Description
This extra-creamy Chicken Mac and Cheese is a comforting one-skillet meal featuring juicy seared chicken, tender pasta shells, and a rich, flavorful homemade cheese sauce. Perfect for a hearty family dinner, this dish combines classic comfort food flavors with an easy stovetop preparation.
Ingredients
Sauce
- 1 ½ cups half and half
- 1 cup chicken broth
- ½ chicken bouillon cube
- 1 teaspoon hot sauce
- 1 teaspoon mustard powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon parsley
- ¼ teaspoon paprika
- ¼ teaspoon pepper
Chicken, Pasta, Cheese, etc.
- 1 lb boneless, skinless chicken breast
- Salt and pepper, to taste
- 1–2 tablespoons olive oil
- 3 tablespoons butter
- 3 tablespoons flour
- 1 ¾ cups shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ½ lb small or medium pasta shells
Instructions
- Prepare Sauce Ingredients: Combine all sauce ingredients (half and half, chicken broth, bouillon cube, hot sauce, mustard powder, onion powder, garlic powder, parsley, paprika, and pepper) in a large measuring cup with a spout and set aside. Measure out the remaining ingredients to streamline the cooking process.
- Cook Pasta: Bring a large pot of salted water to a boil to cook the pasta shells. Cook the pasta to al dente according to package instructions, then drain and set aside.
- Prepare Chicken: Slice the chicken breasts in half lengthwise to create thinner cutlets. Cover with plastic wrap and gently pound to about ½-inch thickness for even cooking. Pat dry and season both sides with salt and pepper.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4–5 minutes per side until golden brown and cooked through. Remove from skillet, let rest for 10 minutes, then cut into bite-sized pieces.
- Deglaze Skillet: Reduce heat to medium and add a small splash of chicken broth to the skillet. Use a spatula to scrape up any browned bits from the bottom to build flavor in the sauce.
- Make Roux: Add butter to the skillet and melt completely. Stir in the flour and cook for 1–2 minutes, stirring constantly, until the mixture is smooth and lightly golden to create a roux.
- Add Sauce Mixture: Slowly pour in the prepared sauce mixture in small splashes while stirring continuously to keep the sauce smooth and prevent lumps. Bring the sauce to a gentle boil, then reduce heat and simmer partially covered.
- Incorporate Cheese: Reduce heat to low and gradually add shredded cheddar and grated Parmesan cheeses, stirring continuously until fully melted and the sauce is rich and creamy.
- Combine & Serve: Add the cooked pasta and seared chicken pieces to the cheese sauce, stirring well to combine. Let the dish stand for a few minutes to thicken and allow flavors to meld before serving.
Notes
- You can substitute half and half with whole milk for a lighter version, but the sauce may be less creamy.
- Adjust the amount of hot sauce to taste if you prefer more or less heat.
- For a deeper flavor, deglaze the pan thoroughly to incorporate all browned bits into the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- Using freshly grated cheese results in smoother melting compared to pre-shredded varieties that contain anti-caking agents.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
