This high protein honey garlic butter chicken with mac is the ultimate comfort food meets meal prep hero—tender, juicy chicken coated in a sweet-savory glaze, tossed with the creamiest mac and cheese you’ve ever had. Perfect for lunch recipes with chicken or work meal prep that’ll make your coworkers jealous.
Okay, real talk—this recipe happened because I was tired of choosing between protein-packed healthy recipes and actual comfort food that makes me happy. Why can’t we have both? So I threw together this honey garlic butter chicken situation with the cheesiest mac ever, and honestly, it’s been my obsession for weeks.
The chicken gets this gorgeous caramelized coating from the honey and butter, and when you mix it with that garlicky, creamy pasta? Chef’s kiss. It’s become my go-to for work meal prep because it reheats like a dream and keeps me full for hours.
The best part? It’s way easier than it looks. You’re basically marinating some chicken (10 minutes, that’s it), searing it up with butter and honey until it’s all glossy and gorgeous, then making a super simple cheese sauce in the same pan. One skillet wonder, people. And before you ask—yes, it’s actually high in protein, and yes, it tastes like pure indulgence.
Table of Contents
What Makes This Recipe So Good
This isn’t your average chicken and pasta combo. We’re talking seriously flavorful chicken that’s been marinated in garlic and smoked paprika, then finished with a honey-butter glaze that’s borderline addictive. The mac and cheese? It’s made with real cheese (none of that powder stuff), heavy cream, and extra garlic because garlic makes everything better.
It’s perfect for meal prep because it actually gets better after a day in the fridge—the flavors really meld together. Plus, you’re getting about 35-40 grams of protein per serving, which means it’ll keep you satisfied way longer than sad desk salads. Whether you’re looking for healthy recipes that don’t taste “healthy” or just want something delicious for dinner, this one’s a winner.
High Protein Honey Garlic Butter Chicken with Mac
Equipment
- Large skillet
- Bowl
- Pot
Ingredients
Chicken Marinade
- 3 breasts Chicken breasts, cubed
- 2 tablespoon Olive oil
- 4 cloves Garlic, minced
- 2 teaspoon Smoked paprika
- 2 teaspoon Garlic powder
- 1 teaspoon Dried parsley
- 2 teaspoon Salt
- 0.5 teaspoon Black pepper
For Cooking the Chicken
- 3 tablespoon Avocado oil or oil of choice
- 2 tablespoon Butter
- 1 tablespoon Honey
- 2 tablespoon Fresh parsley, chopped
Mac & Cheese
- 2 tablespoon Butter
- 4 cloves Garlic, minced
- 2 cups Heavy cream
- 0.5 cup Mozzarella, freshly grated
- 0.5 cup Cheddar cheese, freshly grated
- 12 oz Elbow macaroni
- 2 teaspoon Smoked paprika
- 2 teaspoon Garlic powder
- 2 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
- In a bowl, toss cubed chicken with olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and black pepper. Let marinate for 10 minutes.
- Heat avocado oil in a large skillet over medium heat. Cook chicken until golden brown, about 10-15 minutes, stirring occasionally.
- Add butter, honey, and chopped parsley to the chicken in the skillet. Stir until glossy and coated, then set chicken aside.
- In the same skillet, melt butter and sauté minced garlic for 2-3 minutes. Add heavy cream and simmer gently.
- Stir in mozzarella, cheddar, smoked paprika, garlic powder, salt, and pepper. Cook until smooth and creamy.
- Cook elbow macaroni according to package directions. Drain and rinse under cold water.
- Add pasta to cheese sauce and simmer on low for 5 minutes. Fold in honey garlic butter chicken.
- Serve immediately or divide into containers for meal prep.
Notes
Ingredients You’ll Need
Here’s everything broken down nice and easy. Most of this stuff you probably already have hanging out in your pantry.
| Category | Ingredient | Amount |
|---|---|---|
| Chicken Marinade | Chicken breasts, cubed | 3 breasts |
| Olive oil | 2 tablespoon | |
| Garlic, minced | 4 cloves | |
| Smoked paprika | 2 teaspoon | |
| Garlic powder | 2 teaspoon | |
| Dried parsley | 1 teaspoon | |
| Salt | 2 teaspoon | |
| Black pepper | ½ teaspoon | |
| For Cooking the Chicken | Avocado oil (or oil of choice) | 3 tablespoon |
| Butter | 2 tablespoon | |
| Honey | 1 tablespoon | |
| Fresh parsley, chopped | 2 tablespoon | |
| Mac & Cheese | Butter | 2 tablespoon |
| Garlic, minced | 4 cloves | |
| Heavy cream | 2 cups | |
| Mozzarella, freshly grated | ½ cup | |
| Cheddar cheese, freshly grated | ½ cup | |
| Elbow macaroni | 12 oz | |
| Smoked paprika | 2 teaspoon | |
| Garlic powder | 2 teaspoon | |
| Salt | 2 teaspoon | |
| Black pepper | ½ teaspoon |
Quick note: Freshly grated cheese is gonna melt so much better than the pre-shredded stuff. Those bags have anti-caking agents that can make your sauce grainy, and nobody wants that.
