When the clock hits dinnertime and you’re craving something warm and comforting without the usual heaviness, this Low Calorie Chicken Mac and Cheese steps in like a quiet hero. It’s that kind of meal that fills the kitchen with a gentle, cheesy aroma while feeling like a little hug on your plate.
I remember the first time I made this dish; the kitchen was a bit chaotic—kids bouncing between homework and snacks, and me trying to keep an eye on the stove without burning the sauce. Somewhere between stirring the cheese sauce and catching a glimpse of the golden chicken pieces sizzling, I realized this meal wasn’t just about eating—it was about carving out a moment of calm and comfort. The creamy texture combined with the lightly nutty flavor of whole wheat pasta brought back a soft nostalgia, even if my sauce was a little thicker than I planned. It was exactly what we needed after a hectic day.
- A lighter spin on comfort food, keeping the creamy feel without the guilt.
- Uses whole wheat pasta and lean chicken, so it’s filling but not overly heavy.
- The cheese sauce is creamy and tangy, but still low in fat—it’s simple—and that’s kind of the point.
- Ready in about 30 minutes, making it a great choice for busy weeknights.
If you’re a bit wary about lighter mac and cheese recipes feeling bland, this one proves otherwise. It’s cozy and satisfying, with just enough richness to give you that classic comfort food vibe without the sluggish aftermath.
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Low Calorie Chicken Mac and Cheese
- Total Time: 30 minutes
- Yield: 4
Description
A lighter take on the classic comfort food, this Low Calorie Chicken Mac and Cheese combines lean chicken breast and whole wheat pasta with a creamy, low-fat cheese sauce for a delicious and satisfying meal without the extra calories.
Ingredients
8 ounces whole wheat elbow macaroni
12 ounces skinless, boneless chicken breast, cut into bite-sized pieces
1 teaspoon olive oil
2 tablespoons all-purpose flour
2 cups skim milk
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup shredded reduced-fat mozzarella cheese
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
2 tablespoons plain nonfat Greek yogurt
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
While the pasta cooks, heat olive oil in a large nonstick skillet over medium heat. Add the chicken pieces and cook until fully cooked through and no longer pink in the center, about 6-8 minutes. Remove from heat and set aside.
In a medium saucepan, whisk together the all-purpose flour and skim milk over medium heat. Continue whisking constantly until the mixture thickens and starts to bubble, about 5-7 minutes.
Remove the saucepan from heat and stir in the shredded reduced-fat sharp cheddar cheese and shredded reduced-fat mozzarella cheese until melted and smooth.
Add garlic powder, onion powder, ground black pepper, and salt to the cheese sauce and stir to combine.
Stir in the plain nonfat Greek yogurt to add creaminess and tanginess to the sauce.
Add the cooked macaroni and chicken pieces to the cheese sauce and stir gently until everything is well coated.
Return the skillet to low heat and cook for an additional 2-3 minutes, stirring occasionally, until heated through.
Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Don’t worry about needing fancy equipment here; a simple skillet and saucepan do the trick. I often like to sprinkle a little extra pepper on top before serving, just to wake up the flavors. Sometimes I swap the chicken for turkey or toss in some steamed broccoli if I’m feeling adventurous, though I haven’t tested all variations thoroughly. A dab of hot sauce can also add a surprising kick if you’re into that kind of thing.
FAQ
Can I make this ahead of time? Yes, leftovers keep well for a few days in the fridge and reheat nicely with a splash of milk.
Is whole wheat pasta necessary? Not at all, but it adds a bit more fiber and a subtle nutty flavor that complements the dish.
What if I don’t have Greek yogurt? You can omit it or substitute with a small amount of sour cream; it just won’t be quite as tangy.
Ready to swap out heavy comfort food for something lighter but just as satisfying? Give this Low Calorie Chicken Mac and Cheese a whirl—you might find it hits the spot more often than you expect.