Creamy Honey Pepper Chicken Mac and Cheese Delight
Ingredients:
12 oz elbow macaroni or cavatappi pasta
1 lb boneless chicken breast, cut into bite-sized pieces
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup heavy cream
2 tablespoons butter
2 cloves garlic, minced
1/4 cup honey
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 teaspoon red pepper flakes (adjust to taste)
1/2 teaspoon black pepper
Salt to taste
Olive oil (for cooking chicken)
Fresh parsley, chopped (for garnish)
Instructions:
Cook the Pasta:
Cook the macaroni or cavatappi pasta according to package directions until al dente. Drain and set aside.
Cook the Chicken:
Season the chicken pieces with salt and pepper.
Heat a tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken and cook until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Honey Pepper Sauce:
In the same skillet, melt the butter over medium heat.
Add the minced garlic and cook for about 1 minute until fragrant.
Stir in the honey, soy sauce, apple cider vinegar, red pepper flakes, and black pepper.
Simmer for a few minutes until the sauce thickens slightly.
Combine Chicken and Sauce:
Add the cooked chicken back to the skillet and toss to coat with the honey pepper sauce.
Make the Cheese Sauce:
In a separate saucepan, heat the heavy cream over low heat until warm.
Gradually add the cheddar and mozzarella cheese, stirring constantly until melted and smooth.
Combine Pasta and Cheese Sauce:
Add the cooked pasta to the cheese sauce and stir to combine.
Assemble the Casserole (Optional):
If desired, transfer the mac and cheese mixture to a greased baking dish.
Arrange the honey pepper chicken pieces over the mac and cheese.
Sprinkle with extra cheese if desired.
Bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Garnish with fresh chopped parsley.
Serve hot.