Step 1: Prepare the Chicken

1. Pat 1 lb boneless, skinless chicken breasts dry with paper towels. Season with 1 tsp salt, ½ tsp black pepper, and ½ tsp garlic powder.

2. Optional Sear: In a large skillet over medium-high heat, heat 1 tbsp olive oil. Sear the chicken for 3-4 minutes per side until golden brown (not fully cooked). Transfer to the slow cooker. (Skip searing for a simpler prep; the dish will still be flavorful.)

   • Tip: Searing adds depth but isn’t necessary for the slow cooker. If searing, ensure the skillet is hot for a nice crust.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil. Add 8 oz elbow macaroni and cook for 1-2 minutes less than the package instructions (slightly under al dente, about 5-6 minutes).

2. Drain the pasta and rinse with cold water to stop cooking. Set aside.

   • Tip: Undercooking the pasta prevents it from becoming mushy in the slow cooker. Toss with a drizzle of olive oil to prevent sticking.

Step 3: Assemble in the Slow Cooker

1. Place the chicken breasts (seared or raw) in the slow cooker.

2. In a medium bowl, whisk together 1.5 cups heavy cream, ½ tsp garlic powder, and a pinch of salt and pepper. Pour over the chicken.

3. Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).

   • Tip: If you skipped searing, add 1 tsp minced garlic or extra garlic powder to the cream mixture for flavor.

Step 4: Add Pasta and Cheese

1. Remove the chicken from the slow cooker and shred or slice into bite-sized pieces. Set aside.

2. Stir 2 cups shredded sharp cheddar cheese into the slow cooker with the warm cream, mixing until melted and smooth. If the sauce is too thick, add ¼ cup more cream or chicken broth.

3. Add the cooked pasta to the cheese sauce, stirring gently to coat evenly.

   • Tip: For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water to form a slurry and stir in before adding the pasta. For a thinner sauce, add a splash of milk or broth.

Step 5: Prepare the Honey Pepper Glaze

1. In a small bowl or saucepan, mix 2 tbsp honey with 1 tsp freshly cracked black pepper. For extra heat, add a pinch of red pepper flakes.

2. If using a saucepan, heat the mixture over low heat for 1-2 minutes until warmed and slightly runny, stirring constantly. Remove from heat.

3. Toss the shredded or sliced chicken with the honey-pepper glaze to coat evenly.

   • Tip: Adjust the pepper or honey to taste. For a stickier glaze, add an extra 1 tsp honey.

Step 6: Combine and Serve

1. Return the glazed chicken to the slow cooker, either stirring it into the mac and cheese or placing it on top for a layered presentation.

2. Serve hot, garnished with chopped fresh parsley or chives for a vibrant, fresh finish.

3. Optional Broil for Cheesy Crust: For a crispy cheese topping, transfer the mac and cheese (with or without chicken) to an oven-safe dish, sprinkle with an extra ¼ cup shredded cheese, and broil at 450°F (230°C) for 2-3 minutes until golden. Watch closely to avoid burning.

   • Tip: Serve in individual bowls for a restaurant-style presentation, ensuring each portion has a mix of cheesy pasta and glazed chicken.