Rich Protein Butter Chicken with Mac and Cheese

Here is my take on protein butter chicken with mac and cheese, combining tender seasoned chicken pieces with a rich, creamy pasta that’s loaded with mozzarella and sharp cheddar cheese.

This recipe has become a weeknight favorite at our house because it feels like comfort food but packs in plenty of protein. The kids love the cheesy pasta, and I love that everyone leaves the table actually full and satisfied.

What Kind of Chicken Should I Use?

For this recipe, you’ll want to use boneless, skinless chicken breasts since they cook evenly and are easy to slice or cube. If chicken breasts aren’t available, chicken thighs work great too and will actually give you a juicier result since they have more fat. You can use fresh or frozen chicken, just make sure frozen breasts are fully thawed before cooking so they absorb the seasonings properly. When picking out your chicken at the store, look for pieces that are similar in size so they cook at the same rate and you don’t end up with some pieces overdone while others are still raw in the middle.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Chicken breasts: Chicken thighs work great here and actually stay more moist during cooking. You can also use turkey cutlets if that’s what you have on hand.
• Avocado oil: Any neutral cooking oil works fine – try vegetable oil, canola oil, or even extra olive oil if that’s all you’ve got.
• Heavy cream: You can use half-and-half for a lighter version, though the sauce will be a bit thinner. If you want to keep it thick, add an extra tablespoon of butter or a splash of cream cheese.
• Mozzarella and cheddar: Feel free to mix up the cheese blend – Monterey Jack, Colby, or Gruyere all melt nicely. Just stick with good melting cheeses rather than crumbly ones like feta.
• Elbow pasta: Any short pasta shape works well here – shells, rotini, penne, or cavatappi are all good choices. Cook according to package directions.
• Honey: Maple syrup or agave nectar can replace the honey in equal amounts if you need a substitute.
• Fresh parsley: Dried parsley works in a pinch (use about 1 tablespoon instead of 2), or try fresh cilantro or basil for a different flavor twist.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this dish is overcooking the chicken breasts, which can turn them dry and rubbery – use an instant-read thermometer and pull them off the heat when they reach 155°F, as they’ll continue cooking while they rest.

Another common error is adding the cheese to boiling cream instead of letting it bubble gently, which can cause the sauce to break and become grainy, so keep your heat at medium and stir constantly once you add the mozzarella and cheddar.

Don’t skip draining your pasta well before mixing it with the sauce, since excess water will thin out your creamy cheese mixture and make it watery instead of thick and coating.

Finally, if your sauce seems too thick after combining with the pasta, add a splash of the reserved pasta water rather than more cream to loosen it up while maintaining the right consistency.

What to Serve With Protein Butter Chicken with Mac and Cheese?

Since this dish is already pretty hearty with both chicken and mac and cheese, I like to keep the sides simple and fresh. A crisp green salad with a light vinaigrette helps cut through all that creamy richness and adds a nice crunch to your plate. Roasted broccoli or green beans work great too, especially if you toss them with a little lemon juice and garlic. If you want to add some bread to the mix, garlic bread or dinner rolls are perfect for soaking up any extra sauce, though honestly this meal is filling enough on its own.

Storage Instructions

Store: Keep your butter chicken and mac and cheese in separate airtight containers in the fridge for up to 4 days. The mac and cheese might thicken up a bit as it sits, but that’s totally normal with cream-based sauces.

Freeze: Both the butter chicken and mac and cheese freeze really well for up to 3 months. I like to portion them out individually so I can grab just what I need for a quick meal. Just make sure everything is completely cooled before freezing.

Reheat: Warm everything up on the stove over medium-low heat, stirring occasionally. If the mac and cheese seems too thick, just add a splash of cream or milk to loosen it up. You can also microwave individual portions, but I find the stovetop gives you better texture.

Estimated Nutrition

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

• Calories: 3600-4000
• Protein: 170-190 g
• Fat: 190-220 g
• Carbohydrates: 260-300 g

Ingredients

For the butter chicken:

• 3 chicken breasts (cut into 1-inch pieces)
• 2.5 tbsp olive oil
• 4 garlic cloves (minced)
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 1 tsp dried parsley
• 2 tsp salt
• 0.5 tsp black pepper
• 3 tbsp avocado oil (I like Chosen Foods avocado oil)
• 2.5 tbsp butter
• 1.5 tbsp honey
• 2 tbsp parsley (freshly chopped)

For the mac and cheese:

• 2 tbsp butter
• 4 garlic cloves (finely minced)
• 2.25 cups heavy cream
• 0.75 cup mozzarella cheese (shredded)
• 0.75 cup cheddar cheese (shredded, I like Tillamook sharp cheddar)
• 12 oz elbow pasta
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp cayenne pepper

Step 1: Prepare Mise en Place and Season the Chicken

• 3 chicken breasts
• 2.5 tbsp olive oil
• 4 garlic cloves
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 1 tsp dried parsley
• 2 tsp salt
• 0.5 tsp black pepper

Mince the 4 garlic cloves for the chicken and finely mince the additional 4 garlic cloves for the sauce, keeping them separate.

In a bowl, combine the smoked paprika, garlic powder, dried parsley, salt, and black pepper for the chicken seasoning.

Cut the chicken breasts into 1-inch pieces and toss them with the olive oil and the spice mixture until evenly coated.

Let this marinate for 10 minutes while you measure out the remaining ingredients—this brief rest allows the seasonings to penetrate the chicken and develop flavor.

Step 2: Sear the Chicken and Build the Butter Sauce

• marinated chicken from Step 1
• 3 tbsp avocado oil
• 2.5 tbsp butter
• 1.5 tbsp honey
• 2 tbsp parsley

Heat the 3 tbsp avocado oil in a large skillet over medium-high heat until shimmering.

