Creamy mac, chicken, and Alfredo topped with golden breadcrumbs—rich, comforting, and packed with flavor.
# What You'll Need:
→ Pasta & Chicken
01 - 12 oz elbow macaroni
02 - 2 cups cooked chicken breast, diced or shredded
→ Cheese & Dairy
03 - 2 cups shredded mozzarella cheese
04 - 1 cup shredded sharp cheddar cheese
05 - 1/2 cup grated Parmesan cheese
06 - 2 cups heavy cream
07 - 1 cup whole milk
08 - 4 tablespoons unsalted butter
→ Sauce & Flavorings
09 - 4 cloves garlic, minced
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/4 teaspoon ground nutmeg (optional)
→ Topping
13 - 1 cup panko breadcrumbs
14 - 2 tablespoons unsalted butter, melted
15 - 2 tablespoons grated Parmesan cheese
16 - 2 tablespoons fresh parsley, chopped (optional)
# How to make it:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large pot, cook the elbow macaroni following package directions until al dente. Drain and set aside.
03 - In a large saucepan over medium heat, melt 4 tablespoons butter. Add minced garlic and sauté for 1 to 2 minutes until fragrant.
04 - Pour in heavy cream and whole milk. Stir in salt, black pepper, and nutmeg. Bring the mixture to a gentle simmer without boiling.
05 - Reduce heat and whisk in mozzarella, cheddar, and Parmesan cheeses until completely melted and smooth.
06 - Add the cooked elbow macaroni and diced chicken breast to the cheese sauce, stirring to evenly coat the ingredients.
07 - Transfer the pasta and chicken mixture into the prepared baking dish, spreading evenly.
08 - In a mixing bowl, combine panko breadcrumbs, melted butter, and grated Parmesan. Sprinkle the breadcrumb mixture evenly over the top.
09 - Bake uncovered for 20 to 25 minutes until the topping is golden brown and the sauce is bubbling.
10 - Remove baking dish from oven and let stand for 5 minutes. Garnish with chopped fresh parsley before serving, if desired.
