One-Pot Chicken Mac and Cheese

This One-Pot Chicken Mac and Cheese is the ultimate back-to-school dinner! Juicy seasoned chicken, tender pasta, and an ultra-creamy three-cheese sauce all come together in one pot in about 30 minutes. It’s family-friendly, satisfying, and made without a separate roux or pot of boiling water.

Course Main Course

Cuisine American

Keyword one-pot chicken mac and cheese

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 573kcal

Author Tawnie Graham of Kroll's Korner

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

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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.

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