Nothing beats creamy chicken mac and cheese when you need a dinner that satisfies everyone at the table. Tender chicken pieces and perfectly cooked pasta get smothered in a sharp cheddar cheese sauce that’s so smooth and rich, it coats every single noodle. This is the kind of meal that brings people together, whether you’re feeding hungry kids after practice or looking for something comforting on a cool evening.
The recipe comes together in about 45 minutes, making it practical for weeknights while still feeling special enough for weekend family dinners. Each bite delivers that perfect combination of creamy cheese, savory chicken, and tender pasta that makes mac and cheese such a beloved classic.
Why You’ll Love This Creamy Chicken Mac and Cheese
This isn’t your average boxed mac and cheese—it’s homemade comfort that tastes exponentially better while still being straightforward to make. The sharp cheddar creates a sauce with real depth and tang that balances the richness of the butter and milk. Making your own cheese sauce means you control the texture and flavor, resulting in something far superior to anything from a package.
Adding chicken transforms mac and cheese from a side dish into a complete meal. You get substantial protein in every serving—25 grams per portion—which keeps everyone satisfied for hours. The chicken also adds texture variety and makes the dish feel more balanced and nutritious.
The recipe is flexible enough to work as a stovetop dinner when you’re short on time or as a baked casserole when you want that crispy, golden breadcrumb topping. Both versions are excellent, so you can choose based on what your schedule allows.
Kids love the familiar flavors while adults appreciate the quality ingredients and homemade taste. It’s one of those rare dishes that genuinely pleases all ages without anyone feeling like they’re eating kid food.
Ingredients for Creamy Chicken Mac and Cheese
I use boneless, skinless chicken breasts because they’re lean and cook quickly, but chicken thighs work beautifully if you prefer darker meat with more flavor. Cut the chicken into bite-sized cubes so they cook evenly and distribute well throughout the pasta.
- 1 lb boneless skinless chicken breasts (about 3-4 breasts), cubed
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, freshly shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 tsp garlic powder
- Salt and black pepper to taste
- ½ cup breadcrumbs (optional, for baking)
- Fresh parsley (optional garnish)
Sharp cheddar is essential here—mild cheddar won’t give you that distinctive tangy flavor that makes this mac and cheese memorable. Buy a block and shred it yourself rather than using pre-shredded cheese. Pre-shredded varieties contain cellulose to prevent clumping, which interferes with smooth melting and can make your sauce grainy.
Whole milk creates the best texture for the cheese sauce. Lower-fat milk doesn’t have enough body to create that luxurious, coating consistency you want. The milk combines with the butter and flour to form the base that carries the cheese.
All-purpose flour thickens the sauce by creating a roux with the butter. This classic technique ensures your cheese sauce has the right consistency—thick enough to cling to the pasta but fluid enough to coat everything evenly.
Garlic powder adds savory depth without the texture of fresh garlic, which can sometimes be distracting in a smooth cheese sauce. If you love garlic, you could use up to 2 teaspoons for a more pronounced flavor.
How to Make Creamy Chicken Mac and Cheese
The success of this recipe depends on making a proper cheese sauce, which is easier than it sounds once you understand the basic technique. The key is patience—don’t rush the roux or try to melt the cheese over high heat.
Cook the Pasta Bring a large pot of salted water to a rolling boil. The water should taste lightly salty, like seawater. Add the elbow macaroni and cook until al dente, usually 1-2 minutes less than the package directions suggest. The pasta will continue cooking slightly when mixed with the hot sauce, so keeping it just shy of fully cooked prevents mushiness. Drain thoroughly and set aside—don’t rinse, as the starch helps the sauce adhere.
Prepare the Chicken While the pasta cooks, cut your chicken breasts into uniform 1-inch cubes. Pat them dry with paper towels and season generously with salt and pepper. Heat a large skillet over medium heat and add 1 tablespoon of butter. Once melted and foaming, add the chicken in a single layer. Sauté for 5-7 minutes, turning occasionally, until the chicken is golden on all sides and cooked through to 165°F internally. The chicken should have some caramelized bits for extra flavor. Transfer to a plate and set aside.
Create the Roux In the same skillet (don’t wash it—those browned bits add flavor), melt the remaining 3 tablespoons of butter over medium heat. Once melted, sprinkle in the flour and immediately begin whisking. Cook this mixture for 1-2 minutes, stirring constantly, until it’s smooth and just starting to turn a light golden color. This cooks out the raw flour taste and creates the thickening base for your sauce.
Build the Cheese Sauce Slowly pour in the milk while whisking constantly. Add it gradually at first to prevent lumps—start with about half a cup, whisk until smooth, then add the rest in a steady stream. Keep whisking as the mixture heats up. It will seem thin at first, but after 4-5 minutes of gentle cooking and constant stirring, it will thicken noticeably and coat the back of a spoon. Once thickened, reduce the heat to low and add the garlic powder along with salt and pepper to taste.
Melt the Cheese This is where patience pays off. Add the shredded sharp cheddar in three or four additions, stirring each batch until completely melted before adding more. Keep the heat low—high heat can cause the cheese to seize and become grainy. Stir continuously until the sauce is perfectly smooth and glossy. It should be thick enough to coat a spoon but still pourable.
Combine Everything Add the drained macaroni and cooked chicken to the cheese sauce. Fold everything together gently with a spatula or large spoon until every piece of pasta and chicken is coated in sauce. The mixture should look creamy and unified.
Stovetop or Baked? For the stovetop version, serve immediately while hot. For the baked version, transfer everything to a greased 9×13-inch baking dish. Sprinkle the top evenly with breadcrumbs and dot with a bit of extra butter if desired. Bake at 350°F for 20 minutes until the top is golden brown and the edges are bubbling. Let it rest for 5 minutes before serving so the sauce sets slightly.
What to Serve with Creamy Chicken Mac and Cheese
This mac and cheese is hearty and filling on its own, but a few lighter sides help balance the richness and round out the meal nutritionally.
Simple Green Salad: Crisp romaine or mixed greens with a tangy vinaigrette cuts through the creamy cheese sauce beautifully. The acidity and freshness provide contrast that keeps each bite interesting.
Roasted Broccoli: Caramelized florets with a squeeze of lemon add a vegetable component and a slightly bitter note that complements the rich cheese. The texture contrast is excellent too.
Garlic Bread: Crusty bread brushed with garlic butter is perfect for sopping up any extra cheese sauce. It turns the meal into something even more comforting and satisfying.
Steamed Green Beans: Simple green beans with butter and almonds add color and crunch without competing with the main dish. They’re light enough that they don’t make the meal feel heavy.
Sliced Tomatoes: Fresh tomato slices with a sprinkle of salt, pepper, and basil provide juicy freshness that balances the creamy pasta. It’s an easy side that requires no cooking.
Coleslaw: A tangy, crunchy coleslaw with a vinegar-based dressing adds acidity and texture. It’s particularly good if you’re serving this as a more casual meal.
Roasted Asparagus: Tender-crisp asparagus spears roasted with olive oil and Parmesan echo the cheese in the mac while adding a sophisticated vegetable element.
Pro Tips & Variations
Bring your chicken to room temperature before cooking for more even heat distribution. Cold chicken straight from the fridge takes longer to cook and can dry out on the edges before the center is done.
Make the cheese sauce extra smooth by tempering it—remove the pan from heat before adding cheese, stir until melted, then return to very low heat if needed. This prevents overheating, which causes separation.
For the best baked version, slightly undercook the pasta since it will continue cooking in the oven. This prevents mushy noodles in the final dish.
Cheese Variations: Mix sharp cheddar with Gruyere for a more sophisticated flavor, or add a bit of smoked Gouda for depth. Monterey Jack makes it creamier, while Parmesan adds saltiness and umami.
Add Vegetables: Stir in steamed broccoli florets, sautéed mushrooms, or roasted red peppers for extra nutrition and flavor. Frozen peas work great too—just add them during the last few minutes of cooking.
Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce for subtle heat. Diced jalapeños mixed in with the chicken add more noticeable spice.
Make It Crispy: For extra texture on the baked version, mix the breadcrumbs with melted butter and grated Parmesan before sprinkling on top. Add crispy fried onions for even more crunch.
Different Pasta Shapes: Cavatappi, shells, or penne all work well and hold sauce differently than elbows. Shells are especially good at catching pools of cheese sauce.
Storage & Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools, which is completely normal. Mac and cheese actually develops even more flavor the next day as everything melds together.
Reheat on the stovetop over medium-low heat, adding a splash of milk to loosen the sauce. Stir frequently to prevent sticking and ensure even heating. This method preserves the creamy texture better than the microwave.
For microwave reheating, place a portion in a microwave-safe bowl and add 1-2 tablespoons of milk. Cover loosely and heat in 1-minute intervals, stirring between each, until hot throughout. The milk helps restore the sauce’s creamy consistency.
You can freeze this mac and cheese for up to 3 months, though the texture of the sauce may change slightly when thawed. Freeze in portion-sized containers for easy weeknight meals. Thaw overnight in the refrigerator and reheat on the stovetop with a bit of extra milk.
For the baked version, freeze before baking or after—both work. If freezing unbaked, thaw completely before baking. If freezing after baking, reheat covered at 350°F until hot throughout.
Common Questions
Can I use pre-cooked chicken? Absolutely. Rotisserie chicken is perfect for this recipe and saves time. Shred or cube about 3 cups of cooked chicken and add it when combining the pasta with the sauce. Skip the sautéing step entirely.
Why did my cheese sauce turn grainy? This usually happens when cheese is added to sauce that’s too hot or when using pre-shredded cheese. Always reduce heat to low before adding cheese, and grate your own from a block for the smoothest results.
Can I make this ahead of time? Yes, assemble the entire dish up to 24 hours before baking. Cover tightly and refrigerate, then add 10 extra minutes to the baking time since it’s starting cold. The stovetop version is best made fresh, but you can make the sauce ahead and combine with freshly cooked pasta and chicken when ready to serve.
What’s the best way to reheat without drying it out? Always add liquid when reheating—a splash of milk or even chicken broth works. Low, slow heat with frequent stirring keeps everything creamy. Cover the dish if reheating in the oven to trap moisture.
Can I make this in a slow cooker? You can, but the texture won’t be quite as good. Cook the chicken and make the sauce on the stovetop, then combine everything in a slow cooker on low for 1-2 hours. The cheese sauce can break if kept on heat too long, so this method requires careful timing.
This creamy chicken mac and cheese has become my go-to dinner when I need something that feels like a warm hug. The combination of tender chicken, perfectly cooked pasta, and that smooth, tangy cheese sauce never fails to bring smiles to the table. Whether you make it on the stovetop for a quick dinner or bake it with a crispy top for something more special, it’s comfort food that delivers every single time.
Creamy Chicken Mac and Cheese
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente, 1-2 minutes less than package directions. Drain thoroughly and set aside without rinsing.
- Cut chicken breasts into uniform 1-inch cubes and pat dry. Season with salt and pepper. Heat a large skillet over medium heat with 1 tablespoon butter. Add chicken in a single layer and sauté for 5-7 minutes until golden and cooked through to 165°F. Transfer to a plate.
- In the same skillet, melt the remaining 3 tablespoons butter over medium heat. Sprinkle in the flour and whisk constantly for 1-2 minutes until smooth and lightly golden to create a roux.
- Slowly pour in the milk while whisking constantly, starting with about half a cup then adding the rest in a steady stream. Continue whisking and cooking for 4-5 minutes until the sauce thickens and coats the back of a spoon.
- Reduce heat to low. Add garlic powder, salt, and pepper. Gradually stir in the shredded sharp cheddar in three or four additions, stirring each batch until completely melted before adding more. Keep heat low to prevent graininess.
- Add the drained macaroni and cooked chicken to the cheese sauce. Fold together gently until everything is evenly coated.
- For stovetop version: Serve immediately while hot, garnished with fresh parsley. For baked version: Transfer to a greased 9×13-inch baking dish, sprinkle with breadcrumbs, and bake at 350°F for 20 minutes until golden brown and bubbling. Let rest 5 minutes before serving.
