Honey Garlic Butter Chicken and Mac and Cheese

In a bowl, combine the cubed chicken breast with half of the minced garlic (about 4 cloves), salt, black pepper, 1 tsp garlic powder, 1 tsp paprika, and dried parsley. Mix until the chicken is evenly coated.

Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides.

Add 2 tbsp of butter, the honey, and about half of the fresh parsley to the skillet. Stir to combine and cook until the chicken is cooked through and coated in a glossy sauce.

Remove the chicken from the skillet and set aside.

In the same skillet, melt the remaining 2 tbsp of butter over medium heat. Add the remaining minced garlic and cook until fragrant, about 30 seconds.

Pour in the heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then add the shredded cheddar cheese and stir until melted and the sauce is smooth.

Season the sauce with the remaining 1 tsp of garlic powder and 1 tsp of paprika. Stir to combine.

Add the cooked macaroni to the cheese sauce and stir until the pasta is fully coated.

Stir in the remaining fresh parsley. Serve the mac and cheese with the honey garlic butter chicken. Portion into meal prep containers if desired.