Creamy Honey Pepper Chicken Mac and Cheese Delight
Ingredients:
– 8 ounces elbow macaroni
– 1 pound boneless, skinless chicken breasts, cubed
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1 teaspoon black pepper
– 2 teaspoons garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon cayenne pepper (optional for heat)
– 1 cup heavy cream
– 1 cup shredded sharp cheddar cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup honey
– 1 tablespoon Dijon mustard
– 2 tablespoons fresh parsley, chopped (for garnish)
Directions:
1. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the cubed chicken breasts, seasoning with salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). Cook until the chicken is browned and cooked through, about 6-8 minutes.
3. Reduce the heat to low and stir in the heavy cream, mixing well to combine with the chicken.
4. Add the shredded sharp cheddar and mozzarella cheeses to the skillet. Stir continuously until the cheese is melted and the sauce is creamy.
5. Mix in the honey and Dijon mustard, ensuring everything is well combined. Adjust seasoning to taste if necessary.
6. Add the cooked macaroni to the skillet, stirring until the pasta is thoroughly coated with the creamy sauce.
7. Remove from heat and let it sit for a couple of minutes to thicken.
8. Serve warm, garnished with freshly chopped parsley.