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
Scale
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.
