasta and toss to coat with the sauce. Season with salt and black pepper as needed.
Notes
- For a spicier kick, add a pinch of crushed red pepper flakes.
- You can substitute the pasta with penne, rotini, or shells for variation.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat with a splash of milk or cream to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 14 g
- Sodium: 560 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg