Tasty Parmesan Garlic Chicken Mac and Cheese

Mac and cheese is one of those dishes I turn to when I need dinner on the table fast and my family actually happy about it. But plain mac and cheese? That gets old. I wanted something with more going on—protein, flavor, the works. Something that feels like a real meal without me spending an hour in the kitchen.

That’s how I landed on this parmesan garlic chicken mac and cheese. It’s got tender chicken, creamy sauce with a garlicky kick, and enough cheese to make everyone forget they’re eating dinner on a Tuesday. The best part? It comes together in one pot, which means fewer dishes and more time to actually sit down with my family.

Want something cheesy and satisfying that doesn’t require a culinary degree? This is it. Plus, the leftovers taste even better the next day, if there are any.

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What Kind of Chicken Should I Use?

For this mac and cheese, boneless, skinless chicken breasts are your best bet since they cook evenly and are easy to cut into bite-sized pieces. If you prefer dark meat, chicken thighs work great too and tend to stay a bit more moist during cooking. You can even use rotisserie chicken from the store to save time – just shred or dice it up and toss it with the seasonings and sauce. Fresh or frozen chicken both work fine, but if using frozen, make sure it’s completely thawed before cooking so it cooks through properly and absorbs all those tasty seasonings.

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Options for Substitutions

This mac and cheese is pretty forgiving when it comes to swaps:

• Chicken breast: Chicken thighs work great here and actually stay more tender. You can also use rotisserie chicken to save time – just shred it and toss it in at the end.
• Buffalo Wild Wings Parmesan Garlic Sauce: If you can’t find this specific sauce, make your own by mixing 1/4 cup melted butter with 3 minced garlic cloves, 1/4 cup grated parmesan, and a pinch of Italian seasoning.
• Elbow macaroni: Any short pasta works – try shells, cavatappi, or penne. Just cook according to package directions.
• Colby Jack cheese: Sharp cheddar, mozzarella, or a mix of whatever cheese you have on hand will do the job. Just make sure it’s freshly shredded for the best melting.
• Whole milk: 2% milk works fine, though the sauce might be slightly less creamy. Avoid skim milk as it can make the sauce too thin. Half-and-half will make it extra rich if that’s your thing.
• Cream cheese: In a pinch, you can use an extra 1/2 cup of shredded cheese plus 2 tablespoons of butter, though the texture won’t be quite as smooth.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this recipe is overcooking the macaroni during the initial boil – since the noodles will continue cooking in the slow cooker, you only want them about halfway done (3 minutes is perfect) or they’ll turn mushy.

Another common error is adding cold cream cheese straight from the fridge, which won’t melt smoothly into the sauce and can leave you with lumps – let it sit at room temperature for 30 minutes before adding, or cut it into small cubes for easier melting.

Don’t skip checking that chicken temperature with a meat thermometer, because undercooked chicken is a health risk, but also avoid lifting the slow cooker lid too often during cooking since each peek releases heat and adds 15-20 minutes to your cook time.

Finally, if your mac and cheese seems too thick after the final hour, stir in a splash of milk to loosen it up, since the pasta absorbs liquid as it sits.

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What to Serve With Parmesan Garlic Chicken Mac and Cheese?

Since this mac and cheese is already pretty rich and filling, I like to serve it with something fresh and crunchy on the side. A simple Caesar salad or mixed greens with a light vinaigrette helps balance out all that creamy cheese and keeps the meal from feeling too heavy. Garlic bread is always a crowd-pleaser if you want to lean into the garlic theme, and it’s perfect for anyone who wants an extra carb fix. For a veggie option, roasted broccoli or green beans work really well because they add some color to the plate and give you a nice contrast to the creamy pasta.

Storage Instructions

Store: Keep your leftover mac and cheese in an airtight container in the fridge for up to 4 days. The sauce might thicken up a bit as it sits, but that’s totally normal with cheese-based dishes.

Freeze: This freezes pretty well for up to 2 months in a freezer-safe container. Just know that cream-based sauces can sometimes separate a little when frozen, but a good stir while reheating usually brings it back together.

Reheat: Warm it up on the stovetop over medium-low heat with a splash of milk to loosen the sauce, stirring occasionally. You can also microwave individual portions on medium power, adding a tablespoon or two of milk to keep it creamy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3700
• Protein: 155-175 g
• Fat: 180-200 g
• Carbohydrates: 220-250 g

Ingredients

For the chicken:

• 1.25 lbs chicken (cut into 1-inch bite-sized pieces for even cooking)
• 3/4 tsp salt
• 3/4 tsp pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1 1/4 cups garlic parmesan sauce (I use Buffalo Wild Wings brand for the best zip)

For the pasta assembly:

• 8 oz macaroni (I always use Barilla for a better al dente texture)
• 2 1/4 cups milk
• 2.5 cups colby jack (freshly shredded for a smooth, stringy melt)
• 8 oz cream cheese (softened to room temperature, about 70°F)
• 1/2 tsp dry mustard

For the topping:

• 1/2 cup parmesan (freshly grated is best to avoid a grainy topping)
• 1 1/2 tsp parsley

Step 1: Season and Cook the Chicken

• 1.25 lbs chicken, cut into 1-inch pieces
• 3/4 tsp salt
• 3/4 tsp pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1 1/4 cups garlic parmesan sauce

Cut the chicken into 1-inch bite-sized pieces for even cooking throughout.

In a bowl, combine salt, pepper, paprika, garlic powder, and red pepper flakes, then toss the chicken pieces to coat evenly.

