Crispy Chicken Alfredo Mac and Cheese Step-by-step instructions

Before you start

Before you start, bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Drain and set aside. Pat the chicken breast dry with paper towels and season as directed.

Grate the Parmesan, cheddar, and mozzarella if you're shredding your own. Have all ingredients measured and ready to go, as the sauce comes together quickly.

Instructions

Sear the Chicken

1. 1Season and Sear the Chicken
   In a bowl, toss the chicken breast with garlic powder, smoked paprika, cajun seasoning, black pepper, and salt until evenly coated. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side, until golden brown and cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips.
   Look for The chicken should be deeply golden on both sides and register 165°F (74°C) in the thickest part.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Don't overcrowd the skillet; cook in batches if needed to get a proper sear.
2. 2Slice the Chicken
   Once the chicken has rested, slice it against the grain into 1/2-inch thick strips. Keep the slices warm while you prepare the sauce.
   Look for The slices should be juicy and tender, with a crisp browned exterior.
   Tip Letting the chicken rest before slicing keeps the juices locked in.

The chicken should be deeply browned on both sides and cooked through to 165°F (74°C). The kitchen will smell of smoky paprika and garlic. Let the chicken rest while you start the sauce.

Build the Creamy Alfredo

3. 3Start the Alfredo Sauce
   In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and milk, then whisk in the dried oregano. Bring the mixture to a gentle simmer, stirring often.
   Look for The cream mixture should be steaming and slightly thickened, with the garlic aroma released.
   Tip Scrape up any browned bits from the bottom of the skillet for extra flavor.
4. 4Add the Parmesan
   Gradually whisk in the grated Parmesan cheese, a handful at a time, until the sauce is smooth and velvety. Continue to cook for 2-3 minutes, stirring constantly, until the cheese is fully melted and the sauce has thickened slightly.
   Look for The sauce should coat the back of a spoon and have a glossy, silky texture.
   Tip Add the cheese slowly to prevent clumping and ensure a smooth sauce.
5. 5Combine Pasta and Cheese Sauce
   Add the cooked elbow macaroni to the skillet and fold it into the Alfredo sauce. Add the shredded sharp cheddar and 1 cup of mozzarella, stirring until all the cheese is melted and the pasta is evenly coated.
   Look for The macaroni should be completely coated in a thick, creamy, cheesy sauce.
   Tip Taste and adjust seasoning with salt and pepper if needed.

The sauce should be smooth, velvety, and thickened enough to coat the back of a spoon. The Parmesan should be fully melted, and the pasta should be evenly coated in the cheesy mixture.

Broil Until Bubbly

6. 6Assemble the Bake
   Preheat the broiler. Transfer the mac and cheese to a broiler-safe baking dish and spread it into an even layer. Arrange the sliced chicken cutlets over the top.
   Look for The chicken slices should cover the surface evenly, leaving some pasta visible.
   Tip Use a baking dish that fits all the mac and cheese comfortably.
7. 7Top and Broil
   Sprinkle the remaining 1/2 cup mozzarella and 1 teaspoon smoked paprika over the chicken. Place the dish under the broiler for 5 minutes, until the cheese is bubbly and browned in spots.
   Look for The top should be blistered and golden, with the cheese melted and bubbling.
   Tip Watch closely to avoid burning; broilers vary in intensity.
8. 8Rest and Serve
   Remove the dish from the broiler and let it rest for 5 minutes before serving. Spoon onto plates and enjoy the cheesy pull.
   Look for The dish should be bubbling hot and the cheese stretchy.
   Tip Resting helps the dish set slightly for easier serving.

The top should be blistered and golden, with the cheese melted and bubbling. The chicken slices should be warm and juicy.

The whole dish should be aromatic and irresistible. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

One common mistake is overcooking the chicken, which makes it dry. Use a meat thermometer and pull it off the heat at 165°F (74°C).

Another is making the sauce too thin—let it simmer until it coats the back of a spoon before adding the pasta. Finally, don't skip the broiler step; it's what gives the dish that irresistible golden crust.

How to tell it’s done

The dish is done when the chicken is cooked through to an internal temperature of 165°F (74°C) and the top is bubbly and browned.

The sauce should be thick and creamy, coating the pasta evenly. Let the dish rest for 5 minutes before serving to allow it to set slightly, making it easier to spoon out.

• Poultry: 165°F (74°C) in the thickest part