Description

This High-Protein Honey Garlic Butter Chicken with Mac & Cheese is a flavorful and satisfying meal featuring tender cubed chicken marinated in aromatic spices and cooked in a luscious honey garlic butter sauce. Paired with creamy, cheesy mac and cheese spiced with smoked paprika and garlic powder, it’s a perfect balance of robust flavors and comforting textures. Ideal for meal prep or family dinners, this dish combines easy stovetop cooking with rich, indulgent flavors to delight any palate.

Ingredients

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Chicken Marinade:

3 chicken breasts, cubed
2 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 teaspoon dried parsley
2 teaspoons salt
1/2 teaspoon black pepper

For Cooking the Chicken:

3 tablespoons avocado oil or oil of choice
2 tablespoons butter
1 tablespoon honey
2 tablespoons freshly chopped parsley

Mac & Cheese:

2 tablespoons butter
4 cloves garlic, minced
2 cups heavy cream
1/2 cup freshly grated mozzarella
1/2 cup freshly grated cheddar cheese
12 oz elbow macaroni, cooked al dente
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons salt
1/2 teaspoon black pepper

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Instructions

Marinate the Chicken: In a large bowl, combine the cubed chicken with olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and black pepper. Mix well to coat all pieces evenly. Let it marinate for 10 minutes to allow the flavors to develop while you prepare other ingredients.
Cook the Chicken: Heat a large skillet over medium heat and add the avocado oil. Add the marinated chicken and cook for 10-15 minutes, stirring occasionally, until the chicken is fully cooked through and lightly browned. Reduce heat to low, then add butter, honey, and freshly chopped parsley. Stir until the butter melts and coats the chicken evenly. Remove the chicken from the skillet and set aside.
Make the Mac & Cheese Base: In the same skillet, add 2 tablespoons butter to deglaze the pan over medium heat. Add minced garlic and sauté for 2-3 minutes until golden and fragrant but not burnt. Pour in the heavy cream and bring it to a gentle simmer.
Melt the Cheese: Gradually add mozzarella and cheddar cheese to the simmering cream. Stir continuously until the cheese melts fully and the sauce is smooth and creamy. Season with smoked paprika, garlic powder, salt, and black pepper to enhance the flavor.
Cook the Pasta: Meanwhile, cook the elbow macaroni in boiling salted water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and prevent overcooking.
Combine: Add the cooked macaroni to the cheese sauce in the skillet. Stir well to coat all pasta with the creamy cheese sauce. Let it simmer on low heat for about 5 minutes so the flavors meld beautifully.
Serve & Store: Plate the honey garlic butter chicken alongside or atop the mac & cheese. Garnish with additional chopped parsley if desired. Serve warm or divide into four airtight containers for convenient meal prep and storage.

Notes

Make sure not to overcook the pasta; al dente texture works best for mac & cheese.
You can substitute avocado oil with any neutral oil if unavailable.
For extra flavor, add a pinch of red pepper flakes to the chicken marinade.
This dish reheats well, ideal for preparing in advance and enjoying leftovers.
If you prefer a thicker cheese sauce, reduce heavy cream slightly or add a teaspoon of flour when sautéeing garlic.

Nutrition

Serving Size: 1 serving (approx. 1/4 recipe)
Calories: 670 kcal
Sugar: 6 g
Sodium: 900 mg
Fat: 42 g
Saturated Fat: 22 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 48 g
Cholesterol: 165 mg