Chipotle Ranch Chicken Mac

This BBQ Chipotle Ranch Chicken & White Cheddar Mac combines two comfort food favorites into one irresistible dish. The smoky chipotle-infused chicken with tangy BBQ and ranch sits atop a bed of creamy white cheddar macaroni for a meal that's both satisfying and bursting with flavor.

I first created this recipe when my kids were craving both mac and cheese and BBQ chicken. Instead of making two separate dishes, I combined them and it's become our most requested special dinner ever since.

Ingredients

• Boneless skinless chicken breasts or thighs: the thighs have more flavor but breasts work perfectly too
• BBQ sauce: choose a smoky or spicy variety to complement the chipotle flavor
• Ranch dressing: adds creaminess and tanginess that balances the spice
• Elbow macaroni: the classic shape that holds the cheese sauce perfectly
• White cheddar cheese: provides a sharper more complex flavor than regular cheddar
• Heavy cream: creates the richest creamiest sauce but whole milk works in a pinch
• Chipotle powder: gives that signature smoky heat adjust according to your spice tolerance
• Olive oil and butter: combination gives you both flavor and a higher smoke point for cooking

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook until just al dente usually about 7 minutes depending on your pasta shape. You want it slightly firmer than fully cooked as it will continue to soften in the cheese sauce. Before draining reserve about half a cup of the starchy pasta water as this magical ingredient can help thin your cheese sauce if needed. Drain the pasta but do not rinse as those starches will help the sauce cling to each piece.

Prepare the Chicken:

While the pasta cooks heat the olive oil and a tablespoon of butter in a large skillet over medium high heat until the butter is melted and beginning to bubble slightly. Season the chicken generously with salt pepper and chipotle powder making sure to coat all sides. Place the chicken in the hot pan allowing it to cook undisturbed for about 3 minutes until a golden crust forms then flip and continue cooking for another 3 to 4 minutes until cooked through. A meat thermometer should read 165°F for food safety.

Create the BBQ Chipotle Ranch Sauce:

Reduce the heat to medium low and pour in the BBQ sauce and ranch dressing around the chicken. Stir gently to combine the sauces and coat the chicken pieces. Allow this mixture to simmer for 2 to 3 minutes until slightly thickened and the flavors have melded together. The sauce should cling to the chicken while still having enough extra to drizzle over the completed dish. Remove from heat and set aside.

Make the White Cheddar Sauce:

In a separate saucepan melt the remaining tablespoon of butter over medium heat. Pour in the heavy cream and bring it to a gentle simmer being careful not to let it boil over. Once simmering begin adding the shredded white cheddar one small handful at a time whisking constantly between additions. This gradual approach prevents clumping and ensures a perfectly smooth sauce. Continue until all cheese is incorporated and the sauce coats the back of a spoon.

Combine and Finish:

Add the drained pasta directly to the cheese sauce stirring gently but thoroughly to coat every piece. If the sauce seems too thick add a splash of the reserved pasta water and stir until you reach your desired consistency. The starch in the water helps the sauce maintain its creamy texture without separating. To serve plate a generous portion of the white cheddar mac and top with the BBQ chipotle ranch chicken. Drizzle any remaining sauce from the pan over the top and serve immediately while piping hot.

You Must Know

The white cheddar makes all the difference in this recipe. I discovered this after years of using regular cheddar but the sharp tanginess of good white cheddar elevates this dish from everyday mac and cheese to something special. My daughter actually says she can tell when I try to substitute regular cheddar now her palate has gotten that refined!

Storing and Reheating

This dish can be stored in an airtight container in the refrigerator for up to three days. The pasta will absorb some of the sauce during storage so when reheating add a splash of milk or cream to restore the creamy texture. Reheat gently in the microwave in short increments stirring between each or on the stovetop over medium low heat. Avoid high heat which can cause the cheese sauce to separate or the pasta to become mushy.

Make Ahead Options

For busy weeknights you can prepare components ahead of time. Cook the chicken and make the BBQ chipotle ranch sauce up to two days in advance and store in the refrigerator. You can also measure and shred the cheese ahead of time. When ready to serve simply cook the pasta and make the cheese sauce then combine with the reheated chicken mixture. This cuts the active cooking time in half making it perfect for hectic evenings.

Customization Ideas

This recipe welcomes creative variations based on your preferences or what you have available. Try using pepper jack cheese for extra spice or a smoked gouda for deeper flavor. For a healthier twist substitute Greek yogurt for half the heavy cream. Add sautéed bell peppers and onions to the chicken for extra vegetables or mix in some frozen peas with the mac and cheese. You can even turn this into a baked dish by transferring everything to a casserole dish topping with extra cheese and breadcrumbs then broiling until golden and bubbly.

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Recipe FAQs

→ Can I use pre-cooked chicken for this dish?

Yes! Pre-cooked rotisserie or leftover grilled chicken works wonderfully. Simply shred or cube it, then warm in the skillet with the BBQ sauce and ranch dressing until heated through. This can reduce your cooking time by about 5-7 minutes.

→ What can I substitute for heavy cream?

While heavy cream creates the richest sauce, you can substitute whole milk, half-and-half, or even evaporated milk. For dairy-free options, full-fat coconut milk or cashew cream work well, though they will add subtle flavor notes to the final dish.

→ How spicy is this dish?

The spice level is customizable based on your preference. Using 1 teaspoon of chipotle powder creates a moderate heat. For milder flavor, reduce to 1/2 teaspoon or substitute with smoked paprika. For extra kick, increase to 2 teaspoons or add diced fresh jalapeños.

→ Can I make this ahead of time?

The chicken component can be made 1-2 days ahead and refrigerated. The cheese sauce is best made fresh, as it can thicken considerably when chilled. If making the entire dish ahead, add extra reserved pasta water or a splash of milk when reheating to restore the creamy consistency.

→ What sides pair well with this dish?

Balance the richness with a crisp green salad with vinaigrette dressing, roasted vegetables like broccoli or Brussels sprouts, or garlic bread for soaking up extra sauce. For a lighter accompaniment, try simple steamed green beans or a tangy coleslaw.

→ Can I use different cheese varieties?

Absolutely! Sharp yellow cheddar, Monterey Jack, Gruyère, or even pepper jack (for extra heat) work wonderfully. For the creamiest texture, use freshly shredded cheese rather than pre-packaged shredded varieties, which contain anti-caking agents that can affect melting quality.