Quick Stovetop Mac and Cheese with Shredded Chicken
Looking to add some extra protein to an easy weeknight meal? Look no further than this classic mac and cheese with shredded chicken and yogurt! It’s deliciously filling and cheesy dish that the whole family will love. Great for babies, toddlers, kids, and adults!
Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).
Homemade Mac and Cheese with Chicken & Yogurt
Sometimes I feel like there’s just a little something missing with the idea of mac and cheese for dinner. Now don’t get me wrong, I would never actually turn down mac and cheese (or any type of cheese for that matter!).
But when we’re talking about trying to keep little tummies full for longer, I started thinking about how I could make this dish feel a little more complete with the addition of some healthy protein. And so, the idea of mac and cheese with chicken just sort of…hatched! (I bet you didn’t see a chicken joke coming, did you? 🙂
This homemade, creamy mac and cheese with chicken really comes together just as quickly as traditional mac and cheese. You’ll need cooked chicken, but you can use a store-bought rotisserie chicken, grilled chicken or any plain or lightly seasoned chicken leftovers in the dish for even faster meal prep. It makes for one comforting dish that will satisfy the entire family.
Easy weeknight dinner – I’ve got you!
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Mac & Cheese with Chicken Video
Watch this video to see just how easy it is to make this homemade version of the classic dish!
Reasons to Love this Mac & Cheese with Chicken
- One pot meal
- Made in 20 minutes
- 6 easy ingredients
- Great for the entire family
- Budget-friendly
- Easily adaptable depending on what ingredients you have
- Great source of healthy protein
- Easy finger food for babies and toddlers
- Perfect for leftovers
Ingredients
Please be sure to read the recipe card below for the full ingredient list and recipe details.
- Pasta: smaller types of pasta, such as elbows, rotini, farfalle, fusilli, or penne are best for this recipe.
- Cheddar Cheese: is best grated by hand, not pre-shredded.
- Chicken: cooked – feel free to use rotisserie chicken, grilled chicken, or lightly seasoned chicken from any leftovers. You can use shredded chicken, chopped chicken or small strips of chicken in this dish. For picky eaters or toddlers, I have found that cutting the chicken into very small pieces works the best.
- Butter: adds that rich creamy flavor to pasta; use unsalted butter.
- Yogurt: plain, greek yogurt makes this pasta so creamy and rich.
- Milk: 2% or whole milk works best, but you can use any plain plant-based milk you prefer.
- Salt & Pepper: we’re using a very small amount anyway, but feel free to reduce by half as needed.
Tip: to make this meal gluten-free, you can use any gluten-free pasta you prefer.
Benefits of Chicken Mac & Cheese
This version of mac and cheese is much healthier than the store-bought boxed kind, and tastier, too!
- Pasta is an excellent source of carbohydrates which provide fuel for energy.
- Chicken is high in protein which is essential for growth and development and building and repairing tissues.
- Cheese is a great source of calcium needed for bone health.
- This mac and cheese has less preservatives, additives and sodium which are added to extend shelf life.
Step-by-Step Instructions
- Cook pasta according to the directions on the box for ‘al dente.’ Drain pasta and reserve.
- In the same pot, over low heat, add the butter and let it melt. Add in the milk and cheese, stirring until melted, and the sauce is smooth.
- Add in the pasta, yogurt, chicken, and spices and gently stir until combined.
- Serve and enjoy!
Frequently Asked Questions
Yes! It stores well in the fridge for up to 4 days. Reheat on the stove top and add one tablespoon of milk per cup of mac and cheese to a saucepan. Set to medium heat and stir to break up as it warms.
Smaller types of pasta, such as elbows, rotini, farfalle, fusilli or penne are best for this recipe. The tubular shapes and little nooks and crannies hold onto the creamy cheese sauce so well!
Yes, just know that the texture might be slightly different when you reheat it. You will likely need to add a more milk and/or butter when you reheat it. If you do plan to make a double batch to freeze, you may want to cook the pasta very al-dente so it isn’t too soggy when you reheat it.
Variations
This easy Mac and Cheese with Chicken is also incredibly versatile! Here are some of our favorite variations and additions.
- Peas
- Cauliflower
- Kale
- Broccoli
- Bacon
- Shelled Edamame
- Quartered cherry tomatoes
- Mozzarella or parmesan cheese
- Stir in a couple of tablespoons of cream cheese
- Top with green onions or crispy panko breadcrumbs
How to Store
Store mac and cheese with chicken leftovers in an airtight container in the fridge for up to 4 days. Store in the freezer for up to 2 months.
Recipe Tips
- Shredding your own cheese is preferred, as it melts better than pre-shredded.
- Feel free to use sharp or extra sharp cheddar cheese for a stronger cheese flavor more similar to traditional mac and cheese or go with a mild cheddar for a softer flavor.
- To make meal prep even quicker, use a rotisserie chicken.
- Win over even the pickiest of toddlers and older kids by letting them choose from a couple toppings they can sprinkle over their bowl, such as bacon crumbles, everything bagel seasoning, panko breadcrumbs, or grated parmesan cheese.
Get the recipe: Quick Stovetop Mac and Cheese with Shredded Chicken
Ingredients
- 8 oz pasta, small shaped
- 3 tbsp butter
- 1/2 cup milk regular or plain plant-based milk
- 4 oz block of cheddar cheese, shredded
- 1/3 cup plain Greek yogurt
- 1/4 tsp salt
- 1/8 tsp pepper optional
- 1 cup cooked chicken, shredded, chopped or small strips
Instructions
- Bring a large pot of water to a boil, add pasta, and cook according to the directions on the box for 'al dente.' Drain pasta and reserve.
- In the same pot, over low heat, add in the butter and let melt. Add in the milk, and shredded cheese and whisk until melted and smooth. This will take a minute or two to fully melt.
- Add in the pasta, yogurt, chicken, and salt and pepper and gently stir until combined.
- Serve and enjoy!
Notes
- Peas
- Cauliflower
- Kale
- Broccoli
- Bacon
- Shelled Edamame
- Quartered cherry tomatoes
- Mozzarella or parmesan cheese
- Stir in a couple of tablespoons of cream cheese
- Top with green onions or crispy panko breadcrumbs
Did you make this recipe?
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