This healthy 10-minute shredded chicken macaroni is a quick, flavorful dinner you can make using leftover chicken. One pan is all you need to turn simple ingredients into a family-friendly pasta dish that’s lighter than traditional mac and cheese yet satisfying enough for picky eaters.
Updated photos and a video were added in 2020—this version remains one of my favorite quick meals. It’s tempting to eat this every day, but remember to enjoy pasta in moderation.
My toddler absolutely devours this dish, and watching him savor each bite is one of those small parenting joys. He wasn’t always easy to please, so finding quick meals the whole family loves feels like a win.
This recipe is my healthier take on the rich lasagna we sometimes get from the local Italian place. It delivers plenty of flavor and comfort without excessive grease—fresh tomatoes, garlic, herbs, shredded chicken and melted mozzarella come together in minutes.
Macaroni With Chicken Ingredients
Macaroni. Use any quick-cooking pasta you prefer; I used a brand that cooks in three minutes. For an even lighter option, try a legume- or vegetable-based pasta.
Chicken. Rotisserie chicken works great—thigh meat is especially juicy and flavorful when shredded.
Mozzarella. Any melting cheese will do; mozzarella keeps the sauce creamy without overpowering the fresh tomato flavor.
Dill. Fresh dill brightens the dish; if you don’t like dill, substitute basil or parsley—basil is my second choice.
Garlic. A couple of cloves add depth and aroma—pasta dinners feel incomplete without it.
Tomatoes. I use fresh tomatoes to make the sauce—fresh tomatoes give a sweeter, brighter flavor than canned in this quick preparation.
How To Make Healthy Macaroni With Chicken
- Remove any bones from the cooked chicken thighs and shred the meat.
- In a non-stick pan, heat olive oil over medium-high. Add minced garlic, chopped tomatoes and the shredded chicken. Cook 3–4 minutes, stirring, until the tomatoes begin to break down into a sauce.
- Add about 1/4 cup water, tomato paste (if using), a pinch of salt, and the macaroni. Stir in chopped dill. The pasta should be mostly covered by the liquid; add a splash more water if needed.
- Cook until the macaroni is tender, following the pasta’s package time (three-minute pasta works very well here).
- Stir in the mozzarella and allow it to melt into the sauce, creating a creamy, cheesy coating.
- Serve immediately while hot.
That’s it—simple, fast, and minimal cleanup. This one-pan meal is ideal for busy weeknights when you want something nourishing and tasty without a lot of fuss.
If you try this recipe, I’d love to hear how it turned out. Leave a comment with any tweaks or questions—you might inspire someone else’s weeknight dinner.
10-Minute Healthy Macaroni With Chicken
One-pan macaroni with shredded chicken in a fresh tomato and mozzarella sauce. Ready in about 10 minutes and ideal for picky eaters and busy nights.
2 minutes
8 minutes
10 minutes
Ingredients
- 1/2 cup macaroni
- 1 1/2 cups cooked chicken, shredded
- 1/2 cup mozzarella
- 3 tomatoes, chopped
- 2 sprigs dill, chopped (or basil/parsley)
- 2 garlic cloves, minced
- 2 Tbsp olive oil
- 1 tsp tomato paste (optional)
- Salt to taste
Instructions
- Remove the bones from the chicken thighs and shred the meat.
- In a non-stick pan, heat olive oil and sauté garlic briefly. Add chopped tomatoes and shredded chicken; cook 3–4 minutes until tomatoes start to break down.
- Add about 1/4 cup water, tomato paste if using, a pinch of salt, the macaroni and chopped dill. The pasta should be mostly covered by the liquid.
- Cook until the macaroni is tender, then stir in the mozzarella until melted and creamy.
- Serve immediately.
Nutrition Information
Yield 2
Serving Size 1
Amount Per Serving
Calories 444
Total Fat 27g
Saturated Fat 7g
Trans Fat 0g
Unsaturated Fat 18g
Cholesterol 98mg
Sodium 554mg
Carbohydrates 16g
Fiber 3g
Sugar 6g
Protein 35g
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