10-Minute Healthy Macaroni With Chicken

Why You’ll Love This Recipe

I love how quickly this dish comes together. It uses leftover or pre-cooked chicken, so I can skip a big prep step and still end up with a fresh, comforting dinner. It’s got real ingredients, real flavor, and it all cooks in one pan with minimal cleanup. The tomato-mozzarella combo is always a hit—even with picky eaters. Plus, it’s easy to tweak based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• macaroni

• cooked shredded chicken

• mozzarella cheese

• fresh tomatoes

• dill

• garlic cloves

• olive oil

• tomato paste

• salt

Directions

1. I start by removing any bones from the cooked chicken and shredding it if it’s not already done.

2. In a non-stick pan, I combine the chicken, chopped tomatoes, olive oil, and minced garlic. I cook it over medium-high heat for 3 to 4 minutes, letting the tomatoes break down and form a simple sauce.

3. I add about 1/4 cup of water, stir in the tomato paste, a pinch of salt, the uncooked macaroni, and chopped dill. I make sure the macaroni is just covered with the sauce—this helps it cook through without turning soupy.

4. I cook everything together until the macaroni is tender (mine cooks in about 3 minutes), then I stir in the mozzarella.

5. Once the cheese melts into the sauce, it’s ready to serve. I plate it hot and enjoy it right away.

Servings and Timing

This recipe serves 2.
Prep time: 2 minutes
Cook time: 8 minutes
Total time: 10 minutes

Variations

• Use another cheese: I’ve tried this with cheddar, provolone, or even feta for a tangy twist.

• Add more veggies: I sometimes throw in spinach, bell peppers, or mushrooms to boost the nutrition.

• Swap the pasta: Any quick-cooking pasta works. I’ve also used whole wheat or gluten-free pasta with great results.

• Spice it up: A pinch of chili flakes or a dash of hot sauce adds heat for those who like it spicy.

• Herb options: If I don’t have dill, I swap in fresh basil or parsley for a different flavor.

Storage/Reheating

This dish is best served fresh, but leftovers store well in the fridge for up to 2 days. I reheat it gently in a skillet or microwave with a splash of water to loosen the sauce. The cheese melts again, and it tastes just as comforting as the first time.

FAQs

Can I use raw chicken instead of cooked?

If I don’t have cooked chicken, I cook the raw chicken first (about 6–8 minutes in the pan), then shred it and proceed with the recipe.

What kind of pasta works best?

Any short pasta that cooks quickly works. I use quick-cooking macaroni, but small shells, penne, or rotini also do the trick.

Is it okay to skip the mozzarella?

Yes, but I love the creaminess it adds. Without it, the dish becomes more of a light tomato pasta—still good, just less cheesy.

Can I make this dairy-free?

I skip the cheese and use a dairy-free alternative or simply enjoy it as a tomato-herb pasta. The flavors still shine through.

What if my tomatoes aren’t juicy enough?

If the sauce feels too dry while cooking, I add another splash of water or a little more tomato paste to help everything come together.

Conclusion

This 10-Minute Healthy Macaroni With Chicken is one of those recipes I come back to again and again. It’s quick, wholesome, and completely satisfying. Whether I’m using up leftovers or just want something warm and cheesy without much effort, this one-pan meal hits the spot every time.