Ingredients
Scale
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 pound pasta (penne or rotini recommended)
- 4 tablespoons butter
- 1/4 cup honey
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1 cup heavy cream
- 1 1/2 cups shredded white cheddar cheese
- 2 green onions, sliced (for garnish)
Instructions
- Boil pasta in salted water until al dente; drain and set aside.
- In a large skillet over medium heat, melt the butter. Stir in honey, smoked paprika, garlic powder, salt, and pepper.
- Add chicken pieces; cook until golden brown and cooked through.
- Pour in chicken broth and heavy cream; bring to a gentle simmer.
- Add cooked pasta; stir to combine thoroughly.
- Mix in shredded white cheddar until melted and smooth.
- Adjust seasoning if needed; garnish with sliced green onions before serving.
Notes
Prep the chicken and measure spices while the water heats to shave minutes off total time. Use pre-shredded cheddar for even melting. Leftovers can be refrigerated for up to three days or frozen for one month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg