If you are searching for an irresistible comfort food that feels gourmet yet is unbelievably easy to make, this Creamy Chicken Mac and Cheese with White Wine and Cheddar Recipe will quickly become a staple in your kitchen. The luscious cheddar cheese sauce, complemented by a subtle white wine undertone and tender chicken pieces, transforms classic mac and cheese into a dish that’s both indulgent and refined. Every bite offers a dreamy combination of creamy texture, rich flavor, and just the right amount of seasoning to make this dinner a true crowd-pleaser.
Ingredients You’ll Need
This recipe uses a handful of simple but essential ingredients that create a harmony of flavors and textures. Each item plays a specific role, from enriching the sauce to adding depth and brightness to the dish.
- Half and Half (1 ½ cups): Provides a smooth, creamy base for the cheesy sauce without being too heavy.
- Chicken Broth (½ cup): Adds savory depth and balances the richness of the dairy.
- Chicken Bouillon Cube (½): Intensifies the umami flavor subtly in the sauce.
- Hot Sauce (1 teaspoon): Adds a gentle kick that enhances the cheese’s sharpness.
- Mustard Powder (1 teaspoon): Brightens the cheese sauce with its tangy warmth.
- Onion Powder, Garlic Powder, Parsley (½ teaspoon each): A trio of aromatics that deepen the flavor profile without overpowering.
- Paprika & Pepper (¼ teaspoon each): Adds color and a touch of mild spice for balance.
- Boneless Skinless Chicken Breast (1 lb): The protein star, cooked to juicy perfection and sliced for tender bites.
- Salt and Pepper (to taste): Essential for seasoning both chicken and sauce.
- Olive Oil (1-2 tablespoons): For searing the chicken to a beautiful golden crust.
- Dry White Wine (½ cup): Adds a sophisticated depth and acidity that lifts the sauce.
- Butter (3 tablespoons): For making the roux; it lends richness and smoothness.
- Flour (3 tablespoons): Thickens the sauce for that classic creamy texture.
- Cheddar Cheese (1 ¾ cups shredded): The star cheese, sharp and melty, giving the dish its signature flavor.
- Parmesan Cheese (¼ cup grated): Adds a nutty, salty contrast that complements the cheddar beautifully.
- Small or Medium Pasta Shells (½ lb): Perfect for holding onto the luscious sauce in every bite.
How to Make Creamy Chicken Mac and Cheese with White Wine and Cheddar Recipe
Step 1: Prepare Your Sauce Ingredients
Start by combining all the sauce base 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. This preparation makes it easy to add the sauce gradually later while keeping the flavors balanced.
Step 2: Boil the Pasta Water
Boil a large pot of salted water. This step may seem basic but seasoning your pasta water properly ensures the noodles are flavorful from the get-go—a small detail that makes a big difference.
Step 3: Prepare the Chicken
Slice your chicken breasts lengthwise, then pound them gently with a meat mallet until uniformly ½ inch thick. This helps the chicken cook evenly and remain juicy, ensuring each bite is tender and succulent.
Step 4: Season and Sear the Chicken
After patting the chicken dry, sprinkle salt and pepper on both sides. Heat olive oil in a skillet and sear the chicken on medium-high heat until it develops a golden, savory crust—about 4-5 minutes per side. Once cooked, let the chicken rest before cutting it into bite-sized pieces to lock in the juices.
Step 5: Deglaze with White Wine
Turn off the heat briefly, add white wine to the same skillet to deglaze, and scrape up those flavorful brown bits with a silicone spatula. This step infuses the sauce with complexity and richness. Allow the wine to reduce by half over 4-5 minutes for the perfect concentrated flavor.
Step 6: Make the Roux
Add butter to the skillet and let it melt, then stir in flour to form a roux. Cook this mixture for 1-2 minutes until the raw flour smell disappears, setting the stage for a silky, thickened sauce.
Step 7: Incorporate the Sauce Mixture
Slowly pour in the prepared sauce mixture in small splashes, stirring constantly to maintain a smooth texture without lumps. This gradual approach ensures the sauce thickens perfectly without becoming watery or grainy.
Step 8: Simmer the Sauce and Cook the Pasta
Bring the sauce to a gentle boil, then reduce heat to a simmer. Partially cover and let it bubble as you cook the pasta shells al dente in the boiling water. Stir the sauce occasionally while the pasta cooks to keep it luscious and smooth.
Step 9: Add Cheese and Combine Everything
Reduce heat to low and slowly sprinkle in the cheddar and Parmesan cheese, stirring continuously until melted and silky. Then fold in the drained pasta and tender chicken pieces, allowing the pasta to soak up that incredible cheesy sauce before serving.
How to Serve Creamy Chicken Mac and Cheese with White Wine and Cheddar Recipe
Garnishes
Fresh herbs like chopped parsley or thyme add a pop of bright green color and fresh flavor that cuts through the richness really well. A light dusting of extra Parmesan or a few dashes of smoked paprika on top also elevate presentation and taste.
Side Dishes
Pair this hearty dish with a crisp green salad dressed simply with lemon vinaigrette, or roasted vegetables like asparagus or Brussels sprouts. The fresh and slightly bitter contrasts highlight the creamy, cheesy indulgence perfectly.
