Chicken Macaroni
If you love mac and cheese, you'll love this chicken macaroni. It's perfect when you're wanting a bit of comfort food.
Chicken Macaroni
Chicken macaroni is the perfect dish for busy weeknights or when you need a hearty, comforting meal the whole family will love.
It combines chicken in a creamy cheese sauce with elbow macaroni for a simple, satisfying dish.
If you love macaroni dishes, you'll also love our creamy mac and cheese as well as our Tuscan mac & cheese dishes.
We love it because it’s easy to make, kid-friendly, and uses ingredients you probably already have on hand.
Ingredients
Elbow macaroni: If you prefer, you can swap it out with other small pasta shapes like penne or rotini if that’s what you have on hand.
Boneless, skinless chicken breasts: Chicken breasts cook up nice and tender in this dish.
Olive oil: This is used to cook the chicken and adds a nice, mild flavor.
Small onion: I prefer yellow or white onions since they become sweet and soft when sautéed.
Garlic cloves: Fresh garlic is a must for that extra punch of flavor.
Butter: A little butter goes a long way in making the sauce rich and creamy.
All-purpose flour: This helps thicken the sauce into a creamy consistency. If you need a gluten-free option, you can use cornstarch or a gluten-free flour blend.
Chicken broth: You can also use vegetable broth if you want a lighter flavor or don’t have chicken on hand.
Milk: Whole milk works best for a creamy texture.
Shredded cheddar cheese: Sharp cheddar has lots of flavor and melts beautifully.
Seasoning: We use pepper, salt, and paprika to season this macaroni.
Fresh parsley: This is optional, but fresh parsley adds a nice pop of color and a bit of freshness.
How to Make
Cook the elbow macaroni according to the package instructions.
Once cooked, drain and set aside.
In a large skillet, heat the olive oil over medium heat.
Add the cubed chicken, seasoning with salt and black pepper, and cook until browned and fully cooked through, about 7-8 minutes.
Once the chicken is done, remove it from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic.
Sauté for about 3-4 minutes until the onion softens and becomes translucent.
Then, add the butter to the pan, letting it melt into the onions and garlic.
Stir in the flour and cook for 1 minute to create a roux.
Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens, about 3-4 minutes.
Once the sauce has thickened, add the shredded cheese, pepper, and paprika, stirring until the cheese is completely melted and the sauce is smooth.
Taste and adjust seasoning with salt as needed.
Return the cooked chicken to the skillet, followed by the cooked macaroni.
Toss everything together until the pasta, chicken, and sauce are well combined and heated through.
If desired, garnish with chopped fresh parsley before serving.
Tips & Tricks
Use pre-cooked chicken: To save time, use rotisserie chicken or leftover cooked chicken instead of cooking fresh chicken breasts. Just add it to the sauce at the end to warm through.
Spice it up: Add a pinch of cayenne pepper, red pepper flakes, or a dash of hot sauce for a spicy kick if you like some heat in your meal.
Add veggies: Toss in some frozen peas, spinach, or broccoli. These can be added right into the sauce with the chicken.
Double the recipe: Make a bigger batch and freeze half for a quick dinner later. It's a great meal prep option for busy weeks.
Leftovers/Storage
Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
To reheat, microwave in 30-second intervals, stirring in between, or warm on the stovetop over low heat, adding a splash of milk if the sauce thickens too much.
You can freeze this dish for up to 3 months; to freeze, place in a freezer-safe container and let it cool completely before sealing.
What to Serve with Chicken Macaroni
Here are some of our favorites to serve with Chicken Macaroni:
Garlic bread: Perfect for soaking up any leftover cheesy sauce.
Green salad: A light, crisp salad pairs perfectly.
Roasted vegetables: Roasted broccoli, carrots, or zucchini makes a great side dish.
Steamed asparagus: A quick side.
Sautéed spinach: Simple and quick, it pairs well with the creamy sauce.
Crispy brussels sprouts: Another wonderful side to pair with the chicken macaroni.
F.A.Q's.
What if the sauce is too thick after cooling?
If the sauce thickens too much after cooling, simply add a splash of milk or chicken broth when reheating to loosen it up.
Why is my sauce separating?
This could happen if the heat is too high or the cheese is added too quickly. Try cooking over medium-low heat and adding the cheese gradually.
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Chicken Macaroni
Ingredients
- 2 cups elbow macaroni
- 1 pound boneless, skinless chicken breasts cubed
- 1 Tablespoon olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 ½ cups shredded cheddar cheese
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- Salt to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
- Cook the macaroni according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add cubed chicken, seasoning with salt and black pepper, and cook until browned and fully cooked, about 7-8 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, add chopped onion and garlic. Sauté for 3-4 minutes until softened.
- Add the butter and allow it to melt. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens, about 3-4 minutes.
- Add shredded cheddar cheese, black pepper, paprika, and salt to taste. Stir until the cheese is melted and the sauce is smooth.
- Return the cooked chicken to the skillet, followed by the cooked macaroni. Toss everything together until well combined and heated through.
- Serve with a sprinkle of chopped parsley if desired.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
