Creamy Chicken And Mac And Cheese Recipe
There are some culinary pairings that just feel right, and for me, nothing quite hits the spot like the combination of tender chicken and gloriously cheesy macaroni. It’s the ultimate meeting of two beloved dishes. This isn’t just a case of stirring some leftover chicken into a standard mac and cheese; this recipe is about creating a single, harmonious dish where every element complements the other. The chicken is seasoned and seared to perfection, and the cheese sauce is deeply savoury, clinging to every piece of pasta and chicken.
I stumbled upon this combination by accident one evening when I had some chicken breasts that needed using up and a serious craving for something comforting. It’s been a staple in our house ever since. We’re building a truly luxurious, velvety cheese sauce from scratch – no powders or packets here! The result is an incredibly satisfying meal that feels special enough for a weekend treat but is straightforward enough for a weeknight dinner when you need a little lift.
This Creamy Chicken And Mac And Cheese Recipe is ideal for anyone who loves hearty, flavourful pasta dishes. It’s a meal that brings everyone to the table, and the smell alone is enough to make your kitchen feel like the cosiest place on earth. If you’re looking for a step up from the usual homemade mac and cheese, this is most definitely it.
Recipe Overview
This recipe brings together pan-seared, seasoned chicken breast with a classic macaroni pasta, all enveloped in a rich and velvety cheddar cheese sauce. The key is building the sauce properly from a simple roux, which guarantees a smooth, creamy texture every time. I’ve found that letting the flour cook for a minute before adding the milk is crucial for a deep, nutty flavour and avoiding any raw flour taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4-6 people
- Difficulty: Medium
Why You’ll Love This Creamy Chicken And Mac And Cheese Recipe
- Deeply Savoury Flavour: The sauce uses a quality mature cheddar for a sharp, tangy cheese profile, balanced with a hint of smoked paprika and mustard powder that elevates the whole dish.
- Ready in Under an Hour: From chopping the chicken to serving up a bubbling dish of cheesy goodness, the whole process comes together in about 45 minutes.
- A Flexible Foundation: This mac and cheese with chicken is a brilliant base. You can stir through some crispy bacon bits, wilted spinach, or even some caramelised onions for extra depth.
- Works Beautifully for Family Dinners: It’s a substantial, satisfying meal that everyone seems to love. It’s my go-to when I want to serve something that feels both indulgent and wholesome.
- Family Tested: My husband, who’s usually picky about pasta bakes, asked for seconds the first time I made this! It’s been a certified hit in my home.
Ingredients You’ll Need
For the best results, I always recommend using a block of cheese and grating it yourself. Pre-shredded cheeses often contain anti-caking agents that can make your sauce a bit grainy. I’m a big fan of a strong Scottish or Irish mature cheddar for this recipe as it provides a fantastic depth of flavour.
- 500g macaroni or other short pasta
- 2 large chicken breasts (about 500g), diced into 2cm cubes
- 1 tbsp olive oil
- 1 tsp smoked paprika, plus extra for sprinkling
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper
- For the Cheese Sauce:
- 60g unsalted butter
- 60g plain flour
- 900ml whole milk, slightly warmed
- 1 tsp Dijon mustard (or 1/2 tsp mustard powder)
- 300g mature cheddar cheese, grated
- 100g Red Leicester or Gruyère cheese, grated (optional, for extra flavour)
- A pinch of nutmeg
Adam’s Tip: Gently warming the milk in the microwave or a small pan before adding it to the roux helps it incorporate more smoothly and reduces the chance of lumps forming in your sauce. It’s a small step that makes a big difference.
How to Make This Creamy Chicken And Mac And Cheese Recipe
We’ll cook the pasta and chicken separately before bringing everything together in that gorgeous cheese sauce. The process is methodical, so just follow the steps and you’ll have a perfect result.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the macaroni and cook according to packet instructions until al dente (usually around 8-10 minutes). Drain well and set aside.
- Season and Cook the Chicken: While the pasta is cooking, pat the diced chicken dry with a paper towel. In a small bowl, toss the chicken with the olive oil, smoked paprika, garlic powder, a generous pinch of salt, and black pepper.
- Sear the Chicken: Heat a large, deep frying pan or skillet over a medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, turning occasionally, until it’s golden brown and cooked through. Remove the chicken from the pan and set it aside. Don’t wipe the pan clean!
- Start the Roux: Reduce the heat to medium-low. Add the 60g of butter to the same pan, allowing it to melt and mix with the chicken drippings. Once melted, whisk in the 60g of plain flour to form a thick paste (a roux). Cook this paste for 1-2 minutes, stirring constantly, until it smells slightly nutty.
- Build the Sauce: Gradually add the warm milk to the roux, about 150ml at a time. I find that whisking continuously as you add the milk is the best way to prevent lumps. Continue adding milk and whisking until it’s all incorporated and the sauce has started to thicken slightly. Let it gently simmer for 3-4 minutes.
- Get Cheesy: Remove the pan from the heat. Add the Dijon mustard, a pinch of nutmeg, and season with a little more salt and pepper. Now, add the grated cheeses to the sauce, a handful at a time, stirring until each batch has melted completely before adding the next. This ensures a silky-smooth finish. You can learn more about the science behind melting cheese on BBC Good Food.
