One-Pot Chicken Mac and Cheese
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This One-Pot Chicken Mac and Cheese is the ultimate easy dinner for busy weeknights, especially when back-to-school schedules are in full swing! Juicy, seasoned chicken, tender pasta, and an ultra-creamy three-cheese sauce come together in one pot for a comforting meal the whole family will love.
And the best part? There’s no separate roux to make or pot of water to boil! Everything cooks together in about 30 minutes, making this a simple, satisfying dinner with minimal prep and cleanup. It’s cozy, cheesy, and packed with protein, exactly the kind of meal you’ll want to keep in your weeknight rotation.
Want more simple weeknight dinners? Some of my recent favorites include this Slow Cooker Garlic Ranch Chicken & Potatoes, Ground Turkey Stuffed Sweet Potato Bowls, Creamy Tuscan Chicken and Rice, Chicken Piccata Meatballs, or Slow Cooker Salsa Verde Chicken.
And if you’re tired of always trying to figure out what’s for dinner, be sure to sign up for my free weekly meal plan, Dinner Decided, where I’ve already done the thinking for you. Every other week, you’ll get 5 easy dinners, a sweet treat, and a shopping list sent straight to your email! Plus, each meal plan prioritizes smart ingredient overlap to minimize food waste and strategic uses for leftovers.
Table Talk with Tawnie
There’s something so comforting about homemade mac and cheese, but I don’t always have the patience (or honestly even the time) for making a roux, boiling pasta separately, and washing multiple pots afterward. That’s exactly why I love this new recipe. Everything comes together in one pot, the sauce is silky smooth (trust me, it is!!) , and every bite is coated in cheesy goodness. It’s the kind of dinner both kids and adults get excited about. And I’m giving you my secret to ultra-creamy mac and cheese…adding a slice or two of American cheese! It contains an emulsifying ingredient called sodium citrate that helps all the cheeses melt together into one silky, smooth sauce. With this added in, you’ll notice that your mac and cheese is extra creamy and never grainy.
- Chicken: Boneless, skinless chicken breasts cut into 1-inch pieces cook quickly and make this mac and cheese extra hearty and protein-packed. You can also use boneless, skinless chicken thighs if preferred.
- Pasta: Choose a small pasta shape like cavatappi, cellentani, small shells, or elbow macaroni. These shapes work well because they cook evenly in the one-pot sauce and have plenty of nooks and crannies to hold onto the creamy cheese sauce.
- Cheeses: A combination of American cheese, freshly shredded sharp cheddar, Monterey Jack, and finely grated Parmesan creates an ultra-creamy, flavorful cheese sauce. The American cheese helps give the sauce its smooth, velvety texture, while the cheddar, Monterey Jack, and Parmesan add plenty of cheesy flavor.
- Evaporated milk: Evaporated milk adds richness and creaminess to the sauce without making it overly heavy. It also helps create a smooth, creamy consistency as the pasta cooks.
- Low-sodium chicken broth: Chicken broth provides the flavorful cooking liquid for the pasta and helps build the savory base of the sauce. Vegetable broth works just as well, or swap in chicken bone broth if you’d like an extra boost of protein. PS: I have a homemade chicken broth recipe that is amazing in this recipe!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Prep the chicken
Season the chicken. Then cook in a single layer for 5- 7 minutes. Remove and set aside.
Cook the pasta
Reduce the heat to medium and sauté the shallot and garlic in butter until softened and fragrant, then deglaze the pot with a splash of chicken broth, scraping up any browned bits. Add the pasta and toast briefly, then stir in the remaining broth, evaporated milk, and seasonings. Bring to a gentle boil, reduce to medium-low, and simmer uncovered for 14–16 minutes, stirring frequently, until the pasta is al dente and most of the liquid is absorbed.
Add the cheese
While the pasta cooks, prep the shredded cheeses and toss with the cornstarch. Once the pasta is tender, remove the pot from the heat and turn the burner off. Add the American cheese slices, followed by the cheese mixture one handful at a time, stirring until completely melted.
Finish the dish
Add the cooked chicken and some of the accumulated juices back to the pot. Let the mac and cheese rest for 2-3 minutes, then stir in ~2-4 tablespoons of milk until the sauce reaches your desired consistency.
Serve & enjoy!
Garnish with parsley, serve and enjoy!!
Expert Tips
- Shred the cheese yourself: Pre-shredded cheese contains anti-caking ingredients that can make the sauce grainy or prevent it from melting smoothly.
