Creamy, comforting, and quick enough for a weeknight, this Creamy Chicken Mac and Cheese brings juicy bites of seasoned chicken together with a velvety cheddar sauce coating tender elbow macaroni. It’s the kind of dish that pleases kids and adults alike, reheats beautifully, and can be dressed up or pared down for pantry-friendly cooking. If you like one-pot comfort meals, you might also enjoy trying a slow-cooked twist on cheesy chicken recipes like this slow-cooked cream cheese chicken chili for a hands-off weeknight option.
Why you’ll love this dish
This recipe checks a lot of boxes: quick midweek dinner, budget-friendly, crowd-pleasing, and easy to double for leftovers. The cheddar-forward sauce is rich without being greasy because the milk-and-flour roux gives it a smooth, stable texture that clings to pasta and chicken.
“My kids asked for seconds and the neighbors wanted the recipe — exactly the kind of stick-to-your-ribs comfort food you want on a rainy night.” — a home cook’s favorite
Perfect occasions: family dinners, potlucks (keep warm in a casserole dish), simple dinner parties, or a make-ahead meal for busy nights.
How this recipe comes together
This is a straightforward process in three parts:
- Cook the pasta until al dente so it won’t go mushy when baked or reheated.
- Sear seasoned chicken cubes quickly so they stay juicy and get a little golden color.
- Make a basic roux-based cheese sauce in the same skillet, then fold pasta and chicken into the sauce. Optional oven finish with breadcrumbs gives a crisp top.
Expect about 10–15 minutes active prep and 20 minutes cooking on the stove, plus 20 minutes if you choose to bake for a crunchy topping.
What you’ll need
- 3–4 boneless, skinless chicken breasts (about 1 lb), cut into 1-inch cubes
- 8 oz elbow macaroni (about 2 cups dry)
- 2 cups sharp cheddar cheese, shredded (pack or shred fresh for best melt)
- 2 cups whole milk (or substitute 2% in a pinch)
- 4 tbsp unsalted butter, divided
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 1/2 cup breadcrumbs (optional, for topping)
Notes and substitutions:
- For a lighter version, swap half-and-half for some of the milk (reduces wateriness) or use reduced-fat cheese with slightly drier result.
- Use gluten-free flour and pasta for a gluten-free version.
- Panko breadcrumbs give a crispier topping than regular breadcrumbs.
Step-by-step instructions
- Bring a large pot of heavily salted water to a rolling boil. Add the elbow macaroni and cook until al dente (usually 1–2 minutes less than the package directs). Drain and set aside.
- Pat the chicken cubes dry with paper towels. Season evenly with salt, pepper, and garlic powder.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the chicken in a single layer and cook, stirring occasionally, until no longer pink inside and edges are golden—about 6–8 minutes depending on cube size. Transfer the cooked chicken to a plate and tent with foil.
- In the same skillet, lower the heat to medium-low and melt the remaining 2 tablespoons of butter. Whisk in the flour and cook 1–2 minutes to remove the raw flour taste, whisking constantly to form a smooth roux.
- Gradually whisk in the milk, a little at a time, then increase the heat to medium. Continue whisking until the sauce thickens and coats the back of a spoon (about 4–6 minutes).
- Lower the heat, add the shredded cheddar a handful at a time, stirring until each addition melts and the sauce is smooth. Taste and adjust seasoning.
- Return the chicken and cooked pasta to the skillet. Stir gently to coat everything in the cheese sauce. Warm through for 1–2 minutes.
- Optional: Transfer the mixture to a lightly greased oven-safe dish. Sprinkle breadcrumbs evenly over the top and dot with small pieces of butter. Bake at 350°F for 20 minutes or until the top is golden and bubbly.
- Serve warm.
Serving suggestions
- Plate it simply: scoop into shallow bowls and sprinkle with extra cracked black pepper or chopped parsley for color.
- Side pairings: crisp green salad with a tangy vinaigrette, roasted broccoli, or sautéed green beans cut through the richness.
- For a heartier meal, serve with garlic bread or a quick pan of roasted Brussels sprouts.
- To serve at a casual gathering, keep it warm in the oven-safe dish on low heat, or set in a warming drawer. For a different comfort-meal vibe, pair it with a spicy side like pickled jalapeños or a tangy slaw.
Storage and reheating tips
- Refrigerate: Cool the dish to room temperature within 2 hours, then store in an airtight container in the refrigerator for up to 3–4 days.
