Comfort Food

Chicken Meatball Mac & Cheese

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If you are ever in the mood for a really good cheesy pasta dish, paired with flavorful meatballs, this Creamy Chicken Meatball Mac & Cheese dish will put a smile on the faces of your entire family.

Chicken Meatball Mac & Cheese

Mac and cheese is such a versatile side dish, it can quickly become a complete meal just by adding a protein like chicken or beef. Lots of parents compromise on certain dinner ideas to appease the kids, but this recipe is for the adults too! This can also be something great to make when you have any type of gathering or event at your home. I would be willing to bet that your guests will talk about this on the ride home. 🙂

The lean ground chicken allows this meal to not feel so heavy, but the addition makes for a hearty dish. This recipe idea is one you can pull out any day of the week and everyone will truly enjoy it. This is definitely a family style dish so be sure to have plenty of mouths ready to indulge in this Chicken Meatball Mac & Cheese.

A few tips when making the Chicken Meatball Mac & Cheese:

  • The ground chicken cooks really fast so be mindful to not overcook the meatballs — no one wants dry meatballs. Right?
  • When cooking the sauce, make sure you stir in each ingredient slowly to bring the flavors into harmony. It’s all about that sauce!

The Chicken Meatball Mac & Cheese is ready to serve!

Looking for other meatball recipes? Try my Italian Meatball Sub Sandwich on for size. What about something cheesy? Then my Brisket Mac and Cheese or Creamy Chicken Roasted Poblano Pasta will be the perfect dinner idea!

It came together quite nicely...

Chicken Meatball Mac & Cheese

  • Author: Eric
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x


Juicy chicken meatballs and creamy mac and cheese come together in perfect harmony.



  • 2 lbs. Lean Ground Chicken
  • 16 oz. Organic Trottole Pasta
  • 2 cups Shredded Sharp Cheddar Cheese
  • 2 cups Shredded Monterey Jack Cheese
  • 1/2 cup Panko Breadcrumbs
  • 1/2 cup Grated Parmesan Cheese
  • 1/2 cup All Purpose Flour
  • 6 tbsp. Butter
  • 3/4 cup Chicken Broth
  • 2 cups Heavy Whipping Cream
  • 1 tsp. Minced Garlic
  • 1 tsp. Black Pepper
  • 1 tsp. Paprika
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Oregano
  • 1/2 tsp. Garlic Powder
  • 2 tsp. Cilantro Flakes
  • 1 Large Organic Egg


  1. In a large bowl, combine ground chicken, parmesan cheese, panko breadcrumbs, 1/2 tsp black pepper, sea salt, garlic powder, oregano, cilantro flakes and egg and blend together with hands.
  2. Spread all purpose flour onto a flat baking pan then set to side.
  3. Pre-heat large cooking pan on medium heat and add 3 tbsp of butter.
  4. Form chicken mixture into small meatballs, roll each meatball into the flour, then add to cooking pan. Cook meatballs on each side until brown and set to side when done.
  5. In a separate cooking pan, pre-heat to medium to low heat and add the other 3 tbsp of butter.
  6. Once butter begins to melt, add minced garlic and flour then stir until it begins to bind.
  7. Add chicken broth, paprika, 1/2 black pepper and heavy cream until it begins to bind, stirring occasionally.
  8. Add shredded cheddar and monterey jack cheese then stir until smooth.
  9. In a large cooking pot, cook pasta according to instructions and set to side when done.
  10. Once all ingredients are done, add them into a large bowl together and fold ingredients until blended well. Serve hot.

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


  • Calories: 628
  • Fat: 44.7g

Keywords: Chicken Meatball Mac & Cheese, Chicken Mac & Cheese

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  1. Wow, this dish sounds delicious! Glad to see organic ingredients, as we are 99.99% chemical free and eat organic. I pinned this to put on next week’s menu plan.

  2. If your Chicken Meatballs taste as good as you, I mean they, look…wow! I was wondering in your recipe, is “cooking pan” a skillet? Thanks ERIC! Shanna is a lucky and beautiful girl!

  3. I made this recipe for dinner tonight. It comes out tasty! There are a few adjustments to be made, however.
    1. I made meatballs with a 1 Tbsp. measuring spoon. After browning, they were not cooked through. So, they went into a 350 degree oven for 10-15 minutes to cook.
    2. 16oz (1 lb) of pasta is far too much for the amount of sauce. We used about a third of the cooked pasta. Would use perhaps 4-6 oz of pasta next time.

    • Heather thank you for coming to the site and giving this recipe a try I really appreciate it. I apologize for not being more detailed in the instructions. The type of pasta I used for this recipe worked out as for as the amount so it may depend on the type used or maybe preference as well. The cooking time for the meatballs depends on the type of pan and temperature used but I hope the way you cooked them came out great. Again thank you for your input.

  4. Pingback: Creamy Chicken Roasted Poblano Pasta | Dude That Cookz

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