Sometimes, you just want a dish that feels like a warm hug but doesn’t leave you feeling sluggish afterward. This Low Calorie Chicken Mac and Cheese hits that sweet spot—creamy, cheesy, and packed with tender chicken, yet surprisingly light. It’s the kind of meal that sneaks comfort onto your plate without the usual heaviness.
One evening last week, I was juggling dinner and emails, glancing at the clock wondering if I’d have time to cook something decent. I wasn’t aiming for fancy—just something filling and quick. I tossed the chicken pieces in the pan, stirring the sauce while the pasta boiled, and I caught the faint scent of smoked paprika mingling with melted cheese. It was comforting but didn’t overpower the senses. I almost forgot to set the table because I got caught up in how creamy everything looked, the kind of cheesy pull that makes you want to dig in immediately. It wasn’t perfect, sure—I think I added a pinch too much salt somewhere in between—but that’s what made it feel homemade, not like a recipe you just follow blindly.
- Balances comfort with lightness, so you feel satisfied, not weighed down.
- Uses lean chicken and reduced-fat cheeses to keep flavors rich yet mindful.
- It’s simple—and that’s kind of the point. No complicated steps or long prep times.
- Offers a cozy, cheesy texture that’s surprisingly creamy for a low-calorie dish.
- The smoky paprika adds a subtle depth without masking the fresh chicken taste.
If you’re a bit wary of lower-calorie versions, this one might surprise you. It’s not trying to mimic the original exactly but rather to give you the same warm feel without the guilt trip.
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Low Calorie Chicken Mac and Cheese
- Total Time: 30 minutes
- Yield: 4 1x
Description
A healthier take on the classic comfort food, this low calorie chicken mac and cheese uses lean chicken breast and a light cheese sauce made with reduced-fat milk and low-fat cheese, delivering creamy, satisfying flavor with fewer calories.
Ingredients
8 ounces elbow macaroni
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 teaspoon olive oil
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons all-purpose flour
2 cups reduced-fat (2%) milk
1 cup low-fat shredded sharp cheddar cheese
1/2 cup low-fat shredded mozzarella cheese
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
While the pasta cooks, heat olive oil in a large non-stick skillet over medium heat.
Add the chicken pieces to the skillet, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, and cook until the chicken is 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 flour and 1/2 cup of the milk until smooth to make a slurry.
Place the saucepan over medium heat and gradually whisk in the remaining 1 1/2 cups of milk. Continue whisking until the mixture thickens and begins to bubble, about 5 minutes.
Reduce heat to low and stir in the shredded cheddar and mozzarella cheeses until melted and smooth.
Add garlic powder, onion powder, smoked paprika, and the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper to the cheese sauce. Stir to combine.
Add the cooked macaroni and chicken to the cheese sauce and gently stir until everything is evenly coated and heated through, about 2 minutes.
Remove from heat and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Using just a skillet and a pot, this recipe keeps kitchen gear minimal. I usually serve it with a side of steamed greens or a crisp salad, which helps balance the meal. Sometimes I swap the elbow macaroni for whole wheat or even a legume-based pasta if I’m feeling adventurous, but honestly, the classic version works best for that nostalgic comfort. For a little twist, a sprinkle of fresh herbs or a dash of hot sauce can add a nice kick—though I haven’t tested all those combos extensively.
FAQ
Can I make this ahead of time? Leftovers keep well for a few days in the fridge, and reheating with a splash of milk helps keep it creamy.
Is it freezer-friendly? I haven’t tried freezing it, so I’d suggest sticking to refrigeration for best texture.
Can I use different cheeses? Feel free to experiment, but keep in mind that low-fat options help keep calories down.
Give this Low Calorie Chicken Mac and Cheese a try next time you want something cozy but lighter. You might find it becoming your go-to for those busy weeknights when you crave comfort food without the usual heaviness.