Ingredients
Here’s what you’ll need to create this family-favorite Creamy Chicken Macaroni:
- Macaroni Pasta: 1 pound (16 ounces or about 450g) – Classic elbow macaroni is perfect, but shells, rotini, or penne also work wonderfully as their shapes hold the creamy sauce well.
- Boneless, Skinless Chicken Breasts: 1.5 pounds (about 680g) – Cut into 1-inch cubes for even cooking and easy bites. You can also use chicken thighs for a richer flavor.
- Unsalted Butter: 4 tablespoons – Divided for cooking chicken and making the sauce. Using unsalted allows you to control the overall sodium content.
- All-Purpose Flour: 1/4 cup – This is the thickening agent for our creamy sauce, creating a smooth roux.
- Chicken Broth: 2 cups – Adds a savory depth to the sauce. Low-sodium is a good choice if you’re watching salt intake.
- Whole Milk: 2 cups – Provides the creamy base for the sauce. For an even richer sauce, you can use half-and-half or heavy cream.
- Sharp Cheddar Cheese: 2 cups, shredded – Freshly shredded melts best and offers a classic, tangy cheese flavor.
- Monterey Jack Cheese: 1 cup, shredded – Adds a wonderful meltiness and mild, buttery flavor. Gruyere or Colby Jack are also excellent substitutes.
- Garlic Powder: 1 teaspoon – For a convenient hint of garlic flavor throughout the dish.
- Onion Powder: 1 teaspoon – Adds a subtle, savory onion note that complements the chicken and cheese.
- Paprika: 1/2 teaspoon (smoked or sweet) – Adds a touch of color and a mild, sweet, or smoky flavor depending on your choice.
- Salt: 1 teaspoon, or to taste – Essential for bringing out all the flavors.
- Freshly Ground Black Pepper: 1/2 teaspoon, or to taste – Adds a gentle warmth.
- Olive Oil: 1 tablespoon – For searing the chicken, helps achieve a nice color.
- Fresh Parsley: 2 tablespoons, chopped (optional) – For garnish, adding a touch of freshness and color.
Instructions
Follow these steps carefully for the perfect Creamy Chicken Macaroni:
- Cook the Macaroni:
- Bring a large pot of salted water to a rolling boil.
- Add the macaroni pasta and cook according to package directions until al dente (tender but still slightly firm to the bite).
- Drain the pasta well in a colander and set aside. Do not rinse the pasta, as the starch helps the sauce adhere.
- Prepare and Cook the Chicken:
- While the pasta is cooking, pat the cubed chicken breasts dry with paper towels. Season generously with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder.
- Heat the olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat.
- Once the butter is melted and the oil is shimmering, add the seasoned chicken cubes in a single layer. Be careful not to overcrowd the pan; cook in batches if necessary.
- Cook the chicken for 5-7 minutes, stirring occasionally, until golden brown on all sides and cooked through.
- Remove the chicken from the skillet and set aside on a clean plate.
- Make the Creamy Cheese Sauce:
- In the same skillet (no need to wipe it clean – those browned bits add flavor!), melt the remaining 3 tablespoons of butter over medium heat.
- Once the butter is melted, sprinkle in the all-purpose flour. Whisk continuously for 1-2 minutes to cook out the raw flour taste and form a smooth paste (this is your roux).
- Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer, whisking constantly, until it begins to thicken slightly.
- Slowly pour in the whole milk, continuing to whisk. Cook over medium heat, stirring frequently, until the sauce is smooth and has thickened enough to coat the back of a spoon (about 5-7 minutes). Do not let it come to a rapid boil.
- Reduce the heat to low. Add the remaining 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, paprika, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to combine.
- Gradually add the shredded sharp cheddar cheese and Monterey Jack cheese to the sauce, a handful at a time, stirring constantly until each addition is fully melted and the sauce is smooth and velvety. Taste and adjust seasoning if necessary.
- Combine and Serve:
- Add the cooked macaroni and the cooked chicken (along with any accumulated juices from the plate) to the skillet with the cheese sauce.
- Stir gently but thoroughly to ensure everything is evenly coated in the creamy sauce.
- Allow the mixture to heat through for another 2-3 minutes over low heat, stirring occasionally.
- Serve immediately, garnished with fresh chopped parsley if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 650