Pin this There's a particular kind of magic in meals that ask nothing from you except a can opener and whatever's already in your pantry. I discovered this dish during a stretch when my budget was tighter than my schedule, standing in my kitchen at 6 PM with a hungry kid at the table and maybe fifteen dollars left until payday. That first pot of creamy, cheesy pasta studded with tender chicken taught me something I've never forgotten: the best recipes aren't always the fanciest ones, they're the ones that show up for you when you need them most.
I still remember my neighbor leaning over the fence with that skeptical look when I mentioned canned chicken, and then completely changing her mind after one bite. That moment taught me there's no shame in shortcuts if they taste this good, and sometimes the best comfort food is born from working with what you've got, not what you wish you had.
Ingredients
- Elbow macaroni (8 oz): The shape matters here because it catches and holds the sauce beautifully, but honestly, any small pasta will do in a pinch.
- Canned chicken breast (12.5 oz, drained and flaked): Don't feel bad about the can—the chicken is already cooked and tender, which is the whole point of this weeknight wonder.
- Unsalted butter (2 tbsp): This builds the base of your sauce, so don't skip it or substitute with oil.
- All-purpose flour (2 tbsp): This is your thickener, the thing that transforms milk into something luscious and clinging.
- Milk (2 cups): Whole milk makes the creamiest sauce, but if you only have low-fat, it'll still work just fine.
- Shredded cheddar cheese (1 cup): Sharp or mild, whatever you prefer—I've used Monterey Jack when cheddar wasn't around, and nobody complained.
- Salt and black pepper (1/2 tsp and 1/4 tsp): These aren't optional; they wake everything up and make it taste intentional.
- Garlic powder (1/4 tsp, optional): A tiny amount adds depth without effort, but leave it out if garlic powder isn't your thing.
- Breadcrumbs and melted butter (1/4 cup and 1 tbsp, optional): These create that golden, slightly crunchy top if you decide to bake it, turning weeknight dinner into something that looks a little special.
Instructions
- Get your pasta going:
- Boil a large pot of salted water—make it taste like the sea, or close enough—and cook your macaroni until it's just barely tender. You want it to have a tiny bit of resistance when you bite it because it'll soften a little more when it mingles with the warm sauce.
- Make the roux:
- In a separate saucepan, melt butter over medium heat, then sprinkle in flour and whisk constantly for about a minute. You're creating a smooth paste that will thicken everything, so keep moving that whisk or you'll end up with lumps.
- Build the sauce:
- Slowly pour in milk while whisking, like you're introducing new friends to a conversation. The sauce should go from thin to gently thickened in about three to four minutes of stirring.
- Add the cheese:
- Turn heat to low and stir in your cheese along with salt, pepper, and garlic powder if you're using it. Stir until the cheese melts completely and the sauce looks smooth and glossy.
- Bring in the chicken:
- Add the drained canned chicken, breaking up any big pieces so it distributes evenly throughout the sauce. You're not trying to pulverize it, just separate it so every bite has a bit of protein.
- Bring it together:
- Combine your drained pasta with the chicken and sauce in one pot or a large bowl, stirring gently until everything is coated and happy. This is dinner if you want it to be, ready to eat right now.
- Optional: add the crispy top:
- If you want that baked version, preheat your oven to 400°F, transfer everything to a greased baking dish, toss breadcrumbs with melted butter, and scatter over the top. Bake for ten to twelve minutes until the breadcrumbs are golden and the edges are bubbling.
- Serve with care:
- Let it cool for just a minute so nobody burns their mouth, then scoop into bowls and eat it while it's still warm and comforting.
Pin this There was one night when my partner came home absolutely exhausted from a brutal shift, and I had this warm, creamy, cheesy pasta waiting. Watching their whole face change as they took that first bite—from stressed to actually relaxed—that's when I understood this dish isn't just about feeding people, it's about showing up for them.
Why This Works on a Budget
The beauty of this recipe is that it depends almost entirely on pantry basics: butter, flour, milk, and cheese are things most people already have or can grab for just a few dollars. Canned chicken is reliable, affordable, and already cooked, which means you're not paying for labor or convenience—you're just paying for protein. When money is tight, this is the kind of dish that reminds you that good food doesn't require expensive ingredients, just a little technique and care.
Making It Your Own
One of my favorite things about this recipe is how flexible it is, how it welcomes whatever you have on hand. I've added everything from frozen peas to sautéed mushrooms, stirred in hot sauce for a kick, or swapped out the cheddar for whatever cheese was getting lost in the back of the fridge. I once made it with sharp white cheddar and a pinch of smoked paprika, and it became so good my friend asked for the recipe. Every time you make it differently, it becomes a little more yours.
Storage and Variations
This dish loves being made ahead and keeps beautifully in the refrigerator for three days, which means it gets better as you reach for leftovers throughout the week. You can swap the cheese for Monterey Jack, Colby, or even mozzarella if you want something milder, and the chicken can be replaced with canned tuna or cooked shrimp if you want to switch things up. Stir in a handful of frozen vegetables right at the end for extra nutrition without extra effort.
- Reheat gently on the stovetop with a splash of milk if it seems too thick the next day.
- You can double this recipe and freeze half, though the texture is best within three months.
- If you're making the baked version, you can assemble it hours ahead and bake it fresh when you're ready to eat.
Pin this This is the kind of recipe that quietly saves the day, that asks almost nothing and delivers everything. It's proof that some of the most memorable meals are the ones born from resourcefulness, not recipes passed down through generations.
Frequently Asked Recipe Questions
- → Can I substitute the canned chicken with fresh chicken?
Yes, cooked shredded chicken works well as a substitute. Adjust cooking and seasoning accordingly.
- → What types of cheese can I use for the sauce?
Cheddar is recommended, but Monterey Jack, Colby, or mozzarella also melt beautifully in the sauce.
- → Is baking the dish necessary?
Baking adds a crispy breadcrumb topping, but you can skip it and serve immediately for a quicker option.
- → Can I add vegetables to this dish?
Frozen peas or chopped cooked veggies can be stirred in to boost nutrition and add flavor.
- → How can I make the sauce thicker if needed?
Ensure the roux cooks for a full minute before adding milk and whisk continuously to encourage thickening.