Go Back
Creamy Chicken And Mac And Cheese Recipe

Creamy Chicken And Mac And Cheese Recipe

A rich and comforting one-pan meal combining tender, seasoned chicken with a classic, velvety macaroni and cheese sauce. The ultimate comfort food, perfect for a hearty family dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 1390
Ingredients Method Notes

Ingredients
  

  • 500 g 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
  • 60 g unsalted butter
  • 60 g plain flour
  • 900 ml whole milk slightly warmed
  • 1 tsp Dijon mustard or 1/2 tsp mustard powder
  • 300 g mature cheddar cheese grated
  • 100 g Red Leicester or Gruyère cheese grated (optional, for extra flavour)
  • A pinch of nutmeg

Method
 

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

For a baked version, transfer 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.