High-Protein Honey Garlic Butter Chicken with Creamy Mac & Cheese – Comfort Food Reimagined!
Your New Favorite Comfort Meal is Here!
Hey there, friend! Come on in, the kitchen’s just getting warm. If you’re anything like me, you have a deep, soul-level love for comfort food. You know the feeling—that moment you take a bite of something so perfectly creamy, savory, and satisfying that the whole world just melts away for a second. For me, that’s always been the magical combo of tender chicken and decadent, cheesy macaroni. It’s a hug in a bowl.
But here’s the thing I’ve learned on my cooking journey: the most comforting meals are the ones that make you feel amazing after you eat them, too. You shouldn’t have to choose between fueling your body and treating your soul. That’s the exact spark behind this recipe: High-Protein Honey Garlic Butter Chicken with Creamy Mac & Cheese. We’re taking that classic, nostalgic duo and giving it a powerful, protein-packed, flavor-forward upgrade that will absolutely blow your mind.
This isn’t just a recipe; it’s a double-batch masterpiece designed for busy weeks, hungry families, and savvy meal-preppers. We’re searing juicy chicken in a sweet, sticky, garlicky butter glaze and pairing it with a from-scratch mac & cheese that’s so rich and smoky, you’ll never go back to the boxed stuff. It’s cozy, it’s impressive, and it’s packed with the good stuff to keep you energized. So, tie on your favorite apron (the messy one tells the best stories), and let’s create something unforgettable together!
The Blue Plate Special That Started It All
This recipe takes me right back to my grandma’s Formica-topped kitchen table. Every Sunday after church, she’d make her “famous” baked chicken and macaroni and cheese. It was a simple, no-fuss dish, but to my eight-year-old self, it was the height of culinary artistry. I’d sit at that table, kicking my feet, watching the steam rise from the blue ceramic plate she always used for me.
The best part was the “crusty bits”—the edges of the mac and cheese that got a little too brown and crispy in the oven. Grandma would always give me that corner piece with a wink. It was more than food; it was her way of saying, “I love you.” This recipe is my grown-up, slightly more chef-y homage to those Sundays. I’ve swapped the oven for a quicker sear and a luxuriously creamy stovetop sauce, but the heart of it—the promise of a meal made with love that brings everyone to the table—is exactly the same. Every time I make it, I think of that blue plate and feel that same, deep-down comfort.
Gathering Your Flavor Arsenal
Don’t let this list intimidate you! Most of these are pantry staples, and we’re using them in smart, impactful ways. A little prep here makes the cooking process a total breeze. Remember, quality matters, but so does working with what you have!
For the Chicken Marinade:
- 6 chicken breasts, cubed: I like to buy a family pack and cube them myself for better portion control and faster cooking. Chef’s Insight: For even more tenderness, you can use chicken thighs!
- 4 tbsp olive oil: This is the base of our marinade, helping to carry all the gorgeous flavors into the chicken and keep it juicy.
- 8 cloves garlic, minced: Fresh is best here! That pungent, aromatic kick is the soul of our glaze. No fresh garlic? 1 tsp of garlic powder per clove will work in a pinch.
- 4 tsp smoked paprika: This is our secret weapon! It gives the chicken a deep, smoky warmth and a beautiful red hue. If you only have sweet paprika, that’s okay, but the smoked version is a game-changer.
- 4 tsp garlic powder: Doubling down on the garlic flavor ensures every single bite is packed with taste.
- 2 tsp dried parsley: Adds a subtle, herby background note. Feel free to use dried oregano or thyme if that’s what’s in your spice rack.
- 4 tsp salt & 1 tsp black pepper: The essential seasonings! Don’t be shy—proper seasoning is what separates good chicken from great chicken.
For Cooking the Chicken:
- 6 tbsp avocado oil (or oil of choice): We need a high-smoke-point oil for that perfect, crispy sear without burning. Avocado, grapeseed, or even a light olive oil are perfect.
- 4 tbsp butter: Because butter makes everything better! It creates the foundation for our rich, glossy glaze.
