Ingredients
Scale
- 3 chicken breasts, cubed
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp dried parsley
- 2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp avocado oil (or oil of choice)
- 2 tbsp butter
- 1 tbsp honey
- 2 tbsp freshly chopped parsley
- 2 cups heavy cream
- 1/2 cup freshly grated mozzarella
- 1/2 cup freshly grated cheddar cheese
- 12 oz elbow macaroni (cooked al dente)
Instructions
- Marinate the cubed chicken with olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and black pepper for about 10 minutes.
- Cook the marinated chicken in a skillet over medium heat for 10–15 minutes until fully cooked. Stir in butter, honey, and chopped parsley.
- In the same skillet, sauté additional minced garlic in butter before adding heavy cream. Allow it to bubble gently.
- Stir in mozzarella and cheddar until melted and creamy.
- Boil elbow macaroni until al dente; drain and rinse under cold water.
- Combine cooked macaroni with the cheese sauce and simmer on low for about 5 minutes.
Notes
Pat the chicken dry before marinating for better browning. Use moderate heat when searing to prevent burning the butter or honey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg