Pumpkin Mac Cheese Crispy Chicken (Print View)

Creamy pumpkin cheese sauce coats macaroni, finished with crispy chicken and a touch of smoked paprika.

# Components:

→ Pasta

01 - 10.5 oz elbow macaroni

→ Pumpkin Cheese Sauce

02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 7 oz pumpkin purée, unsweetened
06 - 7 oz sharp cheddar cheese, shredded
07 - 1.75 oz parmesan cheese, grated
08 - 1/4 tsp ground nutmeg
09 - 1/2 tsp smoked paprika
10 - Salt and black pepper, to taste

→ Crispy Chicken

11 - 2 large boneless, skinless chicken breasts
12 - 1 cup all-purpose flour
13 - 2 large eggs
14 - 3.5 oz panko breadcrumbs
15 - 1.4 oz grated parmesan cheese
16 - 1/2 tsp garlic powder
17 - 1/2 tsp paprika
18 - 1/2 tsp salt
19 - 1/4 tsp black pepper
20 - Vegetable oil, for frying

→ Topping

21 - 2 tbsp chopped fresh parsley (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain and set aside.
02 - Pound chicken breasts to an even thickness of about 0.6 inch. Season both sides generously with salt and black pepper.
03 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs, parmesan, garlic powder, paprika, 1/2 tsp salt, and 1/4 tsp black pepper mixed.
04 - Dredge each chicken breast first in flour, then in egg, followed by the breadcrumb mixture, pressing to adhere well.
05 - Heat vegetable oil to 1/2 inch depth in a large skillet over medium-high heat. Fry chicken breasts 3 to 4 minutes per side until golden and cooked through. Drain on paper towels and slice into strips.
06 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking continuously until smooth and slightly thickened.
07 - Stir in pumpkin purée, cheddar, parmesan, nutmeg, and smoked paprika. Cook, stirring frequently, until cheese melts and sauce is smooth. Season with salt and pepper to taste.
08 - Add drained macaroni to the saucepan and stir gently to coat the pasta evenly with the pumpkin cheese sauce.
09 - Divide mac and cheese among bowls. Arrange crispy chicken strips on top and garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • Pumpkin gives the sauce a warm golden color and silken texture that feels like a secret ingredient.
  • The crispy chicken topper is so satisfying — every bite has both crunch and cozy creaminess.
02 -
  • Once, I skipped pounding the chicken and ended up with unevenly cooked pieces — take the extra minute for better results.
  • Letting the fried chicken rest on a rack after frying (or popping it in the oven briefly) keeps it crunchy even after topping hot mac and cheese.
03 -
  • Breading chicken with panko and parmesan makes all the difference — homemade breadcrumbs don’t get nearly as crunchy.
  • A pinch more smoked paprika in the cheese sauce takes it from good to mouthwatering.
Return