Description
A rich, savory dish of tender chicken and cheesy pasta that warms your heart and fills your stomach.
Ingredients
Scale
- 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
- Boil salted water in a large pot, then add the elbow macaroni. Cook until al dente, about 7–9 minutes. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Season the cubed chicken breasts with salt and pepper and add them to the skillet. Cook for about 5-7 minutes until fully cooked and golden brown.
- In the same skillet, melt the remaining butter. Sprinkle the all-purpose flour into the melted butter, stirring constantly until you have a smooth paste (about 1-2 minutes). Gradually whisk in the whole milk, continuing to stir until thickened (about 4-5 minutes).
- Lower the heat and add the shredded cheddar cheese to the thickened milk mixture. Stir until melted and smooth.
- Gently fold in the cooked pasta and sautéed chicken into the cheese sauce until well-coated.
- For a crispy topping, transfer to an oven-safe dish, sprinkle breadcrumbs on top, and bake at 350°F for about 20 minutes until golden and bubbly.
Notes
Store leftovers in an airtight container for up to 3-4 days in the refrigerator and up to 2 months in the freezer. Reheat in the oven or microwave with a splash of milk to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: mac and cheese, chicken, comfort food, creamy pasta, family dinner