Transfer the seasoned chicken to your slow cooker and add the garlic parmesan sauce, stirring to combine.

Cook on low for 4 hours until the chicken reaches an internal temperature of 165°F.

This slow cooking method keeps the chicken incredibly tender and allows the flavors to meld deeply.

Step 2: Start the Pasta While Finishing the Chicken

• 8 oz macaroni
• Salt for pasta water

About 30 minutes before the chicken finishes cooking, bring a large pot of salted water to a boil and cook the macaroni for just 3 minutes—it should be quite firm since it will continue cooking in the slow cooker.

I like to undercook the pasta at this stage because it prevents the final dish from becoming mushy once everything mingles together.

Drain the pasta well and set aside.

Step 3: Shred the Chicken and Build the Cheese Sauce Base

• 8 oz cream cheese, softened
• 2 1/4 cups milk
• 1/2 tsp dry mustard

Once the chicken reaches 165°F, remove it from the slow cooker using tongs or a slotted spoon and shred it using two forks until it reaches your desired texture.

Return the shredded chicken to the slow cooker.

In a separate bowl, whisk together the softened cream cheese, milk, and dry mustard until smooth and well combined—this prevents lumps from forming when you add it to the hot slow cooker.

This step is crucial because cream cheese can seize up if added directly to very hot liquid.

Step 4: Combine Everything and Melt the Cheese

• cream cheese mixture from Step 3
• cooked macaroni from Step 2
• 2.5 cups Colby Jack, freshly shredded

Pour the cream cheese mixture from Step 3 into the slow cooker with the shredded chicken, then add the undercooked macaroni from Step 2 and the freshly shredded Colby Jack cheese.

Stir everything together thoroughly to ensure the cheese sauce coats all the pasta evenly.

Cook on low for 1 hour, stirring occasionally.

The pasta will finish cooking gently in the residual heat while the cheese melts into a creamy, luxurious sauce.

Step 5: Finish with Parmesan and Fresh Herbs

• 1/2 cup parmesan, freshly grated
• 1 1/2 tsp parsley

After the hour of cooking, turn off the slow cooker and stir in the freshly grated Parmesan and parsley.

I always grate Parmesan fresh rather than using pre-grated because it melts more smoothly and gives you a better texture in the final dish—pre-grated versions contain anti-caking agents that can make the topping grainy.

Let it rest for 5 minutes to allow the flavors to fully integrate, then serve immediately while piping hot.

Tasty Parmesan Garlic Chicken Mac and Cheese

Delicious Tasty Parmesan Garlic Chicken Mac and Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 35 minutes mins

Cook Time 3 hours hrs 5 minutes mins

Total Time 4 hours hrs 42 minutes mins

Servings 6 servings

Calories 3550 kcal

Ingredients

  

For the chicken:

• 1.25 lbs chicken (cut into 1-inch bite-sized pieces for even cooking)
• 3/4 tsp salt
• 3/4 tsp pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1 1/4 cups garlic parmesan sauce (I use Buffalo Wild Wings brand for the best zip)

For the pasta assembly:

• 8 oz macaroni (I always use Barilla for a better al dente texture)
• 2 1/4 cups milk
• 2.5 cups colby jack (freshly shredded for a smooth, stringy melt)
• 8 oz cream cheese (softened to room temperature, about 70°F)
• 1/2 tsp dry mustard

For the topping:

• 1/2 cup parmesan (freshly grated is best to avoid a grainy topping)
• 1 1/2 tsp parsley

Instructions

 

• Cut the chicken into 1-inch bite-sized pieces for even cooking throughout. In a bowl, combine salt, pepper, paprika, garlic powder, and red pepper flakes, then toss the chicken pieces to coat evenly. Transfer the seasoned chicken to your slow cooker and add the garlic parmesan sauce, stirring to combine. Cook on low for 4 hours until the chicken reaches an internal temperature of 165°F. This slow cooking method keeps the chicken incredibly tender and allows the flavors to meld deeply.
• About 30 minutes before the chicken finishes cooking, bring a large pot of salted water to a boil and cook the macaroni for just 3 minutes—it should be quite firm since it will continue cooking in the slow cooker. I like to undercook the pasta at this stage because it prevents the final dish from becoming mushy once everything mingles together. Drain the pasta well and set aside.
• Once the chicken reaches 165°F, remove it from the slow cooker using tongs or a slotted spoon and shred it using two forks until it reaches your desired texture. Return the shredded chicken to the slow cooker. In a separate bowl, whisk together the softened cream cheese, milk, and dry mustard until smooth and well combined—this prevents lumps from forming when you add it to the hot slow cooker. This step is crucial because cream cheese can seize up if added directly to very hot liquid.
• Pour the cream cheese mixture from Step 3 into the slow cooker with the shredded chicken, then add the undercooked macaroni from Step 2 and the freshly shredded Colby Jack cheese. Stir everything together thoroughly to ensure the cheese sauce coats all the pasta evenly. Cook on low for 1 hour, stirring occasionally. The pasta will finish cooking gently in the residual heat while the cheese melts into a creamy, luxurious sauce.
• After the hour of cooking, turn off the slow cooker and stir in the freshly grated Parmesan and parsley. I always grate Parmesan fresh rather than using pre-grated because it melts more smoothly and gives you a better texture in the final dish—pre-grated versions contain anti-caking agents that can make the topping grainy. Let it rest for 5 minutes to allow the flavors to fully integrate, then serve immediately while piping hot.