This chicken mac and cheese is my favorite easy weeknight dinner to make when I just can’t be bothered. It only takes 30 minutes to make! My whole family loves mac and cheese, and adding a little chicken turns it into a complete meal. I enrich the sauce with 3 kinds of cheese and a little Dijon mustard for the perfect amount of kick, and my kids can’t get enough.
Macaroni and Cheese with Chicken
This chicken mac and cheese is so good! I made it with cheddar, mozzarella, and Parmesan to make it sharp and creamy. Wholesome chicken stock adds tons of umami flavor, and regular milk keeps it a little lower in calories. My kids gobble this up every time I make it, and I love it, too!
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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 it in a freezer-safe container. Date, label, and freeze for up to 3 months. Let it defrost in the fridge prior to reheating.
Notes and Tips
- I use chicken breasts in this recipe but thighs will also work just fine! I recommend using boneless/skinless meat either way.
- 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.
- 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).
- Taste the pasta and sauce before adding the chicken and adjust the seasoning as needed.
- If you like a little heat, add in some diced jalapeños or a splash of hot sauce.
Top Reader Review
“Yum and easy” -Christina
Chicken Mac and Cheese Recipe
Ingredients
- 2 tablespoons unsalted butter divided (¼ stick)
- 2 boneless, skinless chicken breasts cubed
- Kosher salt and freshly ground black pepper to taste
- 1 clove garlic minced
- 2 cups low-sodium chicken stock
- 1 cup milk
- 1 teaspoon Dijon mustard
- 2 cups dry elbow macaroni
- 1 cup freshly grated cheddar cheese
- ½ cup freshly grated mozzarella cheese
- ½ cup freshly grated Parmesan cheese
Equipment
- Dutch Oven
Instructions
- Heat 1 tablespoon of butter in a Dutch oven or heavy-bottomed pot set over medium-high heat.2 tablespoons unsalted butter
- 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, Kosher salt and freshly ground black pepper
- 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
- Add the chicken stock and milk, then add the mustard; stir and bring to a boil.2 cups low-sodium chicken stock, 1 cup milk, 1 teaspoon Dijon mustard
- Once boiling, add the pasta and give it a good stir.2 cups dry elbow macaroni
- Reduce heat to medium-low and cook pasta for 9-10 minutes (al dente according to the package) while stirring regularly.
- 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 mozzarella cheese, ½ cup freshly grated Parmesan cheese
- Add the cooked chicken with its accumulated juices into the pot of macaroni, fold it in, and serve immediately.
Notes
How to Make Chicken Mac and Cheese Step by Step
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. Cook for 5-7 minutes or until slightly browned and cooked through. Remove the meat from the pot.
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.
Season the Broth: Pour in 2 cups of low-sodium chicken stock, 1 cup of milk, and 1 teaspoon of Dijon mustard. Stir and bring 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.
Melt the Cheeses: Remove the pot from the heat. Stir in 1 cup of freshly grated cheddar, ½ cup of freshly grated mozzarella, and ½ cup of freshly grated Parmesan cheese until melted. Season with salt and pepper to taste.
Add the Chicken: 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!