Creamy Chicken Mac and Cheese

Name: Creamy Chicken Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3-4 pieces boneless, skinless chicken breasts (about 1 lb) (Substitution: use 2 cups shredded rotisserie chicken for a shortcut.); 8 oz elbow macaroni (about 2 cups dry) (Substitute: cavatappi or small shells for more sauce capture.); 2 cups sharp cheddar cheese, shredded (Tip: shred your own from a block for best melt and flavor.); 2 cups whole milk (Swap: 2% works, but whole milk gives a creamier, silkier sauce.); 4 tbsp unsalted butter (divided use); 1/4 cup all-purpose flour (For gluten-free, use a 1:1 gluten-free flour blend.); 1 tsp garlic powder (Fresh minced garlic can be used—add with the butter before the flour.); Salt and pepper to taste; 1/2 cup breadcrumbs (optional) (Use panko for extra crispness.)

A cozy, family-friendly comfort dinner—cheesy, hearty, and ready in under an hour. This dish features rich, cheesy sauce coating tender chicken and springy elbow macaroni.

By Diego Martinez ·DEC 7, 2025 ·Updated SEP 25, 2026 ·Be the first to rate

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01Why this one

I first made this creamy chicken mac and cheese on a rainy weeknight when nothing else sounded good. The result was a bowl of comfort—rich, cheesy sauce coating tender chicken and springy elbow macaroni. It’s the kind of dinner that disappears fast, feeds a crowd without fuss, and scales up or down depending on what you have in the fridge. If you like one-pan dinners with big flavor, you might also enjoy this 15-minute creamy lemon chicken orzo for a lighter weeknight option.

Why you’ll love this dish

This recipe hits a lot of home-cooking sweet spots: fast, budget-friendly, and kid-approved. It uses everyday pantry ingredients—elbow macaroni, sharp cheddar, milk, and butter—so you can throw it together without a trip to the store. The chicken adds protein and turns a classic mac and cheese into a full meal, while the optional breadcrumb topping gives you a crunchy finish for texture contrast.

02Before you cook

The cooking process explained

Quick overview:

Boil the pasta until just al dente and drain.
Sauté seasoned, cubed chicken in butter until cooked through.
Make a roux in the skillet, whisk in milk until thickened, then melt in shredded cheddar for the sauce.
Fold chicken and pasta into the cheese sauce, then bake briefly with breadcrumbs if you want a crunchy top.

This short roadmap helps you work efficiently at the stove and know when each component should be ready.

What you’ll need

3–4 boneless, skinless chicken breasts (about 1 lb). Substitution: use 2 cups shredded rotisserie chicken for a shortcut.
8 oz elbow macaroni (about 2 cups dry). Substitute: cavatappi or small shells for more sauce capture.
2 cups sharp cheddar cheese, shredded. Tip: shred your own from a block for best melt and flavor.
2 cups whole milk. Swap: 2% works, but whole milk gives a creamier, silkier sauce.
4 tbsp unsalted butter (divided use).
1/4 cup all-purpose flour (for the roux). For gluten-free, use a 1:1 gluten-free flour blend.
1 tsp garlic powder. Fresh minced garlic can be used—add with the butter before the flour.
Salt and pepper to taste.
1/2 cup breadcrumbs (optional) for a crunchy topping. Use panko for extra crispness.

(If you want a spicy version, add 1/2 tsp smoked paprika or a pinch of cayenne.)

03At the stove

Step-by-step instructions

Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente (follow package but pull 1 minute earlier). Drain and set aside.
While the pasta cooks, heat a large skillet over medium heat. Add 1 tbsp butter.
Cube the chicken into 1-inch pieces and season with salt and pepper. Add to the skillet. Sauté, stirring occasionally, for 5–7 minutes until cooked through and no longer pink inside. Transfer chicken to a plate.
In the same skillet, reduce heat to medium-low and add the remaining 3 tbsp butter. Once melted, sprinkle in the flour and stir with a whisk to form a smooth roux, about 1 minute.
Slowly whisk in the milk, pouring in a steady stream. Keep whisking until the mixture thickens, 4–5 minutes. Scrape any browned bits from the pan for flavor.
Lower heat and add shredded cheddar a handful at a time, stirring until each addition melts and the sauce is smooth. Stir in garlic powder and check seasoning—add salt and pepper to taste.
Return the cooked chicken to the skillet. Gently fold in the drained pasta until everything is evenly coated in the cheese sauce.
For a crunchy top: transfer the mixture to an oven-safe baking dish, sprinkle breadcrumbs over the surface, and bake at 350°F for about 20 minutes until heated through and the topping is golden.
If you’re skipping the bake, serve directly from the skillet while hot.

The recipe

Creamy Chicken Mac and Cheese

Rate it ·Dinner · Main Course · American

Prep: 15 MIN
Cook: 30 MIN
Total: 45 MIN
Serves: 6

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01Ingredients

6 servings

Main Ingredients

02Method

Preparation

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03Recipe notes

01Serve with something crisp to balance the richness, like a simple green salad with a lemon vinaigrette or steamed broccoli. Leftovers can be refrigerated for 3-4 days and reheated on the stovetop or oven.

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04After dinner

Best ways to enjoy it

Serve this creamy chicken mac and cheese with something crisp to balance the richness:

A simple green salad with a lemon vinaigrette.
Steamed broccoli or roasted green beans for color and crunch.
Pickles or quick-pickled red onions for brightness.
For family-style plating, spoon into a shallow baking dish and let everyone serve themselves. If you baked with breadcrumbs, finish with a sprinkle of chopped parsley for freshness.

Storage and reheating tips

FridgeTWO HOURS

Refrigerate leftovers in an airtight container within two hours of cooking. Use within 3–4 days. To reheat:

Good to know

Stovetop: Place leftovers in a skillet over low heat with a splash of milk. Stir gently until warmed through.

FreezerUP TO 2 MONTHS

Oven: Cover the dish with foil and bake at 325°F until heated, about 15–20 minutes.
To freeze: Cool completely, portion into freezer-safe containers, and freeze up to 2 months. Thaw overnight in the fridge before reheating. Always reheat to an internal temperature of 165°F for safety.

Recipe variations

Buffalo-style: Toss the cooked chicken in buffalo sauce before adding to the macaroni. Drizzle ranch or blue cheese on top.
Veggie-loaded: Fold in sautéed mushrooms, spinach, or peas for extra color and nutrition.
Cheesy blend: Swap a cup of cheddar for Gruyère or fontina for a nuttier, silkier sauce.
Gluten-free: Use gluten-free pasta and a GF flour blend for the roux.
Lighter version: Use 2% milk and reduce butter to 2 tbsp; add a tablespoon of cornstarch mixed with milk to help thicken.

If you have a sweet tooth lining the meal, save room for dessert and check out these simple treats like berry swirl cheesecake bites for a refreshing finish.

Helpful answers

How long does this take from start to finish?

A: About 35–45 minutes including bake time (skip the bake to save 20 minutes).

Can I use leftover cooked chicken?

A: Yes. Fold in shredded leftover chicken at the end—reduce sauté time or skip it entirely.

Is it safe to freeze?

A: Yes. Freeze fully cooled portions up to 2 months. Thaw overnight before reheating.

Can I make this ahead for a potluck?

A: Prepare through step 7, transfer to a baking dish, cover, refrigerate, and bake before serving. Add 10–15 minutes to the baking time if cold from the fridge.