- Freeze: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat from fridge: Rewarm single servings in the microwave for 1–2 minutes, stirring halfway through to distribute heat. On the stovetop, heat gently over low, adding a splash of milk to revive the sauce.
- Reheat from frozen: Thaw overnight then reheat as above, or bake covered at 350°F until warmed through (about 30–40 minutes). If baking straight from frozen, add time and cover with foil to prevent burning the top.
- Safety: Always reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Dry chicken cubes before seasoning — this helps achieve a better sear and prevents steaming.
- Add cheese low and slow: high heat can make cheddar become stringy or oily. Remove the pan from direct high heat when folding cheese in.
- If your sauce looks grainy, stir in a splash of cream or milk off the heat to smooth it. A quick blender pulse (immersion blender) can rescue a slightly separated sauce.
- Want hands-off comfort? Try a slow-cooker version of creamy chicken dishes like this creamy Cajun chicken pasta in the crock pot for an alternative method that leaves the stove free.
- For extra flavor, toss a teaspoon of Dijon mustard into the sauce before adding cheese.
Creative twists
- Buffalo version: stir in 1/3 cup buffalo sauce and top with blue cheese crumbles and celery slices.
- Veg-forward: fold in roasted cauliflower, peas, or wilted spinach for color and nutrition.
- Smoked cheddar + bacon: swap half the cheese for smoked cheddar and add crispy bacon bits for depth.
- Gluten-free: use gluten-free pasta and thicken sauce with cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold milk) instead of flour.
- One-skillet stovetop: skip the oven step and finish with a quick broil for 2–3 minutes if you want a crunchy top without transferring to a dish.
Common questions
Q: How long does this take from start to table?
A: Active prep is about 10–15 minutes. Stovetop cooking is 15–20 minutes. If you bake the breadcrumb topping, add about 20 minutes. Plan roughly 35–50 minutes total depending on whether you bake.
Q: Can I use leftover rotisserie chicken?
A: Yes. Reduce the chicken cooking step to simply warming the shredded rotisserie meat in the sauce for 2–3 minutes before combining with pasta.
Q: What if my sauce is too thin or too thick?
A: Too thin — simmer a few minutes uncovered to reduce, or whisk in a small slurry (1 tsp cornstarch + 1 tbsp cold milk) and simmer to thicken. Too thick — whisk in a splash of milk until you reach the desired consistency.
Q: Can I make this ahead and bake later?
A: Yes. Assemble in an oven-safe dish, cover, and refrigerate up to 24 hours. Bake at 350°F for 25–30 minutes (add time if chilled thoroughly). For potluck travel, keep sauce slightly looser until just before baking.
Q: Is whole milk necessary?
A: Whole milk gives the creamiest texture. You can use 2% or a mix of milk and half-and-half, but very low-fat milks may make the sauce less rich and slightly thinner. For lactose-free options, use lactose-free whole milk or unsweetened plant milk (results may vary).
Q: Can I make this vegetarian?
A: Replace chicken with roasted mushrooms, crispy tofu, or roasted butternut squash for a satisfying vegetarian version.
Enjoy — and don’t be afraid to tweak the cheese ratio or seasoning to suit your family’s tastes.
Print
Creamy Chicken Mac and Cheese
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A creamy, comforting, and quick dish that combines juicy chicken with a velvety cheddar sauce coating elbow macaroni.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1 lb), cut into 1-inch cubes
- 8 oz elbow macaroni (about 2 cups dry)
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter, divided
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Bring a large pot of heavily salted water to a rolling boil. Add the elbow macaroni and cook until al dente (about 1–2 minutes less than package directs). Drain and set aside.
- Pat chicken cubes dry and season with salt, pepper, and garlic powder.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add chicken, cooking until no longer pink (about 6–8 minutes). Transfer to a plate and tent with foil.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium-low. Whisk in flour to form a roux, cooking for 1–2 minutes.
- Gradually whisk in milk until the sauce thickens (about 4–6 minutes). Lower heat and add cheddar cheese, stirring until smooth.
- Return cooked chicken and pasta to the skillet, stirring gently to coat. Warm through for 1–2 minutes.
- Optional: Transfer mixture to a greased oven-safe dish, sprinkle breadcrumbs on top, and bake at 350°F for 20 minutes or until golden.
- Serve warm.
Notes
For a lighter version, use half-and-half or reduced-fat cheese. Gluten-free options available with appropriate substitutions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American