Ingredients
- Boneless, skinless chicken breasts: 2 lbs
- Honey: 1/4 cup
- Soy sauce: 2 tablespoons
- Black pepper: 1 tablespoon
- Red pepper flakes: 1 teaspoon
- Olive oil: 2 tablespoons
- Elbow macaroni: 1 lb
- Shredded cheddar cheese: 4 cups
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cut chicken breasts into 1-inch cubes.
- Step 2: In a bowl, whisk together honey, soy sauce, black pepper, and red pepper flakes. Add chicken and toss to coat evenly.
- Step 3: Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes.
- Step 4: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until chicken is cooked through.
- Step 5: While chicken is baking, cook macaroni according to package directions. Drain well and return to the pot.
- Step 6: Stir in cheddar cheese until melted and creamy. Serve the Sweet & Spicy Honey Pepper Chicken over the Creamy Mac & Cheese immediately.
Notes
- For best flavor, store leftover chicken and mac & cheese separately in airtight containers in the refrigerator for up to 3 days.
- Reheat the chicken in a skillet with a splash of water to keep it moist, and warm the mac & cheese gently in the microwave, stirring occasionally.
- Garnish your dish with a sprinkle of fresh parsley or chopped green onions for a pop of color and added freshness.
- Don't overcrowd the skillet when browning the chicken; cook in batches if necessary to ensure even caramelization and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American