Cheesy Mac & Chicken Recipe

Prep and season

Pat chicken breasts dry and trim any excess fat. In a small bowl combine smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Rub chicken with olive oil, then evenly coat with the spice mixture.

Cook chicken

Heat a large skillet over medium-high heat and add 1 tablespoon butter. When butter is hot and foamy, add the seasoned chicken. Cook undisturbed 4-5 minutes per side (depending on thickness) until golden and an instant-read thermometer reads 160°F. Remove chicken to a cutting board and let rest 5 minutes (it will carryover to 165°F).

Shred or dice

After resting, cut chicken into bite-sized cubes or shred with two forks. Set aside while you make the mac.

Cook pasta

Bring a large pot of salted water to a boil. Add elbow macaroni and cook 1-2 minutes less than package directions so it stays slightly firm (al dente). Drain and set aside.

Make roux

In the same pot over medium heat melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 1 minute to remove raw flour taste, whisking constantly until bubbly and lightly golden.

Make sauce

Slowly whisk in 2 cups milk, smoothing any lumps. Continue to stir and bring to a gentle simmer until sauce thickens (about 4-6 minutes). Stir in cream cheese until melted and smooth. Whisk in Dijon mustard, Worcestershire sauce, salt, pepper, and hot sauce if using.

Add cheese & pasta

Reduce heat to low and stir in shredded cheddar and mozzarella until melted and smooth. Fold in cooked pasta until well coated. Taste and adjust seasoning.

Combine chicken and mac

Preheat oven to 375°F (190°C). Gently fold the shredded/diced chicken into the cheesy macaroni until evenly distributed.

Fill biscuit cups

If using a muffin tin: press each biscuit into a greased 8-cup muffin tin well to form a cup (stretch so it lines sides). If using freeform biscuits, flatten each slightly to create a shallow cup. Spoon roughly equal amounts of cheesy mac & chicken into each biscuit cup (about 1/3 to 1/2 cup per cup depending on biscuit size).

Egg wash & topping

Whisk together 1 egg and 1 teaspoon milk. Brush the exposed biscuit edges with egg wash. Sprinkle grated Parmesan and dried parsley over the tops.

Bake

Bake in the preheated 375°F oven for 14-18 minutes until biscuits are golden brown and filling is bubbly. If tops brown too quickly, tent with foil for the last few minutes.

Rest & serve

Let the stuffed biscuits rest 3-5 minutes in the pan to set. Use a thin spatula to remove each cup. Serve warm; these pair well with a simple green salad or steamed vegetables.