Parmesan Garlic Chicken Mac and Cheese – Ultra Creamy and Packed with Flavor!
Looking for the ultimate comfort food that’s rich, cheesy, and full of savory flavor? This Parmesan Garlic Chicken Mac and Cheese hits all the right notes. Juicy garlic-seasoned chicken, tender pasta, and a creamy cheese sauce loaded with Parmesan, mozzarella, and cheddar (if you’re feeling extra indulgent!)—this recipe is a guaranteed crowd-pleaser for family dinners, weeknight meals, or cozy weekends.
Ingredients:
- 2 cups elbow macaroni (or substitute with penne, shells, rotini—whatever you love!)
- 1 lb boneless skinless chicken breast or thighs, diced into bite-sized pieces
- 2 tablespoons butter, divided
- 3 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk recommended for richness)
- 1 cup shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese (optional, for extra creaminess and depth)
- Fresh parsley, chopped, for garnish
Instructions:
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the macaroni (or chosen pasta) according to package instructions until al dente. Drain and set aside.
2. Cook the Chicken
In a large skillet or sauté pan over medium-high heat, melt 1 tablespoon of butter. Add the diced chicken, minced garlic, Italian seasoning, and a sprinkle of salt and pepper. Cook for about 6–8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Remove the chicken from the pan and set aside.
3. Make the Roux (Base for Cheese Sauce)
In the same pan, melt the remaining tablespoon of butter. Sprinkle in the flour and whisk constantly for about 1 minute. This forms a roux, which helps thicken the sauce and adds a nutty flavor.
4. Build the Creamy Cheese Sauce
Gradually pour in the milk, whisking continuously to avoid lumps. Keep whisking and simmering on medium heat until the sauce starts to thicken slightly—this usually takes 3–5 minutes.
Once thickened, lower the heat and stir in the mozzarella, Parmesan, and cheddar (if using). Keep stirring until the cheeses are completely melted and the sauce is smooth, velvety, and creamy.
5. Combine Everything
Add the cooked pasta and chicken back into the skillet. Toss everything together gently to coat all the pasta and chicken in the luscious cheese sauce. Make sure it’s evenly mixed.
6. Garnish and Serve
Turn off the heat. Sprinkle with fresh chopped parsley for a burst of color and freshness. Serve hot, right out of the skillet.
Tips & Variations:
- Want a crispy topping? Pour the mac and cheese into a baking dish, top with breadcrumbs and a little extra cheese, and broil for 2–3 minutes.
- Spice it up: Add a pinch of red pepper flakes while cooking the chicken for a subtle kick.
- Make it vegetarian: Skip the chicken and stir in roasted broccoli or mushrooms instead.
- Use heavy cream: For an extra decadent version, replace 1/2 cup of the milk with heavy cream.
Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on the stovetop with a splash of milk to bring back the creaminess.