Creative Ways to Present
Try serving individual portions in small ramekins and topping with crispy breadcrumb crumbs grilled under the broiler for a crunchy finish. Or layer with sautéed mushrooms and onions on top for an extra layer of savory flavor that surprises and delights.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken Mac and Cheese with White Wine and Cheddar Recipe keeps well in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it a fantastic next-day meal.
Freezing
While mac and cheese can be frozen, this creamy recipe freezes best without the pasta—store the sauce and chicken separately in freezer-safe containers for up to 2 months. Reheat gently and then stir in freshly cooked pasta to maintain the best texture.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring often to prevent sticking. Add a splash of milk or broth if it seems too thick. Avoid microwaving directly as it can dry out the chicken and toughen the pasta.
FAQs
Can I use a different type of cheese in this recipe?
Absolutely! While cheddar provides that classic melty sharpness, feel free to experiment with Gruyère, Monterey Jack, or even smoked cheeses for unique twists. Just ensure the cheese melts smoothly.
Is the white wine necessary?
White wine adds a sophisticated acidity and depth that really elevates this dish, but if you prefer, you can substitute it with extra chicken broth. Just keep in mind the wine creates subtle complexity that’s hard to replicate otherwise.
What pasta shapes work best?
Small or medium pasta shells are ideal since they hold onto the sauce well, but elbow macaroni or cavatappi also work wonderfully. Choose shapes that capture the creamy sauce in every bite.
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and use vegetable broth instead of chicken broth. Adding sautéed mushrooms or extra roasted veggies can help keep the dish hearty and satisfying.
How spicy is this recipe?
The hot sauce adds just a gentle warmth, nothing overwhelming. It enhances the sauce’s depth rather than making it spicy. You can adjust or omit it based on your heat preference.
Final Thoughts
There is something truly special about a meal that feels both indulgent and welcoming—this Creamy Chicken Mac and Cheese with White Wine and Cheddar Recipe hits that perfect balance every time. Whether you’re feeding picky kids or impressing friends over dinner, it’s a dish that’ll have everyone asking for seconds. I can’t wait for you to give it a try and make it your own cozy favorite!
Print
Creamy Chicken Mac and Cheese with White Wine and Cheddar Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Chicken Mac and Cheese recipe combines tender seared chicken breasts with creamy, cheesy sauce and tender pasta shells, elevated by a flavorful blend of spices and a hint of white wine. Cooked on the stovetop, it offers a comforting, rich dinner that serves six people and brings classic mac and cheese to a whole new level with added protein and depth of flavor.
Ingredients
Sauce Ingredients
- 1 ½ cups half and half
- ½ 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
- 1 lb. boneless skinless chicken breast
- Salt and pepper to taste
- 1–2 tablespoons olive oil
- ½ cup dry white wine
Cheese Sauce Base
- 3 tablespoons butter
- 3 tablespoons flour
- 1 ¾ cups shredded cheddar cheese
- ¼ cup grated Parmesan cheese
Pasta
- ½ lb. small or medium shells pasta
Instructions
- Prepare Sauce Mixture: Combine half and half, chicken broth, chicken bouillon cube, hot sauce, mustard powder, onion powder, garlic powder, parsley, paprika, and pepper in a large measuring cup with a spout. Set aside. Measure all other ingredients before starting.
- Boil Pasta Water: Bring a large pot of salted water to a boil in preparation for cooking the pasta according to package instructions.
- Prepare Chicken: Slice the chicken breasts lengthwise into 2-3 thinner pieces. Cover with plastic wrap and pound to about ½ inch thickness using the textured side of a meat mallet.
- Season Chicken: Pat the chicken dry with paper towels and season both sides with salt and pepper.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken in batches for 4-5 minutes per side until golden brown crust forms. Remove from pan and let rest for 10 minutes. Then cut into bite-sized pieces.
- Deglaze Pan: Turn off the heat. Pour in the white wine and set the heat back to medium. Use a silicone spatula to scrape the bottom and sides of the skillet, loosening flavorful browned bits. Reduce wine by half over 4-5 minutes.
- Make Roux: Melt butter in the skillet and stir in flour. Cook for 1-2 minutes, stirring constantly to remove the raw flour taste.
- Add Sauce: Slowly add the prepared sauce mixture in small splashes while stirring continuously to maintain a thick consistency.
- Simmer Sauce and Cook Pasta: Bring sauce to a gentle boil, then reduce to simmer partially covered. While simmering, cook pasta to al dente in boiling salted water. Drain pasta once done.
- Add Cheese: Reduce heat to low. Gradually add shredded cheddar and Parmesan cheese, stirring continuously until smooth and fully combined.
- Combine Pasta and Chicken: Stir the drained pasta and cooked chicken into the cheese sauce until well combined. Serve immediately for a rich, cheesy chicken mac and cheese.
Notes
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for deglazing to add a subtle depth of flavor without overpowering the dish.
- Choose small or medium pasta shells as they hold the cheese sauce well and complement the bite-sized chicken pieces.
- For extra richness, opt for sharp cheddar cheese and freshly grated Parmesan.
- Resting the chicken after searing helps retain juices and improves tenderness when cut into pieces.
