Introduction

If there’s one dish that always delivers smiles, it’s homemade mac and cheese. Add juicy, golden-brown chicken and the irresistible flavors of garlic and Parmesan, and you have a recipe that feels both comforting and elegant. This Parmesan Garlic Chicken Mac and Cheese isn’t just a quick weeknight dinner—it’s the kind of meal that makes you pause and savor every forkful. Creamy, cheesy, and deeply satisfying, it’s comfort food at its finest.

My recipe story

I first created this recipe during a cozy weekend at home when I wanted something hearty but not too complicated. I had chicken breasts thawing in the fridge, a box of pasta in the pantry, and plenty of cheese on hand. The inspiration came from my love for chicken Alfredo, but I wanted a dish with even more comfort appeal. By adding Parmesan, garlic, and extra cheddar, the sauce became wonderfully rich, while the tender chicken made it a full, satisfying meal. Ever since, this recipe has been a family favorite, perfect for gatherings or those nights when only comfort food will do.

💡 Why You’ll Love This Recipe

Rich and creamy cheese sauce enhanced with Parmesan and garlic for bold flavor.

Perfect balance of protein and carbs for a complete, filling meal.
Family-friendly and picky-eater approved.
Versatile enough to serve as a main dish or hearty side at parties.

Easy to make with simple ingredients you likely already have at home.

Ingredient breakdown

Every ingredient in this Parmesan Garlic Chicken Mac and Cheese works together to create a dish that’s creamy, savory, and satisfying. The base of the recipe is elbow macaroni, a pasta shape that holds onto the cheesy sauce beautifully. Olive oil and boneless, skinless chicken breasts provide lean protein while ensuring the dish has a satisfying bite. Garlic adds aromatic depth that balances out the richness of the cheese.

Speaking of cheese, this recipe calls for Parmesan and sharp cheddar. Parmesan lends its nutty, salty edge, while cheddar melts into a silky sauce that clings to every noodle. Milk and a touch of heavy cream give the dish a luxuriously creamy texture without being overly heavy. Butter, flour, and seasonings round out the sauce, creating a flawless base that ties everything together.

Equipment you’ll need

Large pot for boiling pasta
Large skillet for cooking chicken
Medium saucepan for cheese sauce

Mixing spoons and spatula
Whisk for smooth sauce
Colander for draining pasta

Sharp knife and cutting board

Step-by-step directions

Step 1: Cook the pasta. Fill a large pot with salted water and bring it to a rolling boil. Add the elbow macaroni and cook until al dente according to the package instructions. Drain the pasta in a colander, drizzle with a little olive oil to prevent sticking, and set aside while you prepare the rest of the dish.

Step 2: Prepare the chicken. Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and a pinch of garlic powder. Cook for 6–7 minutes per side until golden brown and cooked through. Remove the chicken, let it rest for a few minutes, then dice into bite-sized pieces.

Step 3: Make the roux. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a smooth paste. Cook for about 1 minute to eliminate the raw flour taste, stirring continuously to prevent burning.

Step 4: Create the sauce base. Gradually whisk in the milk and cream, a little at a time, to ensure the sauce stays smooth. Continue whisking until the mixture thickens and lightly coats the back of a spoon. Add the minced garlic and stir until fragrant, about 1 minute.

Step 5: Add the cheese. Lower the heat and gradually stir in the cheddar and Parmesan cheeses until melted and creamy. Taste the sauce and adjust seasoning with salt, pepper, or an extra pinch of garlic powder if desired.

Step 6: Combine everything. Add the cooked macaroni and diced chicken to the cheese sauce. Stir gently until every piece of pasta and chicken is coated in the velvety sauce. Serve hot, garnished with extra Parmesan or fresh parsley for a pop of color.

Variations & substitutions

One of the best things about this recipe is its adaptability. Swap the chicken for shrimp or rotisserie chicken for a quicker option. If you want extra vegetables, stir in steamed broccoli, spinach, or peas right before serving. You can also experiment with different cheeses like Gruyère for a nutty flavor or mozzarella for extra creaminess. For a little spice, add red pepper flakes or a dash of hot sauce to the cheese sauce.

💡 Expert Tips & Troubleshooting

Cook pasta until just al dente since it will continue to absorb sauce as it sits.
For maximum flavor, let the garlic cook gently without burning—it should be fragrant, not bitter.
If your sauce is too thick, whisk in a splash of warm milk until it loosens to the perfect consistency.

Shred cheese yourself for the best melting results, as pre-shredded cheese often contains anti-caking agents.
Let the chicken rest before dicing to lock in juices and keep it tender.

Storage, freezing & make-ahead

Store leftovers in an airtight cont ainer in the refrigerator for up to 3 days. To reheat, warm gently on the stove with a splash of milk to restore creaminess. This dish also freezes well—transfer cooled portions into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating. For a make-ahead option, you can prepare the sauce and chicken in advance, then assemble and bake just before serving for a bubbly, golden finish.

Serving ideas & pairings

Parmesan Garlic Chicken Mac and Cheese pairs beautifully with a crisp green salad or roasted vegetables to balance the richness. Garlic bread or warm dinner rolls make a perfect side for soaking up every bit of sauce. For beverages, a chilled glass of white wine such as Chardonnay or Sauvignon Blanc complements the creamy flavors, while sparkling water with lemon keeps things refreshing. For a complete comfort meal, serve with a simple dessert like brownies or fruit crisp.

FAQ

Can I use rotisserie chicken instead of raw chicken? Yes! Rotisserie chicken saves time and works wonderfully in this recipe—just shred it and fold into the sauce.

What type of pasta works best? Elbow macaroni is traditional, but shells, cavatappi, or penne all hold sauce beautifully.

Can I make this gluten-free? Absolutely. Use gluten-free pasta and substitute a gluten-free flour blend when making the roux.

How can I lighten this dish? Use reduced-fat milk, less cheese, or swap heavy cream for half-and-half to make it lighter but still creamy.

What’s the best way to reheat leftovers? Reheat gently on the stove with a splash of milk or in the microwave, stirring halfway to ensure even heating.

Final thoughts

This Parmesan Garlic Chicken Mac and Cheese is everything you want in a comfort food recipe—creamy, cheesy, hearty, and full of flavor. It’s the kind of dish that feels just as welcome on a busy weeknight as it does on a special occasion. With simple ingredients, straightforward steps, and endless room for customization, this recipe is sure to earn a permanent spot in your meal rotation. Make it once, and you’ll understand why it’s a favorite for both kids and adults alike.

Parmesan Garlic Chicken Mac and Cheese – Comfort in Every Creamy Bite!

Author: Sarah White

Total Time: 40 minutes
Yield: 6 servings

Print Recipe

Description

Creamy, cheesy mac and cheese meets tender garlic chicken for the ultimate comfort food. A rich, satisfying dish perfect for family dinners.

Ingredients

12 oz elbow macaroni
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts

2 tablespoons butter
2 tablespoons all-purpose flour
3 cups milk

1/2 cup heavy cream
3 cloves garlic, minced
2 cups shredded sharp cheddar cheese

1 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

1/4 teaspoon garlic powder
Fresh parsley, chopped (optional garnish)

Instructions

Cook macaroni in salted boiling water until al dente. Drain, drizzle with a little olive oil, and set aside.
Heat olive oil in a skillet, season chicken with salt, pepper, and garlic powder, then cook until golden and fully cooked. Rest, then dice.
In a saucepan, melt butter and whisk in flour to form a roux. Cook for 1 minute, stirring constantly.

Slowly whisk in milk and cream until smooth and slightly thickened. Add minced garlic and stir for 1 minute.
Reduce heat, stir in cheddar and Parmesan until melted into a creamy sauce. Season to taste.
Combine pasta, chicken, and cheese sauce in a large bowl or pot, stirring until fully coated. Serve warm with parsley garnish.

Notes

Leftovers keep in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk for best texture. Add broccoli, peas, or spinach for extra veggies.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course

Method: Stovetop
Cuisine: American