Chicken Macaroni is a creamy, comforting pasta dishes that just feels like a warm hug at the end of a long day. The twist of this recipe is that this version is entirely egg-free and plant-based. It’s creamy, savory, a little sweet thanks to the raisins, and so satisfying with the perfect balance of spice and crunch. Whether you’re making this for a weeknight dinner or bringing it to a potluck, it’s guaranteed to be a crowd-pleaser.
Table of contents
What is Chicken Macaroni?
Chicken Macaroni is a dish that takes cooked pasta, usually elbow macaroni, and tosses it with chicken and a creamy or tangy sauce.
It’s popular in many cuisines, from Filipino-style sweet and savory macaroni salad to classic American casseroles. Some versions are baked, others served chilled.
Mine leans toward the cool and creamy side, like a pasta salad, making it ideal for warm-weather meals, picnics, or as a side dish at barbecues. It’s also incredibly versatile, adapting well to different flavor profiles and diets, like this vegan-friendly rendition using plant-based chicken and mayo.
Ingredients for the Best Results
For the perfect Chicken Macaroni, it starts with macaroni pasta cooked just right in salted water: firm but not hard, so it holds up to the mix-ins.
The base of the creaminess is a rich, egg-free mayo that coats everything without overwhelming it. I use vegan chicken that’s lightly seasoned, giving it that classic protein texture and taste, while keeping things animal-free.
To bring it to life, I add garlic powder and onion powder for that warm, savory undertone. Finely chopped red bell pepper adds crunch and color, and here’s the secret weapon—raisins. They provide that pop of sweetness that makes every bite a little more interesting. It’s an unexpected but totally delicious twist.
How to Make Chicken Macaroni
This dish comes together in no time. Once your macaroni is cooked and cooled, all it takes is mixing everything in a big bowl.
Start with the vegan chicken, cutting or shredding it into bite-sized pieces. Slightly season it with salt and pepper, then heat a touch of vegetable oil in a pan. Cook the chicken for 5-6 minutes, until it slightly browns.
In a large bowl, combine the mayo with the spices. Add the cooked pasta, chicken, and the bell pepper and raisins. Fold all gently together until everything is evenly coated. A quick chill in the fridge helps all the flavors meld together. If you can’t wait, it’s also fantastic right away.
Tips and Tricks for Leftovers
If you’re lucky enough to have leftovers, you’re in for a treat the next day.
This dish actually gets even better as it sits, with the flavors becoming more pronounced. Just give it a good stir before serving again, and maybe add a spoonful of mayo if it needs freshening up.
Chicken Macaroni stores well in the fridge for a few days, making it great for meal prep or late-night snacking. I don’t recommend freezing it though. The texture just isn’t the same after thawing.
Ideas for Variations and Uses
There are so many fun ways to make this Chicken Macaroni recipe your own.
You could stir in a handful of peas or corn for extra color and sweetness. Swap the raisins for dried cranberries if you’re feeling festive. Or go spicy with a dash of hot sauce or cayenne for some kick. If you’re not strictly vegan, it also plays well with shredded cheese on top or even a boiled egg on the side.
Serve it as a main with a side salad, pile it into lettuce wraps for something light, or scoop it into sandwich bread for an easy lunch on the go.
Other Recipes to Try
If you make this Chicken Macaroni, I’d absolutely love to see it! Snap a photo and tag me on Instagram or share it on Facebook. It always makes my day.
And if you enjoyed this recipe, don’t forget to leave a comment below with a star rating. I read every single one and love hearing how you made it your own. Happy cooking!
Chicken Macaroni
Chicken Macaroni is a creamy, comforting pasta dish that’s like a warm hug at the end of a long day. But here’s the twist: this version is egg-free and plant-based. It’s creamy, savory, and a bit sweet from the raisins, with a perfect balance of spice and crunch. Whether you’re making it for a weeknight dinner or bringing it to a potluck, it’s sure to be a hit!
Ingredients
- 8 oz macaroni, cooked in salt water
- 10 oz egg-free mayo
- 1 cup vegan chicken, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 medium red bell pepper, chopped
- 1/4 cup raisins
- salt, pepper to taste
Instructions
- Start with precooking the macaroni pasta in salt water according to package directions. When done, drain them and set them aside.
- Meanwhile, prepare the vegan chicken, cutting or shredding it into bite-sized pieces. Slightly season it with salt and pepper, then heat a touch of vegetable oil in a pan. Cook the chicken for 5-6 minutes, until it slightly browns.
- In a large bowl, combine the mayo with the spices. Add the cooked pasta, chicken, and the bell pepper and raisins.
- Fold all gently together until everything is evenly coated. A quick chill in the fridge helps all the flavors meld together.
Nutrition Information:
Yield: 4 Serving Size: 1.5 cupsAmount Per Serving: Calories: 350Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 716mgCarbohydrates: 30gFiber: 3gSugar: 8gProtein: 23g