Description
This Easy Honey Garlic Chicken paired with Creamy High Protein Mac and Cheese is a comforting, flavorful meal that balances savory, sweet, and cheesy elements. Tender chicken thighs are seared and coated in a luscious honey garlic sauce, while protein-rich pasta is enveloped in a creamy sharp cheddar and parmesan cheese sauce. Perfect for a satisfying weeknight dinner that’s elevated yet simple to prepare.
Ingredients
Scale
For the Honey Garlic Chicken
- 1.5 lbs boneless, skinless chicken thighs or breasts
- Salt and black pepper to taste
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1/4 cup honey
- 2 tbsp low-sodium soy sauce
- 1 tbsp apple cider vinegar (optional)
- 1/2 tsp chili flakes (optional)
For the Creamy High Protein Mac and Cheese
- 8 oz high-protein pasta (like chickpea or lentil pasta)
- 2 tbsp unsalted butter (divided as 1 tbsp + 1 tbsp)
- 1 tbsp all-purpose flour
- 1.5 cups unsweetened milk (dairy or high-protein plant milk)
- 1.5 cups shredded sharp cheddar cheese
- 1/4 cup grated parmesan cheese
Instructions
- Prepare Chicken: Pat chicken dry, cut into 1-inch pieces, and season lightly with salt and black pepper to enhance flavor and ensure even cooking.
- Prepare Honey Garlic Sauce: In a bowl, whisk together minced garlic, honey, low-sodium soy sauce, apple cider vinegar (if using), and chili flakes (if using). Set aside to meld flavors.
- Cook Chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken pieces for 3-4 minutes per side until golden brown and fully cooked. Remove chicken from skillet and set aside to rest.
- Simmer Honey Garlic Sauce: Pour prepared sauce into the hot skillet, scraping browned bits from the bottom for added flavor. Bring to a gentle simmer and cook for 1-2 minutes to thicken and intensify the sauce.
- Coat Chicken: Return chicken pieces to the skillet and toss gently to coat evenly in the honey garlic sauce. Cook an additional 1-2 minutes to warm through and let flavors blend.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the high-protein pasta and cook according to package instructions until al dente. Drain well, avoiding rinsing to preserve starch for sauce adhesion.
- Make the Roux: In the same large pot, melt 2 tbsp unsalted butter and 1 tbsp butter over medium heat. Sprinkle in 1 tbsp all-purpose flour and whisk continuously for 1-2 minutes until a smooth roux forms with a nutty aroma.
- Whisk in Milk: Gradually add 1.5 cups unsweetened milk to the roux, whisking constantly to prevent lumps. Bring to a gentle simmer and cook 2-3 minutes until the sauce thickens to a creamy consistency.
- Melt the Cheeses: Reduce heat to low. Add shredded sharp cheddar and grated parmesan cheeses in increments, stirring constantly to melt completely and achieve a velvety smooth cheese sauce. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add drained pasta directly into the cheese sauce pot. Stir gently but thoroughly to coat each piece of pasta with creamy sauce.
- Assemble and Serve: Serve the honey garlic chicken alongside the creamy high-protein mac and cheese immediately while hot. Optionally garnish chicken with sliced green onions and sesame seeds for extra flavor and presentation. Enjoy your meal!
Notes
- Use boneless, skinless chicken thighs for juicier results or breasts for leaner protein.
- The apple cider vinegar and chili flakes in the sauce are optional but add a delightful tang and mild heat.
- Be careful not to overcook the pasta; al dente texture provides the best bite and absorbs sauce well.
- Substitute dairy milk with high-protein plant-based milk (like pea or soy milk) for a dairy-free option.
- Hover carefully while making the roux to prevent burning and ensure a smooth sauce base.
- This dish can be prepared ahead by cooking chicken and pasta separately, then reheating and combining with the sauce.
- Adding garnishes like green onions and sesame seeds enhances visual appeal and flavor complexity.
