🧄🧀 Parmesan Garlic Chicken Mac and Cheese
This is a rich, satisfying meal loaded with tender chicken, sharp Parmesan, and a garlicky cheese sauce — perfect for cozy dinners or hearty leftovers.
📋 Ingredients (Serves 4–6):
For the chicken:
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2 chicken breasts (or thighs), cooked and shredded or diced
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Salt, pepper, garlic powder (for seasoning)
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1 tbsp olive oil or butter (for cooking)
For the mac and cheese:
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12 oz elbow macaroni or pasta of choice
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3 tbsp butter
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3 tbsp all-purpose flour
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3–4 cloves garlic, minced
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2 ½ cups milk (whole milk or 2%)
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1 cup heavy cream (or more milk if preferred)
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1 ½ cups shredded Parmesan cheese
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1 cup shredded mozzarella or cheddar (optional, for extra meltiness)
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Salt and black pepper to taste
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Optional: 1/4 tsp paprika, red pepper flakes, or Italian seasoning
👩🍳 Instructions:
1. Cook pasta
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Cook macaroni in salted boiling water until just al dente. Drain and set aside.
2. Cook chicken (if not pre-cooked)
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Season chicken with salt, pepper, and garlic powder.
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Sauté in olive oil or butter over medium heat until cooked through. Dice or shred and set aside.
3. Make the garlic cheese sauce
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In a large saucepan, melt butter over medium heat. Add garlic and sauté 1 minute until fragrant.
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Whisk in flour and cook 1–2 minutes to form a roux.
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Gradually whisk in milk and cream, stirring constantly until smooth and thickened (5–7 minutes).
4. Add cheese & seasonings
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Stir in Parmesan and mozzarella until melted.
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Add salt, pepper, and any optional spices. Taste and adjust.
5. Combine everything
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Add cooked pasta and chicken into the cheese sauce. Stir to coat completely.
6. Serve hot
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Garnish with extra Parmesan, fresh parsley, or a sprinkle of red pepper flakes.
🔄 Variations:
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Baked version: Transfer to a baking dish, top with breadcrumbs and more cheese, and bake at 375°F for 15–20 minutes.
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Add-ins: Spinach, broccoli, sun-dried tomatoes, or sautéed mushrooms.
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Shortcut: Use rotisserie chicken or leftover grilled chicken.
Want a one-pot version, gluten-free option, or a spicy buffalo twist?
