Chicken Mac and Cheese
Ingredients
The pasta
The chicken
-
20-24
oz
boneless skinless chicken thighs or breasts, diced into 1 inch pieces
The sauce
-
3
tablespoons
unsalted butter
-
3
tablespoons
all-purpose flour
-
1
cup
heavy whipping cream
-
1
cup
milk
-
4
cups
grated cheese (sharp cheddar and gruyère)
The spices
-
½
teaspoon
smoked paprika
-
2
teaspoons
Italian seasoning
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
to taste
salt and pepper
Instructions
- Cook the pasta according to package instructions and drain, reserving 1½ cups of pasta water.
- Heat a pot or skillet over medium heat and add the diced chicken with spices.
- Cook the chicken until fully cooked and no longer pink, then set aside.
- In the same pan, melt the butter and sprinkle in the flour to create a roux.
- Add the heavy cream, milk, and grated cheese to the roux, stirring until melted and thickened.
- Combine the cooked chicken and pasta with the cheese sauce, adding reserved pasta water if needed.
- Optionally, broil the dish with extra cheese on top for a crispy crust.
- Cool slightly before serving.
Nutrition Facts (estimated)
Servings
6
Calories
834
Total fat
51g
Total carbohydrates
42g
Total protein
51g
Sodium
0mg
Cholesterol
0mg
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