Save There's something about a Tuesday night when the fridge feels empty and the budget feels emptier that makes you get creative. I'd just moved into my first apartment, and my go-to comfort was a can of chicken and whatever pasta was on sale. That's when I stumbled onto this dish—a quiet revelation that you didn't need expensive ingredients to feel taken care of. The creamy cheese sauce turned everything into something warm and whole, and suddenly that humble canned chicken tasted like home.
I made this for my roommate after he'd had a rough shift at work, and watching his face light up when he tasted it told me everything. He asked for the recipe that night, and now it's something we both make when life feels a little too much. That's when I knew this wasn't just a budget meal—it was a kindness you could put on a plate.
Ingredients
- Elbow macaroni: Use 8 oz (225 g) of the regular stuff—the shape holds sauce like it was designed for it, and it's forgiving if your timing isn't perfect.
- Canned chicken breast: One 12.5 oz (354 g) can, drained and flaked—this is your protein anchor, and don't apologize for using canned; it's reliable and it works.
- Unsalted butter: 2 tbsp (30 g) for the roux base; unsalted lets you control the salt level and keeps everything tasting clean.
- All-purpose flour: 2 tbsp (15 g) to thicken the sauce—it's the invisible magic that makes everything creamy without graininess.
- Milk: 2 cups (480 ml) of whole milk if you have it; it creates a sauce that tastes rich without being heavy.
- Shredded cheddar cheese: 1 cup (100 g) is your flavor engine—sharp if you like bite, mild if you prefer gentleness.
- Salt: 1/2 tsp to season the sauce, though taste as you go because canned chicken adds its own sodium.
- Black pepper: 1/4 tsp for warmth and subtle depth without announcing itself.
- Garlic powder: 1/4 tsp optional, but it whispers something savory that makes people ask what your secret is.
- Breadcrumbs: 1/4 cup (20 g) for the topping if you're baking it—adds texture and a little golden-brown promise.
- Melted butter for topping: 1 tbsp (14 g) to toss with breadcrumbs so they toast instead of staying pale and sad.
Instructions
- Boil the pasta:
- Fill a large pot with salted water and bring it to a rolling boil—you'll know it's ready when it's too hot to hold your hand near. Cook the elbow macaroni according to package instructions until it's tender but still has a tiny bit of resistance when you bite it, drain it well, and set it aside.
- Build the roux:
- Melt butter in a saucepan over medium heat, watching it foam and turn golden but not brown. Sprinkle in flour and whisk constantly for about a minute—you're cooking out the raw flour taste and creating the base for a smooth sauce.
- Add the milk:
- Pour milk in slowly while whisking, as if you're coaxing it to blend smoothly rather than forcing it. Keep stirring over medium heat for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon—you want it silky, not gluey.
- Melt in the cheese:
- Add the shredded cheddar, salt, pepper, and garlic powder if you're using it, stirring until everything dissolves into one creamy whole. Taste it here—this is your moment to adjust the seasoning before anything else goes in.
- Fold in the chicken:
- Open the can of drained chicken and flake it with a spoon right into the sauce, breaking up any larger chunks as you stir. Let it warm through for a minute so every bite has chicken distributed evenly.
- Combine and mix:
- Pour the cooked pasta into the pot with the chicken sauce and fold everything together gently but thoroughly—you want every piece of pasta coated and no dry spots hiding at the bottom.
- Bake or serve:
- If you're keeping it simple, serve it hot right now and watch people's faces soften. If you want that golden-topped version, transfer it to a greased 8x8-inch baking dish, toss breadcrumbs with melted butter, scatter them over the top, and bake at 400°F (200°C) for 10 to 12 minutes until the top is golden and everything's bubbling at the edges.
Save My grandmother watched me make this once and said, 'You turned groceries into grace,' which made me laugh and cry a little. That's when I realized this meal had become my way of saying 'I'm thinking of you' without needing a special occasion or a complicated recipe.
Why This Works When Nothing Else Does
This dish lives in that perfect space where it's simple enough to make on nights when your energy is low, but satisfying enough to feel like you actually cooked something. There's no complicated technique to master, no ingredients that cost more than they should, and no pretense—just honest food that fills both your stomach and your sense that you took care of yourself or someone else.
How to Make It Your Own
The beauty of this recipe is that it's a canvas, not a prison. I've swapped cheddar for Monterey Jack when that's what was in the drawer, stirred in frozen peas because I felt virtuous, and even added a dash of smoked paprika when I wanted something with more personality. Each time, it still tastes like home because the foundation is strong enough to handle your improvisation.
The Aftermath and Next Time
Leftovers last three days in the fridge and actually taste better the next day when the flavors have settled and become one thing. You can eat them cold straight from the container, reheat gently on the stove with a splash of milk to restore creaminess, or bake the whole thing again if you want that golden top all over again.
- Save the pan you cooked the sauce in—a quick soak while you eat makes cleanup feel like less of a punishment.
- If you're feeding more than four people, the recipe doubles easily without losing any of its charm or reliability.
- Keep canned chicken and a box of pasta on hand always, because you never know when someone will need exactly this.
Save This is the recipe I return to when I want to remember that comfort doesn't require complexity, and that feeding someone well is one of the gentlest ways to say you care. Make it tonight.
Recipe FAQs
- → What type of pasta works best for this dish?
Elbow macaroni is ideal for holding the creamy sauce, but other small pasta shapes like shells or rotini can be used.
- → Can I use fresh chicken instead of canned?
Yes, cooked shredded chicken breast works well if you prefer fresh over canned.
- → How do I make the cheese sauce smooth?
Whisk flour into melted butter to create a roux, then gradually add milk while stirring continuously until thickened before adding cheese.
- → Is it necessary to bake the dish?
Baking is optional but recommended for a crispy breadcrumb topping and melded flavors.
- → Can I add vegetables to this dish?
Yes, adding peas or cooked chopped vegetables can boost nutrition without altering the creamy texture.