Garlic Butter Chicken Mac

Are you ready for a flavor explosion that’s also incredibly easy to make? Forget spending hours in the kitchen – we’re about to whip up a dish that’s pure comfort food perfection. Imagine tender, juicy garlic butter chicken nestled on a bed of creamy, cheesy mac & cheese. Making Garlic Butter Chicken with Mac & Cheese So Easy is actually within your reach, and I’m here to show you exactly how to do it! Get ready for a weeknight dinner win that the whole family will rave about.

Gathering Your Heavenly Ingredients

Here’s everything you’ll need to create this masterpiece. Don’t worry if you’re missing something; minor substitutions are often fine. Let’s get started!

For the Garlic Butter Chicken:

• Chicken Breasts: 2 large, boneless, skinless chicken breasts
• Butter: 4 tablespoons, unsalted
• Garlic: 4 cloves, minced (fresh is best!)
• Paprika: 1 teaspoon
• Italian Seasoning: 1 teaspoon
• Salt: ½ teaspoon (or to taste)
• Black Pepper: ¼ teaspoon (or to taste)
• Chicken Broth: ¼ cup
• Fresh Parsley: 2 tablespoons, chopped (for garnish)

For the Mac & Cheese:

• Elbow Macaroni: 1 pound
• Butter: ¼ cup, unsalted
• All-Purpose Flour: ¼ cup
• Milk: 3 cups (whole milk or 2% recommended for extra creaminess)
• Shredded Cheddar Cheese: 4 cups, divided (sharp cheddar is amazing!)
• Shredded Gruyere Cheese: 1 cup (optional, but adds a sophisticated flavor)
• Salt: ½ teaspoon (or to taste)
• Black Pepper: ¼ teaspoon (or to taste)
• Optional Toppings: Breadcrumbs, crumbled bacon, chopped green onions

Step-by-Step to Cheesy, Garlicky Bliss

Let’s get cooking! I’ve broken this down into simple steps so you can easily follow along. Don’t be intimidated – you’ve got this!

Preparing the Mac & Cheese:

1. Cook the Macaroni: Cook the elbow macaroni according to package directions until al dente. Drain well and set aside. Don’t overcook it, or your mac & cheese will be mushy!
2. Make the Roux: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is called a roux).
3. Add the Milk: Gradually whisk in the milk, a little at a time, ensuring that each addition is fully incorporated before adding more. Continue whisking until the mixture is smooth and starts to thicken slightly (about 5-7 minutes).
4. Melt the Cheese: Reduce the heat to low. Add 3 cups of shredded cheddar cheese and the Gruyere cheese (if using) to the sauce. Stir constantly until the cheese is completely melted and the sauce is smooth and creamy.
5. Season the Cheese Sauce: Season with salt and pepper to taste. Remember, you can always add more seasoning later, but you can’t take it out!
6. Combine Macaroni and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir until well coated.

Cooking the Garlic Butter Chicken:

1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. This helps them get a nice sear! Season both sides with paprika, Italian seasoning, salt, and pepper.
2. Sear the Chicken: In a large skillet, melt the butter over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
3. Add the Garlic and Broth: Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 1 minute, until fragrant (be careful not to burn it!). Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. These browned bits are packed with flavor!
4. Simmer the Sauce: Let the sauce simmer for 2-3 minutes, allowing it to thicken slightly.
5. Slice the Chicken: Remove the chicken breasts from the skillet and let them rest for a few minutes before slicing them into thin strips.

Bringing It All Together:

1. Combine Chicken and Mac: Gently stir the sliced garlic butter chicken into the mac & cheese. Make sure the chicken is evenly distributed.
2. Serve and Enjoy: Serve immediately. Garnish with fresh parsley and any optional toppings you desire.

Pro Tips for Culinary Perfection

Want to take your Garlic Butter Chicken Mac & Cheese to the next level? Here are a few extra tips and tricks I’ve learned over the years.

• Cheese Choices: Experiment with different cheeses in your mac & cheese! Gouda, Monterey Jack, or even a little bit of Parmesan can add a unique flavor dimension.
• Chicken Prep: For even faster cooking, you can pound the chicken breasts to an even thickness. This ensures they cook uniformly.
• Spice It Up: Add a pinch of red pepper flakes to the garlic butter sauce for a little heat.
• Baking Option: For an extra cheesy crust, transfer the finished dish to a baking dish, top with the remaining 1 cup of shredded cheddar cheese, and bake at 350°F (175°C) for 10-15 minutes, or until the cheese is melted and bubbly.
• Make it Ahead: You can prepare the mac & cheese and the garlic butter chicken separately ahead of time. Store them in the refrigerator and combine them just before serving.

Variations to Make It Your Own

The best part about cooking is making a recipe your own! Here are some ideas to customize this dish to your liking.

• Add Veggies: Stir in some steamed broccoli, peas, or spinach to add some extra nutrients. This also adds great color and texture. Consider adding some sauteed mushrooms to the GARLIC CHICKEN BROCCOLI BOWLS recipe as a side!
• Use Different Pasta: Feel free to swap out the elbow macaroni for other pasta shapes like shells, rotini, or penne.
• Creamy Tomato Sauce: Give it a kick by adding a little tomato paste or marinara sauce to the cheese sauce.
• Add a little extra flair with bacon bits, like with BBQ CHICKEN MAC

Similar Recipes You Might Adore

If you loved this recipe, here are a few other dishes you might enjoy!

• CREAMY SAUSAGE PASTA: A comforting pasta dish with a rich and flavorful sausage sauce.
• GARLIC PARMESAN PASTA: A simple yet delicious pasta dish with garlic, parmesan cheese, and butter. This is a great option for a quick weeknight meal.
• Marry Me Chicken: This creamy chicken dish is so good, it’s practically guaranteed to get you a proposal! The sauce is unbelievably rich and flavorful.
• Cheesy Garlic Chicken Wraps: If you’re in the mood for something quick and easy, these wraps are a great option. They’re packed with flavor and perfect for a weeknight dinner.

Frequently Asked Questions (FAQ)

Here are some common questions about making Garlic Butter Chicken Mac & Cheese.

1. Can I use pre-shredded cheese? While pre-shredded cheese is convenient, it often contains cellulose, which can prevent it from melting as smoothly. For the best results, shred your own cheese.
2. Can I use chicken thighs instead of chicken breasts? Yes, you can use boneless, skinless chicken thighs. They will need to cook a little longer, so adjust the cooking time accordingly.
3. How long does this dish last in the refrigerator? This dish can be stored in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container.
4. Can I freeze this dish? While you can freeze this dish, the texture of the mac & cheese may change slightly. If freezing, allow the dish to cool completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight before reheating.

Now It’s Your Turn!

So there you have it! Making Garlic Butter Chicken with Mac & Cheese doesn’t have to be complicated. With this recipe and a little bit of patience, you can create a restaurant-worthy dish in the comfort of your own home. I can’t wait to hear how it turns out for you. Happy cooking!

Lady Maria

Garlic Butter Chicken Mac & Cheese

Indulge in a creamy and flavorful Garlic Butter Chicken Mac & Cheese, a comforting dish that combines tender chicken with a rich, cheesy pasta. This recipe is easy to make and perfect for a satisfying weeknight dinner that the whole family will love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 800

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound elbow macaroni
• 1/2 cup unsalted butter, divided
• 1/4 cup all-purpose flour
• 3 cups milk whole or 2%
• 4 cups shredded cheddar cheese, divided
• 1 cup shredded Gruyere cheese optional
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 2 large boneless, skinless chicken breasts
• 4 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1/4 cup chicken broth
• 2 tablespoons fresh parsley, chopped, for garnish
• Optional toppings: breadcrumbs, crumbled bacon, chopped green onions

Equipment

• Large Pot
• Colander
• Large saucepan
• whisk
• large skillet
• paper towels
• knife
• Cutting board
• Measuring cups
• Measuring spoons
• Spatula or spoon

Method

 

1. Cook the macaroni according to package directions until al dente. Drain well and set aside.
2. In a large saucepan, melt 1/4 cup of butter over medium heat.
3. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux).
4. Gradually whisk in the milk, a little at a time, ensuring that each addition is fully incorporated before adding more.
5. Continue whisking until the mixture is smooth and starts to thicken slightly (about 5-7 minutes).
6. Reduce the heat to low. Add 3 cups of shredded cheddar cheese and the Gruyere cheese (if using) to the sauce.
7. Stir constantly until the cheese is completely melted and the sauce is smooth and creamy.
8. Season with salt and pepper to taste.
9. Add the cooked macaroni to the cheese sauce and stir until well coated.
10. Pat the chicken breasts dry with paper towels.
11. Season both sides with paprika, Italian seasoning, salt, and pepper.
12. In a large skillet, melt the remaining 1/4 cup of butter over medium-high heat.
13. Add the chicken breasts and cook for 5-7 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
14. Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 1 minute, until fragrant (be careful not to burn it!).
15. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
16. Let the sauce simmer for 2-3 minutes, allowing it to thicken slightly.
17. Remove the chicken breasts from the skillet and let them rest for a few minutes before slicing them into thin strips.
18. Gently stir the sliced garlic butter chicken into the mac & cheese.
19. Serve immediately. Garnish with fresh parsley and any optional toppings.

Notes

For a richer flavor, use sharp cheddar cheese. Experiment with different cheeses like Gouda or Monterey Jack. To prevent the cheese from clumping, shred your own cheese instead of using pre-shredded. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For an extra cheesy crust, transfer the finished dish to a baking dish, top with the remaining 1 cup of shredded cheddar cheese, and bake at 350°F (175°C) for 10-15 minutes, or until the cheese is melted and bubbly.