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Delicious and easy garlic butter chicken with mac and cheese, a comforting and flavorful weeknight dinner recipe.
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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.