Ingredients
Scale
- 3–4 Boneless Skinless Chicken Breasts
- 1/2 cup Honey (preferably raw)
- 1 tsp Black Pepper (freshly cracked)
- 8 oz Medium Pasta Shells
- 1 cup Heavy Cream
- 2 cups Sharp Cheddar Cheese (shredded)
- 2 tbsp Unsalted Butter
- 1 tsp Garlic Powder
- Salt to taste
- Chopped Parsley (for garnish)
Instructions
- Prepare chicken by dicing it into bite-sized pieces. Boil salted water in a large pot and cook pasta shells until al dente (8-10 minutes).
- In a skillet, melt butter over medium heat. Add chicken, garlic powder, and black pepper. Cook until golden brown and cooked through (6-8 minutes).
- Pour honey over the chicken, stirring to coat evenly. Simmer for 2-3 minutes until sticky.
- Lower the heat and stir in heavy cream and half of the cheddar cheese until melted (about 5 minutes).
- Drain the pasta and mix it with the creamy chicken mixture until well-coated.
- Preheat oven to 350°F (175°C). Transfer to a greased baking dish, top with remaining cheese, and bake for 20-25 minutes or until bubbling.
- Garnish with parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 480
- Sugar: 12g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg