Parmesan Garlic Chicken Mac and Cheese is the ultimate comfort food upgrade. Combining creamy, cheesy macaroni with savory garlic chicken, it’s a hearty meal that brings together two beloved classics in one irresistible dish. I first made this recipe when I wanted something cozy and satisfying after a long day—now it’s a staple in our dinner rotation. It’s simple, filling, and always hits the spot.

What sets this version apart is the infusion of garlic and Parmesan, which elevates the dish from a simple mac and cheese to a gourmet, restaurant-worthy dinner. With a creamy, rich cheese sauce that clings to every bite of pasta and juicy, seasoned chicken chunks scattered throughout, it’s truly a meal that pleases every palate. The savory aroma alone is enough to gather everyone around the table.

Whether you’re cooking for a family dinner, prepping for a cozy night in, or looking to impress guests with a homemade classic, this mac and cheese has got you covered. With the rich flavors of Parmesan, a touch of Italian seasoning, and juicy chicken, every bite is packed with flavor. It’s also easy to adapt to your taste—add veggies, swap cheeses, or spice it up as you like! Plus, it’s a perfect make-ahead meal that reheats beautifully.

Why You’ll Love Parmesan Garlic Chicken Mac and Cheese

Hearty and Comforting: Creamy cheese sauce, pasta, and chicken make it ultra-satisfying.
Full of Flavor: Parmesan, garlic, and Italian seasoning create a savory depth.
One-Pan Friendly: Everything comes together in one large skillet or pot.
Customizable: Swap in your favorite cheeses or protein.
Family Favorite: Kid-approved and great for leftovers.
Perfect for Weeknights: Simple ingredients and fast prep.
Great for Meal Prep: Make a batch and enjoy leftovers for days.
Freezer-Friendly: Stores well with a few reheating tips.
Crowd-Pleaser: Ideal for potlucks and gatherings.

Ingredients You’ll Need

12 oz elbow macaroni
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons butter
3 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups milk (whole or 2%)
1 ½ cups shredded mozzarella cheese
1 cup grated Parmesan cheese
½ teaspoon Italian seasoning

Step-by-Step Instructions

Cook the pasta
Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain and set aside. To save time, you can cook the pasta while preparing the chicken.
Cook the chicken
In a large skillet, heat olive oil over medium-high heat. Add chicken, garlic powder, salt, and pepper. Sauté until the chicken is golden and fully cooked, about 5–7 minutes. Remove the chicken from the pan and set aside. Keep the skillet for the next step to retain the flavor.
Prepare the garlic roux
Reduce the skillet heat to medium. Melt the butter, then add the minced garlic. Sauté for about 1 minute until fragrant but not browned. Stir in flour and whisk continuously for 1–2 minutes to form a roux. This step is key for a smooth, thick sauce.
Create the cheese sauce
Gradually whisk in milk to the roux, stirring constantly to prevent lumps. Let the mixture cook for 4–5 minutes until it thickens slightly. Stir in the shredded mozzarella and grated Parmesan cheese until melted and smooth. Add the Italian seasoning and mix well.
Combine and finish
Return the cooked chicken and drained pasta to the skillet with the cheese sauce. Stir until everything is well coated and heated through. Let the mixture sit for a couple of minutes to thicken further. Garnish with extra Parmesan, black pepper, or fresh parsley before serving.

Serving and Storage Tips

Serve this dish hot and creamy straight from the pan. It pairs beautifully with a green salad, steamed vegetables, or even garlic bread for dipping. For a fun twist, spoon it into ramekins, sprinkle with breadcrumbs, and broil until the top is golden and bubbly.

Storage:

Store in an airtight container in the refrigerator for up to 4 days.
To reheat, add a splash of milk and warm gently on the stove or in the microwave.
Freeze in individual portions for up to 2 months. Thaw overnight and reheat with added milk to restore creaminess.

Helpful Notes

Cheese Options: Try adding sharp cheddar, Gruyere, Fontina, or even a bit of blue cheese for extra depth.
Add Veggies: Toss in cooked spinach, kale, peas, or roasted broccoli.
Spice it Up: Add red pepper flakes, smoked paprika, or a dash of hot sauce.
Protein Swap: Use shredded rotisserie chicken, turkey, or even browned ground sausage.
Make it Crunchy: Top with seasoned breadcrumbs and broil for 2–3 minutes.
Pasta Variety: Rotini, cavatappi, or penne work well too.
Lighter Version: Use reduced-fat milk and cheese, or add cauliflower puree to the sauce for a veggie boost.

Frequently Asked Questions

Can I make this ahead of time?
Yes, assemble everything, refrigerate, and bake or reheat when ready to serve. Add a bit of milk before reheating to loosen the sauce.
Can I use pre-cooked chicken?
Absolutely. It’s a great use for leftovers or rotisserie chicken. Just add at the end to warm through.
What’s the best pasta shape?
Elbow macaroni is classic, but small shells, penne, or cavatappi hold the sauce well too.
Can I freeze this dish?
Yes, though the cheese sauce may separate slightly. Stir well when reheating to bring it back together.
Is it spicy?
No, it’s mild by default, but you can add heat with cayenne, chili flakes, or hot sauce.
Can I double the recipe?
Definitely! Use a larger pot and baking dish for crowds or meal prep.
Can I bake this after assembling?
Yes—transfer to a casserole dish, top with cheese or breadcrumbs, and bake at 375°F for 20–25 minutes.

Final Thoughts

Parmesan Garlic Chicken Mac and Cheese is a cozy, satisfying meal that checks all the boxes: creamy, flavorful, easy to make, and crowd-pleasing. Whether you’re making it for a busy weeknight, meal prep, or a casual dinner party, it’s guaranteed to become a staple in your recipe collection.

Comforting, indulgent, and full of classic flavors, this dish is everything you want mac and cheese to be—with a protein-packed twist. Give it a try and don’t forget to tag your creations with #GarlicChickenMac for a chance to share your take on this cheesy favorite!

Parmesan Garlic Chicken Mac and Cheese

Patricia Collins

Creamy and flavorful, this Parmesan Garlic Chicken Mac and Cheese is a hearty twist on a classic. Loaded with cheese, garlic, and tender chicken, it's perfect for family dinners.

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Prep Time 15

Cook Time 25

Total Time 40

Servings 6

Calories 580 kcal

Ingredients

12 oz elbow macaroni
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons butter
3 cloves garlic minced
3 tablespoons all-purpose flour
3 cups milk whole or 2%
1 ½ cups shredded mozzarella cheese
1 cup grated Parmesan cheese
½ teaspoon Italian seasoning

Instructions

Cook pasta until al dente. Drain and set aside.
In a skillet, heat olive oil and cook chicken with garlic powder, salt, and pepper until golden and cooked through. Set aside.
In the same skillet, melt butter, add garlic, then stir in flour to form a roux.
Gradually whisk in milk, cook until thickened. Stir in cheeses and Italian seasoning until smooth.
Add pasta and chicken to the sauce, stir well. Let sit a few minutes before serving. Garnish as desired.

Notes

Add veggies like peas or spinach.
Use different cheeses like cheddar or Gruyere.
Make ahead and reheat with a splash of milk.
Freeze in portions for up to 2 months.
Optional: bake with breadcrumbs for a crispy top.