Chicken with Creamy Mac and Cheese
This recipe combines creamy macaroni and cheese with tender chicken and smoky bacon, all effortlessly made in a pressure cooker.
Equipment
- 1 Pressure cooker
- 1 Skillet
- 1 Baking dish optional for baking
Ingredients
Main Ingredients
- 8 oz Macaroni pasta
- 8 oz Bacon cubed and cooked
- 1 lb Chicken breast boneless skinless, sliced
- 3 ½ tablespoon All-purpose flour for roux and thickening sauce
- ½ cup Whole milk for creaminess
- Sour cream and vinegar for tang
- 1 ⅓ cups Chicken broth
- Cheeses Parmesan and your choice of shredded cheese
- Spices and extras garlic powder, paprika, black pepper, chili powder, lemon juice, honey, soy sauce, ground black pepper
Instructions
Instructions
- Cook your macaroni pasta until it’s just al dente. Drain and set aside.
- Toss the bacon in a skillet over medium heat until crispy. Drain on paper towels.
- In the same skillet, cook the sliced chicken breast until browned and cooked through, about 6 to 8 minutes. Set aside.
- Make the roux by whisking together flour with butter and minced garlic, cooking for 2 to 3 minutes.
- Gradually add whole milk, sour cream, and vinegar, stirring until smooth and creamy.
- Toss your cooked macaroni, chicken, and bacon into the sauce. Stir until everything is even.
- Bake at 350 degrees for 15 to 20 minutes if desired. Or serve straight from the pot.
Notes
Serve warm for best flavor and texture. Feel free to customize the cheese mix to your liking.