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Chicken Alfredo Mac and Cheese Recipe

Chicken Alfredo Mac and Cheese

iamwinfred
This Chicken Alfredo Mac and Cheese combines two of America's most comforting dinners into one unforgettable baking dish. Tender elbow macaroni and juicy seasoned chicken are tossed in a silky garlic Parmesan Alfredo sauce, then topped with buttery panko and baked until golden and bubbly. It's creamy, cheesy, protein-packed, and perfect for feeding a crowd on cozy weeknights.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American, Italian
Servings 8 servings
Calories 720 kcal

Equipment

  • Large Dutch oven or stockpot For cooking the pasta and making the sauce
  • Large cast iron skillet For searing the chicken
  • 9x13-inch baking dish Lightly greased with butter or cooking spray
  • Box grater For grating the Parmesan and mozzarella
  • Instant-read thermometer To check the chicken reaches 165°F
  • Colander
  • Whisk
  • Wooden spoon
  • Cutting board
  • Aluminum foil (optional) if you want to tent the dish

Ingredients
  

  • 1 pound elbow macaroni 454g
  • 1 tablespoon kosher salt for the pasta water
  • 1 1/2 pounds boneless, skinless chicken breasts 680g
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt for the chicken
  • 1/2 teaspoon black pepper for the chicken
  • 4 tablespoons unsalted butter 57g
  • 4 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream 480ml
  • 1 cup whole milk 240ml
  • 4 ounces cream cheese 113g, cubed and softened
  • 1 1/2 cups Parmigiano Reggiano 150g, freshly grated, divided (1 1/4 cups for sauce, 1/4 cup for topping)
  • 2 cups low-moisture mozzarella 226g, shredded, divided (1 1/2 cups for sauce, 1/2 cup for topping)
  • 1/2 teaspoon salt for the sauce
  • 1/4 teaspoon black pepper for the sauce
  • 1/4 teaspoon whole nutmeg freshly grated
  • 1 cup reserved pasta water if needed
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter 28g, melted, for the topping
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

  • Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Grate the Parmesan and mozzarella, mince the garlic, cube the cream cheese, and pat the chicken dry.
  • Boil salted water and cook the elbow macaroni for 2 minutes less than package directions. Reserve 1 cup pasta water, then drain and set aside without rinsing.
  • Mix garlic powder, Italian seasoning, salt, and pepper, then rub over the chicken. Sear in olive oil over medium-high heat for 5–7 minutes per side until 165°F, rest 5 minutes, then dice.
  • Melt butter in a Dutch oven, cook garlic for 30 seconds, whisk in flour for 1 minute, then slowly add cream and milk. Simmer 3–4 minutes until thickened, then whisk in cream cheese, Parmesan, mozzarella, salt, pepper, and nutmeg until silky.
  • Fold the drained macaroni and diced chicken into the Alfredo sauce until fully coated. Loosen with reserved pasta water a few tablespoons at a time if needed, then taste and adjust seasoning.
  • Pour into the greased baking dish, top with remaining mozzarella, then toss panko with melted butter and remaining Parmesan and scatter evenly over the top. Bake uncovered 20–25 minutes until bubbling and golden, broiling 1–2 minutes for extra crispness if desired.
  • Rest the dish for 5–10 minutes, sprinkle with fresh parsley, and serve hot.

Notes

  • Grate your own cheese: Freshly grated cheese melts smoothly, while bagged shreds can turn grainy due to anti-caking agents.
  • Undercook the pasta slightly: The macaroni keeps cooking in the oven, so pulling it 2 minutes early prevents mushy noodles.
  • Keep the heat low once the cheese goes in: High heat can make the sauce break or turn oily.
  • Do not skip the pasta water: The starch helps the sauce cling and keeps the casserole creamy after baking.
  • Check the chicken with a thermometer: Pull the chicken at 165°F to prevent dry meat.
  • Season every layer: Salt the pasta water, the chicken, and the sauce separately for the best flavor.
  • Let it rest: Waiting 5–10 minutes after baking gives you clean, creamy scoops instead of a runny pile.
  • Make ahead: Assemble up to a day ahead without the panko topping, refrigerate, then add topping and bake with 5–10 extra minutes.
  • Storage: Refrigerate leftovers in airtight containers for up to 4 days; freeze portions for up to 2 months, thaw overnight in the fridge.
  • Reheating: Add a splash of milk when reheating in the oven at 350°F for 20–25 minutes or in the microwave in 60-second bursts.
  • Variations: Stir in steamed broccoli, crumbled bacon, smoked gouda, red pepper flakes, shrimp, or use rotisserie chicken as a shortcut.

Nutrition

Serving: 1ServingCalories: 720kcalCarbohydrates: 50gProtein: 42gFat: 38gSaturated Fat: 21gSodium: 880mgFiber: 2gSugar: 6g
Keyword chicken alfredo casserole, chicken alfredo mac and cheese, creamy baked pasta, easy family dinner, homemade alfredo sauce
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