High Protein Honey Garlic Butter Chicken Mac n Cheese!
High Protein Honey Garlic Butter Chicken Mac n Cheese!
Ingredients
For the Honey Garlic Chicken
- 800 g raw chicken breast, cut into cubes
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon chilli flakes, optional, for spice
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons paprika, or smoked paprika
- 2 teaspoons olive oil
- 30 g light butter, plus extra once cooked (Lurpak brand recommended)
- 2 teaspoons minced garlic
- 30 g honey, 15g honey per batch of chicken
- 1 handful fresh chopped parsley
For the Garlic Mac n Cheese
- 1 tablespoon minced garlic, big tablespoon
- 300 ml skimmed milk
- 160 g light cream cheese, Philadelphia brand recommended
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon nutmeg
- 100 g low fat cheddar cheese, any low fat cheese can be used
- 220 g uncooked macaroni pasta, or any pasta of your choice
Instructions
- 1
Season the cubed chicken breast with 1 1/2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon chilli flakes (if using), 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, and 1 1/2 teaspoons paprika or smoked paprika. Drizzle with 2 teaspoons olive oil and mix well to ensure all chicken pieces are coated.
⏱️ 5 min
- 2
Place a large pan over medium heat. Add 30g light butter and let it melt completely.
⏱️ 2 min
- 3
Add the seasoned chicken to the hot pan, ensuring not to overcrowd it. You may need to cook the chicken in batches. Cook for 4-5 minutes on one side until a nice golden brown crust forms.
⏱️ 5 min
- 4
Flip the chicken and cook for another 3-4 minutes until cooked through.
⏱️ 4 min
- 5
Lower the heat completely. Add an extra knob of light butter, 2 teaspoons minced garlic, and 30g honey to the pan with the cooked chicken. Mix until the chicken is well coated and sticky. Remove the chicken from the pan and set aside, leaving any residue in the pan for the mac n cheese.
⏱️ 3 min
- 6
While the chicken is cooking, cook the macaroni pasta according to package instructions until al dente. Drain and set aside.
⏱️ 10 min
- 7
Using the same pan with the chicken residue, place it over medium-low heat. Add 1 big tablespoon of minced garlic and cook for 2 minutes until fragrant.
⏱️ 2 min
- 8
Pour in 300ml skimmed milk, add 160g light cream cheese, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon nutmeg. Whisk continuously until the mixture is completely smooth and the cream cheese has melted.
⏱️ 5 min
- 9
Lower the heat to low. Add 100g low-fat cheddar cheese to the sauce. Stir until the cheese melts and the sauce is smooth and creamy.
⏱️ 3 min
- 10
Add the cooked macaroni pasta to the cheese sauce. Mix well to ensure all the pasta is coated in the sauce.
⏱️ 2 min
- 11
Divide the macaroni and cheese among 4 plates. Top each serving with the honey garlic butter chicken and a sprinkle of fresh chopped parsley. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Honey Garlic Butter Chicken Mac n Cheese!
For the Honey Garlic Chicken
- 800 g raw chicken breast, cut into cubes
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon chilli flakes, optional, for spice
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons paprika, or smoked paprika
- 2 teaspoons olive oil
- 30 g light butter, plus extra once cooked (Lurpak brand recommended)
- 2 teaspoons minced garlic
- 30 g honey, 15g honey per batch of chicken
- 1 handful fresh chopped parsley
For the Garlic Mac n Cheese
- 1 tablespoon minced garlic, big tablespoon
- 300 ml skimmed milk
- 160 g light cream cheese, Philadelphia brand recommended
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon nutmeg
- 100 g low fat cheddar cheese, any low fat cheese can be used
- 220 g uncooked macaroni pasta, or any pasta of your choice
Instructions
- 1
Season the cubed chicken breast with 1 1/2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon chilli flakes (if using), 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, and 1 1/2 teaspoons paprika or smoked paprika. Drizzle with 2 teaspoons olive oil and mix well to ensure all chicken pieces are coated.
⏱️ 5 min - 2
Place a large pan over medium heat. Add 30g light butter and let it melt completely.
⏱️ 2 min - 3
Add the seasoned chicken to the hot pan, ensuring not to overcrowd it. You may need to cook the chicken in batches. Cook for 4-5 minutes on one side until a nice golden brown crust forms.
⏱️ 5 min - 4
Flip the chicken and cook for another 3-4 minutes until cooked through.
⏱️ 4 min - 5
Lower the heat completely. Add an extra knob of light butter, 2 teaspoons minced garlic, and 30g honey to the pan with the cooked chicken. Mix until the chicken is well coated and sticky. Remove the chicken from the pan and set aside, leaving any residue in the pan for the mac n cheese.
⏱️ 3 min - 6
While the chicken is cooking, cook the macaroni pasta according to package instructions until al dente. Drain and set aside.
⏱️ 10 min - 7
Using the same pan with the chicken residue, place it over medium-low heat. Add 1 big tablespoon of minced garlic and cook for 2 minutes until fragrant.
⏱️ 2 min - 8
Pour in 300ml skimmed milk, add 160g light cream cheese, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon nutmeg. Whisk continuously until the mixture is completely smooth and the cream cheese has melted.
⏱️ 5 min - 9
Lower the heat to low. Add 100g low-fat cheddar cheese to the sauce. Stir until the cheese melts and the sauce is smooth and creamy.
⏱️ 3 min - 10
Add the cooked macaroni pasta to the cheese sauce. Mix well to ensure all the pasta is coated in the sauce.
⏱️ 2 min - 11
Divide the macaroni and cheese among 4 plates. Top each serving with the honey garlic butter chicken and a sprinkle of fresh chopped parsley. Serve immediately and enjoy!
⏱️ 2 min