Honey Pepper Chicken over Stovetop Mac and Cheese (Print-Friendly Version)
Sliced honey-glazed chicken tops macaroni in a milk-based Cheddar and mozzarella sauce. A flour-and-butter base thickens the milk before the cheeses melt. Keep the chicken glaze and finishing honey separate so the dish receives the intended amounts at the intended stages.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 -
2 boneless, skinless chicken breasts
02 -
1 teaspoon garlic powder
03 -
½ teaspoon smoked paprika
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Salt and pepper to taste
05 -
2 tablespoons honey
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1 tablespoon olive oil
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8 oz elbow macaroni or cavatappi pasta
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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2 cups whole milk
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1 cup shredded cheddar cheese
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1 cup shredded mozzarella cheese
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¼ teaspoon ground black pepper
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¼ teaspoon red pepper flakes (optional)
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¼ cup honey (for garnish)
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1 teaspoon crushed red pepper flakes (for garnish)
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Chopped parsley (for garnish)
# How to Make It:
01 -
Boil the eight ounces of macaroni following its package, reserve a little water and drain.
02 -
Season chicken with garlic powder, paprika, salt and pepper; cook in olive oil until each thick center reaches 165°F, then lower heat, coat with the two tablespoons honey and move to a clean board to rest and slice.
03 -
Melt butter in a saucepan, stir in flour for about a minute, gradually whisk in milk and simmer gently until thickened.
04 -
Lower the heat and melt in Cheddar and mozzarella, then add black pepper to taste and fold in the cooked macaroni.
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Divide the macaroni into bowls and top with sliced chicken.
06 -
Offer the separate finishing honey with pepper flakes as a controlled drizzle and add parsley if using.