Chipotle Chicken Mac & Cheese
There’s meal prep… and then there’s this. Chipotle Chicken Mac & Cheese isn’t just another chicken and pasta situation—it’s a full-blown flavor event. With creamy, chipotle-laced mac and cheese underneath a perfectly air-fried (or seared) chicken breast, this recipe proves you can hit your macros without sacrificing an ounce of joy. It’s smoky, spicy, and somehow still light enough to make the weekly rotation without regret.
Each container delivers a golden chicken breast on a bed of creamy chipotle mac that’s equal parts heat and comfort. We’re talking high-protein cheddar sauce, a hint of lime, and just enough southwest spice to keep you coming back for more. Whether you’re reheating it on Monday or hoarding the last serving on Thursday, this one never gets old. It’s meal prep that actually tastes like something you’d want to eat.
The best part? It doesn’t just taste impressive—it is impressive. With a jaw-dropping 69g of protein per serving, this prep hits harder than your Tuesday lift. The macros are on point, the flavors go toe-to-toe with takeout, and the prep couldn’t be simpler. Toss the sad salads and get in on the chipotle mac movement.
Chipotle Chicken Mac & Cheese
Equipment
Ingredients
For the Mac:
- 8 oz dry penne pasta
- 4 oz low-fat cream cheese
- ½ cup skim milk
- ½ cup nonfat shredded cheddar cheese
- ½ cup nonfat plain Greek yogurt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chipotle powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- Juice of ½ lime
For the Chicken:
- 2 lbs boneless skinless chicken breast
- 1 tsp chipotle powder
- 2 tsp smoked paprika
- 1½ tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- Spray oil optional
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.8 oz dry penne pasta
Season the chicken:
- In a large bowl, toss the chicken breasts with chipotle powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper until evenly coated. Lightly spray with olive oil.2 lbs boneless skinless chicken breast, 1 tsp chipotle powder, 2 tsp smoked paprika, 1½ tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, ½ tsp black pepper, Spray oil
Cook the chicken (two methods):
- Air Fryer: Preheat to 400°F. Spray basket lightly with oil. Air fry chicken in a single layer for 9–11 minutes, shaking halfway through, until cooked through and lightly crisped.
- Stovetop Sear: Heat a large nonstick skillet over medium-high. Spray with oil and cook chicken in batches for 6–8 minutes, turning occasionally until browned and cooked through.
Make the mac & cheese sauce:
- In the empty pasta pot (or separate saucepan), combine cream cheese, skim milk, Greek yogurt, cheddar, garlic powder, onion powder, chipotle powder, smoked paprika, salt, pepper, and lime juice. Stir over low heat until melted and creamy.4 oz low-fat cream cheese, ½ cup skim milk, ½ cup nonfat shredded cheddar cheese, ½ cup nonfat plain Greek yogurt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chipotle powder, 1 tsp smoked paprika, ½ tsp salt, ½ tsp black pepper, Juice of ½ lime
Assemble the bowls:
- Add cooked pasta to the sauce and mix to combine. Portion into containers and top with chicken instead of mixing it in—this keeps the texture clean and meal-prep-friendly.