- 2 tbsp honey: This is the “sweet” to our salty, savory chicken. It caramelizes beautifully with the butter and garlic. For a different twist, try pure maple syrup!
- 4 tbsp freshly chopped parsley: A burst of fresh, green flavor and color at the very end. It brightens up the whole dish.
For the Mac & Cheese:
- 4 tbsp butter & 8 cloves garlic, minced: We’re starting our sauce with a flavor powerhouse. Sautéing the garlic in butter is the first step to a deeply flavorful cheese sauce.
- 4 cups heavy cream: This creates an incredibly rich and silky sauce without needing a roux. Substitution Tip: For a lighter version, use 2 cups heavy cream and 2 cups whole milk. The sauce will be a bit thinner but still delicious!
- 1 cup freshly grated mozzarella & 1 cup freshly grated cheddar: Please, I beg you, grate your own cheese! Pre-shredded bags are coated in anti-caking agents that can make your sauce grainy and less smooth. The blend of melty mozzarella and sharp cheddar is pure magic.
- 24 oz elbow macaroni, cooked al dente: Cook your pasta to just firm, as it will continue to cook a little in the hot sauce. And don’t forget to salt that pasta water!
- 4 tsp smoked paprika & 4 tsp garlic powder: We’re mirroring the chicken’s seasoning profile to tie the whole dish together beautifully.
- 4 tsp salt & 1 tsp black pepper: Taste, taste, taste! Season your sauce until it sings.
Let’s Get Cooking! Your Step-by-Step Guide
Okay, team! This is where the fun begins. We’re going to work like a well-oiled machine. I recommend getting your chicken marinating first, then while it’s resting, you can start your pasta water and get your cheese grated. Multitasking is our best friend in the kitchen!
- Marinate the Chicken: In a large bowl, combine your cubed chicken breasts with all the marinade ingredients: olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and pepper. Get your hands in there and give it a good mix, making sure every single piece of chicken is coated in that flavorful paste. Let it sit for at least 15-30 minutes at room temperature. Chef’s Hack: This short marination time is all you need for maximum flavor penetration when the pieces are small. If you’re prepping ahead, you can do this and let it marinate in the fridge for up to 4 hours.
- Cook the Pasta: While the chicken is marinating, bring a large pot of well-salted water to a rolling boil. Add your elbow macaroni and cook it according to the package directions for al dente. We want it to have a little bite because it will soften further when we mix it with the sauce. Once cooked, drain it well but do not rinse it! That starchy surface helps the sauce cling to every noodle.
- Sear the Chicken to Perfection: Heat a large skillet or cast-iron pan over medium-high heat and add your avocado oil. You’ll know it’s ready when the oil shimmers. Working in batches to avoid overcrowding (which steams the chicken instead of searing it!), add the marinated chicken in a single layer. Let it cook undisturbed for 3-4 minutes to get a gorgeous golden-brown crust. Flip and cook for another 3-4 minutes, until cooked through. Chef’s Tip: Use tongs for easy flipping! Transfer the cooked chicken to a clean plate.
- Create the Glorious Glaze: Reduce the heat to medium-low. In the same skillet (all those browned bits are pure flavor gold!), add the 4 tablespoons of butter. Once melted, add the 2 tablespoons of honey and stir to combine. Let it bubble for about 30 seconds. Now, add all the cooked chicken back into the skillet along with the freshly chopped parsley. Toss, toss, toss! You want every piece glistening with that honey-garlic-butter goodness. Remove from the heat and set aside.
- Whip Up the Creamy Mac & Cheese: In a large pot or Dutch oven (you can even use the pasta pot once it’s empty!), melt the 4 tablespoons of butter over medium heat. Add the minced garlic and sauté for just 60 seconds until it’s incredibly fragrant—be careful not to burn it! Pour in the heavy cream and bring it to a gentle simmer. Don’t let it boil vigorously. Now, turn the heat down to low and gradually whisk in your freshly grated mozzarella and cheddar cheese until the sauce is smooth and creamy. Stir in the smoked paprika, garlic powder, salt, and pepper. Finally, add the cooked, drained pasta and stir until every inch is coated in that luscious, smoky cheese sauce.
