1. Prepare and Season the Chicken:

• Pat the chicken breasts or thighs dry with paper towels. If using breasts, you can cut them into bite-sized chunks or leave them whole to slice after cooking.
• Season the chicken generously on all sides with salt, pepper, and garlic powder. Drizzle lightly with olive oil to help with searing if desired (though oil will be added to pan).

2. Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Add your elbow macaroni (or chosen pasta) and cook according to package instructions until al dente (tender but still firm).
• Drain the pasta well and set aside.

3. Cook the Chicken:

• Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil.
• Once the oil is hot, place the seasoned chicken in the pan. Cook until golden brown and cooked through. If using whole breasts, cook for about 6-7 minutes per side (internal temp 165°F/74°C). If using chunks, cook for about 5-7 minutes total, stirring occasionally.
• Remove the cooked chicken from the skillet and transfer it to a cutting board. Let it rest for a few minutes. After resting, slice whole breasts into thin strips or bite-sized chunks.

4. Make the Creamy Cheese Sauce:

• Reduce the heat under the same skillet to medium. There should be flavorful bits left from the chicken.
• Pour in 1 cup of heavy cream. Stir gently with a whisk or spoon, scraping up any browned bits from the bottom of the pan. Let the cream heat up gently for a minute.
• Gradually add the shredded sharp cheddar cheese to the warm cream, about half a cup at a time, stirring constantly until the cheese is melted and the sauce is smooth before adding more.
• Once all cheese is melted, stir in the optional spoonful of butter for extra richness, if desired. Adjust consistency with a splash more cream if it seems too thick.
• Season the sauce carefully with a pinch of salt, freshly cracked black pepper, and a sprinkle of garlic powder to taste. Remember the cheese adds saltiness. Keep warm over low heat.

5. Prepare the Honey Pepper Glaze & Glaze Chicken:

• In a small bowl, mix together the honey and the freshly cracked black pepper. Add optional red pepper flakes if using.
• Add the sliced or chunked cooked chicken to a medium bowl. Pour the honey pepper glaze over the chicken and toss gently to coat evenly.

6. Combine Everything:

• Add the cooked and drained pasta to the skillet with the creamy cheese sauce. Stir gently until the pasta is evenly coated.
• Add the honey pepper glazed chicken on top of the mac and cheese in the skillet, or gently mix it in for a more even distribution throughout the dish.
• Stir everything together briefly until heated through, making sure every bite will have pasta, cheese sauce, and chicken.

7. Serve and Enjoy:

• Transfer the Creamy Honey Pepper Chicken Mac and Cheese to a serving dish or individual bowls.
• Garnish with fresh chopped parsley or chives, if desired.
• For an extra cheesy finish, you can sprinkle more cheese on top and briefly place under a hot broiler until bubbly and golden (watch carefully!). Serve immediately.