Description
A creamy and comforting Chicken Mac and Cheese recipe featuring tender seared chicken breast, a rich cheese sauce made with half and half and cheddar, perfectly cooked pasta shells, and a flavorful white wine-infused roux sauce. This dish is ideal for a hearty family dinner or satisfying meal.
Ingredients
Scale
Chicken
- 1 lb boneless skinless chicken breast
- Olive oil, for searing
- Salt and pepper, to season
Sauce and Pasta
- 1 ½ cups half and half
- 1 ¾ cups shredded cheddar cheese
- ½ lb small or medium pasta shells
- 3 tablespoons butter
- ½ cup dry white wine
- 1 ½ cups chicken broth
- 1 bouillon cube
- 1 teaspoon hot sauce
- 1 teaspoon mustard powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- Salt and pepper, to taste
- 3 tablespoons all-purpose flour
Instructions
- Prepare the sauce mixture: In a large measuring cup or bowl, combine the half and half, chicken broth, bouillon cube, hot sauce, mustard powder, onion powder, garlic powder, dried parsley, paprika, and pepper. Stir well and set aside.
- Boil pasta water: Bring a large pot of salted water to a rolling boil, preparing it for cooking the pasta shells.
- Prepare the chicken: Slice the chicken breast into thin pieces and pound them to about ½ inch thickness. Season both sides generously with salt and pepper.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat. Sear the chicken pieces until they develop a golden-brown crust on both sides, about 3-4 minutes per side. Remove from skillet and let rest before cutting into bite-sized pieces.
- Deglaze skillet: Pour the dry white wine into the hot skillet to deglaze, scraping up any browned bits on the bottom. Reduce the wine for 4-5 minutes until slightly thickened and flavorful.
- Make the roux: Lower the heat to medium. Add the butter to the skillet and melt it completely. Stir in the all-purpose flour and cook briefly, about 1-2 minutes, until fragrant and slightly golden, forming a roux.
- Add sauce mixture: Gradually whisk the prepared sauce mixture into the roux until smooth. Bring the mixture to a gentle boil, then reduce heat and let it simmer to thicken.
- Cook pasta: Meanwhile, cook the pasta shells in the boiling salted water until al dente according to package instructions. Drain the pasta thoroughly.
- Combine ingredients: Stir the drained pasta and cooked chicken pieces into the sauce in the skillet.
- Melt cheese: Gradually add the shredded cheddar cheese to the skillet, stirring continuously until the cheese is fully melted and the mac and cheese is creamy and well combined.
Notes
- Use half and half for a rich, creamy sauce without being too heavy.
- Adjust hot sauce amount to your preferred spice level or omit if desired.
- Pasting the flour into melted butter creates a smooth roux, preventing lumps in the sauce.
- Dry white wine adds a subtle acidity and depth of flavor; substitute with chicken broth if preferred.
- Let chicken rest after searing to retain juices and improve texture.
- For best results, use a sharp cheddar cheese for flavor.
- Cook pasta slightly less than al dente if you prefer softer texture after combining with the sauce.
