This delicious stovetop chicken mac and cheese is perfectly creamy and full of cheesy goodness. Easy to make, this recipe is ready to serve in 30 minutes and. is one that the whole family will love!
Mac and cheese is always a popular dinner in our house! The addition of sautéed chicken breast makes this a great protein packed dinner that is super simple to make, and all on one pot.
Why you’ll love this chicken mac and cheese!
- It’s super quick! This is a great 30 minute dinner that comes together really easily. It’s sure to please even the pickiest of eaters!
- It’s super creamy! The pasta is cooked in milk and the cheese sauce is so perfect guys! It’s wonderfully smooth and made with three cheeses.
- Cooked from scratch, this recipe is so much better than any preprepared mac and cheese. The pasta is cooked just right and it is perfectly seasoned.
How to make chicken mac and cheese
Be sure to scroll down for the full recipe!
- Saute the chicken in some butter with salt and pepper. Remove from the pot.
- Cook the garlic and add the liquids and seasonings. Bring to a boil.
- Add in the pasta and boil until cooked.
- Stir in the cheeses until they melt.
Can I make this ahead of time?
I would recommend to make this fresh since the pasta will absorb more and more fluid and it will get thicker and a bit dry-ish. You can prepare the chicken ahead though and grate the cheese a day before to save some time.
Can I use other cheeses?
Yes, you can also use gruyere, Monterey jack or others. Or change the ratio of the cheese. If you don’t like/have parmesan for example, use 1 cup cheddar and 1 cup mozzarella or vice versa. Parmesan adds more flavor to the dish than mozzarella though so you might have to adjust your spices.
Can you reheat mac and cheese?
If you have leftovers, they 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.
What else can you add to mac and cheese?
The addition of chicken in this mac and cheese, turns this into a really hearty meal. You can easily add in other ingredinets to suit your taste!
- Diced jalapenos – 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.
Perfectly Cooked 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 take it from the stove when it’s still a bit firm (al dente).
More Top 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.
More Easy Pasta Recipes
- Chicken Bacon Ranch Pasta Bake
- Creamy Chicken Spaghetti
- Baked Ziti with Chicken Parmesan
- White Chicken Lasagna
Have you tried this Chicken Mac and Cheese recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Chicken Mac and Cheese Recipe
Ingredients
- 2 tbsp of butter
- 2 chicken breast cut into bite size cubes
- 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 tsp. mustard
- 1 garlic clove minced
- 1 pinch of nutmeg
Instructions
- Heat 1 tsp of the butter in a pot or a large skillet over high-medium heat
- Add salt and pepper to the chicken and put the chicken into the pot
- Cook for around 5-7 minutes until slightly brown and cooked through
- Remove the meat from the pot.
- Add the second tsp of butter and the garlic and cook for 1-2 minutes
- Pour in the chicken stock and milk, add the mustard and the nutmeg, stir and bring to boil.
- Once boiling add the pasta and give it a good stir.
- Reduce heat to medium-low and cook pasta for 9-10 minutes while stirring regularly (note 1)
- Once the pasta is cooked, remove the pot from the stove, add all three cheeses and stir thoroughly to bring them all to melt.
- Add salt and pepper to taste.
- Put the chicken with all the accumulated juices into the pot, fold it in and serve immediately.
Notes
- 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 take it from the stove when it’s still a bit firm.
- 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.
Christina says
Yum and easy
Becky Hardin says
Thanks for stopping by, Christina!