Easy Honey Garlic Butter Chicken with Creamy Mac

This is the dinner you make when you want everyone at the table to go quiet for a minute. Honey garlic butter chicken, pan-seared until golden, then simmered in a sticky-sweet sauce. It sits right on top of a bed of creamy mac and cheese.

It's a lot of comfort on one plate, but it's not complicated. The chicken takes about 20 minutes. The mac and cheese takes about 15. You can even make the mac ahead and just reheat it.

I like to start the pasta water before I touch the chicken. That way everything comes together at once.

About the Ingredients

1 lb (450g) boneless, skinless chicken breasts

Cut them into 1-inch chunks so they cook fast and soak up the sauce. You can use thighs if you like – they stay juicier.

1/4 cup (60g) butter, divided

You'll use half for searing the chicken and half for the sauce. Salted butter works, just go easy on the added salt.

1/3 cup (80ml) honey

The honey is the main sweetener. If you're out, maple syrup works but changes the flavor a bit.

3 cloves garlic, minced

Fresh garlic is best here. The pre-minced stuff in a jar works in a pinch but won't be as punchy.

2 tablespoons (30ml) soy sauce

Use low-sodium if you have it – you can always add more salt later. Tamari or coconut aminos also work.

1 tablespoon (15ml) apple cider vinegar

This cuts the sweetness and brightens the sauce. White vinegar or lemon juice are fine substitutes.

8 oz (225g) elbow macaroni

Any short pasta works – shells, cavatappi, or penne. Cook it to al dente so it doesn't turn to mush in the cheese sauce.

1 can (12 oz / 340g) evaporated milk

This is the secret to creamy mac without a roux. It makes the sauce smooth and rich. You can use whole milk but it won't be as thick.

2 cups (200g) shredded sharp cheddar cheese

Sharp cheddar gives the most flavor. Pre-shredded cheese has anti-caking agents that can make the sauce grainy – shred your own if you can.

1/2 teaspoon salt, plus more for pasta water

You'll also salt the pasta water generously – it should taste like the sea.

1/4 teaspoon black pepper

Fresh ground is best, but pre-ground is fine.

Step-by-Step Instructions

1. Boil the pasta

Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 8 minutes. Drain and set aside.

2. Season and sear the chicken

Season the chicken chunks with salt and pepper. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken to a plate.

3. Make the honey garlic sauce

Lower the heat to medium. Add the remaining 2 tablespoons of butter, the honey, soy sauce, apple cider vinegar, and minced garlic to the same skillet. Stir and let it bubble for 2-3 minutes until it thickens slightly.

4. Coat the chicken

Return the chicken to the skillet and toss it in the sauce. Let it simmer for 1-2 minutes so the chicken absorbs the flavor. Turn off the heat.

5. Make the cheese sauce

In a separate pot, warm the evaporated milk over medium-low heat. Add the shredded cheddar cheese a handful at a time, stirring until melted and smooth. Season with salt and pepper.

6. Combine pasta and cheese

Add the cooked macaroni to the cheese sauce and stir until every piece is coated. Keep warm over low heat.

7. Serve

Spoon the mac and cheese onto plates and top with the honey garlic chicken. Drizzle any extra sauce from the pan over the top.

Tips & Tricks

• Don't overcrowd the pan when searing the chicken. If you pile it all in, it steams instead of browning. Cook in two batches if needed.
• The sauce will look thin at first. Let it bubble and reduce for 2-3 minutes – it thickens into a glaze that clings to the chicken.
• Stir the mac and cheese gently over low heat. High heat can make the cheese sauce break and turn greasy.

Delicious Variations

• Add a pinch of red pepper flakes to the sauce for a little heat.
• Use broccoli – steam it and stir it into the mac and cheese for a veggie boost.
• Swap the chicken for shrimp – cook them just until pink and opaque, about 2 minutes per side.

How to Store DinnerInspiration

Frequently Asked Questions

If you make this honey garlic butter chicken and mac, I hope it brings some warmth to your table. Save this recipe for a night when you need a cozy, no-fuss dinner. Low and slow, friend.

Easy Honey Garlic Butter Chicken with Creamy Mac

Juicy honey garlic butter chicken over creamy mac and cheese – a cozy family dinner ready in 50 minutes.

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 lb (450g) boneless, skinless chicken breasts
• 1/4 cup (60g) butter, divided
• 1/3 cup (80ml) honey
• 3 cloves garlic, minced
• 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) apple cider vinegar
• 8 oz (225g) elbow macaroni
• 1 can (12 oz / 340g) evaporated milk
• 2 cups (200g) shredded sharp cheddar cheese
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon black pepper

📋 Instructions

1. 1Boil the pasta — Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 8 minutes. Drain and set aside.
2. 2Season and sear the chicken — Season the chicken chunks with salt and pepper. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken to a plate.
3. 3Make the honey garlic sauce — Lower the heat to medium. Add the remaining 2 tablespoons of butter, the honey, soy sauce, apple cider vinegar, and minced garlic to the same skillet. Stir and let it bubble for 2-3 minutes until it thickens slightly.
4. 4Coat the chicken — Return the chicken to the skillet and toss it in the sauce. Let it simmer for 1-2 minutes so the chicken absorbs the flavor. Turn off the heat.
5. 5Make the cheese sauce — In a separate pot, warm the evaporated milk over medium-low heat. Add the shredded cheddar cheese a handful at a time, stirring until melted and smooth. Season with salt and pepper.
6. 6Combine pasta and cheese — Add the cooked macaroni to the cheese sauce and stir until every piece is coated. Keep warm over low heat.
7. 7Serve — Spoon the mac and cheese onto plates and top with the honey garlic chicken. Drizzle any extra sauce from the pan over the top.

👨🍳 Chef's Note: The sauce is forgiving – if it gets too thick, add a splash of water or chicken broth to loosen it up.

Servings: 6

Cuisine: American

Course: Dinner

Easy Recipes for Everyday Cooking15 minutes35 minutes50 minutes

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat