High Protein Chicken Mac and Cheese

mac and cheese baked up close in the pan with a serving spoon

High Protein Chicken Mac and Cheese

A mouthwatering macaroni and cheese bake made with diced chicken breast, pancetta, sour cream, cottage cheese, high-protein pasta, and sharp cheddar cheese.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 495kcal

Author Amee

Ingredients

8 oz uncooked Barilla+ Rotini *or regular rotini pasta
4 oz diced pancetta
16 oz boneless, skinless chicken breast chopped into 1" pieces
2 large eggs beaten
8 oz sharp cheddar cheese shredded from block
8 oz low-fat cheddar cheese shredded from block
¾ cup cottage cheese
¼ cup 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 for 3-4 minutes. As it starts to render some fat and begin to get crispy, add the diced chicken and continue to cook, stirring occasionally, until the chicken is no longer pink, about 6-8 minutes more.
When the pasta is done, drain completely and pour it into a large bowl. Add the cooked 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.

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. If you’re not into visible curds, 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