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High Protein Chicken Mac & Cheese - Creamy, Satisfying, and Simple

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 ounces high-protein pasta (elbows, shells, or cavatappi)
  • 1 pound chicken breast, cut into small bite-size pieces
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional, for warmth)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups 2% milk (or whole milk for richer sauce)
  • 1 cup low-sodium chicken broth
  • 1 cup nonfat or 2% plain Greek yogurt (or 4 ounces light cream cheese)
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup finely grated Parmesan
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon onion powder (optional)
  • 1/2 cup whole-wheat panko breadcrumbs
  • 1 teaspoon olive oil (for topping)
  • Chopped parsley (optional, for garnish)

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the high-protein pasta until just shy of al dente (about 1 minute less than package directions). Drain and set aside.
  2. Season the chicken: Toss chicken with 1/2 teaspoon salt, black pepper, garlic powder, and smoked paprika.
  3. Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high. Sear chicken until cooked through and lightly browned, 5–7 minutes. Transfer to a plate.
  4. Make the roux: In the same skillet or a pot, melt butter over medium heat. Whisk in flour and cook 1–2 minutes, stirring, until it smells slightly nutty.
  5. Build the sauce: Slowly whisk in milk, then chicken broth. Simmer, whisking, until the mixture thickens and coats the back of a spoon, 3–5 minutes. Stir in remaining 1/2 teaspoon salt, Dijon, and onion powder.
  6. Add the protein boost: Off the heat, whisk in Greek yogurt until smooth. Return to low heat if needed, but don’t boil. This keeps the sauce silky.
  7. Melt the cheeses: Stir in cheddar and Parmesan by the handful, allowing each addition to melt before adding more. Taste and adjust seasoning.
  8. Combine: Add cooked pasta and chicken to the sauce. Fold gently to coat. If the sauce seems thick, splash in a bit more warm milk or broth.
  9. Top and bake (optional but recommended): Heat oven to 375°F (190°C). Transfer mac and cheese to a greased 9x13-inch baking dish. Toss panko with 1 teaspoon olive oil and a pinch of salt, then sprinkle on top. Bake 12–15 minutes until bubbly and golden.
  10. Finish and serve: Let it rest 5 minutes. Garnish with parsley and serve warm.