Buffalo Chicken Mac and Cheese
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
224 kcal
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Course
Main Course
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Cuisine
American
Buffalo Chicken Mac and Cheese
Description
Buffalo Chicken Mac and Cheese features cubed chicken breast coated in onion powder, garlic powder, dried parsley, salt, and pepper, then sautéed until browned. The chicken cooks in olive oil, providing a flavorful base.
Following this, chicken broth and milk are added to the pan, brought to a simmer where elbow macaroni is cooked until tender. This method infuses the pasta with broth flavor and creates a creamy cooking liquid.
The dish is completed by stirring in mild buffalo sauce and shredded cheddar cheese, which melts into a thick, creamy sauce coating the noodles and chicken, blending savory and mildly spicy flavors characteristic of buffalo sauce.
Optionally, fresh curly parsley can be added for garnish, offering a slight herbal note and visual contrast. The recipe gives flexibility for using various proteins, pasta types, and milks, and notes storage and reheating guidance including refrigeration and freezing options.
Ingredients
- 1 pound chicken breast boneless, skinless
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon parsley dried
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
- 1 tablespoon olive oil
- 1-1/2 cup chicken broth
- 1-1/2 cup milk of choice
- 1-1/2 cup whole wheat elbow pasta
- 1/4 cup buffalo sauce mild
- 2 cups cheddar cheese divided, shredded
- Curly parsley to garnish, optional, fresh, chopped
Instructions
- Cut the 1 pound chicken breast into small cubes. Place the chicken cubes, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon dried parsley, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground pepper in a mixing bowl.
- Using a wooden spoon, mix well until all the chicken pieces are evenly coated. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook until nicely golden brown, about 5 minutes.
- Reduce the heat to low, then pour in the 1-1/2 cup chicken broth and 1-1/2 cup milk of choice. Allow it to simmer until the liquid starts to bubble.
- When the mixture starts to bubble, add the 1-1/2 cup whole wheat elbow noodles. Once again, let it simmer until noodles are tender for about 10-12 minutes.
- When noodles are tender, stir in the 1/4 cup mild buffalo sauce and 1 cup of the 2 cups shredded cheddar cheese Stir well until the sauce is thick, creamy, and cheesy. Divide the mac and cheese among your serving bowls.
- Top with remaining cheese while still piping hot, and serve immediately. If you want the dish to be fancier, transfer the mac and cheese to a large baking dish.
- Sprinkle the remaining cheese on top and broil until the top is golden brown. Garnish with fresh fresh chopped curly parsley, if desired, and enjoy!
Notes
- Leftovers store in the refrigerator for 4-5 days and reheat in the microwave.
- You can freeze this dish for up to 3 months; thaw before reheating.
- Chicken thighs or other preferred proteins can substitute chicken breast for flavor variation.
- Any pasta variety can be used based on dietary preferences, including chickpea or lentil pasta.
- Choose buffalo sauce with no added sugar for a healthier option.
- Chicken broth can be replaced with vegetable broth or water if desired.
- Any type of milk works in this recipe; 2% milk was used here.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 224kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 28g | 56% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 57mg | 19% |
| Sodium | 901mg | 38% |
| Potassium | 375mg | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 189mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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