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
Scale
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.
