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image of chicken breast honey garlic butter elbow macaroni cheddar cheese soy sauce milk olive oil parmesan garlic powder paprika thyme parsley heavy cream chicken thighs protein pasta low fat cheese
Benjamin

Honey Garlic Butter Chicken Mac Cheese

Indulge in this ultimate comfort food mash-up of creamy mac and cheese layered with succulent honey garlic glazed chicken for a high-protein weeknight dinner that's easy to make and sure to please the whole family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Honey Garlic Chicken
  • 2 large chicken breast cut into 1-inch cubes or strips (or substitute chicken thighs for extra juiciness)
  • 1/4 cup all-purpose flour optional, for coating
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 4 cloves garlic minced
  • 1/4 cup honey
  • 2 tbsp soy sauce (or coconut aminos for gluten-free)
  • 1 tsp paprika or cayenne optional, for a little kick
  • 1 pinch salt and black pepper
For the Mac and Cheese
  • 8 oz elbow macaroni (or protein pasta for high-protein version)
  • 2 tbsp butter unsalted
  • 2 tbsp all-purpose flour
  • 2 cups whole milk (can use half heavy cream and half milk for extra richness)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack or Gruyère for better melt
  • 1/4 cup grated parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme optional
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large skillet or Dutch oven
  • Medium saucepan,
  • Colander for Draining Pasta
  • Whisk for sauce
  • Cutting board and knife for prepping

Method
 

Prepare the Pasta
  1. Cook the elbow macaroni according to package directions, aiming for al dente. Drain and set aside (do not rinse to keep starch for sauce adherence).
Sear the Chicken
  1. Season the cubed chicken breast with salt and pepper. In a large skillet or Dutch oven, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Sear the chicken until golden brown on all sides and cooked through, about 5-7 minutes. Remove and set aside, leaving fat in the pan.
Build the Honey Garlic Glaze
  1. Reduce heat to medium. Add the remaining 1 tbsp butter to the skillet. Stir in minced garlic and cook for 30 seconds until fragrant. Add honey and soy sauce, stirring constantly. Simmer for 1-2 minutes until thickened into a glossy glaze.
Glaze the Chicken
  1. Return the cooked chicken to the skillet. Toss to coat in the glaze. Turn off heat and keep warm.
Start the Béchamel (Roux)
  1. In a medium saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour to form a paste. Cook for 1-2 minutes, stirring constantly.
Make the Sauce Creamy
  1. Gradually whisk in the milk, ensuring no lumps. Stir until thickened and simmering, about 5 minutes.
Melt in the Cheese
  1. Reduce heat to low. Add cheddar, Monterey Jack, and parmesan. Stir until melted and smooth.
Season the Cheese Sauce
  1. Stir in garlic powder, dried thyme (if using), and salt and pepper to taste.
Combine the Mac and Cheese
  1. Add drained macaroni to the cheese sauce. Stir to coat evenly.
Final Assembly
  1. Gently fold in the glazed chicken. Serve immediately, garnished with fresh parsley.

Nutrition

Calories: 620kcalCarbohydrates: 52gProtein: 42gFat: 28g

Notes

For extra creaminess, reserve pasta water to thin sauce if needed. Store leftovers in airtight container for 3-4 days; reheat on stovetop with milk to restore creaminess. Excellent for meal prep; freeze for up to 2 months. Variations: Use chicken thighs for juiciness, add veggies like peas, or make gluten-free.
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