01 -
Combine cubed chicken breasts with olive oil, garlic, smoked paprika, garlic powder, dried parsley, salt, and black pepper in a large bowl. Toss thoroughly to coat and let marinate for 10 minutes.
02 -
Heat a large skillet over medium heat and add avocado oil. Add marinated chicken and cook, stirring occasionally, for 10-15 minutes until browned and fully cooked. Reduce heat to low and stir in butter, honey, and chopped parsley, allowing to coat the chicken. Remove chicken from skillet and set aside.
03 -
Deglaze the same skillet over medium heat with butter. Add minced garlic and sauté for 2-3 minutes until golden and fragrant. Pour in the heavy cream, allowing it to gently simmer.
04 -
Stir in mozzarella, cheddar, smoked paprika, garlic powder, salt, and black pepper. Mix until the cheese sauce is melted and smooth.
05 -
Boil elbow macaroni according to package directions until al dente. Drain and rinse under cold water to halt cooking.
06 -
Fold the cooked macaroni into the cheese sauce and let simmer on low heat for 5 minutes, stirring occasionally to integrate flavors.
07 -
Plate the mac and cheese with butter honey garlic chicken on top or alongside. Serve warm or divide evenly into four airtight containers for meal prep.