Chicken Mac and Cheese

When it comes to comfort food, nothing beats a bowl of creamy mac and cheese. But why settle for ordinary when you can elevate this classic dish with the addition of juicy, well-seasoned chicken? This Chicken Mac and Cheese recipe brings together tender pasta, rich and cheesy sauce, and flavorful meat for a meal that’s perfect for busy weeknights or special family dinners.

Key Ingredients

• Chicken
• Pasta
• Cheese
• Heavy Cream
• Milk
• Flour
• Spices

What Type of Pasta to Use

My favorites to use for mac and cheese are elbows (I used large elbows here) and cavatappi. Cavatappi is spiral-shaped and has ridges that hold onto the sauce, providing a nice texture and bite. I absolutely love that one as well.

Other options include shells, rotini, and penne.

What Type of Chicken to Use

Boneless, skinless breasts or thighs will work. I used thighs because they will add a lot of flavor to the dish. Chicken thighs are more flavorful and juicier than breasts, with a slightly richer taste. They also have more fat, which adds more richness, along with calories.

Chicken breasts are lean, tender, and easy to cut into chunks. They are much easier to handle because there’s less fat. They can also be less flavorful compared to dark meat but works well with the creamy, rich sauce.

If you want to save calories, use breasts.

Rotisserie Chicken is a convenient and flavorful option, especially if you are strapped for time. The pre-cooked, seasoned chicken can be easily shredded and added.

What Type of Cheese to Use

I use cheddar (sharp cheddar) and gruyère cheese. The cheddar will melt well and provide a rich, creamy texture with a tangy flavor. Gruyère is a swiss cheese that has a slightly nutty and sweet flavor. It melts beautifully (so, so nicely!) and adds a depth of flavor to the dish. It will cost more than cheddar so if you want to skip it, feel free!

Here are more options:

• Parmesan
• Monterey Jack
• Mozzarella
• Colby
• Fontina
• Gouda

I recommend you purchase the cheese in block form and grate it yourself. Pre-shredded cheese has potato starch and chemical preservatives. It doesn’t melt as well and won’t get the dish super creamy.

How to Make Chicken Mac and Cheese

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Cook the pasta in water in accordance with the instructions on the package.
2. Heat a pot or skillet on medium-heat on the stove.
3. Add diced chicken to the pan along with Italian seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper to taste.
4. Cook the chicken on both sides until fully cooked and no longer pink.
5. Add the butter to the pan and allow it to melt. Sprinkle the flour throughout the pan and onto the melted butter.
6. Add in the heavy cream, milk, grated cheese, Italian Seasoning, salt, and pepper to taste. Stir to combine until the cheese melts and the sauce thickens.
7. Add the cooked chicken and pasta to the pot/pan and stir to combine.

What Type of Pot/Pan to Use

If you want to make it a one-pot recipe, a Dutch oven or stockpot will work best. I like to save time by cooking my chicken while the pasta boils in a separate pot, so I use my 12 inch cast iron skillet for the actual mac and cheese portion. Use what works best for you. Here are some things to think about:

Large Skillet: A large, deep skillet that will hold all the ingredients and has a sturdy construction for even cooking works best.

Dutch Oven: A Dutch oven is ideal because its thick walls and heavy bottom provide even heat distribution, and it’s large enough to handle the entire dish. Plus, it can go from stovetop to oven if needed.

Large Stockpot: A large stockpot with a heavy bottom works well for cooking pasta and mixing in other ingredients. Look for one with a capacity of at least 6-8 quarts.

Do You Have to Bake It

No! Finally, I’ve shared a stovetop mac and cheese recipe. I have gotten this request so much over the years so naturally it makes sense that it be the version served with juicy chicken in it! Be sure to also check out my Slow Cooker Crockpot No Boil Mac and Cheese for a no-bake version.

Can You Make it Ahead

I don’t recommend prepping the ingredients ahead or assembling it ahead. When grated cheese comes into contact with air, the texture begins to change the longer it sits. The texture is at its best when used immediately in a dish.

If you want to fully prepare it ahead, that will work. Just be careful with the risk of the chicken drying out when you reheat it. The best option here is to prepare the chicken separately and store it in the fridge with a little bit of chicken broth. Liquid will help keep it from drying out. Toss the chicken onto the mac and cheese when you reheat it.

How to Store Leftovers

Leftovers can be stored tightly covered and sealed for 3-4 days.

How to Reheat

Reheat the dish on the stove, in the oven, (350 degrees), in the air fryer (350 degrees), or in the microwave until warm. The microwave presents the most risk of dried chicken. Heat in short increments. You may need to add milk or broth when reheating, if the dish dries out.

Freezing

You can freeze it tightly covered and sealed for 2-3 months. Defrost in the fridge overnight. Before reheating, add a splash of milk or chicken broth to keep the dish creamy.

More Mac and Cheese Recipes

Slow Cooker Crockpot Chili Mac and Cheese
Bacon Gouda Mac and Cheese
Southern Soul Food Baked Mac and Cheese
Smoked Mac and Cheese
Lobster Mac and Cheese
Seafood Mac and Cheese
Simple Stovetop Mac and Cheese
Seafood Stuffed Pasta Shells

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Watch detailed instructions in the Youtube video here.