Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1 lb)
- 8 oz elbow macaroni
- 1 cup buffalo sauce
- 2 cups sharp cheddar cheese, shredded
- 4 oz cream cheese, softened
- 1 cup whole milk
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ cup panko bread crumbs
Instructions
- Preheat the oven to 350°F (175°C). Season chicken with salt, pepper, and garlic powder; bake for 25-30 minutes until fully cooked. Shred into bite-sized pieces.
- Boil salted water in a large pot; cook elbow macaroni until al dente (about 8 minutes). Drain and set aside.
- In a saucepan over medium heat, melt cream cheese with milk until smooth. Gradually stir in cheddar cheese until melted. Add buffalo sauce, garlic powder, and onion powder; mix until combined.
- In a large bowl, combine cooked macaroni, shredded chicken, and cheese sauce until well coated.
- Transfer to a greased baking dish; top with panko bread crumbs. Bake for 20-25 minutes or until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: approximately 1 cup (240g)
- Calories: 540
- Sugar: 3g
- Sodium: 890mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg