Chicken Macaroni Bake Recipe – Easy One-Pan Comfort Food

Last Updated on 4 months by Neha Deshmukh

Chicken Macaroni Bake Recipe – Easy One-Pan Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, fuss-free meal that the whole family will adore. This Chicken Macaroni Bake is exactly that. I first made this when my kids were little, and it quickly became a weekly request. It’s the kind of dish that just feels like a warm hug on a plate!

Why You’ll Love This Recipe

This isn’t just another macaroni and cheese recipe. It’s a complete meal baked in one pan – hello, easy cleanup! The tender chicken, creamy sauce, and perfectly cooked macaroni combine for a flavour explosion. Plus, it’s incredibly versatile. You can easily adapt it to your family’s preferences, which I’ll share later. It’s perfect for a weeknight dinner, a potluck, or even a cozy weekend meal.

Ingredients

Here’s what you’ll need to make this delicious Chicken Macaroni Bake:

• 300-350 gm boneless chicken breast
• 1 tsp garlic powder
• 1 tsp paprika powder
• Salt and pepper to taste
• 400 gm macaroni
• 1 tin (approx. 400gm) chopped tomatoes
• 1 cup heavy cream
• 1 cup chicken broth
• 1 tsp mixed herbs
• 200 gm parmesan and mozzarella cheese (optional)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can really elevate this bake.

• Chicken Broth: Don’t skimp on the chicken broth! It adds so much flavour to the sauce. Using a good quality broth makes a huge difference.
• Cheese Choices: I love the combination of parmesan and mozzarella. The parmesan gives it a lovely salty, umami flavour, while the mozzarella melts beautifully and creates that gooey, cheesy pull we all crave. Feel free to experiment with other cheeses like cheddar or provolone.
• Mixed Herbs: I keep a jar of mixed herbs on hand for convenience, but you can absolutely use fresh herbs if you have them! A sprinkle of oregano, thyme, or rosemary would be fantastic. It keeps things simple, which is what I love.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 200°C (392°F). Grease a baking dish with a little olive oil – this prevents sticking and makes cleanup even easier.
2. Cut the chicken breast into bite-sized pieces. In a bowl, toss the chicken with garlic powder, paprika, salt, and pepper. Make sure everything is nicely coated. Then, arrange the seasoned chicken in the prepared baking dish.
3. Spread the uncooked macaroni evenly over the chicken. Yes, uncooked! It cooks right in the sauce, which is pretty neat.
4. Pour the chopped tomatoes, heavy cream, and chicken broth over the macaroni. Gently mix everything together with a spatula, ensuring the macaroni is submerged in the liquid.
5. Sprinkle the mixed herbs over the top. Now, cover the dish tightly with aluminum foil. Don’t forget to poke 2-3 small holes in the foil to allow steam to escape.
6. Bake for 50 minutes. Carefully remove the foil (be careful of the hot steam!).
7. If you’re using cheese, sprinkle it over the top. Bake uncovered for another 10-15 minutes, or until the cheese is melted and golden brown.
8. Let the bake rest for 5 minutes before serving. This allows the sauce to thicken up beautifully. Trust me, it’s worth the wait!

Expert Tips

• Don’t overmix the ingredients. Gentle is key!
• If the sauce seems too thick during baking, add a splash more chicken broth.
• For a richer flavour, brown the chicken in a pan before adding it to the dish.
• Keep a close eye on it during the last 10-15 minutes of baking to prevent the cheese from burning.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Gluten-Free Adaptation: Simply use gluten-free macaroni! It’s a super easy swap.
• Spice Level: My friend loves a little heat, so I sometimes add a pinch of chilli flakes to the chicken seasoning.
• Vegetarian Adaptation: Swap the chicken for mushrooms or paneer (Indian cheese). My family loves it with paneer – it adds a lovely creamy texture.
• Festival Adaptation: This is a hearty, comforting dish that’s perfect for Christmas or Thanksgiving. It’s always a hit with my extended family!

Serving Suggestions

This Chicken Macaroni Bake is a complete meal on its own, but it pairs well with a simple green salad or some steamed vegetables. A side of garlic bread is always a good idea, too!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

Let’s answer some common questions:

• Can I use a different type of pasta? Absolutely! Penne, rotini, or shells would all work well.
• Can this be made ahead of time? Yes, you can assemble the bake ahead of time and store it in the refrigerator for up to 24 hours. Add about 10-15 minutes to the baking time.
• What kind of cheese is best for this bake? Parmesan and mozzarella are my go-to, but cheddar, provolone, or a blend of cheeses would also be delicious.
• Can I freeze leftover Chicken Macaroni Bake? Yes, but the texture may change slightly. Freeze in an airtight container for up to 2 months.
• Is it possible to make this spicier? Definitely! Add a pinch of chilli flakes, a dash of hot sauce, or some chopped jalapeños to the chicken seasoning.

Enjoy! I hope you and your family love this Chicken Macaroni Bake as much as we do. Let me know in the comments if you try it and how it turns out!