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
1 tbsp butter
2 tbsp honey
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 cup grated Parmesan cheese
1 tbsp olive oil
1 tbsp chopped parsley (for garnish)

Directions:

Cook the pasta according to package instructions. Drain and set aside.
In a bowl, toss the chicken pieces with garlic powder, onion powder, paprika, salt, and black pepper.
Heat olive oil in a skillet over medium heat. Cook the seasoned chicken for 5-7 minutes, turning occasionally, until golden and cooked through. Remove from heat.
In the same skillet, melt butter and add honey. Stir until the mixture is bubbling, then return the chicken to the skillet and toss to coat. Set aside.
In a separate saucepan over low heat, pour the heavy cream and slowly whisk in cheddar, mozzarella, and Parmesan until smooth and creamy.
Add the cooked pasta to the cheese sauce, stirring to coat evenly.
Transfer the mac and cheese to a serving dish and top with honey pepper chicken.
Garnish with chopped parsley and serve immediately.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 710 kcal | Servings: 4 servings