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Creamy chicken mac and cheese served in a bowl with cheese and chicken pieces
Theo Calderon

Creamy Chicken Mac and Cheese

Creamy Chicken Mac and Cheese is a comforting twist on the classic mac and cheese, packed with juicy chicken pieces and a rich, cheesy sauce. It’s quick to make, family-friendly, and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • large pot
  • skillet
  • whisk
  • baking dish (optional)
  • mixing spoon

Method
 

  1. Boil salted water in a pot and cook the elbow macaroni until al dente. Drain and set aside.
  2. In a large skillet, melt butter over medium heat. Add cubed chicken seasoned with salt and pepper. Cook for 5–7 minutes until fully cooked.
  3. In the same skillet, add butter and stir in flour until smooth. Slowly whisk in milk and cook until thickened, about 4–5 minutes.
  4. Lower heat and gradually stir in shredded cheddar cheese until melted and smooth.
  5. Fold in cooked pasta and sautéed chicken until evenly coated with cheese sauce.
  6. Optional: Transfer to an oven-safe dish, top with breadcrumbs, and bake at 350°F for 20 minutes for a crispy topping.
  7. Serve hot with a side salad or steamed vegetables. Sprinkle with extra cheddar or hot sauce if desired.

Notes

For extra flavor, try adding broccoli, peas, or a sprinkle of hot sauce before serving. You can also use rotisserie chicken to save time. For a crispy topping, bake with breadcrumbs for 20 minutes at 350°F.