Description
A delicious blend of creamy macaroni and cheese topped with honey pepper chicken, crispy bacon, and fresh basil for a satisfying and flavorful meal.
Ingredients
- For the Honey Pepper Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes (optional, for added heat)
- For the Cheese Sauce:
- 2 tablespoons butter
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- For the Pasta:
- 2 cups elbow macaroni
- For Garnish:
- Fresh basil leaves, chopped
Instructions
- Prepare the Chicken: In a bowl, combine honey, black pepper, paprika, garlic powder, onion powder, salt, and red pepper flakes. Slice the chicken breasts into strips and toss them in the honey pepper mixture until well-coated. Heat olive oil in a skillet over medium heat. Cook the chicken strips for 5-7 minutes, turning occasionally, until golden and cooked through. Remove from heat and set aside.
- Cook the Pasta: Boil the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce: In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Gradually add heavy cream and milk, stirring continuously. Slowly whisk in the cheddar, mozzarella, and Parmesan cheeses until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce, stirring to coat evenly.
- Assemble the Dish: Transfer the cheesy pasta to a serving dish. Top with honey pepper chicken strips. Chopped fresh basil over the top.
- Serve: Serve immediately while hot and enjoy the delightful combination of flavors.
Notes
- To make this dish spicier, increase the red pepper flakes or add cayenne pepper to the honey pepper mixture.
- Use gluten-free pasta to make the dish gluten-free.
- For a vegetarian version, replace the chicken with sautéed mushrooms or grilled vegetables.
- If you want to make the sauce lighter, substitute the heavy cream with half-and-half or a milk-butter combination.
- This dish pairs well with a side salad or steamed vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 800
- Sugar: 12g
- Sodium: 1000mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