Plating Up Your Masterpiece
This is the final, rewarding step! I love using shallow bowls for this dish—they show off all the beautiful components. Spoon a generous helping of the creamy mac & cheese into the bowl. Top it with a hefty scoop of that glistening honey garlic butter chicken, making sure to drizzle a little extra glaze over everything. For a final flourish, a sprinkle of extra chopped parsley or a light dusting of smoked paprika adds a pop of color. If you’re feeling a little spicy, a pinch of red chili flakes is absolutely divine. Serve it immediately and get ready for the compliments to roll in!
Make It Your Own! Fun Flavor Twists
The beauty of this recipe is its versatility. Play with it and make it suit your mood or dietary needs!
- Protein Power-Up: Stir ½ cup of plain Greek yogurt or blended cottage cheese into the mac & cheese sauce right after the other cheeses have melted. It makes the sauce even creamier and packs in a serious protein punch.
- Veggie Boost: Fold in 2 cups of chopped fresh spinach or steamed broccoli florets into the mac & cheese right before serving. The residual heat will wilt the spinach perfectly.
- Smoky & Crispy: Top the whole dish with crispy turkey bacon crumbles or baked pancetta for an incredible salty, crunchy contrast.
- Spicy Kick: Add 1-2 finely diced jalapeños (seeds removed for less heat) to the garlic when you start the mac & cheese sauce. Or, top with pickled jalapeño slices!
- Herbaceous Delight: Swap the parsley for fresh chopped chives or thyme for a different herbal profile.
From My Kitchen to Yours: A Few Parting Thoughts
This recipe has become a staple in my home, and it’s evolved in so many fun ways. The first time I made it, I was so nervous about the cheese sauce splitting that I stood over the pot whispering encouragement to it. (It worked! The sauce was perfect.) My biggest lesson learned? Don’t rush the sear on the chicken. That golden-brown crust is where a ton of the flavor lives, so give it those few undisturbed minutes to work its magic.
I also love how this dish is a meal-prep dream. I double it on a Sunday (yes, a double batch of a double batch!), and my husband and I have lunches sorted for most of the week. It reheats like an absolute dream in the microwave with a tiny splash of milk or cream to loosen the sauce. This recipe is a testament to the fact that with a little love and a few good ingredients, you can create something that truly nourishes both body and soul. I hope it finds a special place in your recipe rotation, just like it has in mine.
Your Questions, Answered!
I’ve made this recipe a zillion times and have helped countless friends through it. Here are the most common questions and how to solve them!
Q: My cheese sauce seems a bit grainy/oily. What did I do wrong?
A: This usually happens if the heat is too high when you add the cheese, causing the fats to separate. Always add cheese to a simmering, not boiling, sauce and keep the heat on low. Using freshly grated cheese (not pre-shredded) is the #1 way to prevent this! If it does happen, remove it from the heat and whisk in a tablespoon of cold cream or milk until it smooths out.
Q: Can I make this recipe ahead of time?
A: Absolutely! This is a fantastic make-ahead meal. Let the dish cool completely, then store it in an airtight container in the fridge for up to 4 days. When reheating, add a splash of milk or cream to the mac & cheese to bring back its creamy consistency.
Q: I need to make this gluten-free. Any tips?
A> Easy peasy! Simply swap the regular elbow macaroni for your favorite gluten-free pasta. I find that brown rice or quinoa-based pastas hold up really well in creamy sauces like this one. Just be sure not to overcook them.
Q: My chicken is cooking too quickly on the outside but is still raw inside. Help!
A> This means your pan is too hot! You’ve got a fierce sear going, which is great, but you need to lower the heat to medium to allow the inside to cook through without burning the outside. Also, make sure your chicken cubes are roughly the same size for even cooking. If it’s browning too fast, you can finish cooking it in a 375°F (190°C) oven for 5-7 minutes.
