High Protein Honey Garlic Chicken Mac & Cheese
This dish combines sticky, sweet honey garlic chicken with creamy mac & cheese for a satisfying comfort meal, featuring bold flavors and textures.
Ingredients
For the Chicken & Honey Garlic Sauce
- 1 pound Boneless, skinless chicken breast or thighs, cut into 1-inch cubes
- 1 tablespoon Olive oil or butter (for searing)
- 2 tablespoons Unsalted butter (for the sauce)
- 2-3 cloves Freshly minced garlic
- 3 tablespoons Honey
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Red pepper flakes (optional)
- 1 tablespoon Cornstarch (for slurry)
- 2 tablespoons Cold water
For the Mac & Cheese
- 8 ounces Chickpea pasta, lentil pasta, or whole wheat pasta
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3 cups Whole milk or 2% milk
- 1 cup Sharp cheddar cheese, shredded
- 1 cup Colby Jack cheese or Gruyère cheese, shredded
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dry mustard powder
- 1 teaspoon Fresh nutmeg (optional)
To Serve
- 1-2 tablespoons Fresh chopped parsley or chives (optional garnish)
Instructions
Preparation
- Pat the boneless, skinless chicken dry with paper towels. Cut into 1-inch cubes and season generously with salt and black pepper.
Cooking Chicken
- Heat 1 tablespoon olive oil or butter in a large skillet over medium-high heat. Once hot, add the chicken in a single layer without overcrowding. Cook 3–4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
Making the Honey Garlic Sauce
- In the same skillet, reduce heat to medium. Add 2 tablespoons unsalted butter and let it melt. Stir in minced garlic and cook ~1 minute until fragrant.
- Add honey, soy sauce, and apple cider vinegar. Bring to a gentle simmer and add red pepper flakes if using.
- Whisk together 1 tablespoon cornstarch and 2 tablespoons cold water to make a slurry. Pour into the simmering sauce and whisk continuously for 1–2 minutes until the sauce thickens and shines.
Combine Chicken and Sauce
- Return the seared chicken to the skillet and toss gently to coat every piece with the honey garlic butter sauce. Keep warm while you cook the pasta and finish the cheese sauce.
Cooking the Pasta
- Bring a large pot of salted water to a rolling boil. Add your chosen chickpea, lentil, or whole wheat pasta and cook per package directions until al dente. Drain well and set aside.
Making the Cheese Sauce
- Melt 4 tablespoons butter in a large saucepan over medium heat. Sprinkle in 4 tablespoons all-purpose flour and whisk continuously for 1–2 minutes to cook the raw flour taste and form a smooth roux.
- Gradually whisk in 3 cups milk, a little at a time, keeping the mixture smooth. Continue whisking until thickened and it coats the back of a spoon (about 5–7 minutes).
- Reduce heat to low. Add shredded sharp cheddar and your choice of Colby Jack or Gruyère. Stir gently until the cheese is fully melted and the sauce is smooth. Season with salt, black pepper, and a pinch of dry mustard powder. Add a tiny grating of fresh nutmeg if desired.
Combining and Serving
- Add the drained pasta to the cheese sauce. Stir gently to coat thoroughly. Plate a generous serving of mac & cheese, then spoon a hearty portion of honey garlic butter chicken on top. Garnish with chopped parsley or chives if desired.
Notes
For best results, use freshly grated cheese for a smoother melt. Adjust seasoning with salt after adding cheese, as different cheeses have varied salt content. Can be served with green salad or steamed broccoli for contrast.