Creamy, cheesy, and wildly comforting—this Creamy Chicken Mac and Cheese is the kind of dinner that disappears fast. Tender cubes of seasoned chicken mingle with al dente elbow macaroni and a silky cheddar sauce, and you can finish it under the broiler with buttery breadcrumbs for a crunchy top. If you love easy weeknight comfort food and the satisfaction of making something better than takeout, this recipe delivers. For inspiration on getting perfectly crispy, well-seasoned chicken that holds up in casseroles, I often reference techniques used in the Chick-fil-A crispy chicken sandwich copycat recipe when I test coatings and seasoning balance.
Why you’ll love this dish
This recipe hits all the comfort-food notes: creamy sauce, melty sharp cheddar, and hearty chicken for protein. It’s fast enough for a weeknight yet indulgent enough for feeding picky eaters or company. The method keeps things straightforward—cook pasta, sauté chicken, make a simple roux-based cheese sauce, then combine. Bake it with breadcrumbs if you want a crunchy finish.
"Dinner in under 30 minutes that tastes like Sunday night—my whole family asks for seconds." — a repeat home cook
Reasons to pick this recipe:
- Kid-approved and pantry-friendly.
- Customizable: swap cheeses, add veggies, or use rotisserie chicken.
- Great for batch cooking and leftover lunches.
How this recipe comes together
A short process overview so you know what to expect:
- Boil pasta until al dente and drain.
- Sauté cubed, seasoned chicken in butter until cooked through.
- Make a classic roux in the same pan, whisk in whole milk until silky, then melt in shredded cheddar.
- Fold pasta and chicken into the sauce. Optionally top with breadcrumbs and bake until golden.
This keeps cleanup minimal (one skillet for cooking sauce and chicken) and ensures the cheese sauce picks up all the chicken flavor.
What you’ll need
- 3–4 boneless skinless chicken breasts (about 1 lb), cut into 1-inch cubes
- 8 oz elbow macaroni (about 2 cups dry)
- 2 cups sharp cheddar cheese, shredded (packed)
- 2 cups whole milk (see substitutions below)
- 4 tbsp unsalted butter, divided (2 tbsp for chicken, 2 tbsp for roux)
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 1/2 cup breadcrumbs (optional, for topping)
Notes and substitutions:
- Use rotisserie chicken to cut active time—stir in shredded cooked chicken at the end.
- For a richer sauce, replace up to 1/2 cup of milk with half-and-half. For lighter options, use 2% milk (sauce will be thinner).
- Swap part of the cheddar with Gruyère or Monterey Jack for nuttier or creamier flavor.
Step-by-step instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente (usually 1 minute less than package directions). Drain and set aside.
- Sauté the chicken: Season cubed chicken with salt, pepper, and a pinch of garlic powder. In a large skillet over medium heat, melt 2 tbsp butter. Add chicken in a single layer and cook, stirring occasionally, until no longer pink in the center and juices run clear, about 5–7 minutes. (Internal temperature should reach 165°F / 74°C.) Transfer chicken to a plate.
- Make the roux and sauce: In the same skillet, melt remaining 2 tbsp butter over medium heat. Whisk in flour until smooth and bubbling but not browned, about 1 minute. Slowly whisk in the milk, a little at a time, then continue whisking until the sauce thickens, about 4–5 minutes.
- Add cheddar: Lower heat to low and gradually stir in shredded cheddar a handful at a time, stirring until fully melted and smooth. Season with garlic powder, salt, and pepper to taste. Keep the heat low to prevent the cheese from breaking.
- Combine: Return the cooked chicken to the skillet and fold in the drained pasta until everything is evenly coated with the cheese sauce. Taste and adjust seasoning.
- Optional bake for topping: Transfer mixture to an oven-safe dish, sprinkle breadcrumbs evenly over the top, and bake at 350°F for about 20 minutes until bubbly and golden. For a quicker crisp, broil 2–3 minutes—watch closely.
Best ways to enjoy it
- Serve straight from the skillet for rustic family-style comfort.
- Pair with a crisp green salad or steamed broccoli to cut the richness.
- Add roasted Brussels sprouts or a simple coleslaw on the side for crunch and brightness.
- For a heartier meal, spoon onto a bed of wilted spinach or mix in sautéed mushrooms.
