Prepare the Chicken:
Butterfly or pound chicken breasts to even thickness. Rub with olive oil. Season with garlic powder, smoked paprika, black pepper, chili flakes, and salt.
Heat a skillet over medium-high heat. Cook chicken 6–7 minutes per side until golden and fully cooked (internal temperature 75°C / 165°F).
Drizzle honey over the chicken during the last minute and let caramelize slightly. Rest 5 minutes, then slice into strips.
Cook the Pasta:
Boil salted water in a large pot. Cook macaroni until al dente. Drain and toss lightly with butter or olive oil.
Make the Cheese Sauce:
Melt butter in a large saucepan over medium heat. Whisk in flour to form a roux; cook 1–2 minutes.
Gradually whisk in warm milk, then add heavy cream. Stir until slightly thickened.
Reduce heat, then stir in cheddar, mozzarella, and parmesan until smooth. Season with garlic powder, onion powder, black pepper, Dijon mustard, and salt.
Combine Pasta & Sauce:
Add drained pasta to the cheese sauce. Stir to coat evenly.
Assemble & Serve:
Plate the mac and cheese in bowls. Top with sliced honey pepper chicken.
Garnish with parsley, extra parmesan, or red pepper flakes if desired.
Nutrition (Approximate per serving)
Calories: 800 kcal
Protein: 45 g
Carbs: 75 g
Fat: 40 g
Tips & Variations
Cheese Choices: Sharp cheddar for flavor, mozzarella for creaminess, parmesan for a salty kick.
Add Heat: Use cayenne pepper or hot honey.
Bacon Twist: Stir in crispy bacon bits.
Veggie Boost: Add sautéed spinach, mushrooms, or roasted red peppers.
Baked Version: Transfer to a casserole dish, top with breadcrumbs and extra cheese, bake at 200°C (400°F) for 15 minutes until golden.
