mac and cheese with chicken recipe

The Best mac and cheese with chicken recipe

Oh, I’ve got to tell you—there’s something about a good mac and cheese with chicken that just hits the spot every time. It’s that kind of comfort food that feels like a hug in a bowl, and honestly, I’ve been making this version for years because it’s foolproof. My kids—especially my little ones—love it, and they’ll eat it straight from the bowl without a second thought. It’s not just a meal; it’s a tradition, something we pull out for game nights, lazy Sunday afternoons, or even when we’re just too tired to think about fancy dinner plans. The way the creamy cheese melts over the tender chicken and the soft pasta? It’s pure comfort in every bite.

I also love how this recipe is actually pretty balanced for a dish that feels indulgent. The chicken adds protein, keeping things hearty without being too heavy, and the cheese gives that rich, satisfying flavor without being overly greasy. Plus, it’s got a little bit of everything—carbs from the pasta, fats from the cheese, and protein from the chicken—so it doesn’t leave you feeling sluggish afterward. My kids eat it every week, and I’ve never had any complaints about it being too heavy or not filling enough. It’s the kind of meal that’s easy to make ahead, too—you can prep the chicken and pasta separately, then assemble and bake when you’re ready, so it’s always ready to go. And honestly, it’s a great way to get kids to eat their veggies if you sneak a little spinach or zucchini into the sauce, though I’ll admit I usually just let them eat the rest of the cheese.

Creamy Chicken and Macaroni Cheese with Roasted Chicken

4.9 from 1095 votes

A comforting dish combining tender roasted chicken with creamy macaroni cheese, enhanced with a savory tomato sauce and fresh herbs. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp fresh parsley, chopped

For the Macaroni

• 12 oz (340g) elbow macaroni
• 4 cups water
• ½ tsp salt

For the Cheese Sauce

• 4 tbsp butter
• ½ cup all-purpose flour
• 2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• ½ cup shredded Gruyère cheese
• 1 tsp mustard powder
• ½ tsp garlic powder
• Salt and pepper to taste

For the Tomato Sauce

• 1 cup (240ml) tomato sauce
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste

👨‍🍳Directions

1. 1 Preheat oven to 400°F (200°C). Season chicken breasts with garlic powder, paprika, salt, and pepper. Place on a lined baking sheet and bake for 20-25 mins until fully cooked (165°F internal temp). Let cool slightly, then slice into strips.
2. 2 While chicken bakes, boil macaroni in salted water according to package instructions until al dente. Drain and set aside.
3. 3 In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft (3 mins). Add tomato paste, oregano, red pepper flakes, salt, and pepper. Cook for 1 minute. Stir in tomato sauce and simmer for 5 mins. Set aside.
4. 4 In a large pot, melt butter over medium heat. Whisk in flour to make a roux, cooking for 1-2 mins until golden. Slowly pour in milk while whisking to avoid lumps. Cook until slightly thickened (3-4 mins). Stir in cheddar and Gruyère until melted. Season with mustard powder, garlic powder, salt, and pepper.
5. 5 In a 9×13-inch baking dish, combine macaroni, chicken strips, and tomato sauce. Pour the cheese sauce over the top, spreading evenly. Cover with foil and bake at 375°F (190°C) for 15 mins. Uncover and bake for another 10 mins until bubbly and golden.

🔧Equipment

• Mixing bowls
• Cutting board
• Knife
• Large skillet
• Oven
• Pot for pasta
• Whisk
• Baking dish (9×13 inches)

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22💛Saturated Fat: 14❤️Cholesterol: 80🧂Sodium: 850🌾Total Carbs: 45🥦Dietary Fiber: 4🍬Sugars: 6🥩Protein: 35

📝Notes

For extra flavor, add a splash of Worcestershire sauce to the cheese sauce.,Substitute chicken breasts with thighs for added richness.,Use low-fat milk and less cheese to reduce saturated fat content.,Garnish with fresh parsley or green onions before serving.

This mac and cheese with chicken recipe is always a solid choice for any family gathering because it’s hearty, comforting, and easy to customize. Whether you’re feeding kids who need extra protein or adults who want a satisfying meal, the cheesy sauce clings perfectly to the tender chicken, making it foolproof for busy weeknights or special occasions. Plus, it’s simple enough to double the batch if you have company—no fancy prep required.

❓ Frequently Asked Questions About Creamy Chicken and Macaroni Cheese with Roasted Chicken

What is the best way to cook the chicken for this mac and cheese with chicken recipe?

The best way to cook the chicken is to season it generously with salt, pepper, and your choice of herbs or spices (like paprika, garlic powder, or Italian seasoning). Cook it in a skillet with a bit of oil or butter over medium heat until fully cooked through (about 6-8 minutes per side for boneless chicken breasts or thighs). For extra flavor, you can also add a splash of broth or wine while cooking. Once cooked, let it rest for a few minutes before shredding or slicing.

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How can I make the mac and cheese creamy without using heavy cream?

To achieve a rich, creamy texture without heavy cream, you can use one of these alternatives: – Cream cheese or sour cream (mix ½ cup with the milk in the cheese sauce). – Greek yogurt or buttermilk (add ½ cup to the milk for extra creaminess). – Whipped heavy cream (whip ½ cup of heavy cream with a little cornstarch or flour to thicken it before mixing into the cheese sauce). – Coconut milk (full-fat canned coconut milk works well in a 1:1 ratio with dairy milk for a slightly tropical twist). – Extra cheese (increase the amount of cheddar or Gruyère by ¼ to ½ cup to boost richness).

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Can I use pre-cooked rotisserie chicken instead of fresh chicken?

Absolutely! Pre-cooked rotisserie chicken is a fantastic shortcut—just shred it into bite-sized pieces. Remove any skin and discard any excess fat. Season lightly with salt, pepper, and any desired herbs (like dried parsley or garlic powder) to enhance flavor. Shred it finely for a tender texture that blends well into the mac and cheese. Rotisserie chicken is also easy to find at most grocery stores.

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What cheeses work best in this mac and cheese with chicken recipe?

The best cheese combination for this dish is a mix of: – Sharp cheddar (for a bold, tangy flavor—use about 1½ cups shredded). – Gruyère or Swiss cheese (adds nutty depth—½ cup shredded). – Mozzarella or Monterey Jack (for a stretchy, gooey texture—½ cup shredded). – Parmesan or Pecorino Romano (for a salty, umami boost—¼ cup grated). Avoid pre-shredded cheese (it contains anti-caking agents that can make the sauce grainy). Instead, buy block cheese and shred it yourself for the smoothest texture.

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How can I make this recipe gluten-free?

To make this mac and cheese gluten-free, replace regular pasta with: – Gluten-free pasta (look for brands like Barilla GF, Jovial, or De Cecco). – Zucchini noodles (zoodles) or spaghetti squash (for a low-carb option). – Cauliflower or chickpea pasta (check labels for gluten-free certification). For the cheese sauce, ensure all ingredients (milk, butter, cheese, and any broth) are gluten-free. If using a gluten-free flour blend in the sauce (like cornstarch or almond flour), make sure it’s certified gluten-free to avoid cross-contamination.