Creamy Chicken Mac and Cheese Recipe

Introduction

This Creamy Chicken Mac and Cheese is a comforting, hearty twist on a classic favorite. Tender chicken breast combines with rich cheddar sauce and tender macaroni for a satisfying meal the whole family will love.

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 according to package instructions. Drain the pasta and set it aside.
2. Step 2: While the pasta cooks, heat 2 tablespoons of butter in a large skillet over medium heat. Cube the chicken breasts, season 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 chicken from the skillet and set aside.
3. Step 3: In the same skillet, melt the remaining 2 tablespoons of butter. Sprinkle in the flour and whisk constantly until the mixture is smooth and begins to bubble, about 1-2 minutes.
4. Step 4: Slowly whisk in the whole milk, continuing to stir until the sauce thickens, about 4-5 minutes. Stir in the garlic powder, then reduce the heat to low.
5. Step 5: Gradually add the shredded cheddar cheese to the sauce, stirring until melted and smooth. Season with additional salt and pepper if needed.
6. Step 6: Gently fold the cooked pasta and sautéed chicken into the cheese sauce until everything is evenly coated.
7. Step 7 (optional): For a crispy topping, transfer the mac and cheese mixture to an oven-safe dish. Sprinkle with breadcrumbs and bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until the top is golden brown.

Tips & Variations

• Use a mix of cheddar and Monterey Jack cheese for a creamier sauce with a mild flavor.
• Swap chicken breasts for cooked shredded rotisserie chicken to save time.
• Add steamed broccoli or peas for extra veggies and color.
• For a smoky twist, stir in some cooked bacon or smoked paprika.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk if the sauce has thickened too much. The baked version can lose crispness upon reheating but will still be delicious.

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 substitute elbow macaroni with shells, penne, or any small pasta shape that holds sauce well.

Is it necessary to bake the mac and cheese?

Baking is optional and adds a crunchy breadcrumb topping. You can serve the mac and cheese directly after combining the pasta and sauce for a quicker meal.

Creamy Chicken Mac and Cheese Recipe

Print Recipe

★★★★★

4.6 from 77 reviews

This Creamy Chicken Mac and Cheese recipe combines tender sautéed chicken, perfectly cooked elbow macaroni, and a luscious homemade cheddar cheese sauce. It’s a comforting, cheesy dish that’s quick to prepare on the stovetop, with an optional baked breadcrumb topping for added crunch.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 3–4 boneless skinless chicken breasts (about 1 lb)
• Salt and pepper to taste
• 4 tbsp unsalted butter (for sautéing and sauce)

Pasta

• 8 oz elbow macaroni

Cheese Sauce

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

Optional Topping

• 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 and set aside.
2. Sauté the Chicken: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Season the chicken breasts with salt and pepper, cube them, then add to the skillet. Cook for 5-7 minutes until the chicken pieces are fully cooked through and slightly golden. Remove chicken from skillet and set aside.
3. Create the Cheese Sauce: In the same skillet, add the remaining 2 tablespoons of butter and melt over medium heat. Stir in the flour, whisking continuously until smooth and bubbly, creating a roux. Slowly whisk in the whole milk, continuing to stir until the sauce thickens, about 4-5 minutes.
4. Add Cheddar: Reduce the heat to low and gradually add the shredded sharp cheddar cheese to the sauce, stirring until the cheese is fully melted and the sauce is smooth. Stir in garlic powder, salt, and pepper to taste.
5. Combine: Gently fold the cooked macaroni and sautéed chicken into the cheese sauce, ensuring everything is well coated.
6. Bake (Optional): For a crunchy breadcrumb topping, transfer the mac and cheese mixture into an oven-safe dish. Sprinkle the ½ cup breadcrumbs evenly over the top. Bake in a preheated 350°F (175°C) oven for about 20 minutes until the topping is golden brown and crispy.

Notes

• For extra flavor, consider adding a pinch of smoked paprika or cayenne pepper to the cheese sauce.
• You can substitute whole milk with 2% milk for a lighter version, though the sauce may be less creamy.
• If you prefer, use gluten-free pasta and flour to adapt this recipe to gluten-free diets.
• Leftover mac and cheese can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
• Breadcrumb topping is optional but adds a delightful texture contrast.

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