Filipino-style Chicken Baked Macaroni with meaty tomato sauce and cheese topping is sure to be a crowd favorite. It's hearty, tasty, and perfect for family dinners or holiday parties.
I spent Christmas in the Philippines last year, and since it was my first holiday there in 26 years, we decided to hold a mini-family reunion. As expected of most Filipino gatherings, the party's highlight was the food!
We had quite a delicious spread to enjoy amongst us, with every cousin, aunt, and uncle bringing in their special dishes to the potluck.
I initially planned to make baked macaroni and pork barbecue for the party but opted to just order from a popular restaurant in our town. I was on vacation, after all, and as much as I love my kin, I wasn't about to undertake cooking for 100 on my R & R.
Was I glad I did! I saved myself unnecessary work, and the food from the restaurant didn't disappoint. I enjoyed their baked chicken macaroni so much that I've recreated it at home many times since I returned.
Their BBQ pork, though? Don't stand a chance against mine. ๐๐คฃ
Ingredient notes
- Chicken breast or thigh- my favorite trick for cooking chicken is poaching, a delicate cooking technique in which the meat is gently simmered in liquid, keeping it from overcooking and toughening. It comes out moist and flavorful instead of dry and stringy as when vigorously boiled.
- Elbow macaroni- you can also use short pasta like penne, fusilli, or rigatoni. For an al dente texture, undercook the pasta for about 1 or 2 minutes less than the packageโs directions, as it will continue to cook in the oven.
- Spaghetti sauce- the recipe calls for Filipino sweet-style sauce. If you don't have any on hand, substitute with 3 cups tomato sauce and 1 cup tomato ketchup, and add one tablespoon of sugar or to taste.
- Vegetables- onions, garlic, bell peppers, and mushrooms add flavor, texture, and extra nutrition.
- Cheese- I use a Filipino brand of quick-melt cheese (Eden or Magnolia) as I love the mellow yet creamy flavor and to suit our Pinoy tastes. You can substitute cheddar, Monterey Jack, or your favorite cheese blends. Quick melt cheese can be difficult to shred due to its ultra-soft texture, so pop it in the freezer for a few minutes to firm up before shredding.
- Chicken bouillon- boosts flavor; you can replace with chicken broth and omit the water.
- Italian seasoning- or use fresh or dried herbs you have on hand, such as basil, oregano, and parsley.
Helpful tips
- This recipe is a spot on copycat of the chicken baked macaroni I had in the Philippines. Yet amazing as is, you can level it up by swapping the shredded cheese with the bechamel sauce topping I use for Filipino-style lasagna.
- Use a baking dish with about an inch or so of headspace, so the foil doesnโt touch the surface of the pasta. If you donโt have one thatโs deep enough, loosely tent the pan to keep the foil from sticking to the melted cheese.
- For neater squares, allow the baked macaroni to stand for about 10 minutes before slicing.
Make sure to add this baked chicken macaroni to your Noche Buena menu. Using shredded chicken instead of ground beef is an excellent option for guests refraining from red meat and is more economical, especially when serving a large crowd.
It's easy to make but can also be prepped up to 3 days in advance. You can either prepare the pasta mixture, refrigerate, and bake on the day of the event or bake it ahead of time and reheat in a 350 F oven until bubbly when you're ready to serve.
Ingredients
- 1 pound small elbow macaroni
- 3 pounds chicken breast or thigh meat
- 1 tablespoon salt
- 1 tablespoon peppercorns
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 8 ounces fresh button mushrooms, sliced thinly
- ยฝ red bell pepper, seeded, cored and chopped
- ยฝ green bell pepper, seeded, cored and chopped
- 1 package (34 ounces) sweet-style spaghetti sauce
- 1 cup water
- 1 cube chicken bouillon
- ยฝ teaspoon Italian seasoning
- salt and pepper to taste
- 12 ounces quick melt cheese, shredded
Instructions
- In a large pot over medium heat, bring about 4 quarts salted water to a boil. Add macaroni and cook 1 to 2 minutes less than package's directions. Rinse under cold running water and drain well. Set aside.
- In a small, heavy-bottomed pot, arrange chicken breasts in a single layer. Add enough water to cover, salt and peppercorns.
- Bring to a boil, skimming scum that floats on top. Lower heat, cover, and cook in a barely a simmer for about 10 to 15 minutes or until thermometer inserted in the thickest part of chicken reads 165 F.
- With a slotted spoon, remove chicken from heat and allow to cool to touch. Coarsely shred chicken and keep warm.
- In a large pot over medium heat, heat oil. Add onions and garlic, and cook until softened.
- Add mushrooms and bell peppers and cook for about 3 to 5 minutes or until softened.
- Add spaghetti sauce and water. Bring to a boil.
- Add chicken bouillon, Italian seasonings, and salt and pepper to taste. Lower heat, cover, and simmer until slightly thickened.
- Add chicken and continue to cook for about 3 to 5 minutes or until heated through.
- Preheat oven to 375 F.
- In a large bowl, combine macaroni and sauce. Gently toss together until well-combined.
- Lightly grease the bottom and sides of a large baking dish with nonstick cooking spray. Transfer pasta-meat mixture into prepared dish. Sprinkle shredded cheese evenly on top.
- Bake in the oven for about 20 to 25 minutes or until hot and cheese is melted.
- Remove from oven and allow to cool for about 7 to 10 minutes before cutting into serving portions.
Notes
- Use a baking dish with about an inch or so of headspace, so the foil doesnโt touch the surface of the pasta. If you donโt have one thatโs deep enough, loosely tent the pan to keep the foil from sticking to the melted cheese.
- For neater squares, allow the baked macaroni to stand for about 10 minutes before slicing.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Mina says
What can I use instead of Italian seasoning? Thank you^^โก
Lalaine Manalo says
You can use thyme, oregano, dried parsley, or just skip it if you don't have herbs on hand ๐