Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup honey
- 2 tablespoons freshly ground black pepper
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 3 cups cooked macaroni or pasta of choice
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk or heavy cream
- Salt to taste
- Optional: chopped parsley or green onions for garnish
Instructions
- Slice the chicken into bite-sized pieces. Mix honey, soy sauce, and black pepper in a bowl to create the honey pepper glaze. Marinate the chicken for at least 20 minutes.
- Heat olive oil in a large skillet over medium heat. Cook the marinated chicken until golden brown and cooked through, about 8-10 minutes, stirring occasionally.
- While the chicken cooks, prepare pasta according to package instructions. Drain and set aside.
- In a saucepan, heat milk or heavy cream. Add shredded cheddar and grated Parmesan cheese, stirring until melted and smooth. Season with salt.
- Combine the cooked pasta with the cheese sauce. Toss to coat evenly.
- Add the cooked honey pepper chicken to the pasta and stir to combine. Serve hot, garnished with parsley or green onions if desired.
Notes
- Marinate the chicken for at least 20 minutes for maximum flavor.
- Feel free to substitute different pasta shapes like penne or fusilli.
- For a smoky flavor, add a dash of smoked paprika or chili flakes.
- If the cheese sauce thickens, stir in a splash of milk or cream before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Flexible, can be adapted to gluten-free or low-sodium
Nutrition
- Serving Size: 1 plate
- Calories: 560 Kcal
- Sugar: 20g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 130mg