1 pound chicken breast, cut into small pieces
Salt and pepper
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/2 cup heavy cream
1/4 cup honey
2 teaspoons black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 pound elbow macaroni
2 tablespoons chopped parsley
Cook the macaroni according to package directions, drain and set aside.
Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken to the skillet and cook until golden brown and cooked through, about 8 minutes. Remove from skillet and set aside.
In the same skillet, melt the butter over medium heat. Add flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
Gradually whisk in the milk and heavy cream. Bring the mixture to a boil and cook until thickened, about 3-4 minutes.
Stir in honey, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Add the cheddar and mozzarella cheese and stir until melted and smooth.
Add the cooked macaroni and chicken to the skillet with the cheese sauce. Stir until everything is coated in the sauce.
Sprinkle with chopped parsley before serving. Enjoy!