Ingredients
Scale
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons honey
- 1 teaspoon crushed red pepper flakes
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Chopped fresh parsley for garnish (optional)
Instructions
- Start by cooking the elbow macaroni according to package instructions. Once cooked, drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes.
- Reduce the heat to medium and stir in the honey and crushed red pepper flakes. Cook for an additional 2 minutes, ensuring the chicken is well coated. Remove from heat and set aside.
- In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring constantly, until the sauce thickens, about 5 minutes.
- Reduce the heat to low and stir in the cheddar and Parmesan cheese, garlic powder, and onion powder. Continue to stir until the cheese is fully melted and the sauce is smooth.
- Combine the cooked macaroni with the cheese sauce, ensuring every piece is evenly coated.
- Gently fold in the honey pepper chicken, mixing until well combined.
- Transfer the mixture to a serving dish, garnish with fresh parsley if desired, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International