Chicken Mac and Cheese

There’s something incredibly comforting about a warm bowl of Chicken Mac and Cheese. I still remember the first time I had this dish; it was during a chilly autumn evening, and the rich, creamy flavors wrapped around me like a cozy blanket. The blend of tender chicken, gooey cheese, and perfectly cooked pasta created a delightful harmony that made it impossible to resist. This dish has since become a staple in my kitchen, perfect for family dinners or when friends come over. I love how versatile it is—whether I add a sprinkle of fresh herbs or toss in some seasonal veggies, the comforting essence of Chicken Mac and Cheese always shines through.

Main Ingredients for Chicken Mac and Cheese

The ingredients for Chicken Mac and Cheese come together beautifully to create a symphony of flavors. Each component plays a crucial role, ensuring the dish is both satisfying and delicious. The primary stars are the chicken and pasta, which provide protein and heartiness, while the combination of cheeses adds richness. The addition of baby spinach not only boosts the nutritional profile but also lends a lovely color to the dish.

• 8 ounces whole-wheat pasta (like fusilli, penne, rigatoni, etc.) – This pasta serves as the backbone of the dish, soaking up all the sauce while providing a hearty texture that holds up well under the creamy cheese.
• 1 (7-ounce) jar sun-dried tomatoes in oil – These add a tangy depth of flavor and a touch of sweetness that beautifully balances the richness of the cheese.
• 1 tablespoon extra virgin olive oil – Used to sauté the chicken, this oil provides a healthy fat that enhances the overall flavor of the dish.
• 1 ¼ pounds boneless, skinless chicken breasts or thighs – A protein-packed option that adds heartiness to the meal.
• ½ teaspoon kosher salt – Essential for enhancing the flavors of the ingredients.
• ½ teaspoon coarsely ground black pepper – Adds a subtle warmth and depth to the dish.
• 1 tablespoon unsalted butter – This integral ingredient contributes to the creamy texture of the sauce.
• 2 tablespoons all-purpose flour – Used to help thicken the cheese sauce, giving it a luxurious feel.
• 1 cup whole milk – This creamy base adds richness to the cheese sauce, making it smooth and delectable.
• 1 ½ teaspoons Italian seasoning – A blend of herbs that infuses the dish with aromatic flavors.
• ¼ teaspoon garlic powder – This ingredient brings a subtle flavor that complements the other components beautifully.
• 1 cup shredded part-skim mozzarella cheese – Melts beautifully to create that creamy, gooey texture we all love.
• ½ cup shredded sharp cheddar cheese – Adds a sharp, tangy flavor that enhances the richness of the sauce.
• 4 cups loosely packed baby spinach – This leafy green adds a pop of color and a nutritional boost.
• Chopped fresh basil or parsley – Optional for garnish, adding freshness and a touch of elegance to the dish.

Recipe Steps for Chicken Mac and Cheese

Making Chicken Mac and Cheese is a joyful experience, and I can’t wait to walk you through the steps. It’s all about flavors coming together to create something delicious and comforting, so let’s get started!

1. Bring a large pot of salted water to a boil. Once boiling, cook the pasta according to package directions until al dente. Be sure to stir occasionally to prevent sticking. This should take about eight to ten minutes. When done, reserve about one cup of the pasta water before draining the pasta. Set it aside.

2. While the pasta cooks, take your jar of sun-dried tomatoes and reserve two tablespoons of the oil. Drain the remaining oil and pat the tomatoes dry with a paper towel. Roughly chop the tomatoes and set them aside.

3. In a large skillet over medium-high heat, add the reserved olive oil. Once it’s hot, add the bite-sized pieces of chicken. Sprinkle with ¼ teaspoon of salt and ¼ teaspoon of pepper. Sauté for about five minutes or until the chicken is golden on the outside and cooked through.

4. Once the chicken is cooked, remove it from the skillet and set it aside on a plate. In the same skillet, add the reserved sun-dried tomato oil and butter. Allow the butter to melt completely.

5. Add the chopped sun-dried tomatoes to the skillet along with the remaining ½ teaspoon of salt. Sprinkle the flour over the top and cook for one minute, stirring continuously. The mixture should look dry and slightly bubbly.

6. Slowly pour in the milk, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly. This should take about two to three minutes.

7. Once the mixture is simmering, stir in the Italian seasoning and garlic powder. Let it continue to cook for an additional minute, ensuring the flavors meld together beautifully.

8. Now, it’s time to add the cheeses. Stir in the shredded mozzarella and cheddar, mixing until completely melted and smooth. You should have a creamy sauce that coats the back of a spoon.

9. Return the cooked pasta and sautéed chicken to the skillet, stirring everything together until well combined. You want the pasta to be fully enveloped in that delicious cheese sauce.

10. Finally, add the baby spinach in a few handfuls, stirring until it wilts and incorporates into the dish. If the sauce seems too thick at any point, splash in a little of the reserved pasta water to achieve the desired consistency. Serve hot, garnished with fresh herbs if desired!

