If you’re craving a dish that wraps you in comfort with every bite, this Creamy Chicken Mac and Cheese Recipe is about to become your new best friend in the kitchen. Imagine tender chicken, nestled within perfectly cooked pasta shells, all swimming in a luscious, velvety cheese sauce that’s bursting with flavor and just the right hint of spice. This recipe balances rich, cheesy goodness with subtle layers of seasoning and a touch of wine to elevate it from ordinary to extraordinary. It’s a crowd-pleaser that’s simple enough for a weeknight but impressive enough to share with company. Get ready to dive into a bowl of pure happiness!
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Creamy Chicken Mac and Cheese Recipe. Each item plays a vital role, whether lending richness, texture, or a pop of flavor, ensuring every spoonful sings with harmony.
- Half and half (1 ½ cups): Adds a creamy richness that makes the sauce luxuriously smooth without being too heavy.
- Chicken broth (½ cup): Brings savory depth and balances the creaminess of the sauce.
- Chicken bouillon cube (½): Intensifies the chicken flavor for an extra savory punch.
- Hot sauce (1 teaspoon): A subtle kick that enhances the overall flavor without overpowering the dish.
- Mustard powder (1 teaspoon): Adds a gentle tangy warmth that beautifully complements the cheese.
- Onion powder, garlic powder, parsley (½ teaspoon each): These aromatics layer in savory notes and freshness.
- Paprika, pepper (¼ teaspoon each): Provide mild smoky warmth and enhance the spice profile.
- Boneless skinless chicken breast (1 lb): The hearty protein that’s tender and juicy once perfectly cooked.
- Salt and pepper (to taste): Essential for seasoning chicken and pasta to perfection.
- Olive oil (1–2 tablespoons): For searing the chicken to a golden, flavorful crust.
- Dry white wine (½ cup): Adds acidity and complexity, reducing down to concentrate its flavor in the sauce.
- Butter (3 tablespoons): Creates a luscious base when combined with flour for the roux.
- Flour (3 tablespoons): Thickens the sauce into that perfect creamy consistency.
- Shredded cheddar cheese (1 ¾ cups): The star ingredient that makes this mac and cheese vibrantly cheesy and rich.
- Grated Parmesan cheese (¼ cup): Adds a nutty, salty depth and enhances the sauce’s flavor.
- Small or medium pasta shells (½ lb): Perfect for capturing all that cheesy sauce and bite-sized chicken pieces.
How to Make Creamy Chicken Mac and Cheese Recipe
Step 1: Prepare the Sauce Ingredients
Begin by combining your half and half, chicken broth, crushed chicken bouillon cube, hot sauce, mustard powder, onion powder, garlic powder, parsley, paprika, and pepper in a large measuring cup with a spout. Set this aside for later; this flavorful mix will form the heart of your cheese sauce.
Step 2: Boil the Pasta Water
Bring a large pot of salted water to a boil. This ensures your pasta cooks evenly and has enough seasoning to build flavor right from the start. Cooking the pasta ‘al dente’ is crucial so it can hold up beautifully in the sauce without getting mushy.
Step 3: Prepare and Cook the Chicken
Slice each chicken breast lengthwise into 2 or 3 thinner pieces, then cover them with plastic wrap and gently pound to about half an inch thickness for even cooking. Season with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken until golden, about 4-5 minutes per side. Set aside to rest, then cut into bite-sized pieces—a step that locks in juiciness and flavor.
Step 4: Sauté with White Wine
Turn off the heat momentarily, add the white wine to the skillet, and switch the heat back on medium. Using a silicone spatula, scrape up those browned bits on the skillet’s surface—these carry tons of flavor. Simmer the wine until it’s reduced by half to concentrate the taste, about 4 to 5 minutes.
Step 5: Make the Roux
Into the skillet with the reduced wine, melt the butter and stir in the flour. Cook for 1 to 2 minutes to eliminate the raw flour taste, stirring constantly. This step builds the thick, velvety foundation for your creamy cheese sauce.
Step 6: Add the Sauce Mixture
Slowly add your sauce mix from Step 1 in small splashes, stirring constantly to maintain a smooth consistency. Bring the mixture to a gentle boil, then reduce to a simmer. Let it cook, partially covered, while the pasta finishes cooking. Stir occasionally so the sauce thickens evenly.
Step 7: Stir in Cheese, Pasta, and Chicken
Lower the heat and gradually add the shredded cheddar and Parmesan cheeses, stirring continuously until the sauce is silky and combined. Next, fold in the drained pasta shells and the tender chicken pieces. The key here is to make sure the pasta is evenly coated, allowing it to absorb some of that delicious cheese sauce as it rests before serving.
How to Serve Creamy Chicken Mac and Cheese Recipe
Garnishes
For a beautiful finish, add a sprinkle of fresh parsley or chives. The green pop not only elevates the visual appeal but also adds a fresh, herbaceous note that brightens the richness of the dish. If you like a bit of crunch, toasted breadcrumbs work wonderfully on top.
Side Dishes
Since this Creamy Chicken Mac and Cheese Recipe is hearty, pairing it with a crisp, light side helps balance your meal. Think simple arugula salad with lemon vinaigrette or roasted vegetables like asparagus or Brussels sprouts to add texture and freshness.
Creative Ways to Present
Consider baking the mac and cheese in a casserole dish topped with extra cheese and breadcrumbs for a golden crust. Alternatively, serve it in individual ramekins for a charming, portioned presentation that’s perfect for gatherings or a cozy night in.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken Mac and Cheese Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors meld even more, making your next meal just as delightful. Be sure to let it cool slightly before refrigerating to maintain texture and freshness.