How to Make It Step by Step
Get That Chicken Ready
Grab a big bowl and toss your cubed chicken with the olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and pepper. Give it a good mix so every piece is coated. Let it hang out for 10 minutes while you prep everything else. I know it’s tempting to skip the marinating, but even these few minutes make a difference—the flavors actually get into the meat instead of just sitting on top.
Pro tip: If you’ve got the time, marinate it for up to an hour in the fridge. The chicken will be even more flavorful, and you’ll feel like a meal prep genius.
Cook the Chicken Until It’s Golden
Heat up a large skillet over medium heat and add your avocado oil. Once it’s hot (you’ll see it shimmer a bit), add the marinated chicken. Spread it out in a single layer so it gets a nice sear instead of steaming. Cook for about 10-15 minutes, stirring every few minutes, until the chicken is cooked through and getting those golden-brown edges.
Here’s where the magic happens: Turn the heat down to low and add your butter, honey, and freshly chopped parsley. Stir it around and watch as everything melts together into this beautiful, glossy coating. It smells absolutely incredible at this point. Set the chicken aside in a bowl—don’t worry about cleaning the pan, we’re using all those tasty bits for the mac and cheese.
Make the Creamiest Mac and Cheese
In that same skillet (told you it was a one-pan wonder), add your butter over medium heat. It’ll deglaze the pan and pick up all that chicken flavor. Throw in the minced garlic and let it cook for 2-3 minutes until it’s golden and your kitchen smells like heaven. Don’t walk away though—garlic goes from perfect to burned in about 30 seconds.
Pour in the heavy cream and let it start bubbling gently. You’re not looking for a rolling boil, just a nice simmer.
Get That Cheese Melting
Time to add the good stuff. Toss in your mozzarella, cheddar, smoked paprika, garlic powder, salt, and pepper. Stir everything together until it’s smooth and creamy. The cheese should melt pretty quickly, especially if you grated it fresh. If it seems too thick, splash in a bit of pasta water later—it’s got starch that helps the sauce come together even better.
This is the kind of cheese sauce that coats a spoon and makes you want to just eat it straight from the pan. But hold on, we’re almost there.
Cook and Combine the Pasta
While your cheese sauce is doing its thing, boil your elbow macaroni according to the package directions. You want it al dente—still with a little bite to it. Drain it and give it a quick rinse under cold water. This stops the cooking process so you don’t end up with mushy pasta later.
Add the cooked pasta straight into your cheese sauce and give it a good stir. Let everything simmer together on low heat for about 5 minutes. This is when the pasta soaks up all that cheesy, garlicky goodness. Fold your honey garlic butter chicken back in, mixing it through so every bite has chicken and pasta together.
Serve It Up or Prep It
You can dig in right now (highly recommended), or if you’re meal prepping, divide everything into four airtight containers. This makes perfect lunch recipes with chicken for the week ahead. Just pop one in the microwave when you’re ready, and boom—restaurant-quality meal at your desk.
Tips to Make It Even Better
Use fresh garlic, seriously. The jarred stuff just doesn’t have the same punch. Since garlic is a huge flavor player here, fresh makes a real difference.
Don’t overcook the chicken. Cubed chicken cooks fast, so keep an eye on it. Overcooked chicken gets dry and rubbery, and we’re going for juicy and tender here.
Grate your own cheese. I mentioned it before, but it’s worth repeating. Pre-shredded cheese has coatings that prevent smooth melting. For the creamiest mac and cheese, spend the extra two minutes grating it yourself.
Adjust the consistency. If your cheese sauce seems too thick when you’re combining everything, add a splash of the pasta cooking water. If it’s too thin, let it simmer a bit longer.
Make it spicier. Love heat? Add some red pepper flakes to the chicken marinade or stir some into the cheese sauce. A little kick goes great with the honey’s sweetness.
Switch It Up: Variations
Want to keep things interesting? Here are some ways to make this recipe your own.
Try different pasta shapes. Penne, shells, or even rotini work great. Just keep an eye on cooking times since they vary.
Switch up the cheese. Gouda gives it a smoky flavor, or try pepper jack for some heat. You can also do all cheddar if that’s what you’ve got.
Add some veggies. Throw in some spinach, broccoli florets, or cherry tomatoes when you’re combining everything. It adds color and sneaks in some extra nutrition. If you’re into healthy recipes with loads of veggies, check out these Greek chicken bowls for more inspiration.
Use chicken thighs instead. They’re juicier and more forgiving if you overcook them slightly. Just adjust the cooking time—they might need a few extra minutes.
Make it dairy-free. Use coconut cream instead of heavy cream and dairy-free cheese. It won’t be exactly the same, but it’ll still be tasty.
Troubleshooting Common Issues
Cheese sauce is grainy? This usually happens if the heat’s too high or you’re using pre-shredded cheese. Keep it on medium-low and use freshly grated cheese for smooth results.
