It’s like a fireside casserole in a biscuit. Cheesy Mac + Righteous Chicken = PERFECTION.

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.

Prep and season

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).

Cook chicken

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

Shred or dice

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.

Cook pasta

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 roux

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.

Make sauce

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.

Add cheese & pasta

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

Combine chicken and mac

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).

Fill biscuit cups

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.

Egg wash & topping

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.

Bake

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.

Rest & serve

boneless skinless chicken breasts

olive oil

smoked paprika

garlic powder

onion powder

kosher salt

black pepper

butter

elbow macaroni (or small pasta)

unsalted butter

all-purpose flour

whole milk

sharp cheddar cheese, shredded

mozzarella cheese, shredded

cream cheese, softened

Dijon mustard

Worcestershire sauce

salt

hot sauce (optional)

refrigerated biscuit dough (8-count) or homemade biscuit rounds

grated Parmesan (for topping)

dried parsley (optional)

milk (for egg wash)

Cheesy Mac & Chicken

Make Cheesy Mac & Chicken Recipe in just 1h . It’s like a fireside casserole in a biscuit. Cheesy Mac + Righteous Chicken = PERFECTION.

Cheesy Mac & Chicken Recipe

Frequently paired with

Local Coupons