If you’re craving something warm, comforting, and with that perfect combination of creamy and tangy flavors, you simply must try this Chicken Mac and Cheese with White Wine and Parmesan Recipe. It’s not your regular mac and cheese; the addition of white wine and Parmesan takes it to a whole new level, adding depth and a subtle rich flavor that pairs wonderfully with tender chicken breast and melty cheddar. This dish is a fantastic crowd-pleaser that feels a little fancy but comes together without fuss, making it ideal for weeknight dinners or special family gatherings.
Ingredients You’ll Need
Gathering these essential ingredients is the first step towards creating a sensational meal. Each component plays a crucial role—from the sharp cheddar providing luscious creaminess, to the white wine adding a bright, nuanced twist. Together, they harmonize beautifully in this Chicken Mac and Cheese with White Wine and Parmesan Recipe.
- Half and half (1 ½ cups): Creates a rich, creamy base that thickens the sauce perfectly.
- Chicken broth (½ cup): Adds savory depth and moisture to the sauce.
- Chicken bouillon cube (½): Intensifies the savory flavor of the broth.
- Hot sauce (1 teaspoon): Brings just a hint of heat to keep the flavors lively.
- Mustard powder (1 teaspoon): Enhances the cheese flavors with a subtle zing.
- Onion powder, garlic powder, parsley (½ teaspoon each): Adds aromatic warmth and a fresh herbal note.
- Paprika and pepper (¼ teaspoon each): Provide gentle spice and color.
- Boneless skinless chicken breast (1 lb.): Tender and juicy protein cooked to perfection.
- Salt and pepper: Simple seasoning to enhance every bite.
- Olive oil (1-2 tablespoons): For searing the chicken to a golden crust.
- Dry white wine (½ cup): Adds brightness and depth to the sauce—choose a crisp, dry variety.
- Butter (3 tablespoons): For a silky roux that forms the sauce’s base.
- Flour (3 tablespoons): Thickens the sauce with a smooth texture.
- Shredded cheddar cheese (1 ¾ cups): The heart of the cheese sauce with creamy, sharp flavor.
- Grated Parmesan cheese (¼ cup): Adds a salty, nutty finish that elevates the entire dish.
- Small or medium pasta shells (½ lb.): Perfect for catching all that luscious cheese sauce.
How to Make Chicken Mac and Cheese with White Wine and Parmesan Recipe
Step 1: Prep Your Sauce Mixture
Start by combining the half and half, chicken broth, bouillon cube, hot sauce, mustard powder, onion powder, garlic powder, parsley, paprika, and pepper in a large measuring cup with a spout. This pre-mixed sauce pack sets the stage for creating that unforgettable creamy texture and perfectly balanced flavor.
Step 2: Cook the Pasta
While prepping your chicken, bring a large pot of salted water to a boil. Cooking the pasta shells al dente ensures they will have the ideal bite and won’t get mushy when tossed with the cheese sauce later. Set aside after draining to prepare the other ingredients.
Step 3: Prepare and Cook the Chicken
Slice the chicken breast lengthwise so the pieces are thinner, about half an inch thick. Using a meat mallet to gently pound the slices ensures quick, even cooking. Season the chicken well with salt and pepper on both sides. Then heat olive oil in a skillet over medium-high heat and sear the chicken until it’s golden brown on both sides, about 4-5 minutes each. After resting the chicken for 10 minutes, chop it into bite-sized pieces for easy mixing.
Step 4: Deglaze and Reduce with White Wine
Turn off the heat momentarily, then pour the dry white wine into the same skillet. Turn the heat back on to medium and scrape the bottom of the pan with a silicone spatula to loosen all those flavorful browned bits. Allow the wine to simmer and reduce by half, which intensifies the flavor and leaves behind a lightly tangy richness in your sauce.
Step 5: Create the Cheese Sauce through a Roux
In the same skillet, melt butter and whisk in the flour to form a roux. Cooking this mixture for a couple of minutes is important to get rid of that raw flour taste. Gradually add your pre-mixed sauce in small increments, stirring constantly. This slow incorporation keeps the sauce smooth and creamy, building that luscious base for your mac and cheese.
Step 6: Simmer and Add Cheese
Bring the sauce to a gentle boil, then reduce to a simmer, partially covering the pan as you stir occasionally. This step allows the sauce to thicken while you finish cooking your pasta. Once your pasta is done and drained, lower the heat and slowly stir in the cheddar and Parmesan cheeses, allowing them to melt and integrate seamlessly into this divine sauce.
Step 7: Combine Pasta, Chicken, and Sauce
Finally, mix the cooked pasta along with the perfectly cooked chicken pieces into your cheese sauce. The pasta will soak up some of the sauce’s creaminess as it stands, ensuring each bite is packed with flavor. Serve immediately to enjoy the ultimate comfort food experience.
How to Serve Chicken Mac and Cheese with White Wine and Parmesan Recipe
Garnishes
Sprinkle freshly chopped parsley or a little extra grated Parmesan on top for a pop of color and that irresistible fresh aroma. A small drizzle of olive oil or a pinch of smoked paprika can add a little wow factor and brighten up each serving.
Side Dishes
This dish stands beautifully on its own but pairs wonderfully with crisp green salads or steamed vegetables like broccoli or green beans. Roasted Brussels sprouts or a zesty tomato salad create a fresh contrast, balancing the creamy richness of the mac and cheese.
Creative Ways to Present
For a fun twist, serve individual portions in ramekins sprinkled with breadcrumbs, then broiled to create a golden crust. Or layer it in a casserole dish with some extra cheese and bake until bubbly for a crowd-pleasing centerpiece perfect for potlucks and family meals.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to an airtight container and refrigerate for up to 3 days. The flavors often meld and deepen overnight, making your next meal just as delicious.
Freezing
You can freeze this Chicken Mac and Cheese with White Wine and Parmesan Recipe for up to 2 months. Pack it in freezer-safe containers or heavy-duty bags. Thaw overnight in the refrigerator before reheating for the best results.
Reheating
Gently reheat on the stove over low heat, stirring frequently and adding a splash of milk or broth if the sauce has thickened too much. Alternatively, microwave in short bursts, stirring in between to keep the cheese sauce smooth and creamy.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While cheddar and Parmesan are classic, feel free to experiment with Gruyère, mozzarella, or even a sharp white cheddar for different flavors and textures. Just keep in mind the cheese should melt well to maintain that creamy consistency.
Is white wine necessary for this recipe?
White wine adds a subtle acidity and complexity that really enhances the sauce. However, if you prefer to leave it out or don’t have any on hand, you can substitute it with additional chicken broth and a splash of lemon juice to mimic the tang.
What pasta works best for this dish?
Small or medium shell pasta is ideal because it holds onto the sauce well, but elbow macaroni or cavatappi can also work great. Just choose a shape that catches the cheese sauce in every nook and cranny.
Can I make this recipe vegetarian?
Sure! Simply omit the chicken and use vegetable broth instead of chicken broth. You can add sautéed mushrooms or roasted vegetables like zucchini and bell peppers to keep it hearty and satisfying.
How spicy is this Chicken Mac and Cheese with White Wine and Parmesan Recipe?
The heat is very mild thanks to just a teaspoon of hot sauce balancing the richness—nothing overwhelming. You can always adjust the hot sauce quantity to your taste or skip it entirely for an ultra-mild version.
Final Thoughts
This Chicken Mac and Cheese with White Wine and Parmesan Recipe is truly one of those dishes that brings joy to the table in every bite. The creamy sauce, tender chicken, and subtle tang from the wine make it a standout comfort food that’s surprisingly easy to make. I can’t wait for you to try it and see how it quickly becomes a favorite in your household too!
Print
Chicken Mac and Cheese with White Wine and Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Chicken Mac and Cheese recipe combines tender seared chicken breast with creamy, cheesy sauce made from cheddar and Parmesan cheeses. The rich sauce is enhanced by a flavorful base of half and half, chicken broth, white wine, and a blend of seasonings including hot sauce and mustard powder. Cooked pasta shells are tossed in, creating a comforting and hearty dish perfect for family dinners within 50 minutes.
Ingredients
Sauce Ingredients
- 1 ½ cups half and half
- ½ cup chicken broth
- ½ chicken bouillon cube
- 1 teaspoon hot sauce
- 1 teaspoon mustard powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon parsley
- ¼ teaspoon paprika
- ¼ teaspoon pepper
Chicken and Cooking
- 1 lb. boneless skinless chicken breast
- Salt and pepper, to taste
- 1–2 tablespoons olive oil
- ½ cup dry white wine
Cheese Sauce Base
- 3 tablespoons butter
- 3 tablespoons flour
- 1 ¾ cups shredded cheddar cheese
- ¼ cup grated Parmesan cheese
Pasta
- ½ lb. small or medium pasta shells
Instructions
- Prepare Sauce Ingredients: Combine the half and half, chicken broth, chicken bouillon cube, hot sauce, mustard powder, onion powder, garlic powder, parsley, paprika, and pepper in a large measuring cup with a spout. Set aside for later use. Pre-measure all other ingredients to have handy before starting.
- Boil Pasta Water: Begin boiling a large pot of salted water to cook the pasta shells later.
- Prepare Chicken: Slice the chicken breasts lengthwise into 2-3 thinner pieces. Cover with plastic wrap and pound with a meat mallet to about ½ inch thickness to ensure even cooking.
- Season Chicken: Pat the chicken pieces dry with paper towels and season both sides with salt and pepper to taste.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken slices in batches, searing for 4-5 minutes per side until they develop a golden crust. Remove from skillet and let them rest for 10 minutes before cutting into bite-sized pieces.
- Deglaze with Wine: Turn the heat off momentarily, pour the white wine into the skillet, and turn heat back to medium. Use a silicone spatula to scrape the bottom and sides of the skillet to loosen flavorful browned bits. Let the wine reduce by half, about 4-5 minutes.
- Make Roux: Add butter to the skillet and melt it completely. Stir in the flour and cook for 1-2 minutes continuously to form a roux and eliminate the raw flour taste.
- Add Sauce Mixture: Slowly add the prepared sauce mixture in small splashes while stirring constantly, maintaining the sauce’s thickness and ensuring smooth incorporation.
- Simmer Sauce & Cook Pasta: Bring the sauce to a gentle boil, then reduce heat to a simmer with a partial cover. While simmering, cook pasta shells in the boiling salted water until al dente according to package instructions. Drain pasta once done. Stir the sauce occasionally during this time.
- Add Cheese: Lower sauce heat to low and gradually sprinkle in cheddar and Parmesan cheeses, stirring continuously until smooth and fully melted.
- Combine and Serve: Add the drained pasta and diced cooked chicken into the cheese sauce. Stir gently to combine everything well. The sauce will be quite generous; the pasta will continue to soak it up as it stands. Serve immediately for the best creamy texture.
Notes
- The dry white wine adds depth but can be substituted with additional chicken broth if preferred.
- Use freshly shredded cheddar cheese for smoother melting and better flavor.
- Small or medium shell pasta works best to hold the sauce and mix well with the chicken.
- Resting the chicken after searing helps retain juices and tenderness.
- Serve immediately for optimal texture; leftovers can be stored refrigerated and gently reheated.
