Honey Garlic Butter Chicken Mac and Cheese

Ingredients

• 1800 g Raw Chicken Breast(800g)
• 22.5 teaspoon Salt(15g)
• 31.5 teaspoon Black Pepper(3g)
• 41 teaspoon Chilli Flakes(2g)
• 51.5 teaspoon Garlic Powder(4.5g)
• 61.5 teaspoon Onion Powder(4.5g)
• 71.5 teaspoon Paprika or Smoked Paprika(4.5g)
• 82 teaspoon Olive Oil(9g)
• 930 g Light Butter(30g)
• 103 tablespoon Minced Garlic(27g)
• 1130 g Honey(30g)
• 1210 g Fresh Chopped Parsley(10g)
• 13300 ml Skimmed Milk(309g)
• 14160 g Light Cream Cheese(160g)
• 151 teaspoon Smoked Paprika(3g)
• 160.5 teaspoon Nutmeg(1g)
• 17100 g Low Fat Cheddar Cheese(100g)
• 18220 g Macaroni Pasta (uncooked)(220g)

Instructions

1. 1Cut the chicken breast into cubes.
2. 2Season the chicken with 1.5 teaspoons salt, 1 teaspoon black pepper, chili flakes, garlic powder, onion powder, paprika, and olive oil. Mix until evenly coated.
3. 3Heat a pan over medium heat and add light butter. Once melted, add the chicken (do not overcrowd the pan). Cook for 4-5 minutes on one side until golden brown, then flip and cook for another 3-4 minutes.
4. 4Lower the heat, add extra butter, 2 teaspoons minced garlic, honey, and chopped parsley. Mix until the chicken is well coated and sticky. Set aside.
5. 5In the same pan, add the remaining minced garlic and cook for 2 minutes until fragrant.
6. 6Add skimmed milk, light cream cheese, 1 teaspoon salt, 0.5 teaspoon black pepper, smoked paprika, and nutmeg. Stir until completely smooth.
7. 7Lower the heat and add low fat cheddar cheese. Stir until melted and the sauce thickens.
8. 8Meanwhile, cook the macaroni pasta according to package instructions. Drain.
9. 9Add the cooked macaroni to the cheese sauce and mix until creamy.
10. 10Serve the macaroni and cheese topped with the honey garlic butter chicken. Garnish with extra parsley if desired.