- Combine Everything: Pour the cooked macaroni and the seared chicken pieces into the cheese sauce. Stir gently until everything is thoroughly coated in that glorious sauce.
- Serve Immediately: You can serve the creamy chicken and mac and cheese straight from the pan, sprinkled with a little extra smoked paprika. For a baked version, transfer it to an ovenproof dish, top with more cheese or breadcrumbs, and bake at 180°C (160°C fan) for 15-20 minutes until golden and bubbling.
Tips From My Kitchen
- Temperature Control is Key: When you add the cheese, always take the pan off the heat first. If the sauce is too hot, it can cause the cheese to separate and become oily or grainy. A gentle, residual heat is all you need.
- The Secret Step: I learned that adding that small amount of Dijon mustard or mustard powder is a game-changer. It doesn’t make the sauce taste of mustard; instead, it sharpens and enhances the cheesy flavour in a wonderful way. Don’t skip it!
- Make-Ahead Help: You can cook the chicken and grate the cheese up to a day in advance and store them in the fridge. This breaks up the task and makes assembly much quicker on the day you plan to serve it.
- Storage and Reheating: Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in a saucepan over low heat with a splash of milk to loosen the sauce, stirring gently until warmed through.
Equipment You’ll Need
- Large pot for cooking pasta
- Large, deep frying pan or skillet
- Sharp knife and cutting board
- Whisk
- Wooden spoon or spatula
- Cheese grater
Delicious Variations to Try
One of the best things about a recipe like this is how easily you can adapt it. Here are a few ideas to get you started, but feel free to get creative with what you have in the fridge.
- Spicy Kick: Add 1/2 teaspoon of chilli flakes or a finely chopped red chilli to the chicken while it’s searing for a pleasant background heat.
- Veggie-Packed: For a vegetarian version, swap the chicken for roasted broccoli florets or sautéed mushrooms. Add them to the sauce at the end for a hearty, meat-free meal.
- Different Proteins: This recipe works wonderfully with other proteins. Try using cooked, shredded ham hock, crumbled sausage, or crispy pancetta instead of chicken. It offers a different dimension from other pasta dishes, like my simple Garlic Parmesan Chicken Pasta.
What to Serve With Your Chicken and Mac and Cheese
Because this mac and cheese with chicken is so rich and satisfying, I like to pair it with something fresh and light to balance the meal.
- A Crisp Green Salad: A simple salad with a sharp vinaigrette cuts through the creaminess perfectly. This Classic House Salad with Red Wine Vinaigrette is an excellent choice.
- Steamed Green Vegetables: A side of tenderstem broccoli or green beans, steamed and drizzled with a little lemon juice, adds a lovely bit of freshness and texture.
- Wine Pairing: A crisp, unoaked Chardonnay or a dry Sauvignon Blanc works beautifully to complement the rich cheese sauce without overpowering it.
Frequently Asked Questions
Creamy Chicken And Mac And Cheese Recipe
Ingredients
Method
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the macaroni and cook according to packet instructions until al dente (usually around 8-10 minutes). Drain well and set aside.
- Season and Cook the Chicken: While the pasta is cooking, pat the diced chicken dry with a paper towel. In a small bowl, toss the chicken with the olive oil, smoked paprika, garlic powder, a generous pinch of salt, and black pepper.
- Sear the Chicken: Heat a large, deep frying pan or skillet over a medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, turning occasionally, until it's golden brown and cooked through. Remove the chicken from the pan and set it aside. Don't wipe the pan clean!
- Start the Roux: Reduce the heat to medium-low. Add the 60g of butter to the same pan, allowing it to melt and mix with the chicken drippings. Once melted, whisk in the 60g of plain flour to form a thick paste (a roux). Cook this paste for 1-2 minutes, stirring constantly, until it smells slightly nutty.
- Build the Sauce: Gradually add the warm milk to the roux, about 150ml at a time. I find that whisking continuously as you add the milk is the best way to prevent lumps. Continue adding milk and whisking until it's all incorporated and the sauce has started to thicken slightly. Let it gently simmer for 3-4 minutes.
- Get Cheesy: Remove the pan from the heat. Add the Dijon mustard, a pinch of nutmeg, and season with a little more salt and pepper. Now, add the grated cheeses to the sauce, a handful at a time, stirring until each batch has melted completely before adding the next. This ensures a silky-smooth finish. You can learn more about the science behind melting cheese on BBC Good Food.
- Combine Everything: Pour the cooked macaroni and the seared chicken pieces into the cheese sauce. Stir gently until everything is thoroughly coated in that glorious sauce.
- Serve Immediately: You can serve the creamy chicken and mac and cheese straight from the pan, sprinkled with a little extra smoked paprika. For a baked version, transfer it to an ovenproof dish, top with more cheese or breadcrumbs, and bake at 180°C (160°C fan) for 15-20 minutes until golden and bubbling.
Notes
I really hope you give this Creamy Chicken And Mac And Cheese Recipe a go. It’s one of those deeply comforting dishes that just makes everything feel a little bit better. If you try it, I’d love to hear how it turned out for you in the comments below!
All the best,
Adam