Add the marinated chicken pieces and cook for 10-15 minutes, stirring occasionally, until golden brown and cooked through.

Once the chicken is done, reduce heat to medium, add the 2.5 tbsp butter and 1.5 tbsp honey, and stir until the butter melts and coats the chicken.

Fold in the 2 tbsp fresh parsley and transfer the chicken to a plate, leaving the fond (browned bits) in the pan for extra flavor.

Step 3: Cook Pasta While Preparing the Cream Sauce Base

• 12 oz elbow pasta
• 2 tbsp butter
• 4 garlic cloves

Bring a large pot of salted water to a boil and add the 12 oz elbow pasta.

Cook according to package directions until al dente, then drain and set aside.

While the pasta cooks, in the same skillet used for the chicken (without washing it), melt the 2 tbsp butter over medium heat.

Add the finely minced 4 garlic cloves and cook for 2-3 minutes, stirring frequently, until fragrant but not browned—this aromatic base will infuse the entire sauce.

Step 4: Create the Cheese Sauce and Combine with Pasta

• cooked pasta from Step 3
• 2.25 cups heavy cream
• 0.75 cup mozzarella cheese
• 0.75 cup cheddar cheese
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp cayenne pepper

Pour the 2.25 cups heavy cream into the skillet with the garlic and butter, stirring constantly.

Let the cream bubble gently for 1-2 minutes, then reduce heat to medium-low and stir in the mozzarella and cheddar cheeses until completely melted and smooth.

Add the smoked paprika, garlic powder, salt, black pepper, and cayenne pepper, stirring well to incorporate all seasonings.

I recommend tasting the sauce at this point and adjusting salt to your preference—the cheese already adds saltiness, so go easy with additional seasoning.

Add the cooked pasta from Step 3 to the cheese sauce and gently fold it together until every strand is coated.

Step 5: Simmer, Combine, and Finish

• pasta and cheese sauce from Step 4
• cooked butter chicken from Step 2

Simmer the pasta and cheese sauce together for 5 minutes over medium-low heat, stirring gently and frequently to ensure even cooking and prevent sticking on the bottom.

The sauce will continue to thicken slightly and the flavors will meld beautifully.

Fold in the cooked butter chicken from Step 2, distributing the pieces evenly throughout.

I find that letting everything sit off the heat for 2-3 minutes before serving helps the sauce set to the perfect creamy consistency without becoming too thick.

Rich Protein Butter Chicken with Mac and Cheese

Delicious Rich Protein Butter Chicken with Mac and Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 3800 kcal

Ingredients

  

For the butter chicken::

• 3 chicken breasts (cut into 1-inch pieces)
• 2.5 tbsp olive oil
• 4 garlic cloves (minced)
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 1 tsp dried parsley
• 2 tsp salt
• 0.5 tsp black pepper
• 3 tbsp avocado oil (I like Chosen Foods avocado oil)
• 2.5 tbsp butter
• 1.5 tbsp honey
• 2 tbsp parsley (freshly chopped)

For the mac and cheese::

• 2 tbsp butter
• 4 garlic cloves (finely minced)
• 2.25 cups heavy cream
• 0.75 cup mozzarella cheese (shredded)
• 0.75 cup cheddar cheese (shredded, I like Tillamook sharp cheddar)
• 12 oz elbow pasta
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp cayenne pepper

Instructions

 

• Mince the 4 garlic cloves for the chicken and finely mince the additional 4 garlic cloves for the sauce, keeping them separate. In a bowl, combine the smoked paprika, garlic powder, dried parsley, salt, and black pepper for the chicken seasoning. Cut the chicken breasts into 1-inch pieces and toss them with the olive oil and the spice mixture until evenly coated. Let this marinate for 10 minutes while you measure out the remaining ingredients—this brief rest allows the seasonings to penetrate the chicken and develop flavor.
• Heat the 3 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken pieces and cook for 10-15 minutes, stirring occasionally, until golden brown and cooked through. Once the chicken is done, reduce heat to medium, add the 2.5 tbsp butter and 1.5 tbsp honey, and stir until the butter melts and coats the chicken. Fold in the 2 tbsp fresh parsley and transfer the chicken to a plate, leaving the fond (browned bits) in the pan for extra flavor.
• Bring a large pot of salted water to a boil and add the 12 oz elbow pasta. Cook according to package directions until al dente, then drain and set aside. While the pasta cooks, in the same skillet used for the chicken (without washing it), melt the 2 tbsp butter over medium heat. Add the finely minced 4 garlic cloves and cook for 2-3 minutes, stirring frequently, until fragrant but not browned—this aromatic base will infuse the entire sauce.
• Pour the 2.25 cups heavy cream into the skillet with the garlic and butter, stirring constantly. Let the cream bubble gently for 1-2 minutes, then reduce heat to medium-low and stir in the mozzarella and cheddar cheeses until completely melted and smooth. Add the smoked paprika, garlic powder, salt, black pepper, and cayenne pepper, stirring well to incorporate all seasonings. I recommend tasting the sauce at this point and adjusting salt to your preference—the cheese already adds saltiness, so go easy with additional seasoning. Add the cooked pasta from Step 3 to the cheese sauce and gently fold it together until every strand is coated.
• Simmer the pasta and cheese sauce together for 5 minutes over medium-low heat, stirring gently and frequently to ensure even cooking and prevent sticking on the bottom. The sauce will continue to thicken slightly and the flavors will meld beautifully. Fold in the cooked butter chicken from Step 2, distributing the pieces evenly throughout. I find that letting everything sit off the heat for 2-3 minutes before serving helps the sauce set to the perfect creamy consistency without becoming too thick.