Looking for the ultimate cozy dinner recipe that hits all the right notes of cheesy, creamy, and satisfying? This Three-Cheese Chicken Macaroni Bake is about to become a staple in your kitchen. It’s everything you love about a classic mac and cheese, elevated with tender chicken breast and a trio of flavorful cheeses. Whether you’re feeding a hungry family, hosting a casual dinner with friends, or simply meal-prepping for the week ahead, this hearty dish brings all the warmth and comfort you could ask for.

Why You’ll Love This Recipe

This baked macaroni is perfect for:

• Busy weeknights when you want something easy and filling.

• Cheese lovers who can’t get enough of that creamy, gooey texture.

• Potluck or gathering dishes that travel and reheat well.

• Home cooks looking to use pantry staples in a delicious way.

With only about 15 minutes of prep time, this cheesy chicken pasta bake is perfect even for beginner-level cooks. It’s incredibly forgiving, adaptable, and seriously delicious.

Ingredients Breakdown

Let’s take a closer look at what makes this dish so special:

Pasta & Chicken:

• 12 oz elbow macaroni – Holds the sauce perfectly.

• 1 lb chicken breast, diced – Lean, protein-packed, and satisfying.

Flavor Base:

• 2 tbsp butter

• 2 cloves garlic, minced

• Salt and pepper, to taste

Sauce & Cheese:

• 2 tbsp all-purpose flour – For thickening the sauce.

• 2 cups milk – Whole or 2% milk works best for a creamy base.

• 1 cup shredded cheddar cheese – Classic sharp flavor.

• 1 cup shredded Monterey Jack cheese – Melty and mild.

• 1/2 cup grated Parmesan cheese – For a nutty, salty finish.

Toppings:

• Optional: 1 cup crushed garlic croutons or panko – Adds a golden, crunchy topping.

• Chopped parsley for garnish – Adds freshness and color.

Kitchen Tools You’ll Need

• Large pot (for boiling pasta)

• Large skillet

• Whisk and wooden spoon

• Mixing bowl

• 9×13-inch baking dish

• Cheese grater (if shredding cheese fresh)

• Measuring cups & spoons

• Oven

How to Make It – Step-by-Step Instructions

1. Cook the Pasta

Preheat your oven to 350°F (175°C). Boil the macaroni until al dente, according to the package instructions. Drain and set aside.

2. Cook the Chicken

In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Add in the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5–7 minutes.

3. Make the Cheese Sauce

Sprinkle the flour over the chicken, stir to coat, and then slowly pour in the milk, whisking constantly until the sauce thickens (about 3–5 minutes). Remove from heat and stir in all three cheeses: cheddar, Monterey Jack, and Parmesan. Mix until smooth and velvety.

4. Combine with Pasta

In a large bowl, combine the cooked macaroni with the cheesy chicken sauce. Stir well until the pasta is evenly coated.

5. Assemble and Bake

Pour the mixture into a greased 9×13-inch baking dish. If using, sprinkle crushed garlic croutons or panko on top for a crunchy finish. Bake for 20–25 minutes or until bubbly and golden.

6. Serve

Let it cool for a few minutes before garnishing with chopped parsley. Serve hot and enjoy that creamy, melty goodness!

Recipe Variations and Tips

• Vegetarian Version: Omit the chicken and add roasted vegetables like broccoli, bell peppers, or mushrooms.

• Spicy Kick: Add 1/2 tsp of crushed red pepper flakes or diced jalapeños to the sauce.

• Make It Smoky: Use smoked cheddar or add a touch of smoked paprika to the sauce.

• Creamier Option: Stir in 1/2 cup of sour cream or cream cheese for extra richness.

• Bacon Upgrade: Sprinkle cooked, crumbled bacon over the top before baking.

Storage and Reheating

To Store:
Cool the bake completely, then store in an airtight container in the refrigerator for up to 4 days.

To Reheat:

• Oven: 350°F for 10–15 minutes, covered with foil to prevent drying.

• Microwave: Heat in 60-second bursts, stirring in between for even warmth.

To Freeze:
Let the dish cool completely, wrap tightly in foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Best Food and Drink Pairings

This dish pairs beautifully with:

Sides:

• Steamed green beans or broccoli

• Fresh garden salad with vinaigrette

• Garlic bread or warm dinner rolls

Drinks:

• A crisp white wine like Chardonnay or Sauvignon Blanc

• Iced tea or lemonade

• Sparkling water with lemon

Frequently Asked Questions (FAQ)

Can I use rotisserie chicken instead of raw chicken?

Absolutely! Just shred about 2 cups of rotisserie chicken and skip the sautéing step. Stir it directly into the cheese sauce before baking.

Can I use other types of pasta?

Yes. Shells, rotini, or penne all work great—just make sure they’re cooked al dente so they don’t get mushy.

Can I make this ahead of time?

You sure can. Assemble the dish up to a day in advance, cover, and refrigerate. Bake it when ready to serve, adding an extra 5–10 minutes to the bake time if cold.

Is this recipe gluten-free?

It’s not, but you can easily make it gluten-free by using GF pasta and substituting flour with a gluten-free blend. Be sure your croutons or topping are also gluten-free if using.

Final Thoughts

The Three-Cheese Chicken Macaroni Bake is pure comfort in a dish — creamy, hearty, and packed with flavor. It’s the kind of recipe you’ll find yourself making again and again, whether it’s a chilly fall evening or a cozy family dinner night. With its golden baked top and rich, cheesy interior, this dish checks every comfort food box.

If you loved this recipe, don’t keep it to yourself! Share it with your friends, pin it for later, or post a pic of your version. And if you want more flavorful, family-approved meals delivered straight to your inbox, subscribe to the blog today. Happy baking! 🧀🍗🍝