Description
This creamy Chicken Mac and Cheese combines tender seared chicken with a rich, flavorful cheese sauce made from cheddar and Parmesan. The sauce is enhanced with white wine and a blend of spices for a comforting and delicious meal that serves six in about 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
- 1 lb. boneless skinless chicken breast
- Salt and pepper, to taste
- 1-2 tablespoons olive oil
Other Ingredients
- ½ cup dry white wine
- 3 tablespoons butter
- 3 tablespoons flour
- 1 ¾ cups shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ½ lb. small or medium pasta shells
Instructions
- Prepare the Sauce Mixture: Combine the half and half, chicken broth, 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.
- Boil Pasta Water: Start boiling a pot of salted water for cooking the pasta.
- Pound the Chicken: Slice the chicken breasts in half lengthwise to make 2-3 thinner pieces each. Cover with plastic wrap and pound to ½ inch thickness using the textured side of a meat mallet.
- Season the Chicken: Pat the chicken dry with paper towels and season both sides with salt and pepper.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until golden brown. Remove and let rest for 10 minutes before cutting into bite-sized pieces.
- Deglaze with Wine: Turn off the heat temporarily, add the white wine to the skillet, then turn the heat back to medium. Use a silicone spatula to scrape the bottom and sides to release browned bits. Reduce the wine by half, about 4-5 minutes.
- Make the Roux: Melt butter in the skillet, then stir in flour. Cook for 1-2 minutes, stirring continuously, until the raw flour smell dissipates.
- Add Sauce Mixture: Slowly add the prepared sauce mixture in small splashes to the roux, stirring continuously to maintain sauce thickness.
- Simmer and Cook Pasta: Bring the sauce gently to a boil, then reduce to a simmer, partially covered. While simmering, cook the pasta shells al dente according to package instructions, then drain. Stir the sauce occasionally during this time.
- Incorporate Cheese: Reduce the sauce heat to low and gradually stir in the shredded cheddar and Parmesan cheese until the sauce is smooth and fully combined.
- Combine and Serve: Add the cooked pasta and bite-sized chicken pieces into the cheese sauce; stir well to combine. Serve immediately, noting that the pasta will continue to absorb the sauce as it stands.
Notes
- Use dry white wine for deglazing; if preferred, substitute with additional chicken broth but flavor will differ slightly.
- Shredded sharp cheddar cheese offers rich flavor; mild cheddar can be used but will alter taste.
- Small or medium pasta shells work best to hold the sauce; macaroni or elbow pasta can be alternatives.
- Allowing the chicken to rest after searing helps retain juiciness.
- Be sure to add the sauce mixture slowly to maintain a creamy consistency without lumps.
