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Creamy and packed with layers of flavor, Parmesan Garlic Chicken Mac and Cheese is that ultimate weeknight meal everyone gets excited about. This silky and craveable skillet dinner brings together golden chicken, plenty of real cheese, and a touch of garlic for a cozy upgrade to classic mac and cheese. It is the dish I turn to when nothing else will do and always hits the spot with its rustic yet comforting flavor.
Any time I cook this, I get requests for seconds. The first time I made it for a family movie night, every bite disappeared before the credits even rolled.
Ingredients
- Elbow macaroni: Brings that classic mac and cheese comfort and cooks up quickly. If possible, reach for a name brand with a nice bite.
- Olive oil: Helps brown the chicken so it locks in moisture and flavor. Use a fresh extra-virgin olive oil for the best result.
- Boneless skinless chicken breasts: Cut into bite sizes for easy eating. Buy chicken that is firm and pink with no extra moisture in the pack.
- Garlic powder: Adds a gentle layer of garlicky warmth. Look for one without fillers or anti-caking agents.
- Salt: Seasons the chicken and pasta evenly. Try a fine sea salt for an even dissolve.
- Black pepper: Gives just enough sharpness for balance. Fresh ground makes a big difference in taste.
- Butter: Creates a velvety base for your sauce. Use real butter for richest flavor.
- Fresh garlic cloves: Add a deep savory aroma. Choose bulbs that feel firm and tight with plenty of papery skin.
- All-purpose flour: Thickens everything to classic creamy style. Sift if your flour has been sitting awhile.
- Milk: The main liquid for creamy sauce. Both whole and two percent work but whole brings extra richness.
- Shredded mozzarella cheese: Melts stretchy and smooth. Buy a block and shred it yourself if you can.
- Grated Parmesan cheese: Gives that signature nutty tang. Choose a wedge to grate fresh for a big flavor payoff.
- Italian seasoning: Rounds everything out with herbs. Look for a mix that smells fresh.
- Optional chopped parsley for garnish: For a pop of color and a bit of earthy brightness. Try to use fresh parsley and chop it right before serving.
Instructions
- Cook the Macaroni:
- Boil elbow macaroni in plenty of salted water according to the package directions. Drain fully and set aside so the noodles do not get mushy in the final dish.
- Brown the Chicken:
- Heat olive oil in a large skillet over medium heat. Add the bite-sized chicken and season with garlic powder, salt, and black pepper. Let the chicken cook undisturbed for a few minutes so you get a golden crust. Flip and cook until no longer pink and the juices run clear. This usually takes about six to eight minutes. Remove the chicken pieces and set aside so they do not dry out.
- Make the Garlic Roux:
- In the same pan, melt the butter over medium heat. Add the minced garlic and gently stir for about one minute until you smell that fragrant garlic aroma. Scatter in the flour and whisk for another minute until you have a smooth golden roux. You want it to smell just lightly toasted, not burnt.
- Build the Cream Sauce:
- Slowly pour in the milk, whisking constantly to smooth out any lumps. Keep stirring until the sauce thickens and coats the back of a spoon. This should take three to five minutes on a gentle heat. If it clumps just keep whisking briskly.
- Melt the Cheeses:
- Lower the heat and add the shredded mozzarella and grated Parmesan. Stir slowly until both melt into a smooth creamy sauce. Sprinkle in the Italian seasoning and keep stirring to prevent sticking. Taste for salt and add a pinch more if needed.
- Combine the Pasta and Chicken:
- Gently fold the cooked macaroni and reserved chicken into the skillet of cheese sauce. Use a big spoon to turn everything until every bite is coated in creamy garlicky cheese.
- Finish and Serve:
- Spoon the finished mac and cheese into bowls or onto plates. For a finishing touch, scatter fresh chopped parsley on top if you have it. Serve piping hot while the cheese is still dreamy and stretchy.
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For me the magic ingredient is always Parmesan. I love to grate a little extra over my bowl. The salty nutty flavor brings the whole dish together. My kids once competed to see who could twirl the longest cheesy noodle and our table was full of laughter.
Storage Tips
Let leftovers cool fully then store them in an airtight container in the fridge. The mac and cheese will keep creamy for up to three days. Reheat gently on the stove with a splash of extra milk until warmed through. Stir often to prevent sticking. For longer storage you can freeze individual portions and thaw overnight in the fridge.
Ingredient Substitutions
You can swap rotisserie chicken or thigh meat in for the chicken breasts for an extra juicy twist. If you are out of mozzarella try mild provolone or Monterey Jack. You can even sneak in steamed broccoli or baby spinach when adding the pasta for a green veggie boost.
Serving Suggestions
Serve this as the main event with a crisp green salad for balance or offer it with toasted garlic bread for full comfort mode. Sometimes I top mine with roasted cherry tomatoes or a drizzle of garlic butter for a little something extra.
Cultural or Historical Context
Mac and cheese has a long history as comfort food. Classic versions appeared in American cookbooks as early as the late 1700s. The addition of garlic and Parmesan borrows from Italian American kitchens making it an irresistible fusion that pleases nearly every palate.
Seasonal Adaptations
Fold in spring peas or asparagus tips for a fresh pop in the spring. Mix in roasted butternut squash or mushrooms for cozy fall vibes. Switch out parsley for chives or basil in the summer for a burst of brightness.
Success Stories
One friend made this recipe for a new neighbor and got the biggest thank you note afterwards. This is a go to move for meal trains and anyone who could use a little cheesy cheer in their life.
Freezer Meal Conversion
Portion the cooled mac and cheese into freezer safe containers. Wrap tightly and label with the date. Freeze for up to two months. To serve let it thaw in the fridge then reheat gently on the stovetop or in the microwave, stirring often and adding a splash of milk if needed.
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This dish brings smiles to everyone at the table. Leftovers are just as craveable, so make extra and you’ll be glad you did.
Frequently Asked Questions
- → How do I ensure the chicken stays tender?
Cook chicken just until golden and no longer pink inside. Avoid overcooking to maintain juiciness.
- → Can I use pre-cooked chicken?
Yes, add shredded or cubed pre-cooked chicken after sautéing the garlic, just to warm it through.
- → Is it possible to substitute cheeses?
Mozzarella and Parmesan melt smoothly, but you can substitute with cheddar or Gruyère for different flavors.
- → Can I make this dish ahead of time?
Prepare it in advance and reheat gently with a splash of milk to restore creaminess before serving.
- → What type of pasta works best?
Elbow macaroni holds the sauce well, but other shapes like penne or shells also work great for this dish.