- Remove the pot from the heat before adding cheese: High heat can cause cheese sauce to separate or become oily so I always remove the heat, rest for ~5 minutes, THEN stir the cheese in increments.
- Stir frequently: One-pot pasta releases starch as it cooks and can stick to the bottom if it is left unattended.
- Keep the sauce slightly loose: The pasta continues absorbing liquid as it rests, so the mac and cheese should look a little saucier than you think it needs to be.
- Use a wide, heavy-bottomed pot: A Dutch oven or deep sauté pan distributes heat more evenly and gives the pasta room to cook.
- Cut the chicken evenly: Uniform 1-inch pieces cook quickly and are less likely to dry out.
- Do not use a full pound of pasta: Twelve ounces provides the best pasta-to-sauce ratio and helps the pasta cook reliably in the measured liquid. I know it’s tempting to use the whole box!
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Variations / Substitutions
- Broccoli: Stir in 2 cups of very small broccoli florets during the final 4-5 minutes of the pasta’s cooking time.
- Frozen peas: Stir in 1 cup of frozen peas when returning the chicken to the pot.
- Spinach: Fold in 2-3 cups of baby spinach just before adding the cheese.
- Rotisserie chicken: Omit the chicken seasoning and cooking steps. Fold in about 3 cups of shredded rotisserie chicken at the end. Or make without chicken completely!
- Chicken thighs: Boneless, skinless chicken thighs can be substituted for chicken breasts.
- Pasta: Use another short pasta shape with a similar cooking time, such as shells, elbows, rotini, or pipette.
- Cheese: Gouda, Colby Jack, fontina, or low-moisture mozzarella can replace the Monterey Jack.
Storage / Freezing
- To store: Let the chicken mac and cheese cool slightly, then transfer to an airtight container and refrigerate for up to 4 days. Reheat individual portions in the microwave, stirring halfway through, or warm gently on the stovetop with a splash of milk or broth to bring the creamy texture back.
- To freeze: Allow the mac and cheese to cool completely before transferring to a freezer-safe container. Freeze for up to 2–3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop or in the microwave with a splash of milk or broth. Keep in mind that the texture may be slightly less creamy after freezing and reheating.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
One-Pot Chicken Mac and Cheese
Ingredients
For the Chicken
- 2 lbs. boneless skinless chicken breasts (cut into 1-inch pieces)
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 tsp. garlic powder
- 1/4 tsp. smoked paprika
- 1/2 tsp. onion powder
- 1/2 tsp. dry mustard powder (optional)
- 1/2 tsp. poultry seasoning (optional)
- 1 Tbsp. olive oil
For the Mac and Cheese
- 2 Tbsp. unsalted butter (divided)
- 1 shallot (finely diced)
- 3 cloves garlic (minced)
- 12 ounces small pasta shape (cavatappi, cellentani, small shells, or elbow macaroni)
- 3 cups low-sodium chicken broth (plus 2-3 Tbsp. more for deglazing)
- 1 (12-ounce) can evaporated milk
- 1 tsp. dijon mustard
- 1 tsp. hot sauce (Franks or Crystal)
- 1 tsp. Worcestershire sauce
- 1/2 tsp. kosher salt (plus more to taste)
- 1/4 tsp. black pepper or white pepper
- 2 slices American cheese (torn into pieces)
- 1½ cups freshly shredded sharp cheddar cheese
- 1½ cups freshly shredded Monterey Jack cheese
- 1/2 cup finely grated Parmesan cheese
- 2 tsp. cornstarch
- 2-4 Tbsp. whole milk (as needed)
- Chopped fresh parsley (for garnish)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Season the chicken: Pat the chicken dry with paper towels. Place it in a bowl and season with the salt, pepper, garlic powder, smoked paprika, onion powder, and mustard powder. Toss until evenly coated.2 lbs. boneless skinless chicken breasts, 1 tsp. kosher salt, 1/2 tsp. black pepper, 1 tsp. garlic powder, 1/4 tsp. smoked paprika, 1/2 tsp. onion powder, 1/2 tsp. dry mustard powder, 1/2 tsp. poultry seasoning
- Cook the chicken: Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes Start Timer, stirring occasionally, until golden and cooked through completely. Transfer the chicken to a clean plate and set aside.1 Tbsp. olive oil
