There’s something deeply comforting about a dish that checks all the boxes—quick, filling, flavorful, and family-friendly. This Chicken Macaroni Recipe has become my midweek lifesaver, especially when dinner needs to be both effortless and satisfying.
It’s the kind of meal you can throw together with pantry staples, yet it tastes like a warm hug in a bowl. What really makes this version special is the creamy pull of mozzarella, the zing from chili flakes, and the subtle bite of garlic and tomato puree—simple ingredients, layered with love.
If you’ve got leftover grilled or shredded chicken, even better. It folds beautifully into the pasta, soaking up every herb-infused note.
The best part? It’s a low-fuss, high-reward recipe that fits beautifully into any busy schedule without compromising on nutrition. Macaroni, after all, is ranked among the top five most searched pasta dishes globally—because it delivers.
For a well-rounded plate, pair it with a crunchy Coleslaw and a refreshing Mint Julep to cut through the richness.
It’s easy, cheesy, and endlessly comforting.
Why This Chicken Macaroni Stays on Repeat in My Kitchen!
- It turns leftovers into magic: The first time I made it, I used leftover roast chicken—and now it’s my favorite way to reinvent fridge scraps without wasting a thing.
- Comfort meets a flavorful twist: That melty mozzarella finish is pure comfort, but the herbs and chili flakes add just the right amount of excitement to keep things interesting—even picky eaters dig in.
- It’s my weeknight dinner hero: When I’m short on time (and energy), this dish comes to the rescue. It’s homemade, satisfying, and low-stress.
- Easily customizable to what you have: I’ve tossed in whole wheat macaroni, added spinach or bell peppers—whatever’s around. It always works.
- Light but filling—no food guilt here: Even with the cheese, it doesn’t feel too heavy. It’s one of those meals that satisfies without the post-dinner slump.
Chicken Macaroni Recipe
Equipment
- Deep skillet or non-stick pan
- Large mixing spoon or spatula
- Medium saucepan (for boiling pasta)
- Strainer/colander
- Grater (for cheese, if using a block)
Ingredients
- Macaroni – 2 Cups
- Cooked chicken breast stripes – 1 Cup 150 grams
- Chopped garlic – 1 Tbsp
- Chopped onion – ½ medium
- Tomato puree – 2 Tsp store brought
- Italian mixed herbs – 1 Tsp
- Chilli flakes – 1 Tsp
- Mozzarella cheese – 1 Cup
- Water – 3 Tbsp
- Olive oil – 2 Tbsp
- Fresh or dried parsley – 1Tbsp
- Salt to taste
Instructions
- Boil macaroni in salted water until al dente. Drain and set aside.
- In a skillet, heat olive oil and sauté garlic and onions until soft.
- Add tomato puree, chili flakes, Italian herbs, and salt. Cook for 2-3 minutes.
- Toss in the cooked chicken strips and stir well.
- Add a splash of water and simmer for 2–3 minutes to let flavors blend.
- Mix in boiled macaroni and combine everything evenly.
- Sprinkle mozzarella cheese over the top, cover, and let it melt.
- Garnish with parsley and serve hot.
Nutrition
Tips To Make Your Chicken Macaroni Stand Out!
- Brown the garlic, don’t just sauté it:
Let the garlic get a slight golden edge before adding onions—this deepens the flavor and adds a toasty aroma that completely changes the sauce base. - Layer your cheese, don’t just top it:
Mix a little mozzarella directly into the hot pasta before baking or serving—it gives that subtle, creamy stretch in every bite, not just on top. - Deglaze with a splash of pasta water:
If your pan gets dry or sticky while sautéing the sauce base, add a spoon of starchy pasta water. It loosens the fond and boosts flavor without thinning out the sauce too much. - Season after mixing:
The cooked chicken, cheese, and pasta all have varying salt levels. Wait till everything is combined before adjusting seasoning—it avoids over-salting the dish. - Go from pan to broiler for texture:
After assembling, toss the dish under the broiler for 1–2 minutes. It gives the top a bubbly, golden crust that’s crispy without needing breadcrumbs.