Freezing
You can freeze this dish, but because the sauce contains dairy, there might be slight texture changes on thawing. Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating gently to preserve the creamy consistency.
Reheating
Reheat your leftovers on the stovetop over low heat, stirring frequently, and add a splash of milk or broth if the sauce has thickened too much. The slow heat helps revive the smooth creaminess without separating or becoming grainy.
FAQs
Can I use a different type of cheese?
Absolutely! While cheddar and Parmesan give a great balance of sharpness and depth, feel free to mix in Monterey Jack, Gruyère, or even a bit of mozzarella for extra gooeyness. Just keep the total cheese amount similar for the best sauce texture.
Is it okay to skip the white wine?
If you prefer not to use wine, you can substitute with extra chicken broth and a splash of lemon juice for acidity. The wine adds complexity, but your sauce will still be rich and flavorful without it.
Can I use different pasta shapes?
Yes! Small shells are traditional here because they hold sauce well, but elbow macaroni, cavatappi, or even mini rotini work beautifully. Just be sure to adjust cooking time as needed for the pasta shape you choose.
How spicy is the hot sauce in this recipe?
The hot sauce is added in just a teaspoon, providing a gentle background heat that enhances the cheese flavor rather than making the dish spicy. You can tweak this amount based on your heat tolerance or omit it if preferred.
Can I make this recipe vegetarian?
To make it vegetarian, omit the chicken and use vegetable broth instead of chicken broth. You can add sautéed mushrooms or roasted vegetables for heartiness, ensuring the creamy sauce remains the star of the dish.
Final Thoughts
I hope this Creamy Chicken Mac and Cheese Recipe inspires you to create a comforting, flavorful meal that feels like a warm hug at the end of the day. It’s one of those dishes that brings joy with each bite, perfect for both family dinners and impressing friends. So go ahead, grab your skillet, and dive into this cheesy, creamy masterpiece—you’ll be so glad you did!
Print
Creamy Chicken Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Chicken Mac and Cheese recipe combines tender seared chicken breast with a creamy, flavorful cheddar cheese sauce and perfectly cooked pasta shells. The sauce is enriched with a blend of spices, white wine, and chicken broth, creating a comforting dish that’s both hearty and delicious. Ready in just 50 minutes, it serves six and makes a satisfying family meal.
Ingredients
Sauce Ingredients
- 1 ½ cups half and half
- ½ cup chicken broth
- ½ chicken bouillon cube
- 1 teaspoon hot sauce
- 1 teaspoon mustard powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon parsley
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
Chicken and Seasoning
- 1 lb. boneless skinless chicken breast
- Salt and pepper, to taste
- 1–2 tablespoons olive oil
- ½ cup dry white wine
Cheese and Pasta
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ¾ cups shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ½ lb. small or medium pasta shells
Instructions
- Prepare Sauce Ingredients: Combine the half and half, chicken broth, crumbled chicken bouillon cube, hot sauce, mustard powder, onion powder, garlic powder, parsley, paprika, and black pepper in a large measuring cup with a spout. Set aside for later use.
- Boil Pasta Water: Fill a large pot with salted water and bring it to a boil to prepare for cooking the pasta shells.
- Prepare Chicken: Slice the chicken breast horizontally to create 2-3 thinner pieces. Cover the slices with plastic wrap and gently pound them with the textured side of a meat mallet until about ½ inch thick.
- Season Chicken: Pat the chicken dry with paper towels and season both sides generously with salt and pepper.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken slices in batches without crowding and sear for 4 to 5 minutes on each side until golden brown and cooked through. Remove chicken and let it rest for 10 minutes before cutting into bite-sized pieces.
- Deglaze Skillet: Turn the skillet heat off momentarily; then add the white wine. Turn the heat back to medium and use a silicone spatula to scrape and loosen any browned bits from the pan’s bottom and sides. Let the wine reduce by half, about 4 to 5 minutes.
- Make Roux: Add the butter to the skillet and melt it completely. Stir in the flour and cook for 1 to 2 minutes, constantly stirring until the raw flour taste dissipates and it forms a smooth paste.
- Add Sauce Mixture: Gradually add the prepared sauce ingredients in small splashes, stirring continuously to keep the sauce smooth and thick.
- Simmer Sauce: Bring the sauce to a gentle boil, then reduce heat to a simmer and partially cover the skillet. Simmer while you cook the pasta until al dente following the package instructions. Stir the sauce occasionally to prevent sticking.
- Cook Pasta: Add the pasta shells into the boiling salted water and cook until al dente. Drain the pasta once done.
- Add Cheese: Lower the heat to low and gradually mix in the shredded cheddar cheese and Parmesan cheese, stirring continuously until fully melted and smooth.
- Combine Pasta and Chicken: Add the drained pasta and bite-sized chicken pieces to the cheese sauce. Stir well to combine all ingredients thoroughly. The sauce will be quite generous but will thicken as it stands.
- Serve: Serve the chicken mac and cheese hot immediately for best texture and flavor.
Notes
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor in the sauce.
- Substitute cheddar cheese with a sharp or mild variety depending on your taste preference.
- Small or medium pasta shells work best to hold the creamy sauce.
- Letting chicken rest after searing helps retain juices and keeps it tender.
- Leftovers can be refrigerated and gently reheated; sauce may thicken, so add a splash of milk or broth during reheating to loosen.