High-Protein Honey Garlic Butter Chicken with Creamy Mac & Cheese : Comfort Food Reimagined
Description
If you love the cozy combo of tender chicken and rich, cheesy macaroni—but also want a protein-packed, satisfying meal—you’ve just hit the jackpot. This recipe turns classic comfort food into a flavorful, nutritious feast. The chicken is glazed in a sweet, garlicky butter sauce, while the mac & cheese is creamy, cheesy, and utterly irresistible. Perfect for family dinners, meal prep, or treating yourself to a soul-satisfying meal.
Ingredients
For the Chicken Marinade:
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6 chicken breasts, cubed (or thighs for extra juiciness)
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4 tbsp olive oil
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8 cloves garlic, minced
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4 tsp smoked paprika (or sweet paprika)
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4 tsp garlic powder
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2 tsp dried parsley (or oregano/thyme)
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4 tsp salt & 1 tsp black pepper
For Cooking the Chicken:
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6 tbsp avocado oil (or high-smoke-point oil)
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4 tbsp butter
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2 tbsp honey (or maple syrup)
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4 tbsp freshly chopped parsley
For the Creamy Mac & Cheese:
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4 tbsp butter
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8 cloves garlic, minced
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4 cups heavy cream (or 2 cups cream + 2 cups milk for lighter version)
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1 cup freshly grated mozzarella
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1 cup freshly grated cheddar
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24 oz elbow macaroni, cooked al dente
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4 tsp smoked paprika
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4 tsp garlic powder
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4 tsp salt & 1 tsp black pepper
Instructions
Combine chicken cubes with olive oil, minced garlic, smoked paprika, garlic powder, parsley, salt, and pepper. Mix well and let sit 15–30 minutes at room temperature. For prep ahead, refrigerate up to 4 hours.
Bring a large pot of salted water to a boil. Cook macaroni al dente, drain, and set aside. Don’t rinse—the starch helps the sauce stick.
Heat avocado oil in a skillet over medium-high heat. Cook chicken in batches, 3–4 minutes per side, until golden and cooked through. Remove from pan.
Lower heat to medium-low. In the same skillet, melt butter and stir in honey. Add cooked chicken and chopped parsley, tossing to coat. Remove from heat.
In a large pot or Dutch oven, melt butter over medium heat. Sauté garlic 60 seconds. Add cream and simmer gently. Reduce heat to low and gradually whisk in mozzarella and cheddar until smooth. Stir in paprika, garlic powder, salt, and pepper. Add cooked pasta and mix until fully coated.
Plate a generous portion of mac & cheese, top with honey garlic butter chicken, drizzle extra glaze, and garnish with parsley or smoked paprika. Optional: add a pinch of red chili flakes for heat.
Notes
Tips & Variations
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Protein Boost: Stir in ½ cup Greek yogurt or cottage cheese into the mac & cheese.
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Veggie Boost: Fold in 2 cups spinach or steamed broccoli before serving.
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Crispy Topping: Add turkey bacon crumbles or baked pancetta.
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Spicy Twist: Add diced jalapeños to the garlic when making the sauce.
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Herbal Flair: Swap parsley for chives or thyme.
Nutrition
- Calories: 610cal Per Serving
- Fat: 30g
- Carbohydrates: 40g
- Protein: 42g
Nutritional Information*
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 8
Per Serving: Calories: ~610 | Protein: 42g | Carbs: 40g | Fat: 30g
*Please note: Nutritional information is an estimate only and can vary based on specific ingredients used and portion sizes. The values provided are for the standard recipe as written.
Final Thoughts
And there you have it! You’ve just created a comfort food classic that doesn’t just sit in your stomach, but fuels your life. This is what modern, mindful cooking is all about—indulging in the flavors we crave while giving our bodies the powerful protein and energy they deserve. You didn’t just make dinner; you mastered a double-batch masterpiece that proves you can have it all. So, dig in with pride, savor every creamy, garlicky, sweet-and-savory bite, and pat yourself on the back. This is comfort food, reimagined for the way we live now. Enjoy every last bit!