- Sauté the aromatics: Reduce the heat to medium. Add 1 Tbsp. of the butter and the shallot to the same pot. Cook for 2-3 minutes Start Timer, stirring frequently, until softened. Add the garlic and cook for 30 seconds, just until fragrant. Deglaze the pan by pouring in a splash (2-3 tablespoons) of chicken broth, scraping up any browned bits from the bottom of the pot.2 Tbsp. unsalted butter, 1 shallot, 3 cloves garlic
- Toast the pasta: Add the uncooked pasta to the pot. Cook for about 1 minute Start Timer, stirring frequently, to lightly toast the pasta and coat it in the butter and aromatics.12 ounces small pasta shape
- Cook the pasta: Pour in the chicken broth and evaporated milk. Stir in the Dijon mustard, Worcestershire sauce, hot sauce, salt, and pepper. Bring the mixture just to a boil. Immediately reduce the heat to medium-low and maintain only a gentle simmer for the remainder of the cooking time.3 cups low-sodium chicken broth, 1 (12-ounce) can evaporated milk, 1 tsp. dijon mustard, 1 tsp. hot sauce, 1 tsp. Worcestershire sauce, 1/2 tsp. kosher salt, 1/4 tsp. black pepper or white pepper
- Simmer: Cook uncovered for ~14-16 minutes Start Timer, stirring frequently (about every minute) and scraping along the bottom of the pot so the pasta does not stick. Keep the mixture at a gentle simmer rather than a rapid boil. Cook until the pasta is al dente, and most of the liquid has been absorbed. (See notes if you want to add in veggies during this step).
- Prepare the cheese: While the pasta cooks, toss the cheddar, Monterey Jack, Parmesan, and cornstarch together in a medium bowl. The cornstarch helps the cheese melt smoothly and keeps the sauce from becoming oily.1½ cups freshly shredded sharp cheddar cheese, 1½ cups freshly shredded Monterey Jack cheese, 1/2 cup finely grated Parmesan cheese, 2 tsp. cornstarch
- Add the cheese: Once the pasta is tender, remove the pot from the heat and turn the burner off. The mixture should still look slightly loose and saucy. Allow to rest for a few minutes, and then add the American cheese slices, followed by the cheese mixture one handful at a time, stirring until completely melted before adding more.2 slices American cheese
- Finish the dish: Add the cooked chicken and some of the accumulated juices back to the pot. Stir until the chicken is coated and warmed through.
- Adjust and serve: Let the mac and cheese rest for 2-3 minutes Start Timer. The sauce will thicken as it sits. Stir in ~2-4 tablespoons of milk until the sauce reaches your desired consistency. Taste and adjust the salt and pepper. Garnish with parsley and serve immediately.2-4 Tbsp. whole milk, Chopped fresh parsley
Notes
- Shred the cheese yourself: Pre-shredded cheese contains anti-caking ingredients that can make the sauce grainy or prevent it from melting smoothly.
- Remove the pot from the heat before adding cheese: High heat can cause cheese sauce to separate or become oily so I always remove the heat, rest for ~5 minutes, THEN stir the cheese in increments.
- Stir frequently: One-pot pasta releases starch as it cooks and can stick to the bottom if it is left unattended.
- Keep the sauce slightly loose: The pasta continues absorbing liquid as it rests, so the mac and cheese should look a little saucier than you think it needs to be.
- Use a wide, heavy-bottomed pot: A Dutch oven or deep sauté pan distributes heat more evenly and gives the pasta room to cook.
- Cut the chicken evenly: Uniform 1-inch pieces cook quickly and are less likely to dry out.
- Do not use a full pound of pasta: Twelve ounces provides the best pasta-to-sauce ratio and helps the pasta cook reliably in the measured liquid. I know its tempting to use the whole box!
- Broccoli: Stir in 2 cups of very small broccoli florets during the final 4-5 minutes of the pasta’s cooking time.
- Frozen peas: Stir in 1 cup of frozen peas when returning the chicken to the pot.
- Spinach: Fold in 2-3 cups of baby spinach just before adding the cheese.
- Rotisserie chicken: Omit the chicken seasoning and cooking steps. Fold in about 3 cups of shredded rotisserie chicken at the end. Or make without chicken completely!
- Chicken thighs: Boneless, skinless chicken thighs can be substituted for chicken breasts.
- Pasta: Use another short pasta shape with a similar cooking time, such as shells, elbows, rotini, or pipette.
- Cheese: Gouda, Colby Jack, fontina, or low-moisture mozzarella can replace the Monterey Jack.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