Making Adjustments

As with any great recipe, you might want to make some adjustments to suit your tastes or dietary needs. Here are some tips to consider:

• Storage: Place leftover Chicken Mac and Cheese in an airtight container in the refrigerator for up to four days.
• Freezing: You can freeze this dish in an airtight, freezer-safe container for up to three months. Let it thaw overnight in the refrigerator before reheating.
• Reheating: Rewarm leftovers in a skillet over medium-low heat, adding splashes of milk to thin the sauce if needed. You can also use the microwave for quick reheating.
• Variations: Consider adding veggies like broccoli or peas for added nutrition and color. You can also swap the chicken for turkey or a plant-based protein if desired.
• Serving suggestions: Pair with a light salad or steamed vegetables to balance the richness of the dish.

What to Serve Alongside Chicken Mac and Cheese

When it comes to serving Chicken Mac and Cheese, the options are endless! Here’s a list of delightful sides and suggestions to enhance your meal:

• Fresh side salads: A crisp salad with mixed greens, cherry tomatoes, and a light vinaigrette complements the richness of the mac and cheese.
• Steamed vegetables: Lightly steamed broccoli or green beans provide a healthy balance and vibrant color on the plate.
• Garlic bread: A slice of warm, buttery garlic bread pairs perfectly for those who enjoy a bit of crunch and flavor.
• Light soups: A bowl of tomato soup or a simple vegetable broth can serve as a warming starter before diving into the main course.
• Occasions: This dish is perfect for casual family dinners, potlucks, or even cozy date nights in. It’s sure to impress!
• Seasonal pairings: During the fall, a side of roasted sweet potatoes can add a comforting touch, while summer calls for a fresh corn salad.

FAQ

Conclusion

In conclusion, Chicken Mac and Cheese is the ultimate comfort dish that combines creamy, cheesy goodness with tender chicken and satisfying pasta. It’s versatile enough to adapt to your tastes and perfect for any occasion. I encourage you to try making it tonight, bringing warmth and joy to your table!

Chicken Mac and Cheese

The ultimate comfort food, Chicken Mac and Cheese is rich, creamy, and utterly satisfying. This easy weeknight dinner combines tender chicken, gooey cheese, and hearty pasta, making it a family favorite. Perfect for gatherings or a cozy night in, you'll want to make it tonight!

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 5 servings

Course: Dinner

Cuisine: American

Calories: 590

Ingredients Equipment Method Notes

Ingredients

  

• 8 ounces whole-wheat pasta like fusilli, penne, rigatoni, rotini, shells, elbow, or a similar “short” pasta
• 1 jar sun-dried tomatoes in oil
• 1 tablespoon extra virgin olive oil divided
• 1 ¼ pounds boneless skinless chicken breasts or thighs cut into bite-sized pieces
• ½ teaspoon kosher salt divided
• ½ teaspoon coarsely ground black pepper divided
• 1 tablespoon unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk (2% also works; swap part for half and half for incredible richness)
• 1 ½ teaspoons Italian seasoning
• ¼ teaspoon garlic powder
• 1 cup shredded part skim mozzarella cheese about 4 ounces
• ½ cup shredded sharp cheddar cheese about 4 ounces
• 4 cups loosely packed baby spinach about 4 handfuls
• 1 bunch Chopped fresh basil or parsley optional for serving

Equipment

• Wooden Spoon
• Large Pot
• Skillet
• Frying Pan
• Chef's Knife
• Saucepan

Method

 

1. Bring a large pot of salted water to boil. Cook the pasta in the water until pasta is al dente, according to package directions. Gather the rest of your ingredients (even the spices) and make sure they are measured and on hand. Once the pasta has finished cooking, reserve about 1 cup of the pasta water. Drain the pasta and set aside.
2. Meanwhile, reserve 2 tablespoons of oil from the jar of sun-dried tomatoes, then drain away the remaining oil. Pat the tomatoes dry, then roughly chop and set aside.
3. Heat a large skillet over medium-high heat. Add the olive oil. Once it is hot, add the chicken pieces. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Saute until the chicken is golden on the outside and fully cooked through on the inside, about 5 minutes. Remove to a plate and set aside.
4. To the skillet, add the reserved sun-dried tomato oil and the butter. Once the butter melts, add the sun-dried tomatoes and remaining ½ teaspoon salt. Sprinkle the flour over the top, then cook and stir for 1 minute, until the white bits of flour disappear. The pan will seem dry.
5. Slowly pour in the milk, stirring as you go. Bring to a simmer. Stir in the Italian seasoning, garlic powder, and remaining ¼ teaspoon black pepper. Let simmer until very slightly thickened, about 2 minutes.
6. Stir in the cheese until smooth. Turn off the heat and stir in the drained pasta and reserved chicken. Add the spinach a few handfuls at a time, until the spinach wilts and is fully incorporated. If the sauce is too thick at any point, splash in a little bit of the reserved pasta water as needed. It should be rich, creamy, and nicely coat the noodles. Enjoy hot, with a sprinkle of fresh basil or parsley as desired.

Notes

• Tip 1: Place leftover mac and cheese in an airtight storage container in the refrigerator for up to four days.
• Tip 2: Gently rewarm leftovers in a large skillet on the stove over medium-low heat, adding splashes of milk as needed to thin the sauce.
• Tip 3: Store mac and cheese in an airtight, freezer-safe storage container in the freezer for up to three months. Let thaw overnight in the refrigerator before reheating.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!