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
Scale
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.
