Tender chicken in honey pepper glaze paired with creamy macaroni and cheese. Perfect for weeknights or special occasions.
Ingredients
1 pound boneless, skinless chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 tablespoon olive oil
3 tablespoons honey
1 teaspoon freshly cracked black pepper
12 ounces elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup breadcrumbs
1 tablespoon melted butter
Fresh parsley, chopped (for garnish)
Instructions
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Preheat oven to 375°F (190°C) and grease a 9×13-inch dish.
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Season chicken with salt, pepper, and smoked paprika; sear 3–4 minutes per side. Slice.
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Warm honey and black pepper; coat chicken.
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Cook macaroni al dente; drain.
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Melt butter, sauté onion and garlic, stir in flour. Gradually whisk in milk and cream. Add cheeses and seasonings.
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Combine pasta with sauce, fold in chicken, transfer to baking dish.
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Mix breadcrumbs with butter, sprinkle on top.
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Bake 20–25 minutes until golden. Rest 5 minutes, garnish with parsley.