Description
A delightful dish that combines tender chicken, creamy cheese sauce, and perfectly cooked pasta.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1 lb)
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 tsp garlic powder
- Salt and pepper to taste
- ½ cup breadcrumbs (optional)
Instructions
- Boil a pot of salted water. Once boiling, add the elbow macaroni and cook until al dente. Drain and set aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add cubed chicken seasoned with salt and pepper. Cook for about 5-7 minutes until fully cooked.
- Add the remaining 2 tablespoons of butter to the skillet and stir in the flour until smooth. Gradually whisk in whole milk and cook until thickened (4-5 minutes).
- Lower the heat and stir in the shredded cheddar cheese until melted and smooth.
- Fold the cooked pasta and sautéed chicken into the cheese sauce until well coated.
- For a crunchy topping, transfer to an oven-safe dish, sprinkle with breadcrumbs, and bake at 350°F for about 20 minutes.
Notes
Use fresh cheese for better melting. Don’t overcook the pasta to avoid mushiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg