If you’re looking for a comforting dinner that feels indulgent but still packs a protein punch, this One Pot Chicken and Mushroom Mac and Cheese is about to become a regular on your weekly menu. It’s rich, creamy, cheesy, and filled with tender chicken and savory mushrooms, all made in just one pot.
One Pot Chicken and Mushroom Mac n Cheese
There are few things I love more than a recipe that’s comforting, packed with flavor, and doesn’t leave me standing over the stove for ages. This One Pot Mac and Cheese is exactly that.
Everything cooks together in a single pot, so as the pasta simmers, it absorbs the chicken stock and milk, creating the creamiest, most velvety sauce without any extra fuss. Add plenty of melted cheese and a spoonful of Dijon mustard, and every bite is rich, cozy, and incredibly satisfying.
One of my favorite things about this recipe is how easy it makes dinnertime. On those busy evenings when I don’t have the energy for a complicated meal (or a sink full of dishes afterward), this is the recipe I find myself reaching for. Everything comes together in one pot, which means less cleanup and more time to actually sit down and enjoy your meal.
It’s also perfect for meal prep. I love making a batch at the start of the week so I have a high-protein lunch or quick dinner ready to go whenever I need it. It’s creamy, comforting, nourishing, and family-friendly, you’ll find yourself making this again and again.
Another great one pot dinner is my Feta Chicken Bake – definitely make this one next!
Why you’ll love this recipe
- Everything cooks in one pot: Fewer dishes, less cleanup, and all the flavor. It’s the kind of dinner you’ll reach for on those busy weeknights when you want something easy without compromising on taste.
- Creamy comfort food with a protein boost: Tender chicken and plenty of melted cheese make this mac and cheese both satisfying and packed with protein.
- Rich, cheesy, and full of flavor: Smoky paprika, garlic, Dijon mustard, and sautéed mushrooms take this far beyond your average mac and cheese.
- Made with everyday ingredients: No fancy ingredients required, just simple pantry and fridge staples that come together to create something seriously delicious.
- Perfect for meal prep: It reheats beautifully, making it ideal for lunches or easy dinners throughout the week. Your future self will definitely thank you.
- Ready in just 30 minutes: From prep to plate, this recipe comes together quickly, making it perfect for hectic weeknights.
- Easy to customize: Swap the mushrooms, use your favorite cheese, or stir through extra vegetables to make it work with what you already have on hand.
- A family-friendly favorite: Creamy, cheesy, and comforting enough to please everyone around the table, while still offering a more balanced, protein-packed twist on a classic.
Ingredients needed
These are the ingredients you’ll need to make this One Pot Mac and Cheese. You can find the exact measurements in the recipe card at the bottom of this page.
Chicken breast: The main source of protein in this recipe. It cooks until tender and juicy, making every bite hearty and satisfying.
Mixed herbs: Add a subtle blend of savory flavors that perfectly complement the chicken, mushrooms, and creamy cheese sauce.
Smoked paprika, mixed herbs, garlic powder, and onion powder are all you need to season the chicken. This simple blend adds plenty of savory flavor, with the smoked paprika bringing a subtle smoky richness that pairs perfectly with the creamy cheese sauce.
Mushrooms: Add a delicious earthy flavor and meaty texture that make this mac and cheese even more satisfying.
Fresh garlic: Sautéed until fragrant, fresh garlic adds richness and ties all the flavors together.
Dried macaroni: The classic pasta for mac and cheese. It cooks directly in the sauce, soaking up all the delicious flavors as it becomes perfectly tender.
Milk: Creates the creamy base of the sauce while helping cook the pasta to perfection.
Chicken stock: Infuses the pasta with flavor as it cooks, creating a rich and savory sauce. Vegetable stock works just as well if preferred.
Grated cheddar, mozzarella, or a combination: The key to a rich, creamy, cheesy sauce. Using a blend gives you the perfect balance of flavor and meltiness.
Dijon mustard: Don’t skip this! It adds a subtle tang that enhances the cheese flavor without making the dish taste like mustard.
Ingredient substitutions
- Chicken: Chicken thighs work just as well and will be even juicier. Rotisserie chicken is also a great time-saving option.
- Mushrooms: Swap for broccoli, spinach, peas, zucchini, or bell peppers if you prefer.
- Pasta: Any short pasta, like shells, rotini, penne, or cavatappi, will work.
- Milk: Whole milk makes the creamiest sauce, but reduced-fat or unsweetened plant-based milk can also be used.
- Chicken stock: Vegetable stock works just as well., or use bone broth for even more protein!
- Cheese: Try Monterey Jack, Colby, Gruyère, or Parmesan for a different flavor.
Equipment needed
- Large pot or Dutch oven: Everything cooks in one pot, making this the perfect recipe for easy cleanup.
- Wooden spoon or spatula: Used for stirring the chicken, mushrooms, and pasta to ensure everything cooks evenly and the sauce stays smooth.
- Knife and cutting board: Needed for cubing the chicken, slicing the mushrooms, and finely chopping the garlic.
- Measuring cups and spoons: Helpful for accurately measuring the liquids, seasonings, and cheese.
- Cheese grater: If you’re using a block of cheese, freshly grating it helps it melt more smoothly into the sauce.
- Tongs or slotted spoon: Useful for transferring the cooked chicken to a plate before adding it back into the finished dish.
- Serving spoon: Perfect for dishing up generous portions of this creamy, cheesy pasta.
How to make this One Pot Chicken and Mushroom Mac and Cheese
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step One:
Heat a large pot or Dutch oven over medium-high heat and drizzle with a little olive oil.
Step Two:
Add the cubed chicken, mixed herbs, smoked paprika, onion powder, garlic powder, salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden and just cooked through. Transfer it to a plate, leaving any juices in the pot.
Step Three:
Add the sliced mushrooms to the same pot and cook for 4 to 5 minutes until softened and browned. Stir in the chopped garlic and cook for another 30 seconds, or until fragrant.
Step Four:
Pour in the dried macaroni, milk, and chicken stock. Stir everything together and bring the mixture to a gentle simmer.
Step Five:
Cook for 10 to 12 minutes, stirring frequently, until the pasta is al dente and most of the liquid has been absorbed into a creamy sauce.
Step Six:
Reduce the heat to low and stir through the Dijon mustard, grated cheese, and cooked chicken. Continue stirring until the cheese has completely melted and the sauce is smooth and creamy.
Step Seven:
Taste and season with additional salt and pepper if needed.
Step Eight:
Serve immediately while hot and creamy, with an extra sprinkle of grated cheese or fresh herbs if desired.
Tips & notes
- Brown the chicken first: Let the chicken develop a little color before removing it from the pot. Those golden bits left behind add so much flavor to the sauce.
- Don’t rush the mushrooms: Give the mushrooms a few minutes to brown before adding the garlic. They’ll develop a richer, deeper flavor that makes a big difference in the finished dish.
- Stir the pasta often: Since the pasta cooks directly in the sauce, stirring every couple of minutes helps prevent it from sticking to the bottom of the pot and ensures it cooks evenly.
- Grate your own cheese: Freshly grated cheese melts much more smoothly than pre-shredded cheese, giving you the creamiest, silkiest sauce.
- Don’t overcook the pasta: The pasta will continue to absorb some of the sauce as it sits, so cook it until it’s just al dente for the best texture.
- Adjust the consistency: If the sauce becomes too thick, stir in a splash of milk or chicken stock until it reaches your preferred consistency.
- Make it your own: Add spinach, peas, broccoli, or sun-dried tomatoes for extra vegetables, or swap the mushrooms for your favorite add-ins.
- Perfect for meal prep: This recipe reheats beautifully, making it ideal for lunches or easy dinners throughout the week. Just add a splash of milk before reheating to bring the sauce back to life.
- Don’t skip the Dijon mustard: It won’t make the dish taste like mustard, but it adds a subtle tang that enhances the cheese and brings all the flavors together beautifully.
How to store this One Pot Chicken and Mushroom Mac and Cheese
Refrigerator:
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors become even more delicious as they meld together, making it a great option for next-day lunches or dinners.
Freezer:
This mac and cheese can be frozen for up to 2 months in a freezer-safe container. For the best texture, thaw it overnight in the refrigerator before reheating. Keep in mind that the sauce may thicken slightly after freezing.
Reheating tips:
Reheat gently on the stovetop or in the microwave, adding a splash of milk or chicken stock to loosen the sauce and bring back its creamy consistency. Stir halfway through reheating for the best results.
Meal prep tips:
Divide the mac and cheese into individual containers for easy grab-and-go lunches throughout the week. It’s a filling, high-protein meal that’s just as satisfying reheated as it is freshly made.
Frequently Asked Questions
Is this mac and cheese high in protein?
Yes! Thanks to the chicken and cheese, each serving is packed with protein, making it a more satisfying and balanced meal than traditional mac and cheese.
Can I make this ahead of time?
Absolutely. This recipe is perfect for meal prep and stores well in the refrigerator, making it an easy lunch or dinner to enjoy throughout the week.
Can I use a different type of pasta?
Of course. Shells, rotini, penne, cavatappi, or any other short pasta work well. Just keep an eye on the cooking time, as it may vary slightly.
Can I make this gluten-free?
Yes. Simply use your favorite gluten-free pasta. You may need to adjust the cooking time and add a little extra stock if needed, as gluten-free pasta can absorb liquid differently.
Can I add more vegetables?
Definitely! Spinach, broccoli, peas, zucchini, or bell peppers are all delicious additions and an easy way to boost the nutritional value of the dish.
Can I use a different cheese?
Yes! While cheddar and mozzarella create the ultimate creamy sauce, Monterey Jack, Colby, Gruyère, Gouda, or Parmesan all work beautifully and can be mixed to suit your taste.
more one pot dinner recipes:
- One Pot Feta Chicken Bake
- One Pot Lazy Lasagna
- One Pot Butter Chicken Pasta
- One Pan Chicken and Chorizo Orzo
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
One Pot Mac & Cheese with Chicken and Mushrooms (High-Protein)
Equipment
- Wooden Spoon or Spatula
- Knife and cutting board
- Tongs or slotted spoon
- Serving spoon
Ingredients
- 600 g chicken breast fillets cut into bite-sized cubes (1¼ lb)
- 1 tbsp mixed herbs
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 250 g mushrooms sliced (9 oz)
- 4 garlic cloves finely chopped
- 250 g dried macaroni (2½ cups)
- 300 ml milk (1¼ cups)
- 700 ml chicken stock or vegetable stock (3 cups)
- 150 g grated cheddar mozzarella, or a combination (1½ cups)
- 1 tbsp Dijon mustard
Instructions
- Heat a large pot or Dutch oven over medium-high heat and drizzle with olive oil.
- Add the chicken, mixed herbs, smoked paprika, onion powder, garlic powder, salt and pepper. Cook for 5 to 7 minutes until golden and just cooked through. Transfer to a plate, leaving any juices in the pot.
- Add the mushrooms and cook for 4 to 5 minutes until browned. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the macaroni, milk and stock. Bring to a gentle simmer and cook for 10 to 12 minutes, stirring frequently, until the pasta is al dente and most of the liquid has been absorbed.
- Reduce the heat to low. Stir through the Dijon mustard, grated cheese and cooked chicken until the cheese has melted and the sauce is creamy. Season to taste and serve immediately.
Video
Notes
- Don’t overcook the pasta, it will continue to thicken as it cools.
- Stir the cheese in off the heat for the smoothest, creamiest sauce.
- Freshly grate your cheese for the best melt and texture.
- Add a splash of milk when reheating leftovers to loosen the sauce.
- Feel free to add vegetables like broccoli, spinach, or peas for an easy nutrition boost.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Let me know in the comments below if you make this One Pot Chicken and Mushroom Mac & Cheese!
