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Chicken Alfredo Mac and Cheese Recipe

This Chicken Alfredo Mac and Cheese Recipe is seriously delicious! It is perfectly rich, creamy, cheesy and filling thanks to the addition of the flavorful bites of chicken. 
Prep Time30 minutes
Cook Time35 minutes
Servings: 8

Ingredients

For the Chicken

  • 1 1/2 pounds chicken breasts or thighs, cut into bite sized pieces
  • 3 tablespoon olive oil, divided
  • 2 teaspoons paprika
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1/2 to 1 teaspoon fine kosher salt, adjust to preference
  • 1/4 teaspoon black pepper

For the Mac and Cheese 

  • 12 ounces cavatappi or preferred short pasta
  • 8 ounces mozzarella cheese, freshly grated
  • 8 ounces gouda cheese, freshly grated
  • 6 ounces monterey jack or white cheddar cheese, freshly grated
  • 2 ounces parmesan cheese, freshly grated
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons unsalted butter
  • 2 1/2 tablespoons flour
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon fine kosher salt
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper

For Garnish

  • fresh parsley, finely chopped, optional
  • parmesan cheese, freshly grated, optional

Instructions

For the Chicken 

  • In a large mixing bowl, add the chicken, olive oil (2 tablespoons) and seasonings (paprika, salt, black pepper, garlic and onion powders). Give the chicken mixture a thorough mix.
  • Heat up the remaining 1 tablespoon of olive oil in a large frying pan under medium high heat and add in half of the seasoned chicken. 
  • Cook the chicken, stirring intermittently, for 6 to 8 minutes or until it is mostly cooked (the chicken will fully cook in the Mac and cheese once baked). Transfer the cooked chicken to large bowl or plate. Repeat process with the remaining chicken. Set aside. 

For the Mac and Cheese 

  • Cook the pasta in salted water according to package instructions to al dente. Drain and set aside the cooked pasta. To avoid the pasta from sticking together, mix in a little bit of oil, about 1 teaspoon into the pasta.
  • In a large mixing bowl, add the freshly grated cheeses and mix to combine. Transfer 12 ounces (3 cups) of the cheese mixture into a separate bowl. That will be for the sauce. The remaining cheese will be used for layering and topping the mac and cheese.
  • In a large saucepan or pot under medium heat, melt the butter. Mix in the seasonings (dried parsley, dried oregano, salt and black pepper) and then the flour. Cook the flour mixture while whisking continuously for 1 to 2 minutes.
  • Next, slowly whisk in the milk into the roux followed by the heavy cream. Cook the mixture while whisking continuously until it starts to thicken and can coat the back of a spoon, about 3 to 5 minutes or longer as needed.
  • Turn the heat down to low. Whisk in 12 ounces (3 cups) of the cheese mixture into the sauce until it is fully incorporated. Remove the pan from the heat.
  • In the pan with the sauce, add in the chicken and pasta. Mix ingredients together to combine making sure that all of the chicken and pasta are evenly coated in the cheese sauce.
  • Preheat the oven to 350F. In a large lightly greased 8 x 12 or 9 x 13 inch baking pan, spoon in half of the alfredo mac and cheese. Sprinkle over half of the remaining cheese mixture. Repeat this process ending with the last of the cheese mixture. Cover the pan with aluminum foil.
  • Transfer the assembled mac and cheese to the preheated oven and bake for 22 to 25 (for a more gooey consistency) or 25 to 30 minutes (for more set consistency). For a toasted top, remove the aluminum foil and broil the Mac and cheese for 3 to 5 minutes.
  • Let the Mac and Cheese rest at room temperature for 5 to 10 minutes. Top with finely chopped fresh parsley and freshly grated Parmesan cheese, optional. Serve Chicken Alfredo Mac and Cheese while warm. Enjoy!