High-Protein Honey BBQ Chicken Mac & Cheese

High-Protein Honey BBQ Chicken Mac & Cheese delivers indulgent comfort with a muscular boost. Tender chicken coated in smoky BBQ and sweet honey folds into al dente elbow pasta bathed in a rich cheese sauce, while added protein powder lifts the protein count without altering flavor.

📌 Pin this recipe for later

Save it to your Pinterest board so it’s one tap away at dinner time.

Ingredients

Pasta & Cheese

• 12 oz elbow macaroni
• 1 cup heavy cream
• 1 cup grated sharp cheddar cheese
• 1 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 scoop unflavored whey protein powder

Chicken & Sauce

• 1 lb boneless skinless chicken breast, cut into 1‑inch cubes
• 1/3 cup smoky BBQ sauce
• 2 tbsp runny honey
• 6 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1 tsp salt
• 1/2 tsp cracked black pepper

Step-by-Step Instructions

1. Preheat oven to 375°F and bring a large pot of salted water to a boil; cook macaroni 1 minute shy of al dente, then drain.
2. Melt butter in a saucepan over medium heat, add minced garlic and sauté 1 minute until fragrant.
3. Stir in heavy cream, Parmesan, and cheddar; whisk until smooth, then whisk in protein powder, salt, and pepper; simmer 3 minutes until thickened.
4. Toss cooked pasta with half the cheese sauce, spread in a 9×13‑inch baking dish, and set aside.
5. In a bowl, combine chicken cubes, BBQ sauce, honey, and a pinch of pepper; coat evenly.
6. Heat a skillet over medium‑high heat, add the chicken mixture, and cook 5‑6 minutes until caramelized and internal temperature reaches 165°F.
7. Mix the cooked chicken into the remaining cheese sauce, then pour over the pasta, spreading evenly.
8. Bake for 15 minutes until the top is golden and bubbly; garnish with chopped parsley before serving.

Tips for Success

• Cook pasta slightly underdone; it will finish cooking in the oven and stay firm.
• Whisk protein powder into warm sauce, not boiling liquid, to avoid clumping.
• Use a heavy skillet to get a quick caramelized crust on the chicken for extra flavor.
• If the sauce looks too thick, thin with a splash of milk before mixing with pasta.
• Cover the dish with foil for the first 10 minutes of baking to prevent over‑browning.
• Let the mac & cheese rest 5 minutes after baking; this sets the sauce and makes serving easier.

Storage

Cool the leftovers to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat in a covered skillet over medium heat, adding a splash of milk to loosen the sauce. Freeze individual portions for up to 2 months; thaw overnight and bake at 350°F for 20 minutes covered, then uncovered to crisp the top.

Notes

Undercook the pasta for the best texture, and let the dish rest briefly after baking to set the sauce.

FAQs