Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1 small yellow onion (finely chopped)
- 2 cloves garlic (minced)
- 3 cups chicken broth
- 1 cup milk (whole or 2%)
- 8 ounces elbow macaroni
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 8 ounces smoked Gouda cheese (shredded)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Add the cubed chicken to the skillet. Cook for 5-7 minutes, or until browned on all sides and mostly cooked through.
- Transfer the chicken to a plate and set aside.
- Add the chopped yellow onion to the same skillet. Sauté for 3-4 minutes until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and milk. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- Add the elbow macaroni, Dijon mustard, smoked paprika, salt, and pepper. Stir well to combine.
- Reduce heat to medium-low, cover the skillet, and cook for 10-12 minutes. Stir occasionally until macaroni is al dente and most liquid is absorbed.
- Return the cooked chicken to the skillet. Stir it into the macaroni mixture.
- Remove the skillet from the heat. Stir in the shredded smoked Gouda and half of the Parmesan cheese. Continue stirring until the cheese is completely melted and creamy.
- If your skillet is oven-safe, sprinkle the remaining Parmesan cheese over the top. Broil for 2-3 minutes, or until the cheese is bubbly and lightly browned. Watch carefully to prevent burning. If not oven-safe, simply cover the skillet for a few minutes to melt the top cheese.
- Garnish with fresh chopped parsley before serving. Enjoy!
- Prep Time: 15
- Cook Time: 25