Honey Garlic Chicken Mac and Cheese combines juicy, savory chicken with creamy, cheesy macaroni and a sweet honey-garlic finish. It is a comforting, satisfying dinner that brings together tender seasoned chicken, rich cheese sauce, and perfectly cooked pasta in one skillet.
Why You’ll Love This Recipe
- Big, comforting flavor: Smoky paprika, garlic, cheddar, mozzarella, and honey create a delicious sweet-savory combination.
- Creamy and cheesy: Heavy cream and freshly grated cheese make the sauce rich and smooth.
- Easy enough for weeknights: The chicken marinates for just 10 minutes, and the meal comes together with simple ingredients.
- Family-friendly: Creamy macaroni and tender chicken make this a filling meal that both kids and adults can enjoy.
- Great for meal prep: Divide the finished dish into containers for convenient lunches or quick dinners.
Ingredients
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
- ½ teaspoon black pepper
For Cooking the Chicken
- 3 tablespoons avocado oil or cooking oil of choice
- 2 tablespoons butter
- 1 tablespoon honey
- 2 tablespoons fresh parsley, chopped
Mac and Cheese
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- ½ cup freshly grated mozzarella
- ½ cup freshly grated cheddar cheese
- 12 ounces elbow macaroni, cooked al dente
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons salt
- ½ teaspoon black pepper
Instructions
- Marinate the chicken: Add the cubed chicken, olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and black pepper to a large bowl. Toss until the chicken is evenly coated. Let it marinate for 10 minutes.
- Cook the chicken: Heat the avocado oil in a large skillet over medium heat. Add the marinated chicken and cook for 10–15 minutes, stirring occasionally, until the chicken is thoroughly cooked.
- Add the honey butter coating: Reduce the heat to low. Add the butter, honey, and fresh parsley to the chicken. Stir until the butter melts and the chicken is coated in the sweet, garlicky mixture. Transfer the chicken to a plate and set aside.
- Start the cheese sauce: Using the same skillet, add the butter over medium heat. Scrape up any flavorful browned bits from the bottom of the pan. Add the minced garlic and cook for 2–3 minutes, until fragrant and lightly golden.
- Add the cream: Pour the heavy cream into the skillet. Stir and allow it to gently bubble without bringing it to a rapid boil.
- Make the cheese sauce: Add the mozzarella, cheddar, smoked paprika, garlic powder, salt, and black pepper. Stir continuously until the cheese melts and the sauce becomes smooth and creamy.
- Cook the pasta: Cook the elbow macaroni according to the package directions until al dente. Drain well. Rinsing is optional; if you rinse the pasta, use cold water briefly to stop the cooking process.
- Combine: Add the cooked macaroni to the creamy cheese sauce. Stir gently and simmer over low heat for about 5 minutes, allowing the pasta to absorb some of the sauce.
- Finish the dish: Return the honey garlic chicken to the skillet and gently fold it through the mac and cheese. Serve immediately with a sprinkle of fresh parsley if desired.
Tips & Tricks
- Cut the chicken evenly: Similar-sized cubes cook more evenly and stay juicy.
- Do not overcook the chicken: Cook until it reaches a safe internal temperature of 165°F (74°C), then remove it from the heat.
- Use freshly grated cheese: Freshly grated cheddar and mozzarella generally melt more smoothly than pre-shredded cheese.
- Keep the sauce gentle: Avoid aggressively boiling the cream sauce, as high heat can make a cheese sauce separate or become greasy.
- Adjust the seasoning: If your cheese is particularly salty, taste the sauce before adding all the recommended salt.
- Make it extra garlicky: Add another minced garlic clove to the sauce if you love a stronger garlic flavor.
- Add vegetables: Broccoli, spinach, peas, or roasted bell peppers can be folded into the finished dish.
- Use another pasta shape: Shells, cavatappi, penne, or rotini can work well instead of elbow macaroni.
- For a lighter option: Substitute part of the heavy cream with whole milk, although the finished sauce will be less rich.
- For extra texture: Add a light breadcrumb topping and briefly broil the assembled mac and cheese in an oven-safe skillet.
Details
- Prep Time: 15 minutes
- Marinating Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Stovetop, One-Skillet
- Cuisine: American-inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly; contains dairy and gluten
Notes
For the best texture, serve this dish while the cheese sauce is hot and creamy. If the sauce thickens too much after sitting, stir in a small splash of warm milk or cream before serving.