Plating tip: use a wide shallow bowl so sauce cools slightly and pasta spreads out—sprinkle chopped chives or smoked paprika for color.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating (oven): Place in an oven-safe dish, cover with foil, and reheat at 350°F until warmed through (about 20–25 minutes for refrigerated portions).
- Reheating (microwave): Microwave individual portions on medium power in 1-minute bursts, stirring between intervals until hot. Add a splash of milk to revive the sauce if it becomes dry.
- Safety: Always reheat until the internal temperature reaches 165°F.
Pro chef tips
- Don’t rush the roux: cooking flour briefly removes the raw taste and helps the sauce thicken evenly.
- Low and slow on the cheese: high heat makes cheese clump and separate. Remove pan from direct heat when adding cheese and stir gently.
- Use freshly shredded cheese: pre-shredded cheese contains anti-caking agents that can make sauces grainy.
- For extra flavor, sauté the chicken with a pinch of smoked paprika or a squeeze of lemon before adding to the pasta.
- If the sauce is too thick, whisk in a little hot milk; if too thin, simmer gently to reduce.
If you want a crisp chicken texture for other recipes that pairs nicely with macaroni dishes, check this guide to a well-seasoned sandwich approach in the copycat Chick-fil-A crispy chicken sandwich — some seasoning tricks translate well to cubed chicken used here.
Creative twists
- Buffalo Chicken Mac: Toss cooked chicken in buffalo sauce and fold into the mac, top with blue cheese crumbles.
- Veggie boost: Stir in roasted cauliflower, peas, or spinach for color and vitamins.
- Bacon & breadcrumb crumble: Mix cooked bacon with Panko and butter for a smoky, crunchy topping.
- Gluten-free: Use gluten-free flour for the roux and gluten-free pasta.
- Lighter version: Replace half the cheese with low-fat cheese and use 2% milk; add sautéed onions to boost flavor without fat.
Your questions answered
Q: Can I use leftover or rotisserie chicken?
A: Absolutely. Shredded rotisserie chicken is a time-saver—stir it in at the end so it warms through without drying.
Q: How long does this take from start to table?
A: Active time is about 20–25 minutes for stovetop steps; add 20 minutes if you bake with breadcrumbs. Using pre-cooked chicken shortens time.
Q: Why did my cheese sauce get grainy?
A: Overheating the cheese or adding it to very hot liquid causes proteins to separate. Lower the heat and add cheese gradually; use freshly shredded cheese for the smoothest result.
Q: Can I make this ahead and bake later?
A: Yes—assemble and refrigerate (covered) for up to 24 hours, then bake at 350°F until hot and bubbly. If frozen, thaw overnight before baking.
Q: Is whole milk necessary?
A: Whole milk gives the richest texture, but you can use 2% or a mix of milk and half-and-half. The sauce will be slightly thinner with lower-fat milk; adjust by simmering to thicken.
Enjoy this creamy, satisfying dish—simple swaps and small technique tweaks make it feel elevated, while still being cozy enough for weeknights.
Creamy Chicken Mac and Cheese
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 8 oz elbow macaroni About 2 cups dry
- 2 cups sharp cheddar cheese, shredded Packed
- 2 cups whole milk See substitutions below
- 4 tbsp unsalted butter, divided 2 tbsp for chicken, 2 tbsp for roux
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 1/2 cup breadcrumbs Optional, for topping
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente (usually 1 minute less than package directions). Drain and set aside.
- Season cubed chicken with salt, pepper, and a pinch of garlic powder. In a large skillet over medium heat, melt 2 tbsp butter. Add chicken in a single layer and cook, stirring occasionally, until no longer pink in the center and juices run clear, about 5–7 minutes. Transfer chicken to a plate.
Make the Roux and Sauce
- In the same skillet, melt remaining 2 tbsp butter over medium heat. Whisk in flour until smooth and bubbling but not browned, about 1 minute. Slowly whisk in the milk, a little at a time, then continue whisking until the sauce thickens, about 4–5 minutes.
- Lower heat to low and gradually stir in shredded cheddar a handful at a time, stirring until fully melted and smooth. Season with garlic powder, salt, and pepper to taste.
Combine and Bake
- Return the cooked chicken to the skillet and fold in the drained pasta until everything is evenly coated with the cheese sauce. Taste and adjust seasoning.
- Transfer mixture to an oven-safe dish, sprinkle breadcrumbs evenly over the top, and bake at 350°F for about 20 minutes until bubbly and golden.
- For a quicker crisp, broil 2–3 minutes—watch closely.