Description

This recipe is all about joy in every bite. Tender chicken breasts cradle a creamy, cheesy mac & cheese filling, seared to golden perfection and baked until bubbling. It’s playful, cozy, and guaranteed to wow anyone at your table.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts (~6–8 oz each)
Salt and pepper, to taste
1 tbsp olive oil (or avocado oil)
½ tsp garlic powder
½ tsp smoked paprika (or regular paprika)

For the Mac & Cheese Filling:

1 cup cooked elbow macaroni (al dente)
½ cup shredded sharp cheddar cheese
2 tbsp cream cheese, softened
2 tbsp milk or half-and-half
Optional: pinch of cayenne or ¼ tsp mustard powder

Instructions

Step 1: Preheat & Prep

Preheat oven to 375°F (190°C).
Cook macaroni al dente, drain, and let cool slightly.

Step 2: Make the Filling

In the macaroni bowl, combine cheddar, cream cheese, milk, and optional spices.
Mix until creamy and smooth. Microwave 10 seconds if needed to help blend.

Step 3: Prepare the Chicken

Pat chicken dry. Using a small knife, create a horizontal pocket in each breast, leaving about ½-inch uncut.
Season outside with salt, pepper, garlic powder, and smoked paprika.

Step 4: Stuff the Chicken

Spoon mac & cheese filling into each pocket, being careful not to overfill.
Use toothpicks if needed to secure the opening.

Step 5: Sear for Flavor

Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear chicken 2–3 minutes per side until golden.

Step 6: Bake to Perfection

Transfer skillet to preheated oven.
Bake 15–20 minutes, until chicken reaches 165°F internally.

Step 7: Rest & Serve

Let chicken rest 5–7 minutes.
Remove toothpicks, slice on a diagonal to reveal gooey filling, and serve.

Notes

Prevent leakage: Don’t overstuff and sear well to seal.
Check doneness: Use an instant-read thermometer; 165°F is perfect.
Prep ahead: Stuffed chicken can be refrigerated up to 4 hours before cooking.
Juicy chicken: Pound breasts to uniform thickness and rest after baking.