Deliciously Cheesy Macaroni Chicken Skillet Recipe

Craving something hearty and delicious? Look no further than this irresistable macaroni chicken recipe – all you need is one skillet to make a creamy, cheesy chicken dinner that will have your whole family licking their lips.

Here’s how to make it.

Start by adding chicken to a large skillet with olive oil and garlic cloves. Cook until the chicken is lightly browned and cooked through, then add your macaroni, cream sauce, cheese and milk. Stir everything together and bring it to a simmer before covering the top of the skillet with foil. Reduce heat to low, and cook for 15 minutes or until the liquid has been absorbed. Stir occasionally during cooking. Lastly, remove from heat, remove foil cover and serve hot with extra cheese sprinkled over each portion!
This classic macaroni chicken dish is one of the simplest and tastiest meals you can make. Not only does it require minimal ingredients and instructions, but it’s also perfect for feeding a crowd as well! It’s creamy, cheesy and full of delicious flavors that even picky eaters love. The addition of chicken makes this hearty meal a complete dinner option in one leave-in-the-pan. With just a few simple additions, such as cooked bacon or diced tomatoes, you can customize the flavor to suit everyone’s preferences. Plus, if there are any leftovers the next day, they reheat great in the microwave for a quick lunch meal! Enjoy!


  • Cooking oil 2-3 tbs
  • Lehsan (Garlic) chopped 1 tbs
  • Chicken boneless cubes 350g
  • Paprika powder 1 tsp
  • Namak (Salt) ½ tsp or to taste
  • Kali mirch powder (Black pepper powder) ½ tsp
  • Shimla mirch (Capsicum) chopped ½ Cup
  • Makhan (Butter) 4 tbs
  • Maida (All-purpose flour) 2-3 tbs
  • Pakola full cream milk 750ml
  • Paprika powder ½ tsp
  • Kali mirch (Black pepper) crushed ½ tsp
  • Dried oregano ½ tsp
  • Namak (Salt) ½ tsp or to taste
  • Italian seasoning 1 tsp
  • Cream 100ml (room temperature)
  • Cheddar cheese grated ½ Cup
  • Mozzarella cheese grated ½ Cup
  • Macaroni 300g (boiled until 3/4thdone)
  • Breadcrumbs ½ Cup
  • Namak (Salt) ¼ tsp or to taste
  • Kali mirch powder (Black pepper powder) ½ tsp
  • Paprika powder ½ tsp
  • Dried oregano ½ tsp
  • Makhan (Butter) melted 3 tbs
  • Cheddar cheese grated ¼ Cup
  • Mozzarella cheese grated ¼ Cup
  • Fresh parsley chopped
  • Hara dhania (Fresh coriander) chopped


In a frying pan,add cooking oil,garlic and mix well.

Add chicken and mix well until it changes color.

Add paprika powder,salt,black pepper powder,mix well and cook until tender & dries up (3-4 minutes).

Add capsicum,mix well & set aside.

In a wok,add butter and let it melt.

Add all-purpose flour,mix well and cook for a minute.

Add milk,whisk continuously and cook for 1-2 minutes.

Start by cooking the pasta according to directions on package.

Begin by boiling your macaroni according to the directions on the package. When finished, drain the water off and set aside until needed. This will give you a head start on cooking your meal as the noodles will already be cooked when you add them to the skillet.
Once the noodles have finished cooking, you can start preparing the other ingredients. You’ll need diced onions, bell peppers, and mushrooms. After they are all prepped, heat a large skillet over medium-high heat and add your diced vegetables in with some oil. Saute the veggie mixture for around 4 minutes until starting to brown then add in cooked macaroni and season with salt, pepper, and garlic powder to taste. Finally stir in cubed cooked chicken and cook everything together until heated through then serve. Enjoy!

Preheat oven to 375°F (190°C).

Preheat your oven to 375°F (190°C). Grease a large skillet with oil or butter and place it over medium heat. Add the chicken, garlic, and onion to the skillet, stirring occasionally until cooked through. When finished, add in the tomato sauce and cooked macaroni noodles. Increase the heat to high and bring the ingredients to a boil before adding in the mozzarella cheese. Reduce the heat and simmer for two minutes, stirring to combine all of the ingredients into a creamy sauce. Cover your skillet with aluminum foil and bake for 20 minutes or until heated through. Enjoy!
After baking the macaroni and chicken, the dish will be served bubbling hot. Perfect for a cozy night in or a weeknight meal with family, this cheesy, creamy macaroni and cheese will surely hit the spot. Make sure to taste before serving, as you may need to add a bit of salt and pepper to suit your preferences. Enjoy your delicious homemade macaroni chicken!

Heat oil in a skillet over medium heat.

Heat the oil or butter in a large skillet over medium heat. Once hot, add the chicken, garlic, and onion to the pan. Stirring occasionally, cook until the chicken is cooked through and lightly browned. After a few minutes, pour in the tomato sauce and cooked macaroni noodles. Increase heat to high and bring the mixture to a boil before adding the mozzarella cheese. Reduce the heat and simmer for two minutes while stirring everything together into a creamy sauce.
Finally, remove the skillet from heat and season with salt, pepper, and paprika. Serve the macaroni chicken warm with more cheese on top and a sprinkle of fresh parsley. This classic comfort dish is an excellent meal to make when you’re short on time but want something healthy and delicious to enjoy.

Add chicken and cook for about 7 minutes or until cooked through, stirring occasionally.
Once the oil or butter has been heated, add the chicken to the pan. Cook for approximately 7 minutes, stirring occasionally. This will ensure that all sides of the chicken are cooked through and lightly browned. Be sure to season with salt and pepper before removing from the heat.

After removing the chicken from the pan, set aside on a plate. Add a bit of extra oil or butter to the pan and heat over a medium-high flame. Once hot, add the macaroni noodles, stirring constantly until lightly browned and just starting to become tender — about 4 minutes. Pour in ¾ cup of stock at this time and lower heat to medium-low, cooking until most of the liquid has been absorbed — about 8-10 minutes more. Add remaining stock (if needed) as well as cooked chicken pieces, frozen vegetables and seasonings (salt and pepper). Cook until vegetables are tender — about 5 minutes more. Serve with freshly grated cheese sprinkled on top. Enjoy!


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