Marry Me Chicken Mac and Cheese is pure culinary romance – a dish designed to steal hearts with its creamy allure and flavorful embrace. Whether you’re a cooking enthusiast or someone looking to impress with minimal effort, this dish promises flavors that will leave everyone at the table wanting more. If you are looking for more delicious pasta recipes, make sure to check out our baked ziti with homemade marinara sauce!
Why “Marry Me”?
This dish earned its charming name due to its irresistible appeal. Imagine serving this dish to loved ones, and with each bite, they’ll be saying “I do” to the rich flavors. Perfect for a cozy dinner for two or a gathering with friends, Marry Me Chicken Macaroni and Cheese turns any occasion into a special celebration. As an added bonus, it is ready to serve in under 30 minutes!
Ingredients and Substitutions:
Prepare for the magic with simple yet essential ingredients, including:
- Cavatappi pasta – substitute your favorite pasta here. We like the twisty shape of this noodle because it collects the sauce beautifully.
- Boneless chicken breasts – You could also use chicken thighs, or even simplify with rotisserie chicken.
- The trio of cheeses – parmesan, cheddar, and Monterey Jack. The perfect combination! You can also sub in your favorite cheeses, this would be good with mozzarella, white cheddar, or even gouda or gruyere!
What to Serve with Marry Me Chicken Mac and Cheese
Round out your meal with some amazing side dishes like:
Marry Me Chicken Mac and Cheese
Ingredients
Pasta
- 8 ounces cavatappi pasta
Chicken
- 1 ½ pounds boneless, skinless chicken breasts (pounded to an even thickness)
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon crushed red pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon salted butter
Sauce
- 1 tablespoon salted butter
- 1 small yellow onion, diced
- ½ cup about 8 whole sun-dried tomatoes, packed in oil, chopped
- 1 clove garlic, minced
- 1 cup (240 g) chicken broth
- 1 cup (238 g) heavy whipping cream
- ½ package (4 ounces) cream cheese, softened, cubed
- 1 cup (100 g) parmesan cheese, shredded
- 1 cup (113 g) sharp cheddar cheese, shredded
- 1 cup (113 g) Monterey Jack cheese, shredded
- kosher salt and pepper to taste
- Parsley, chopped for garnish
Instructions
- In a large pot of salted boiling water, add the cavatappi pasta. Cook until al dente following package instructions (approximately 8-10 minutes). Reserve 1 cup of pasta water, then drain the remaining and set aside.
- Season the chicken evenly with smoked paprika, onion powder, garlic, and crushed red pepper.
- In a large skillet over medium-high heat, add olive oil and butter. Once the butter is melted, add the chicken. Cook for 5-7 minutes per side or until fully cooked, reaching an internal temperature of 165°F. Transfer the chicken to a plate and tent to keep warm.
- For the sauce, in the same skillet, add butter. Once melted, add onions and sun-dried tomatoes. Cook until softened (about 3-5 minutes). Add garlic and cook for an additional minute.
- Add chicken broth, stirring with a spatula to break up any browned bits in the pan.
- Incorporate heavy cream, cream cheese, parmesan, cheddar, and Monterey Jack cheese. Stir until all cheeses are melted and combined. Adjust the sauce's thickness by gradually adding reserved pasta water until the desired consistency is reached.
- Add the cooked pasta to the sauce. Season to taste with salt and pepper, stirring to combine.
- Slice the chicken and place it on top of the pasta.
- Serve warm, garnished with chopped parsley.