Ingredients
Scale
- 2 large chicken breasts, diced
- 8 oz whole wheat or regular macaroni
- 3 tbsp honey
- 4 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup milk or plant-based alternative
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- In a skillet over medium heat, melt 1 tablespoon of butter. Add the diced chicken breasts, season with salt and pepper, and cook until evenly browned and cooked through. Remove from the skillet and set aside.
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
- In the same skillet used for the chicken, add the remaining 1 tablespoon of butter. Sauté the minced garlic until fragrant, about 30 seconds. Stir in the honey and cook for another minute. Return the cooked chicken to the skillet, tossing to coat in the honey garlic sauce.
- Add the cooked pasta to the skillet with the chicken and honey garlic sauce. Gradually stir in the milk, then sprinkle with cheddar and Parmesan cheese. Cook, stirring constantly, until the cheeses are melted and the dish is creamy. Adjust seasoning with salt and pepper.
Notes
- For extra creaminess, consider using heavy cream or a combination of milk and cream cheese.
- Boost the protein content by adding cooked shrimp or chickpeas.
- Use freshly grated cheese for better flavor and melting quality.
- For gluten-free, replace regular pasta with gluten-free options.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein, Healthy, Nutritious
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 125 mg