Description
A comforting and satisfying meal with tender chicken, creamy cheese sauce, and perfectly cooked pasta, perfect for 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. Add elbow macaroni and cook 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 a bit more butter. Stir in flour until smooth, then whisk in milk. Cook until thickened, about 4-5 minutes.
- Lower the heat and gradually stir in shredded cheddar cheese until melted and smooth.
- Fold in cooked pasta and sautéed chicken until well coated with the cheese sauce.
- For an optional crunchy topping, transfer the mixture to an oven-safe dish, top with breadcrumbs, and bake at 350°F for about 20 minutes until golden and bubbly.
Notes
For extra flavor, consider adding cooked bacon or diced vegetables. You can use different cheeses for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg