Creamy Chicken Mac and Cheese Recipe

Introduction

Creamy Chicken Mac and Cheese is a comforting, hearty dish that combines tender chicken, cheesy sauce, and perfectly cooked macaroni. This easy recipe is perfect for a family dinner or when you crave something warm and satisfying.

Ingredients

• 3-4 boneless skinless chicken breasts (about 1 lb)
• 8 oz elbow macaroni
• 2 cups sharp cheddar cheese, shredded
• 2 cups whole milk
• 4 tbsp unsalted butter
• ¼ cup all-purpose flour
• 1 tsp garlic powder
• Salt and pepper to taste
• ½ cup breadcrumbs (optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
2. Step 2: While the pasta cooks, heat a large skillet over medium heat and melt 2 tablespoons of butter. Season the chicken breasts with salt and pepper, cut into cubes, and sauté in the skillet for 5-7 minutes until fully cooked. Remove chicken and set aside.
3. Step 3: In the same skillet, melt the remaining butter. Stir in the flour and cook for about 1 minute until smooth and bubbly. Slowly whisk in the milk, continuing to whisk until the sauce thickens, about 4-5 minutes.
4. Step 4: Reduce heat to low and gradually add the shredded cheddar cheese, stirring until fully melted and smooth. Season with garlic powder, salt, and pepper to taste.
5. Step 5: Add the cooked pasta and sautéed chicken to the cheese sauce. Gently fold everything together so the pasta and chicken are well coated with the creamy sauce.
6. Step 6: (Optional) For a crispy top, transfer the mixture to an oven-safe dish. Sprinkle breadcrumbs evenly over the top and bake in a preheated 350°F oven for about 20 minutes until golden and bubbly.

Tips & Variations

• Use sharp cheddar for a bold flavor or mix cheeses like mozzarella or gouda for different textures.
• Substitute chicken with cooked bacon or ham for a smoky twist.
• Add steamed broccoli or peas for extra veggies.
• For a lighter version, use low-fat milk and reduced-fat cheese.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or oven until heated through, adding a splash of milk if the sauce is too thick. The baked topping is best eaten fresh but can be crisped again briefly in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can use any pasta shape you prefer, such as shells, penne, or rotini. Just adjust the cooking time according to the package instructions.

Is it necessary to bake the dish after combining the ingredients?

No, baking is optional and meant to add a crunchy breadcrumb topping. If you prefer a quicker meal, you can skip baking and enjoy it straight from the stove.

Creamy Chicken Mac and Cheese Recipe

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4.5 from 124 reviews

This creamy chicken mac and cheese recipe combines tender, sautéed chicken breast with al dente elbow macaroni in a rich, homemade cheddar cheese sauce. For an added crunchy topping, the dish can be baked with breadcrumbs in the oven, making it a comforting and satisfying meal perfect for family dinners.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Pasta

• 3–4 boneless skinless chicken breasts (about 1 lb), cubed
• 8 oz elbow macaroni

Cheese Sauce

• 2 cups sharp cheddar cheese, shredded
• 2 cups whole milk
• 4 tbsp unsalted butter, divided
• ¼ cup all-purpose flour
• 1 tsp garlic powder
• Salt and pepper to taste

Topping (Optional)

• ½ cup breadcrumbs

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain the pasta well and set aside.
2. Sauté the Chicken: Heat a large skillet over medium heat and melt 2 tablespoons of unsalted butter. Season the cubed chicken breasts with salt and pepper, then add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside. Remove the chicken from the skillet and set aside.
3. Create the Cheese Sauce: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Stir in the flour and whisk continuously until a smooth roux forms, about 1-2 minutes. Gradually whisk in the whole milk, making sure to break up any lumps, and cook for about 4-5 minutes until the sauce thickens to a creamy consistency. Stir in the garlic powder, salt, and pepper to taste.
4. Add Cheddar Cheese: Reduce the heat to low, then gradually add the shredded cheddar cheese to the sauce, stirring continuously until the cheese is fully melted and the sauce is smooth.
5. Combine: Gently fold the cooked elbow macaroni and sautéed chicken into the cheese sauce until everything is well coated and heated through.
6. Bake (Optional): For a crunchy topping, transfer the mac and cheese mixture to an oven-safe dish. Sprinkle the breadcrumbs evenly over the top. Bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until the breadcrumbs are golden brown and crispy.

Notes

• You can substitute the chicken breasts with rotisserie chicken for a quicker option.
• Using sharp cheddar cheese gives the sauce a richer flavor but feel free to mix cheeses if desired.
• The breadcrumbs topping is optional and can be omitted for a creamier texture.
• Whole milk provides creaminess; for a lighter version, use 2% milk but the sauce will be less rich.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

Keywords: chicken mac and cheese, creamy mac and cheese, homemade mac and cheese, chicken pasta recipe, comfort food