Chicken Marinade:

3 chicken breasts, cubed

2 tbsp olive oil

4 cloves garlic, minced

2 tsp smoked paprika

2 tsp garlic powder

1 tsp dried parsley

2 tsp salt

½ tsp black pepper

Cooking the Chicken:

3 tbsp avocado oil (or oil of choice)

2 tbsp butter

1 tbsp honey

2 tbsp fresh parsley, chopped

Mac & Cheese:

2 tbsp butter

4 cloves garlic, minced

2 cups heavy cream

½ cup mozzarella cheese, freshly grated

½ cup cheddar cheese, freshly grated

12 oz elbow macaroni, cooked al dente

2 tsp smoked paprika

2 tsp garlic powder

2 tsp salt

½ tsp black pepper

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Marinate the Chicken:
In a large bowl, combine cubed chicken with olive oil, garlic, smoked paprika, garlic powder, parsley, salt, and pepper. Marinate for at least 10 minutes.
Cook the Chicken:
Heat a large skillet over medium heat. Add marinated chicken and cook for 10–15 minutes, stirring occasionally. Reduce heat to low, add butter, honey, and parsley, and coat the chicken evenly. Set aside.
Make the Mac & Cheese:
In the same skillet, melt butter and sauté garlic for 2–3 minutes. Pour in heavy cream and bring to a gentle simmer. Add mozzarella, cheddar, smoked paprika, garlic powder, salt, and pepper. Stir until smooth and creamy.
Cook the Pasta:
Boil elbow macaroni until al dente. Drain and rinse under cold water.
Combine:
Add the cooked pasta to the cheese sauce. Simmer on low for 5 minutes to allow flavors to meld.
Serve & Store:
Serve immediately or divide into four airtight containers for meal prep. Reheat with a splash of milk to restore creaminess.

Marinate Longer for Flavor: 30 minutes or more will enhance the taste.
Avoid Grainy Cheese Sauce: Use freshly grated cheese and low heat when melting.
Adjust Sweetness: Honey can be swapped for maple syrup, agave, or brown sugar.
Protein Variations: Chicken thighs or turkey breast can replace chicken breasts. Tofu works for a vegetarian version.
Storage Tip: Store chicken and mac & cheese separately if freezing to maintain texture.