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Cheesy Chicken Queso Macaroni

This Cheesy Chicken Queso Macaroni is creamy, cheesy, and packed with a spicy kick! A perfect family-friendly comfort dish ready in under an hour.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 8 oz Elbow Macaroni
  • 1 lb Chicken Breast diced
  • 1 tbsp Olive Oil
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Chili Powder
  • 1 cup Chicken Broth
  • 1 cup Shredded Cheddar Cheese sharp
  • 1 cup Shredded Monterey Jack Cheese
  • 1 cup Milk whole or 2%
  • 1/2 cup Cream Cheese
  • Salt and Pepper to taste
  • Chopped Green Onions for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add the 8 oz of elbow macaroni and cook until al dente, usually around 7 to 8 minutes. Drain and set aside.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken breast along with 1 teaspoon each of garlic powder, onion powder, and chili powder. Season with salt and pepper to taste. Sauté the chicken until fully cooked and lightly browned, about 6 to 8 minutes.
  • In the same skillet, pour in 1 cup of chicken broth and bring to a gentle simmer. Lower the heat and whisk in the cream cheese and milk until smooth and creamy. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until the cheese has fully melted and the sauce is luscious and velvety.
  • Add the cooked elbow macaroni and sautéed chicken into the cheese sauce. Stir thoroughly to coat every piece of pasta and chicken evenly with that rich queso goodness. Adjust seasoning with salt and pepper if needed.
  • Transfer your Cheesy Chicken Queso Macaroni to a serving dish and sprinkle liberally with chopped green onions. Serve immediately.

Equipment

  • Large Pot
  • Large Skillet
  • Mixing spoon
  • Measuring cups and spoons
  • Cheese Grater
  • Serving Dish or Casserole Dish

Notes

  • Cook pasta to al dente for the best texture that holds sauce well.
  • Use fresh cheeses and shred them yourself for maximum meltiness and flavor.
  • Leftovers can be refrigerated for up to 3 days or frozen for 2 months; reheat gently with a splash of milk.
  • For a vegetarian version, omit chicken and add sautéed vegetables or plant-based chicken alternatives.