You can also use chicken thighs instead of chicken breasts if you prefer darker meat. For a cheesier finish, increase the cheddar or mozzarella slightly, keeping in mind that additional cheese will also make the sauce thicker.
Nutrition
Approximate nutrition per serving:
- Calories: 1,000–1,100 kcal
- Protein: 55–60 g
- Carbohydrates: 75–85 g
- Fat: 55–65 g
Nutrition values are estimates and can vary depending on the specific brands and quantities used.
FAQ
Can I make Honey Garlic Chicken Mac and Cheese ahead of time?
Yes. Prepare the dish, allow it to cool, and refrigerate it in an airtight container. When reheating, add a small splash of milk or cream to loosen the cheese sauce.
What cheese is best for chicken mac and cheese?
A combination of cheddar and mozzarella works especially well. Cheddar provides a stronger cheesy flavor, while mozzarella adds a smooth, stretchy texture.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs are an excellent substitute and can make the dish especially juicy and flavorful.
How do I keep mac and cheese creamy?
Cook the cheese sauce over moderate heat and avoid boiling it aggressively. Freshly grated cheese and a gentle simmer also help create a smoother sauce.
Can I add vegetables to this recipe?
Absolutely. Broccoli, peas, spinach, mushrooms, or bell peppers can add color, texture, and extra nutrients.
How long does homemade chicken mac and cheese last in the fridge?
Store it in an airtight container in the refrigerator and use it within 3–4 days. Reheat thoroughly before serving.
Storage
Refrigerator: Allow leftovers to cool before transferring them to airtight containers. Refrigerate for up to 3–4 days.
Freezer: For best quality, freeze individual portions in freezer-safe airtight containers for up to 2 months. Keep in mind that cream-based cheese sauces can change texture slightly after freezing and thawing.
Reheating: Reheat gently on the stovetop over low to medium-low heat or in the microwave. Add a splash of milk or cream and stir occasionally until hot and creamy.
Similar Recipes
Honey Garlic Chicken Mac and Cheese
Ingredients
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
- ½ teaspoon black pepper
For Cooking the Chicken
- 3 tablespoons avocado oil or cooking oil of choice
- 2 tablespoons butter
- 1 tablespoon honey
- 2 tablespoons fresh parsley chopped
Mac and Cheese
- 2 tablespoons butter
- 4 cloves garlic minced
- 2 cups heavy cream
- ½ cup freshly grated mozzarella
- ½ cup freshly grated cheddar cheese
- 12 ounces elbow macaroni cooked al dente
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons salt
- ½ teaspoon black pepper
Instructions
- Marinate the chicken: Add the cubed chicken, olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and black pepper to a large bowl. Toss until the chicken is evenly coated. Let it marinate for 10 minutes.
- Cook the chicken: Heat the avocado oil in a large skillet over medium heat. Add the marinated chicken and cook for 10–15 minutes, stirring occasionally, until the chicken is thoroughly cooked.
- Add the honey butter coating: Reduce the heat to low. Add the butter, honey, and fresh parsley to the chicken. Stir until the butter melts and the chicken is coated in the sweet, garlicky mixture. Transfer the chicken to a plate and set aside.
- Start the cheese sauce: Using the same skillet, add the butter over medium heat. Scrape up any flavorful browned bits from the bottom of the pan. Add the minced garlic and cook for 2–3 minutes, until fragrant and lightly golden.
- Add the cream: Pour the heavy cream into the skillet. Stir and allow it to gently bubble without bringing it to a rapid boil.
- Make the cheese sauce: Add the mozzarella, cheddar, smoked paprika, garlic powder, salt, and black pepper. Stir continuously until the cheese melts and the sauce becomes smooth and creamy.
- Cook the pasta: Cook the elbow macaroni according to the package directions until al dente. Drain well. Rinsing is optional; if you rinse the pasta, use cold water briefly to stop the cooking process.
- Combine: Add the cooked macaroni to the creamy cheese sauce. Stir gently and simmer over low heat for about 5 minutes, allowing the pasta to absorb some of the sauce.
- Finish the dish: Return the honey garlic chicken to the skillet and gently fold it through the mac and cheese. Serve immediately with a sprinkle of fresh parsley if desired.
Notes
Conclusion
This creamy chicken mac and cheese is an easy way to turn simple ingredients into a seriously satisfying family dinner. The smoky seasoned chicken, buttery honey-garlic coating, and rich cheddar-mozzarella sauce work beautifully together. Whether you serve it fresh from the skillet or portion it out for meal prep, this comforting dish is simple enough for a weeknight and delicious enough to become a regular favorite.