Description
A comforting dish that combines tender chicken, cheesy pasta, and a rich, creamy sauce, perfect for busy weeknights.
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 salted water in a large pot and cook the elbow macaroni until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add cubed chicken seasoned with salt and pepper. Cook for 5-7 minutes until fully cooked.
- In the same skillet, add more butter. Stir in the flour until smooth, then slowly whisk in the milk. Cook until thickened, about 4-5 minutes.
- Lower the heat and gradually stir in the shredded cheddar until melted and smooth.
- Gently fold in the cooked pasta and sautéed chicken until everything is coated in the cheese sauce.
- For a crunchy topping, transfer the mixture to an oven-safe dish, top with breadcrumbs, and bake at 350°F for about 20 minutes.
Notes
Use freshly shredded cheese for the best melting quality. Customize with favorite veggies and adjust the seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 80mg