This chicken mac and cheese is my favorite easy weeknight dinner to make when I just can’t be bothered. It comes together in 30 minutes, and it’s one of those “no complaints at the table” meals. I take classic macaroni and cheese and turn it into a full dinner by adding juicy seared chicken, which makes it heartier and more satisfying. And the cheese sauce is my favorite part, of course! Made with cheddar, mozzarella, Parmesan, and just a touch of Dijon mustard for a little zing, it’s so creamy and delish. Even my pickiest eater asks for seconds!
Top Reader Reviews
Macaroni and Cheese with Chicken
I first made this macaroni and cheese with chicken on a whim when we were out of boxed mac one night. My youngest took one bite and said it was “better than the orange kind.” Now, I make this chicken mac n cheese almost every Monday night because it’s that easy and dependable.
I use a mix of sharp cheddar, melty mozzarella, and nutty Parmesan for a cheese sauce that’s ultra-creamy with a great balance of flavor. Chicken stock brings in that savory depth, and using milk instead of cream keeps it a little lighter. This mac and cheese with chicken checks all the boxes for a cozy weeknight dinner.
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Pasta Cooking Tip
I’ve found that when I cook pasta in milk instead of water, like in this mac n cheese, it usually needs a few extra minutes to soften up over the stated cook time on the package. Milk heats more slowly than water and has a thicker consistency, so the pasta takes its time absorbing the liquid. I stir it frequently to keep the milk from scorching and start taste-testing a few minutes before the box says it’s done. Once the pasta is just al dente, I pull it off the heat, otherwise it’ll keep cooking in the sauce. This method gives me perfectly creamy chicken mac and cheese without overcooking the noodles.
If you want the science behind this technique, here’s a great article from Tasting Table that explains why pasta cooked in milk turns out so creamy.
Chicken Mac and Cheese Recipe
This chicken mac and cheese recipe is my favorite dinner because it’s so easy and delicious. Made with 3 kinds of cheese, this chicken macaroni has so much flavor!
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Serves 4 bowls
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Heat 1 tablespoon of butter in a Dutch oven or heavy-bottomed pot set over medium-high heat.
2 tablespoons unsalted butter
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Season the chicken with salt and pepper, then cook in the preheated pot for 5-7 minutes, until lightly browned and cooked through. Remove from the pot and set aside.
2 boneless, skinless chicken breasts, salt and pepper
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Add the remaining tablespoon of butter and the garlic to the same pot, and cook for 1-2 minutes.
2 tablespoons unsalted butter, 1 clove garlic
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Add the chicken stock and milk, then add the mustard; stir and bring to a boil.
2 cups chicken stock, 1 cup milk, 1 teaspoon Dijon mustard
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Once boiling, add the pasta and give it a good stir.
2 cups dry elbow macaroni
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Reduce heat to medium-low and cook pasta for 9-10 minutes (al dente according to the package) while stirring regularly.
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Once the pasta is cooked, remove the pot from the stove, add all three cheeses, and stir thoroughly to melt. Season with additional salt and pepper to taste.
1 cup freshly grated cheddar cheese, ½ cup freshly grated low-moisture mozzarella cheese, ½ cup freshly grated Parmesan cheese
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Add the cooked chicken with its accumulated juices into the pot of macaroni, fold it in, and serve immediately.
Tips:
- Use a Dutch oven or heavy-bottomed pan to make this recipe. They will distribute the heat more evenly, and you will be less likely to scorch the milk.
- Taste the pasta and sauce before adding the chicken and adjust the seasoning as needed.
- I highly recommend using freshly shredded cheeses in this recipe, as the anti-caking agents used in pre-shredded cheeses cause them to melt unevenly.
- If you like a little heat, add in some diced jalapeños or a splash of hot sauce.
Storage: Store chicken mac and cheese in an airtight container in the refrigerator for 3 days.
Nutrition Facts
Chicken Mac and Cheese Recipe
Amount Per Serving (1 bowl)
Calories 712
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 15g94%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 148mg49%
Sodium 715mg31%
Potassium 848mg24%
Carbohydrates 59g20%
Fiber 2g8%
Sugar 5g6%
Protein 52g104%
Vitamin A 796IU16%
Vitamin C 2mg2%
Calcium 485mg49%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Make Chicken Mac and Cheese Step by Step
Prep: Gather the list of ingredients for this chicken mac and cheese recipe. Mince the garlic, grate all of the cheeses, and cut the chicken into cubes or bite-sized pieces.
Cook the Chicken: Heat 1 tablespoon of unsalted butter in a pot set over medium-high heat. Season 2 cubed boneless, skinless chicken breasts with salt and pepper to taste (I used about 1 teaspoon of each). Cook for 5-7 minutes, or until slightly browned and cooked through. Then remove the meat from the pot and set aside while you make the sauce.
Sauté the Garlic: Add the remaining 1 tablespoon of unsalted butter and 1 clove of minced garlic to the pot. Cook for just 1-2 minutes, or until fragrant.
Add the Stock: Pour in 2 cups of chicken stock.
Season the Broth: Then add 1 cup of milk and 1 teaspoon of Dijon mustard. Stir and bring the mixture to a boil.
Boil the Pasta: Once boiling, stir in 2 cups of dry elbow macaroni. Reduce heat to medium-low and cook the pasta for 9-10 minutes, or until al dente.
Add the Cheeses: Remove the pot from the heat. Then stir in 1 cup of freshly grated cheddar, ½ cup of freshly grated mozzarella, and ½ cup of freshly grated Parmesan cheese.
Make the Cheese Sauce: Stir the macaroni until the cheeses have all melted and combined into a creamy sauce. Season with salt and pepper to taste.
Add the Chicken: Stir the cooked bites of chicken into the cheesy macaroni with any juices that have accumulated.
Serve: This chicken mac and cheese is best served while hot, when the sauce is still creamy.
How to Store and Reheat
Store leftover chicken mac and cheese in an airtight container in the refrigerator for 2-3 days. Leftovers can get a little dry since the pasta absorbs the liquid when it sits, so I always add more milk when reheating.
The best way to reheat it is in a microwave. Stir in a little milk and cover with plastic wrap, then heat it in 30-second increments and stir after each cook. Add more milk if needed.
How to Freeze
Let the mac and cheese with chicken fully cool to room temperature prior to storing it in a freezer-safe container. Date, label, and freeze for up to 3 months. Let it defrost in the fridge prior to reheating.