Remember those cozy nights spent around the table, sharing a warm, cheesy bowl of mac and cheese? This recipe takes that classic comfort food and elevates it with tender chicken and a burst of garlicky parmesan flavor. It’s ridiculously easy, surprisingly quick, and guaranteed to be a new family favorite!
Why You’ll Love This Recipe
- Fast (ready in under 30 minutes!)
- Easy (minimal prep and simple steps)
- Giftable (perfect for potlucks and bake sales)
- Crowd-pleasing (kids and adults alike will adore it!)
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces (I prefer using pre-cut chicken to save time!)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (for a touch of smoky warmth)
- ½ teaspoon garlic powder
- ¼–⅓ cup Buffalo Wild Wings Parmesan Garlic Sauce (this is the secret ingredient!)
- 8 oz elbow macaroni (approximately 2 cups dry)
- 2 cups whole milk (whole milk makes it extra creamy!)
- 2½ cups shredded Colby Jack cheese (Colby Jack melts beautifully and adds a delightful sharpness)
- 8 oz cream cheese, cubed and softened (this adds extra creaminess and richness)
- ¼ cup grated Parmesan cheese (for that extra parmesan punch!)
- Fresh chopped parsley (for a pop of freshness and color)
How to Make It
- Cook elbow macaroni according to package directions until al dente. Drain and set aside. Don’t overcook the pasta; you want it to hold its shape.
- Toss chicken with salt, pepper, paprika, and garlic powder. Cook in a skillet over medium heat until golden brown and cooked through. I like to use a little olive oil for extra flavor. Toss with Parmesan Garlic Sauce. Set aside.
- Heat milk in a saucepan over medium heat. Stir in cream cheese until melted. Add Colby Jack and Parmesan cheese, stirring until melted and creamy. Stir constantly to prevent burning.
- Add cooked macaroni to the cheese sauce and stir to coat. Fold in the chicken. Heat through for 1–2 minutes. Don’t overcook; you just want to heat it all through and combine the flavors.
- Serve in bowls, topped with Parmesan cheese and fresh parsley. For a baked version, transfer to a greased 9×13 inch dish, top with extra cheese, and bake at 375°F (190°C) for 15–20 minutes. The baked version is extra bubbly and cheesy!
Substitutions & Additions
Feel free to experiment! You can substitute other cheeses like cheddar, Monterey Jack, or even a blend. Add cooked bacon or chopped broccoli for extra flavor and texture. For a spicier kick, add a pinch of red pepper flakes to the chicken or cheese sauce.
Tips for Success
- Don’t overcook the pasta. Al dente is key!
- Use softened cream cheese for a smoother sauce.
- Stir frequently to prevent the cheese sauce from burning.
- Prep ahead: Cook the chicken and chop the parsley ahead of time to save time on busy weeknights.
How to Store It
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
FAQs
- Can I use different types of pasta? Absolutely! Try rotini, shells, or even penne.
- Can I make this ahead of time? You can cook the chicken and pasta ahead of time and assemble the dish just before serving.
- Is this recipe freezer-friendly? I wouldn’t recommend freezing this dish as the texture might change upon thawing. It’s best enjoyed fresh!
- What if I don’t have Buffalo Wild Wings Parmesan Garlic Sauce? You can substitute with another creamy parmesan sauce, or even just use extra parmesan cheese and garlic powder.
Parmesan Garlic Chicken Mac & Cheese
This easy Parmesan Garlic Chicken Mac and Cheese recipe is a creamy, cheesy, and comforting meal the whole family will love! Ready in under 30 minutes.
Ingredients
Equipment
Method
- Cook elbow macaroni according to package directions until al dente. Drain and set aside. Don't overcook the pasta; you want it to hold its shape.
- Toss chicken with salt, pepper, paprika, and garlic powder. Cook in a skillet over medium heat until golden brown and cooked through. I like to use a little olive oil for extra flavor. Toss with Parmesan Garlic Sauce. Set aside.
- Heat milk in a saucepan over medium heat. Stir in cream cheese until melted. Add Colby Jack and Parmesan cheese, stirring until melted and creamy. Stir constantly to prevent burning.
- Add cooked macaroni to the cheese sauce and stir to coat. Fold in the chicken. Heat through for 1–2 minutes. Don't overcook; you just want to heat it all through and combine the flavors.
- Serve in bowls, topped with Parmesan cheese and fresh parsley. For a baked version, transfer to a greased 9x13 inch dish, top with extra cheese, and bake at 375°F (190°C) for 15–20 minutes. The baked version is extra bubbly and cheesy!
Notes
Feel free to experiment! You can substitute other cheeses like cheddar, Monterey Jack, or even a blend. Add cooked bacon or chopped broccoli for extra flavor and texture. For a spicier kick, add a pinch of red pepper flakes to the chicken or cheese sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
