Description
Creamy Chicken Mac and Cheese is a decadent, cheesy, protein-packed one-pot meal. Juicy chicken and a velvety three-cheese sauce coat every noodle, making it the ultimate comfort food for family dinners or weeknight indulgence.
Ingredients
1 lb boneless, skinless chicken breasts or thighs, cubed
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and black pepper to taste
1 lb elbow macaroni or cavatappi
2 cups heavy cream
8 oz block cream cheese, softened
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup grated parmesan cheese
1 tsp onion powder
1/2 tsp mustard powder
Instructions
1. Cook the pasta in salted water until al dente, then drain.
2. Heat olive oil in the same pot over medium-high heat. Season cubed chicken with garlic powder, paprika, salt, and pepper. Cook until golden and done, then remove.
3. Lower heat to medium. Add heavy cream and cream cheese, whisk until smooth.
4. Gradually stir in cheddar, Monterey Jack, and parmesan until melted. Add onion powder and mustard powder.
5. Return cooked pasta and chicken to the pot, stir until coated. Heat through briefly.
6. Serve immediately.
Notes
Do not use pre-shredded cheese; shred your own for smooth sauce.
Avoid overcooking pasta; cook al dente.
Melt cheese over low heat to prevent separation.
Leftovers can be stored in an airtight container in the fridge up to 4 days.
Reheat gently with milk or cream if needed.
Optional swaps: cooked bacon or sausage, vegetables like broccoli, jalapeño for spice, or breadcrumb topping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Dinner, Pasta
- Method: Stovetop, One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 680
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 170 mg