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