Go Back
Delicious garlic butter chicken served with rice in a one-pan meal.

Chicken Mac and Cheese

A simple and comforting one-dish meal featuring tender chicken and creamy cheese sauce baked with pasta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 570
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 oz elbow macaroni or small pasta Use pasta that fits a spoon easily. Whole wheat or gluten-free options work.
  • 1.5 lb boneless skinless chicken breasts, cut into 1-inch pieces Trim any large fat and pat dry.
Sauce Ingredients
  • 3 tbsp butter Use salted butter for extra flavor or unsalted if watching sodium.
  • 3 tbsp all-purpose flour For a gluten-free option, use a 1-to-1 gluten-free flour.
  • 2.5 cups milk (whole or 2%) Whole milk gives the creamiest result.
  • 1 cup chicken broth Low-sodium broth lets you control salt.
Cheese Blend
  • 2 cups shredded sharp cheddar cheese Grate your own cheese for better melting.
  • 1 cup shredded mozzarella cheese Adds stretch and creaminess.
  • 1/2 cup grated Parmesan cheese Use freshly grated if possible.
Seasonings and Toppings
  • 1 tsp Dijon mustard Mustard brightens the sauce.
  • 1/2 tsp garlic powder Adds savory depth.
  • 1/2 tsp onion powder Adds savory depth.
  • 1 tsp paprika Smoked paprika adds a subtle smoky note.
  • 1/2 cup breadcrumbs or crushed crackers for topping Mix with 1 tbsp melted butter for crunch.
Garnish (Optional)
  • 2 tbsp chopped fresh parsley Brightens presentation.

Method
 

Preparation
  1. Preheat the oven to 375°F and grease a 9 by 13-inch baking dish.
  2. Cook the pasta according to package directions until al dente, reducing time by 1 minute. Drain and set aside.
  3. Season the chicken pieces with salt, pepper, paprika, and garlic powder.
Cooking
  1. In a large skillet over medium-high heat, melt 1 tbsp butter and brown the chicken in batches, about 3 to 4 minutes. Remove and set aside.
  2. In the same skillet, melt the remaining 2 tbsp butter, whisk in the flour and cook for 1 minute.
  3. Slowly add the milk and chicken broth to the skillet, whisking until smooth.
  4. Stir in Dijon mustard, garlic powder, onion powder, and half the cheddar and mozzarella. Cook until the cheese melts and the sauce thickens, about 3 minutes.
Assembly and Baking
  1. Combine cooked pasta, browned chicken, and cheese sauce in the greased baking dish, stirring until evenly coated.
  2. Sprinkle remaining cheeses on top, mix breadcrumbs with 1 tbsp melted butter, and sprinkle over the top.
  3. Bake uncovered for 20 to 25 minutes until the top is bubbly and golden. Let rest 5 minutes before serving.
  4. Garnish with parsley and serve warm.

Notes

This dish makes great leftovers. Store in an airtight container in the fridge for up to 4 days. It can be frozen for up to 3 months.