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Cook the elbow macaroni (or cavatappi) according to the package instructions. Drain and set aside.
Prepare the Chicken:
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 the skillet and set aside.
Make the Honey Pepper Chicken:
In the same skillet, melt butter and add honey. Stir until the mixture is bubbling, then return the cooked chicken to the skillet and toss to coat. Set aside.
Make the Cheese Sauce:
In a separate saucepan over low heat, pour the heavy cream. Slowly whisk in the cheddar, mozzarella, and Parmesan cheeses until the sauce is smooth and creamy. Stir occasionally to prevent burning.
Combine Pasta and Sauce:
Add the cooked pasta to the cheese sauce, stirring to coat evenly.
Assemble the Dish:
Transfer the creamy mac and cheese to a serving dish and top with the honey pepper chicken.
Garnish and Serve:
Sprinkle chopped parsley over the top for a fresh touch and serve immediately.
Serving and Storage Tips:
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