Description
This delicious Chicken Mac and Cheese recipe combines tender seared chicken breast with creamy cheddar cheese sauce and perfectly cooked pasta shells. Made with a flavorful sauce enriched with spices and white wine, this comforting dish is perfect for a hearty family meal.
Ingredients
Scale
Chicken
- 1 lb boneless skinless chicken breast
- Olive oil, for searing
- Salt and pepper, to taste
Sauce
- 1 ½ cups half and half
- Chicken broth (amount estimated: 1 cup)
- 1 bouillon cube (chicken)
- Hot sauce (approx. 1 tsp)
- Mustard powder (approx. 1 tsp)
- Onion powder (approx. 1 tsp)
- Garlic powder (approx. 1 tsp)
- Parsley (approx. 1 tsp dried)
- Paprika (approx. 1 tsp)
- Black pepper, to taste
- ½ cup dry white wine
- 3 tablespoons butter
- 3 tablespoons all-purpose flour (assumed for the roux)
Other
- ½ lb small or medium pasta shells
- 1 ¾ cups shredded cheddar cheese
Instructions
- Prepare the sauce mixture: In a large measuring cup or bowl, combine half and half, chicken broth, bouillon cube, hot sauce, mustard powder, onion powder, garlic powder, parsley, paprika, and black pepper. Stir until the bouillon cube is dissolved and spices are well incorporated.
- Boil pasta water: Bring a large pot of salted water to a boil for cooking the pasta.
- Prepare the chicken: Slice the chicken breast into thin pieces and pound them to about ½ inch thickness. Season both sides generously with salt and pepper.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken pieces and sear until golden brown on both sides, about 3-4 minutes per side. Remove from skillet and let rest before cutting into bite-sized pieces.
- Deglaze the skillet: Pour the dry white wine into the skillet to deglaze, scraping up browned bits. Let it reduce over medium heat for about 4-5 minutes to concentrate the flavor.
- Make the roux: In the same skillet, melt butter over medium heat. Stir in the flour and cook briefly, about 1-2 minutes, until fragrant and lightly golden.
- Add the sauce mixture: Gradually whisk in the prepared sauce from step 1 to the roux, stirring continuously until smooth. Bring the sauce to a gentle boil, then reduce heat to low and simmer gently.
- Cook the pasta: Add the pasta shells to the boiling salted water and cook until al dente according to package instructions (approximately 8-10 minutes). Drain the pasta well.
- Combine pasta and chicken with sauce: Stir the cooked pasta and sliced chicken pieces into the sauce in the skillet, mixing well to combine evenly.
- Add cheese: Gradually sprinkle in the shredded cheddar cheese while stirring continuously until completely melted and a creamy sauce forms.
Notes
- Make sure to not overcook the pasta; al dente texture works best to hold the sauce.
- Resting the chicken after cooking keeps it juicy and tender.
- The white wine helps to add depth of flavor to the sauce—if preferred, substitute with additional chicken broth.
- Use freshly shredded cheddar cheese for best melting quality and flavor.
- This dish can be garnished with fresh parsley or chives for added color and freshness.
