High Protein Chicken Mac and Cheese

a pan of baked mac and cheese with chicken and a plated serving with a jar of salt

High Protein Chicken Mac and Cheese

A mouthwatering macaroni and cheese bake made with shredded chicken breast, pancetta, sour cream, cottage cheese, high-protein pasta, and a blend of freshly shredded cheeses.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 480kcal

Author Amee

Ingredients

8 oz uncooked Barilla+ Rotini *or regular rotini pasta
4 oz diced pancetta
2½ cups shredded rotisserie chicken breast skin removed *I use all white meat
2 large eggs beaten
8 oz gouda cheese shredded from block (or regular sharp cheddar)
8 oz low-fat cheddar cheese shredded from block (I used a block of Kraft 2% sharp cheddar)
¾ cup 2% Good Culture cottage cheese blended/whipped until creamy
¼ cup light sour cream
2 cups 2% milk I use Fairlife milk for an added protein boost
3 tbsp butter melted
¼ tsp ground mustard
¼ tsp cayenne pepper *optional but adds a very subtle kick
½ tsp salt
¼ tsp pepper

Instructions

Preheat oven to 375 degrees F. and bring a salted pot of water to a boil. Add the rotini pasta and cook according to the package directions to al dente.
While the pasta is cooking, saute the diced pancetta over medium heat until golden and crispy. Transfer to a paper-towel-lined plate and set aside.
When the pasta is done, drain it completely, making sure to shake off any excess water, and pour it into a large bowl. Add the shredded rotisserie chicken, pancetta, and all other ingredients. Stir to combine and pour the mixture into a greased casserole dish sprayed with olive oil spray.
Bake for 30 minutes, or until lightly golden on top.

Notes

Al dente (slightly firm) pasta is essential. Overcooked pasta will turn soft and mushy after baking, so stick to the lower end of the package cooking time.
Prep ahead. To save time, I pull and shred the rotisserie chicken the night before. Store in an airtight container in the fridge.
Let the pasta cool slightly before combining it with the remaining ingredients –you don’t want to scramble the eggs from the heat.
Use freshly shredded cheese. The pre-shredded bagged stuff contains anti-caking agents that can lead to a grainy sauce. For the smoothest, meltiest results, shred it from the block.
Blend the cottage cheese. A quick blitz will turn your cottage cheese into a velvety, sauce-ready base.
Let it rest before serving. Just 5 minutes or so after baking allows everything to finish setting slightly, making it easier to slice and serve.

Nutrition