Ingredients
- Elbow macaroni
- Boneless, skinless chicken breasts
- Pure honey
- Freshly cracked black pepper
- Cream cheese
- Shredded cheddar cheese
- Whole milk
- Garlic powder
- Unsalted butter
- Breadcrumbs (optional)
Instructions
- Cook pasta in salted boiling water until al dente, then drain.
- In a skillet, melt butter over medium heat. Add diced chicken seasoned with salt and pepper; cook until golden brown and reaches 165°F (75°C).
- Reduce heat; add cream cheese and milk to the skillet. Stir until smooth, then mix in garlic powder, honey, and black pepper.
- Gradually stir in shredded cheddar until melted into a creamy sauce.
- Fold cooked macaroni into the cheese mixture. If desired, sprinkle breadcrumbs on top.
- Preheat oven to 350°F (175°C). Transfer mixture to a greased baking dish and bake for 20 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 590
- Sugar: 12g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg