Cheesy Chicken Pasta Bake
A comforting and satisfying dish featuring cooked pasta, tender chicken, and creamy cheese, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts Approximately 3–4 breasts
- 8 oz elbow macaroni Cook according to package instructions
- 2 cups sharp cheddar cheese, shredded Use freshly shredded for best melting
- 2 cups whole milk Let sit at room temperature before use
- 4 tbsp unsalted butter For making the roux
- ¼ cup all-purpose flour For thickening the cheese sauce
- 1 tsp garlic powder
- to taste Salt and pepper For seasoning the chicken and sauce
- ½ cup breadcrumbs Optional, for topping
Instructions
Preparation
- Cook the elbow macaroni according to package directions in a large pot of salted boiling water. Drain and set aside.
- Season the chicken breasts with salt and pepper. Cook in a skillet over medium heat for 6-7 minutes per side until golden brown. Remove from skillet and chop into bite-sized pieces.
Sauce Preparation
- Melt the butter in the same skillet over medium heat. Add the flour to create a roux, stirring continually for about 2 minutes.
- Gradually whisk in the whole milk, cooking until the mixture thickens (about 3-5 minutes).
- Stir in garlic powder and half of the shredded cheese until melted. Adjust seasoning with more salt and pepper if desired.
Assembly and Baking
- In a large bowl, combine the cooked macaroni, chopped chicken, and cheese sauce, stirring until everything is evenly coated.
- Preheat the oven to 350°F. Pour the mixture into a greased baking dish and sprinkle breadcrumbs on top, if using.
- Bake for 20-25 minutes until bubbly and golden brown.
Notes
Allow the dish to cool for a few minutes before serving to help set the sauce. For a twist, add vegetables like spinach or broccoli.
Nutrition
Serving: 1g
Tried this recipe?Let us know how it was!