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–+ servings

Honey Garlic Butter Chicken with Mac & Cheese

A comforting dish that combines sticky honey garlic chicken with creamy mac & cheese, perfect for busy weeknights and meal prep.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving Size 4 servings

Ingredients

For the Chicken

  • 3 pieces chicken breasts, cubed (about 1.5–2 lb)
  • 2 tbsp olive oil (for marinating) Can swap for avocado oil
  • 4 cloves garlic, minced (for chicken)
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp dried parsley
  • 2 tsp salt Split between chicken and sauce; taste as you go
  • 1/2 tsp black pepper
  • 3 tbsp avocado oil (or oil of choice, for searing)
  • 2 tbsp butter (for chicken glaze)
  • 1 tbsp honey
  • 2 tbsp freshly chopped parsley (finish)

For the Mac & Cheese

  • 2 tbsp butter (for sauce)
  • 4 cloves garlic, minced (for sauce)
  • 2 cups heavy cream
  • 1/2 cup freshly grated mozzarella
  • 1/2 cup freshly grated cheddar cheese
  • 12 oz elbow macaroni (cook to al dente)
  • 2 tsp smoked paprika (for sauce)
  • 2 tsp garlic powder (for sauce)
  • 2 tsp salt (for sauce) See note above
  • 1/2 tsp black pepper (for sauce)

Instructions

Marinate the Chicken

  • In a large bowl, toss cubed chicken with olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and black pepper. Let sit for 10 minutes while you prep other ingredients.

Cook the Chicken

  • Heat a large skillet over medium heat with avocado oil. Add the marinated chicken in a single layer. Cook for 10–15 minutes, stirring occasionally, until pieces reach 165°F (74°C) and are lightly browned.

Glaze and Set Aside

  • Reduce heat to low. Stir in butter, honey, and chopped parsley. Toss until the chicken is coated. Transfer chicken to a bowl and set aside.

Start the Mac Sauce

  • In the same skillet, add butter and scrape up any browned bits. Sauté minced garlic for 2–3 minutes until fragrant and lightly golden.

Add Cream

  • Pour in heavy cream and bring to a gentle simmer (do not boil). Let it bubble for 2–3 minutes to thicken slightly.

Melt the Cheeses

  • Lower heat and stir in mozzarella and cheddar until smooth. Season with smoked paprika, garlic powder, salt, and black pepper.

Cook Pasta

  • Meanwhile, boil elbow macaroni per package instructions to al dente. Drain and rinse under cold water to stop cooking.

Combine

  • Add drained pasta to the cheese sauce. Stir and simmer on low for 3–5 minutes so the sauce clings to the noodles.

Finish

  • Fold the honey-garlic chicken into the mac & cheese. Warm everything together for 1–2 minutes, then serve.

Notes

Using the same skillet for sauce after searing chicken captures flavor. If pressed for time, brown the chicken in an air fryer and finish in the pan. Store in airtight containers in the fridge for up to 3–4 days.