Chicken is dry? You probably cooked it too long. Next time, pull it off the heat as soon as it hits 165°F internally. The butter and honey glaze will help add back some moisture too.
Pasta is mushy? Cook it al dente and rinse it with cold water right after draining. This stops the cooking process. When you’re meal prepping, slightly undercooked pasta actually works better since it’ll soften more when reheated.
Sauce is too thick? Thin it out with a bit of milk, cream, or pasta water. Add a tablespoon at a time until you get the consistency you want.
Not cheesy enough? Hey, no judgment here. Toss in an extra handful of cheese. This is comfort food, after all.
Storage, Reheating, and Kitchen Hacks
Here’s how to keep this tasting great all week long and make the most of your leftovers.
| Storage Type | Instructions | Duration |
|---|---|---|
| Refrigerator | Store in airtight containers. Keep the chicken and mac mixed together or separate if you prefer. | 4-5 days |
| Freezer | Divide into freezer-safe containers, leaving a bit of space at the top for expansion. | Up to 3 months |
| Reheating (Microwave) | Add a splash of milk or cream, cover, and heat in 1-minute intervals, stirring between. | 2-3 minutes total |
| Reheating (Stovetop) | Warm in a pan over low heat with a bit of extra cream or butter to refresh the sauce. | 5-7 minutes |
| Reheating (Oven) | Cover with foil and bake at 350°F until heated through. | 15-20 minutes |
No-waste kitchen ideas: Got leftover chicken? Shred it and use it in quesadillas or wraps. Extra mac and cheese makes great mac and cheese bites—just form them into balls, coat in breadcrumbs, and bake until crispy. You can also add both to a casserole dish, top with more cheese and breadcrumbs, and bake for a whole new meal.
If you’re all about that work meal prep life, this recipe joins the ranks with other awesome make-ahead options like this high protein slow cooker garlic butter beef bites recipe.
Nutrition Information
Here’s the breakdown per serving (this makes 4 servings total). Keep in mind these are estimates and can vary based on exact ingredients and portions.
| Nutrient | Per Serving |
|---|---|
| Calories | 780 |
| Protein | 42g |
| Carbohydrates | 58g |
| Fat | 40g |
| Saturated Fat | 20g |
| Fiber | 2g |
| Sugar | 6g |
| Sodium | 1450mg |
| Cholesterol | 165mg |
This is definitely on the indulgent side, but it’s also packing some serious protein. If you’re looking for lighter healthy recipes, you can use half-and-half instead of heavy cream and reduce the cheese slightly. It’ll still be delicious.
High Protein Honey Garlic Butter Chicken with Mac FAQs
Can I use pre-cooked rotisserie chicken?
Absolutely! Skip the marinating and cooking steps for the chicken. Just shred or cube the rotisserie chicken, toss it with the honey-butter mixture in a pan for a minute to coat it, then fold it into your finished mac and cheese. This cuts your cooking time in half and makes it even easier for busy weeknights.
Is this recipe good for meal prep?
Yes, it’s actually perfect for work meal prep! It stays fresh in the fridge for 4-5 days and reheats beautifully. The flavors get even better after sitting overnight. Just add a splash of milk or cream when reheating to keep it creamy. Divide it into four containers for four lunches, and you’re set for the week.
Can I make this gluten-free?
Sure can. Just swap the regular pasta for your favorite gluten-free pasta—I’ve had good results with chickpea or brown rice pasta. Everything else is naturally gluten-free. The chickpea pasta actually adds even more protein, which is a nice bonus.
How do I prevent the cheese sauce from separating?
Keep your heat on medium to medium-low when making the sauce—high heat is cheese sauce’s enemy. Also, use freshly grated cheese (it melts smoother) and add it gradually while stirring. If your sauce does separate, try whisking in a tablespoon of cornstarch mixed with a tablespoon of cold milk.
Can I double this recipe?
Definitely, especially if you’re feeding a crowd or want to meal prep for two weeks. You’ll need a really large skillet or you might want to cook the chicken in batches so it browns properly instead of steaming. The mac and cheese portion can be made in a large pot or Dutch oven to accommodate the extra volume.
More Recipes You’ll Love
If you’re into this whole comfort food meets meal prep vibe, you’ve gotta try this Cajun steak tips in cheesy rigatoni parmesan sauce—it’s got similar energy but with steak and a spicy kick.
And hey, if you’re meal prepping all these savory dishes, you deserve something sweet. These strawberry honey custard tarts with lemon curd are the perfect little treat to keep in your fridge, or go all out with these churros with chocolate ganache for the weekend.
Give It a Try!
So there you have it—high protein honey garlic butter chicken with mac that’s creamy, comforting, and actually keeps you full. Whether you’re making it for meal prep, a cozy dinner at home, or just because you’re craving something seriously delicious, this recipe delivers every time.
Make it this week and let me know how it goes! Snap a pic and share it on Pinterest so other people can find this recipe too. And seriously, drop a comment below telling me what you thought—did you add any fun variations? Did your coworkers get jealous of your lunch? I wanna hear all about it. Happy cooking!
