This High Protein Honey Garlic Butter Chicken with Mac & Cheese is the kind of meal that makes weeknight cooking feel like a victory. It combines tender chicken glazed in a sweet and savory honey garlic butter sauce with creamy, cheesy mac that everyone at the table will devour.
Table of Contents
Ingredients for High Protein Honey Garlic Butter Chicken with Mac & Cheese
I always keep these ingredients stocked because this recipe has saved dinner more times than I can count. The combination of simple pantry staples and fresh ingredients means you can pull this together without a special grocery run. I usually prep the chicken first while I gather everything else, which helps the whole process move faster.
- 1 ½ lbs chicken breast (skinless and boneless, pounded to even thickness)
- 3 tablespoons honey (raw honey adds deeper flavor in my experience)
- 4 cloves garlic (minced fresh, never from a jar for this recipe)
- 4 tablespoons butter (divided use)
- 12 oz elbow macaroni
- 2 cups sharp cheddar cheese (freshly shredded, not pre-shredded – this makes a huge difference)
- 1 ½ cups whole milk
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley or chives (chopped)
- Salt and black pepper (to taste)
- 2 tablespoons all-purpose flour (for the roux)
Step-by-Step Instructions
In my experience, the key to this recipe is timing your chicken and pasta so they finish around the same time. I recommend starting your pasta water heating first, then moving to the chicken while it comes to a boil.
Step 1: Season chicken breasts generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear for 4 to 5 minutes per side until golden brown and the internal temperature reaches 165°F when checked with a meat thermometer. Remove from skillet and tent with foil to keep warm.
Step 2: In the same skillet, reduce heat to medium and melt 2 tablespoons butter. Add minced garlic and cook for about 1 minute, stirring constantly until fragrant but not browned. Stir in honey and a pinch of salt, letting it simmer for 2 to 3 minutes until slightly thickened and glossy. Return chicken to the pan and spoon the glaze over it, coating completely.
Step 3: While the chicken is searing in Step 1, bring a large pot of salted water (about 1 tablespoon salt) to a rolling boil. Add elbow macaroni and cook according to package directions until al dente, usually 7 to 8 minutes. Drain well and set aside.
Step 4: In a separate saucepan over medium heat, melt remaining 2 tablespoons butter. Whisk in flour and cook for 1 minute to create a roux, stirring constantly to prevent burning. Slowly pour in milk while whisking continuously to prevent lumps. Continue whisking until the sauce thickens and coats the back of a spoon, about 3 to 4 minutes.
Step 5: Remove the cheese sauce from heat and stir in shredded cheddar until completely melted and smooth. Toss the cooked macaroni in the cheese sauce until every piece is coated. Slice the honey garlic butter chicken into strips. Plate the creamy mac and cheese, top with sliced chicken, and garnish with fresh parsley or chives.
Perfect Pairings for High Protein Honey Garlic Butter Chicken with Mac & Cheese
This rich, creamy main dish benefits from fresh, crisp sides that add color and cut through the richness while boosting the meal’s nutritional profile.
Steamed Broccoli: The slight bitterness and crisp texture of broccoli balances the sweet honey glaze beautifully while adding fiber and vitamins that complement the protein-heavy main dish. For another broccoli-based option, try our Chicken Sausage and Broccoli Orzo for meal variety.
Garden Salad with Lemon Vinaigrette: A bright, acidic salad with mixed greens, cherry tomatoes, and cucumber provides refreshing contrast to the creamy mac and helps cleanse your palate between bites.
Roasted Green Beans: Oven-roasted until slightly charred, green beans add a satisfying crunch and earthy flavor that pairs wonderfully with both the chicken and cheese sauce.
Garlic Butter Steak Bites and Potatoes: While this adds protein, the roasted potatoes from this recipe make an excellent side when served without the steak, offering a heartier accompaniment to your meal.
Roasted Asparagus: Especially during spring and summer, tender asparagus spears roasted with olive oil and lemon zest add elegance and fresh flavor to this comfort food classic.
Keeping It Fresh: Storage and Reheating
Store leftover chicken and mac & cheese in separate airtight containers in the refrigerator for up to 3 days. The chicken stays juicier when stored separately from the pasta, which can absorb moisture and become soggy.
For reheating, I recommend warming the chicken gently in a skillet over medium-low heat with a splash of water to prevent drying out. The mac & cheese reheats best on the stovetop over low heat with a few tablespoons of milk stirred in to restore its creamy texture. You can also microwave in 30-second intervals, stirring between each round.
This recipe works beautifully for meal prep. Portion everything into individual containers on Sunday, and you’ve got satisfying lunches ready for the week. Add an extra drizzle of honey when reheating the chicken to refresh that glaze. If you enjoy protein-packed meals like this, check out our High Protein Creamy Beef Pasta for another satisfying option.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs work wonderfully and stay even juicier. Adjust cooking time to about 6 to 7 minutes per side until fully cooked through to 165°F.
How do I prevent my cheese sauce from being grainy?
Remove the sauce from heat before adding cheese and use freshly shredded cheese rather than pre-shredded, which contains anti-caking agents that can cause graininess.
Can I make this dairy-free?
Yes, substitute butter with olive oil or vegan butter, use dairy-free milk, and choose a dairy-free cheese alternative that melts well for the mac & cheese sauce.
High Protein Honey Garlic Butter Chicken with Mac & Cheese
Ingredients
Equipment
Method
- Season chicken breasts generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear for 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F when checked with a meat thermometer. Remove from skillet and tent with foil to keep warm.
- In the same skillet, reduce heat to medium and melt 2 tablespoons butter. Add minced garlic and cook for about 1 minute, stirring constantly until fragrant but not browned. Stir in honey and a pinch of salt, letting it simmer for 2 to 3 minutes until slightly thickened and glossy. Return chicken to the pan and spoon the glaze over it, coating completely.
- While the chicken is searing in Step 1, bring a large pot of salted water (about 1 tablespoon salt) to a rolling boil. Add elbow macaroni and cook according to package directions until al dente, usually 7 to 8 minutes. Drain well and set aside.
- In a separate saucepan over medium heat, melt remaining 2 tablespoons butter. Whisk in flour and cook for 1 minute to create a roux, stirring constantly to prevent burning. Slowly pour in milk while whisking continuously to prevent lumps. Continue whisking until the sauce thickens and coats the back of a spoon, about 3 to 4 minutes.
- Remove the cheese sauce from heat and stir in shredded cheddar until completely melted and smooth. Toss the cooked macaroni in the cheese sauce until every piece is coated. Slice the honey garlic butter chicken into strips. Plate the creamy mac and cheese, top with sliced chicken, and garnish with fresh parsley or chives.
Notes
