This easy stovetop chicken Mac and Cheese Recipe is perfect for the whole family! Tender bites of chicken breasts and elbow macaroni are tossed together in the best homemade cheese sauce. We love this kid friendly recipe!
What’s in chicken mac and cheese?
Classic mac and cheese with chicken is a great family dinner. Here are a few notes on what you’ll need to make it:
- Pasta: Cooked in fluids like milk, pasta needs about 2 minutes longer than the cooking time written on the package. But since it will keep on cooking in the sauce, remove it from the stove when it’s still a bit firm (al dente).
- Chicken: I use chicken breasts in this recipe but thighs will also work just fine! I recommend using boneless/skinless meat either way.
- Cheeses: I use cheddar, mozzarella and parmesan in this super cheesy recipe! I recommend grating them all freshly for the best flavor and consistency.
What else can you add to mac and cheese?
The addition of chicken in this mac and cheese turns it into a really hearty meal. You can easily add in other ingredients to suit your taste!
- Diced jalapeños – add these in at the same time as garlic for some added heat.
- Bacon bits – because bacon makes everything better!
- Stir in some hot sauce.
- Add in veggies like peas, tomato or spinach.
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How to Store and Reheat
Store leftover chicken mac and cheese in an airtight container in the fridge for 2-3 days.
Note that leftovers can get a little dry as the pasta absorbs the liquid when it sits. 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 in a freezer safe container. Date, label, and freeze for up to 3 months. Let it defrost in the fridge prior to reheating.
Notes from the Test Kitchen
- 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.
More Easy Chicken Pasta Recipes We Love
- Crack Chicken Pasta
- Creamy Chicken Spaghetti
- Chicken Mushroom Pasta
- Baked Chicken Mac and Cheese
- Chicken Noodle Casserole
- Chicken Bacon Ranch Pasta Salad
Chicken Mac and Cheese Recipe
Ingredients
- 2 tablespoons butter divided
- 2 chicken breast cut into bite-size cubes
- Kosher salt and freshly ground black pepper to taste
- 2 cups elbow macaroni
- 2 cups chicken stock
- 1 cup milk
- 1 cup cheddar grated
- ½ cup mozzarella grated
- ½ cup parmesan cheese grated
- 1 teaspoon mustard
- 1 garlic clove minced
Instructions
- Heat 1 tbsp of butter to a pot or large skillet over high-medium heat.2 tablespoons butter
- Season chicken with salt and pepper, then place chicken in the pot.2 chicken breast, Kosher salt and freshly ground black pepper
- Cook for 5-7 minutes, until slightly brown and cooked through. Remove chicken from pot and set aside.
- Add 1 tbsp of butter, and garlic, to the same pot, and cook for 1-2 minutes.2 tablespoons butter, 1 garlic clove
- Add chicken stock and milk, then add mustard; stir and bring to boil.2 cups chicken stock, 1 cup milk, 1 teaspoon mustard
- Once boiling, add pasta and give it a good stir.2 cups elbow macaroni
- Reduce heat to medium-low and cook pasta for 9-10 minutes* while stirring regularly.
- Once the pasta is cooked, remove the pot from the stove, add all three cheeses and stir thoroughly to melt.1 cup cheddar, ½ cup mozzarella, ½ cup parmesan cheese
- Add salt and pepper to taste.
- Add cooked chicken with accumulated juices into the pot of macaroni, fold it in, and serve immediately.
Notes
- Use a dutch oven or heavy bottomed pan to make this recipe. It will distribute the heat more evenly, helping to prevent scorched milk.
- Taste the pasta and sauce before adding the chicken, and adjust the seasoning as needed.
How to Make Chicken Mac and Cheese Step by Step
Cook the chicken: Heat 1 tsp butter in a pot over medium-high heat. Season 2 chopped chicken breasts with salt and pepper to taste. Cook for 5-7 minutes or until slightly browned and cooked through. Remove the meat from the pot.
Cook the pasta and sauce: Add another 1 tsp butter and 1 clove minced garlic to the pot. Cook for just 1 minute, then pour in 2 cups chicken stock, 1 cup milk, 1 tsp mustard and 1 pinch nutmeg. Stir and bring to a boil. Once boiling, stir in 2 cups pasta. Reduce heat to medium-low and cook pasta for 9-10 minutes.
Mix in the chicken and cheeses: Remove the pot from the heat. Stir in all 3 grated cheeses (1 cup cheddar, 1/2 cup mozzarella and 1/2 cup parmesan) until melted. Season with salt and pepper to taste. Fold in the cooked chicken with any juices that have accumulated.
Yum and easy
Thanks for stopping by, Christina!
Tried the chicken and mac it was really tasteless. I’m trying to figure out how to fix it to add flavor.
Hi Angie, we’re sorry to hear you didn’t enjoy this recipe. We recommend adding more salt, pepper, and mustard to taste!