Parmesan Garlic Chicken Mac (Print Version)
Chicken, Parmesan, and garlic meld in a creamy mac and cheese, offering savory comfort in every bite.
# Ingredients:
→ Pasta
01 -
12 ounces elbow macaroni
→ Chicken
02 -
1 tablespoon olive oil
03 -
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
04 -
1 teaspoon garlic powder
05 -
1/2 teaspoon salt
06 -
1/2 teaspoon black pepper
→ Sauce
07 -
3 tablespoons unsalted butter
08 -
3 cloves garlic, minced
09 -
3 tablespoons all-purpose flour
10 -
3 cups whole milk or 2% milk
11 -
1 1/2 cups shredded mozzarella cheese
12 -
1 cup grated Parmesan cheese
13 -
1/2 teaspoon Italian seasoning
→ Finishing Touch
14 -
Chopped fresh parsley, for garnish (optional)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
02 -
In a large skillet, heat olive oil over medium heat. Add chicken pieces and season with garlic powder, salt, and black pepper. Cook, stirring occasionally, until the chicken is golden brown and cooked through, approximately 6 to 8 minutes. Transfer chicken to a plate and set aside.
03 -
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Sprinkle in the flour, stirring constantly, and cook for 1 minute to create a roux.
04 -
Slowly pour in milk, whisking continuously to ensure a smooth mixture. Cook until the sauce thickens, about 3 to 5 minutes.
05 -
Reduce heat to low and add shredded mozzarella and grated Parmesan. Stir gently until melted and the sauce is creamy. Blend in Italian seasoning.
06 -
Return cooked macaroni and sautéed chicken to the skillet. Toss well to coat all ingredients evenly with the cheese sauce.
07 -
Spoon into serving bowls. Garnish with chopped parsley if desired. Serve immediately while hot.
# Notes:
01 -
For best flavor, use freshly grated Parmesan and mozzarella. Leftovers may be stored in an airtight container and gently reheated.