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This one-pan comfort meal blends rich, creamy mac & cheese with a sweet-savory, high-protein honey garlic butter chicken that’s ready in under an hour. The High-Protein Honey Garlic Butter Chicken with Mac & Cheese balances indulgence and muscle-building protein, making it perfect for family dinners, post-workout refuels, or simple meal prep nights. If you’re already a fan of sticky-sweet chicken, you might also like these honey garlic chicken bites for an extra snack idea.
What makes this recipe special
This dish manages to be both decadent and practical: the heavy cream and cheeses create a velvety mac & cheese base while the marinated, pan-seared chicken adds lean protein and bold flavor. It’s kid-friendly, freezer-friendly, and scalable for feeding a crowd without a lot of fuss.
“Comfort food that actually feels a little elevated — creamy, garlicky, and the honey finish is unforgettable.” — home cook review
The cooking process explained
You’ll marinate bite-sized chicken briefly, sear it until golden, and finish with a honey-butter glaze. Using the same skillet, you’ll build a garlic-infused cream sauce, melt in mozzarella and cheddar for a smooth cheese sauce, then fold in al dente macaroni. Everything comes together quickly, and the skillet swap keeps cleanup minimal.
What you’ll need
3 chicken breasts (cubed), 2 tbsp olive oil, 4 cloves garlic (minced), 2 tsp smoked paprika, 2 tsp garlic powder, 1 tsp dried parsley, 2 tsp salt, 1/2 tsp black pepper, 3 tbsp avocado oil (or oil of choice), 2 tbsp butter, 1 tbsp honey, 2 tbsp freshly chopped parsley, 2 tbsp 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 tsp smoked paprika, 2 tsp garlic powder, 2 tsp salt, 1/2 tsp black pepper
Substitutions and tips:
- Use boneless skinless thighs if you prefer darker meat — they stay juicier.
- Swap half-and-half for heavy cream for a lighter sauce (sauce will be thinner).
- Use a blend of cheeses (monterey jack, fontina) if mozzarella isn’t on hand.
- For a dairy-free version, use a cashew cream and dairy-free cheddar; omit the butter.
Step-by-step instructions
- Marinate the chicken: In a large bowl, toss the cubed chicken with 2 tbsp olive oil, 4 cloves minced garlic, 2 tsp smoked paprika, 2 tsp garlic powder, 1 tsp dried parsley, 2 tsp salt, and 1/2 tsp black pepper. Let sit for 10 minutes while you prep other items.
- Cook the chicken: Heat a large skillet over medium heat with 3 tbsp avocado oil (or oil of choice). Add marinated chicken and cook 10–15 minutes, stirring occasionally, until cooked through and browned. Reduce heat to low and stir in 2 tbsp butter, 1 tbsp honey, and 2 tbsp freshly chopped parsley until the honey-butter coats the chicken. Transfer chicken to a plate and set aside.
- Make the mac & cheese base: In the same skillet (wipe out only if burnt bits are excessive), add 2 tbsp butter and melt over medium heat to deglaze. Add 4 cloves minced garlic and sauté 2–3 minutes until golden and fragrant.
- Add cream and seasonings: Pour in 2 cups heavy cream and bring to a gentle bubble. Stir in 2 tsp smoked paprika, 2 tsp garlic powder, 2 tsp salt, and 1/2 tsp black pepper.
- Melt the cheese: Lower heat and stir in 1/2 cup freshly grated mozzarella and 1/2 cup freshly grated cheddar cheese until smooth and creamy. Keep the sauce on low so it doesn’t separate.
- Cook the pasta: Meanwhile, boil 12 oz elbow macaroni according to package directions until al dente. Drain and rinse briefly under cold water to stop cooking.
- Combine: Add the drained pasta to the cheese sauce and simmer on low for about 5 minutes to let flavors meld. Return the honey garlic butter chicken to the skillet and fold gently to coat.
- Serve & store: Serve warm straight from the skillet, or divide into four airtight containers for meal prep.
Best ways to enjoy it
Pair this rich skillet meal with a crisp green salad (arugula, lemon vinaigrette) to cut the richness. A side of steamed broccoli or roasted Brussels sprouts adds color and a textural contrast. Garnish with extra chopped parsley or a pinch of smoked paprika. This recipe works for casual weeknights, game-day spreads, or make-ahead lunches.
Keeping leftovers fresh
Fridge: Store in airtight containers for up to 3–4 days. Let cool to room temperature before refrigerating.
Freezer: Portion into freezer-safe containers and freeze up to 2 months; thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stove over low heat with a splash of milk or cream to loosen the sauce, or microwave in 60-second bursts, stirring between intervals to keep the cheese sauce smooth.
Pro chef tips
- Don’t rush the sear: Browning the chicken well gives more flavor and helps it hold up in the creamy sauce.
- Keep heat low when melting cheese to avoid grainy texture — patience yields silkier sauce.
- If your sauce tightens up, whisk in 1–2 tbsp of reserved pasta water or milk to smooth it.
- For even cooking, cut chicken into uniform pieces (about 1-inch cubes).
Recipe variations
- Spicy: Add 1/4–1/2 tsp cayenne or a drizzle of sriracha to the honey-butter glaze for a sweet-heat profile.
- Veg-forward: Stir in sautéed mushrooms, spinach, or roasted red peppers into the cheese sauce.
- Low-carb: Swap elbow macaroni for cooked cauliflower florets or a low-carb pasta.
- Crunch topping: Broil with panko and parmesan for 2–3 minutes to add a crunchy finish.
Helpful answers
Q: Can I make this ahead for meal prep?
A: Yes — portion into four airtight containers after cooling. It reheats well and stays creamy when warmed gently with a splash of milk.
Q: Is this suitable for kids?
A: Absolutely. The sweet honey flavor and mild cheese blend tend to be kid-approved; adjust spices as needed.
Q: Can I use pre-cooked rotisserie chicken instead of searing raw chicken?
A: Yes — fold shredded rotisserie chicken into the finished mac & cheese and toss with a spoonful of honey-butter if you want that same glaze. For more quick honey-garlic chicken ideas, check out honey garlic chicken bites.
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High-Protein Honey Garlic Butter Chicken with Mac & Cheese
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
A one-pan comfort meal blending rich, creamy mac & cheese with sweet-savory honey garlic butter chicken, ready in under an hour.
Ingredients
- 3 chicken breasts (cubed)
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp dried parsley
- 2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp avocado oil (or oil of choice)
- 2 tbsp butter
- 1 tbsp honey
- 2 tbsp freshly chopped parsley
- 2 cups heavy cream
- 1/2 cup freshly grated mozzarella
- 1/2 cup freshly grated cheddar cheese
- 12 oz elbow macaroni (cooked al dente)
Instructions
- Marinate the chicken by tossing cubed chicken with olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and black pepper. Let sit for 10 minutes.
- Heat a large skillet over medium heat with avocado oil. Add marinated chicken and cook for 10-15 minutes, stirring occasionally, until cooked through and browned. Reduce heat and stir in butter, honey, and freshly chopped parsley.
- In the same skillet, melt butter, add minced garlic, and sauté until golden.
- Pour in heavy cream, and bring to a gentle bubble. Stir in seasonings.
- Lower heat and add mozzarella and cheddar cheese, stirring until smooth.
- Meanwhile, boil elbow macaroni according to package directions until al dente. Drain and rinse briefly.
- Add drained pasta to cheese sauce and simmer to meld flavors. Fold in the honey garlic butter chicken.
- Serve warm or divide into airtight containers for meal prep.
Notes
For a dairy-free version, use cashew cream and dairy-free cheddar. Adjust spices for kids’ preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg