High Protein Honey Garlic Butter Chicken with Mac & Cheese

This recipe combines two comfort food classics into one satisfying dish: juicy honey garlic butter chicken served over a bed of creamy, high-protein macaroni and cheese. It's a surprisingly balanced meal that feels indulgent but is simple enough for a regular weeknight dinner. The perfect blend of sweet, savory, and cheesy, this dish is a guaranteed family-pleaser.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Calories: 550

Ingredients Equipment Method Notes

Ingredients

2 large, boneless, skinless chicken breasts
2 tablespoons olive oil
3 tablespoons butter, divided
3 cloves garlic, minced
2 tablespoons honey
Salt and freshly ground black pepper, to taste
8 ounces elbow macaroni (or pasta of choice)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk (whole or 2% works best for creaminess)
1 ½ cups sharp cheddar cheese, shredded
Chopped fresh parsley or chives (for garnish)

Equipment

Large skillet
Large pot
Medium saucepan
Whisk
Meat thermometer

Method

Instructions

First, prepare the chicken. Pat the chicken breasts dry with a paper towel—this is key to getting a beautiful golden-brown sear. Season both sides generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Once it’s shimmering, carefully place the chicken in the pan. Let it cook undisturbed for 4-5 minutes per side. You’re looking for a deep golden crust and for the chicken to be cooked through. Remove it from the skillet and set it aside on a plate to rest.
Now for that incredible sauce. In the same skillet, turn the heat down to medium and melt 1 tablespoon of butter. Add the minced garlic and cook for just about a minute, stirring constantly until it smells wonderfully fragrant. Be careful not to let it burn! Pour in the honey, add a pinch of salt, and let it simmer gently. As it bubbles, it will thicken into a beautiful glaze. Return the seared chicken to the skillet, spooning the sauce over it to coat it completely.
While the chicken is cooking, get your macaroni going. Bring a large pot of well-salted water to a rolling boil. Add the elbow macaroni and cook according to the package directions until it’s al dente—firm, but with a slight bite. Drain the pasta well and set it aside.
Let’s make the cheese sauce. In a separate medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Once it’s melted, whisk in the flour and cook for about a minute to create a roux. This will thicken our sauce. Slowly, a little at a time, pour in the milk while whisking continuously. This slow addition is crucial to prevent lumps. Continue to cook and whisk until the sauce is smooth and has thickened enough to coat the back of a spoon.
Remove the saucepan from the heat. This is important—if the sauce is too hot, the cheese can become grainy. Add the shredded cheddar cheese and stir until it’s completely melted and the sauce is velvety smooth. Season with salt and pepper to your liking. Finally, add the drained macaroni to the cheese sauce and stir until every piece is coated in creamy goodness. To serve, plate a generous portion of the mac and cheese and top it with a honey garlic butter chicken breast. A sprinkle of fresh parsley or chives adds a touch of freshness and color.

Notes

For the best results, pat the chicken dry before seasoning and searing for 4-5 minutes per side to create a flavorful crust. It is highly recommended to shred your own cheese from a block to avoid the gritty texture that pre-shredded cheese can cause. For juicy chicken, use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). Store and reheat leftovers in an airtight container in the fridge; for best results, reheat in a saucepan over low heat with a splash of milk to restore the mac and cheese's creaminess.