Description
This High-Protein Honey Garlic Butter Chicken with Mac & Cheese is a delicious, comforting meal featuring tender marinated chicken coated in a savory honey garlic butter sauce paired with a creamy, cheesy macaroni infused with smoked paprika and garlic flavors. Perfect for a hearty dinner or meal prep, this recipe combines the richness of buttery chicken with a luscious homemade mac and cheese that’s sure to satisfy your cravings.
Ingredients
Units
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Chicken Marinade:
- 3 chicken breasts, cubed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon dried parsley
- 2 teaspoons salt
- 1/2 teaspoon black pepper
For Cooking the Chicken:
- 3 tablespoons avocado oil or oil of choice
- 2 tablespoons butter
- 1 tablespoon honey
- 2 tablespoons freshly chopped parsley
Mac & Cheese:
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1/2 cup freshly grated mozzarella cheese
- 1/2 cup freshly grated cheddar cheese
- 12 oz elbow macaroni, cooked al dente
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1/2 teaspoon black pepper
Instructions
- Marinate the Chicken: In a large bowl, combine the cubed chicken breasts with olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and black pepper. Mix well to ensure all pieces are coated evenly. Let the mixture marinate for 10 minutes to infuse the flavors.
- Cook the Chicken: Heat a large skillet over medium heat and add the avocado oil. Once hot, add the marinated chicken pieces and cook for 10-15 minutes, stirring occasionally, until the chicken is fully cooked through and slightly golden. Reduce the heat to low and add butter, honey, and freshly chopped parsley. Stir gently to melt the butter and coat the chicken evenly with the honey garlic butter sauce. Once combined, remove from the skillet and set aside.
- Make the Mac & Cheese Sauce: In the same skillet, add butter and melt it over medium heat to deglaze the pan, scraping up any browned bits left from the chicken. Add minced garlic and sauté for 2-3 minutes until fragrant and golden but not burnt. Pour in the heavy cream and bring it to a gentle bubble to start thickening the sauce.
- Melt the Cheese: Lower the heat and stir in the freshly grated mozzarella and cheddar cheeses along with smoked paprika, garlic powder, salt, and black pepper. Mix continuously until the cheese melts completely and the sauce becomes smooth and creamy.
- Cook the Pasta: Meanwhile, cook elbow macaroni in boiling salted water according to the package instructions until al dente. Drain the pasta and rinse under cold water briefly to stop the cooking process and prevent sticking.
- Combine: Add the cooked macaroni to the cheese sauce in the skillet and toss gently. Let it simmer on low heat for about 5 minutes to allow the flavors to meld and the sauce to thicken slightly around the pasta.
- Serve & Store: Serve the creamy mac and cheese alongside or topped with the honey garlic butter chicken. Enjoy warm for best flavor. Leftovers can be divided into four airtight containers and refrigerated for easy meal prep throughout the week.
Notes
- Marinating the chicken helps enhance the flavor and tenderness.
- Be careful not to burn the garlic when sautéing; cook it just until fragrant and golden.
- Use freshly grated cheese for the best melting and texture in the sauce.
- Rinsing pasta under cold water stops cooking and prevents over-softness.
- Adjust seasoning for salt and pepper according to personal taste before serving.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 720 kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 50 g
- Cholesterol: 160 mg