Ingredients
Scale
- 8 oz (225 g) elbow macaroni or pasta of choice
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, diced
- 2 tablespoons olive oil
- 1/4 cup honey
- 1 teaspoon freshly ground black pepper
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream or whole milk for richness
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, then drain and set aside.
- Heat olive oil in a skillet over medium heat. Add diced chicken, season with salt, garlic powder, and onion powder. Cook until golden and cooked through, about 7-8 minutes. Remove from heat.
- In the same skillet, combine honey, black pepper, red pepper flakes, and a pinch of salt. Cook over low heat, stirring until heated and slightly thickened, about 2 minutes.
- Add cooked chicken back into the skillet with the honey pepper sauce. Pour in heavy cream or milk, stir to combine, and simmer gently to meld flavors.
- Stir in shredded cheddar and Parmesan cheeses until melted and gooey.
- Add the cooked pasta, tossing gently to coat with the sauce. Cook for another 2-3 minutes.
Notes
- Adjust spice level by modifying red pepper flakes according to your heat preference.
- For extra creaminess, add a splash more heavy cream or a dollop of cream cheese.
- Using freshly grated cheese enhances flavor and melts better into the sauce.
- Consider adding crispy fried onions or breadcrumbs on top for added texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Contains Dairy, Contains Chicken
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal Kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg