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.
Equipment
- Large skillet
- Saucepan
Ingredients
- 1 lb boneless, skinless chicken breast cut into bite-sized pieces
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika for a touch of smoky warmth
- 0.5 tsp garlic powder
- 0.25-0.33 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!
- 2.5 cups shredded Colby Jack cheese Colby Jack melts beautifully and adds a delightful sharpness
- 8 oz cream cheese cubed and softened
- 0.25 cup grated Parmesan cheese for that extra parmesan punch!
- fresh chopped parsley for a pop of freshness and color
Instructions
- 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.