Description
A delightful blend of tender chicken, cheesy goodness, and pasta, perfect for family dinners or potlucks.
Ingredients
- 3-4 boneless skinless chicken breasts (about 1 lb)
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 tsp garlic powder
- Salt and pepper to taste
- ½ cup breadcrumbs (optional)
Instructions
- Boil salted water and cook the elbow macaroni until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add cubed chicken seasoned with salt and pepper, and cook for 5-7 minutes until fully cooked.
- In the same skillet, add more butter. Stir in flour until smooth, then slowly whisk in milk until thickened (about 4-5 minutes).
- Lower the heat and gradually stir in the shredded cheddar until melted and smooth.
- Gently fold in the cooked pasta and sautéed chicken until coated in the cheese sauce.
- For a crunchy topping, transfer to an oven-safe dish, top with breadcrumbs, and bake at 350°F for about 20 minutes.
Notes
Serve hot and garnish with chopped parsley. Pairs well with a side salad or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American