Filipino-style Chicken Baked Macaroni

The Filipino-style Chicken Baked Macaroni with melty cheese sauce and tomato sauce is certain to become an instant hit with the crowd. It’s delicious, hearty and perfect for family dinners and celebrations during the holidays.

Filipino-style Chicken Baked Macaroni

Filipino-style Chicken Baked Macaroni

Table Of Contents

  • Ingredient notes
  • Tips for a successful experience
  • Filipino-style Chicken Baked Macaroni

I was in the Philippines this year, and as I was celebrating my first time spending Christmas there in over 26 years We decided to have an informal family reunion. Like the majority of Filipino events, the most memorable part of the event came from the meal!

We enjoyed a tasty dinner to share with each cousin, aunt and uncle bringing their favourite dishes for the dinner.

I had originally planned to cook my personal cooked macaroni and pork barbecue for the occasion, but I decided to order food from the most popular local restaurant. I was on vacation at the very least and, although I love my family I was not going to cook for 100 on my own R & R.

Was I pleased I did! I did not have to effort, and the food served at the restaurant did not disappoint. I loved their traditional Filipino Chicken Baked Macaroni so much that I’ve tried to recreate it many times since coming back.

They’re BBQ pork, however? Do not stand a chance with mine.

Ingredient notes

  • Thigh or breast of a chicken preferred method to cook chicken is poaching the chicken, a delicate cooking method that involves the meat being slowly simmered in liquid to prevent it from cooking too long and becoming tough. It is delicious and moist instead of stringy and dry when cooked vigorously.
  • Elbow macaroni you can also use any of the short varieties of pasta such as penne, fusilli or Rigatoni. To get a texture that is al dente cook the pasta undercook for 2 or 3 minutes longer than the instructions on the package because it will continue to simmer in the oven.
  • Spaghetti sauce this recipe is for Filipino sweet style sauce. If you don’t have it in your pantry, substitute three cups of tomato sauce 1 cup of tomato ketchup and then add one tablespoon of sugar or according to your preference.
  • Vegetables including garlic, onions bell peppers, onions, and mushrooms provide flavour and texture as well as nutrients
  • Chinese prefer a Filipino Quick-melt brand (Eden or Magnolia) because I like the creamy and mellow flavour and to complement our Pinoy preferences. It is possible to use for cheddar Monterey Jack or your preferred cheese blends. Quick melt cheese may be difficult to cut because of its soft texture, so put it into the freezer to set for a couple of minutes to get firmer prior to shredding.
  • Chicken Bouillon enhances flavour; you can replace it with chicken broth, and leave out the water
  • Italian seasonings dried or fresh herbs you have in your pantry like oregano, basil, oregano and parsley.

Helpful Tips

  • It’s a replica of the baked chicken macaroni that I had during my time in the Philippines. But as amazing as it is, you can make it up by combining the cheese shredded with the sauce I make for Lasagna that is Filipino in style.
  • Make use of a baking dish that has around an inch or two of headspace to ensure that the foil isn’t touching the top of your pasta. If you don’t have a dish which is deep enough, simply cover the pan with a sheet of foil to prevent your foil away from the cheese that has been melting.
  • To create neater squares, you should allow the macaroni baked to sit for around 10 minutes prior to cutting it into pieces.

It is important to add the baked macaroni made from chicken to the Noche Buena menu. Shredded chicken in place of ground meat is a great alternative for guests not a fan of red meat. It is much more affordable, particularly when serving a large group.

It’s not just easy to prepare but can also be prepared up to 3 days ahead. It is possible to prepare the pasta then refrigerate it, then bake it on that day, or bake it in advance and then heat in a 350 F oven until it’s bubbly when you’re waiting to serve.

Filipino-Style Macaroni Salad

Corned Beef Spaghetti

Baked Macaroni

Filipino-Style Pasta Carbonara

 

Filipino-style Chicken Baked Macaroni

Baked Macaroni with Chicken is a Filipino-style pasta dish perfect for family dinners or special occasions. Hearty, cheesy, and delicious, it’s sure to wow the crowd.

Ingredients

  • 1 Small elbow macaroni
  • 3 pounds of chicken breast or the thigh meat
  • 1 tablespoon salt
  • 1 tablespoon peppercorns
  • 1 tablespoon oil from canola
  • 1 onion peeled and chopped
  • 2 cloves garlic chopped and peeled
  • 8oz fresh button mushroom cut thinly
  • Half red bell pepper seeded, cored, and chopped
  • 1 green pepper seeded, chopped, and cored
  • 1 package (34 ounces) of sweet-style spaghetti sauce
  • 1 cup of water
  • 1 cube of chicken bouillon
  • 1 teaspoon Italian seasoning
  • Salt and pepper according to your preference
  • 12 ounces quick melt cheese, shredded

Instructions

  • In a large pan at medium temperature, bring 4 quarts of salted water boiling. Add macaroni and cook for 1 to 2 minutes less than what is stated on the packaging. Rinse with cold water and then drain. Set aside.
  • In a small, heavy-bottomed pan place chicken breasts in one layer. Pour enough water over them to cover, salt, and peppercorns.
  • Bring the water to the point of boiling, while skimming off any the scum that is floating over the top. Reduce heat, cover and cook at a simmer for 10 to 15 minutes, or until the thermometer placed in the chicken’s thickest portion reads 160 F.
  • With a spoon that is slotted remove the chicken from the grill and allow it to cool down to the point of touching. Coarsely chop chicken into shreds and store in a warm place.
  • In a large saucepan on medium heat, cook oil. Add garlic and onions and cook until they soften.
  • Add bell peppers and mushrooms and cook for three to five minutes, or till soft.
  • Add the spaghetti sauce, and add water. Bring to an unbeatable boil.
  • Add chicken Bouillon, Italian seasonings, and salt and pepper according to your preference. Reduce heat, cover and cook until it becomes slightly thicker.
  • Add the chicken, and cook for approximately three to five minutes, or till cooked to a point.
  • In a large mixing bowl mix pasta and sauce. Mix well until it is all combined.
  • Lightly coat the sides and bottom of the baking dish using Nonstick Cooking Spray. Transfer the pasta and meat mixture into the prepared dish. Sprinkle cheese crumbles evenly over the top.
  • Bake in a 375-degree oven for 20-25 minutes or until the cheese has melted.
  • Remove from the oven and allow to cool for 7 to 10 minutes prior to cutting the portions into bite-sized portions.

Notes

  • Use a baking dish that has approximately an inch of headspace so that the foil isn’t touching the top of your pasta. If you don’t own one which is deep enough, simply cover the pan with a sheet of foil to prevent your foil away from the cheese that has been melting.
  • For more neat squares, allow the macaroni baked to sit for around 10 minutes before cutting it into pieces.

Nutrition Information

Calories: 485kcal, Carbohydrates: 35g, Protein: 37g, Fat: 21g, Saturated Fat: 8g, Cholesterol: 97mg, Sodium: 1243mg, Potassium: 739mg, Fiber: 3g, Sugar: 5g, Vitamin A: 850IU, Vitamin C: 17.3mg, Calcium: 252mg, Iron: 2.7mg“This website provides approximate nutritional information to aid in your decision-making and as a courtesy. The nutrition data is collected primarily via data from the USDA Food Composition Database, when available, or other calculators on the internet.”

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