Greek Chicken Mac and Cheese Muffins with Feta and Olives
Individual mac and cheese muffins packed with Mediterranean flavors including tender chicken, tangy feta cheese, kalamata olives, and marinated artichoke hearts. The Greek yogurt and roasted red pepper puree creates a creamy, lighter base while panko breadcrumbs add a golden, crispy top. Perfect for meal prep, lunch boxes, or as a kid-friendly dinner that adults will love too. These portable portions make serving easy and cleanup simple.
Ingredients
- 2 cups elbow macaroni, uncooked, cooked to package directionspenne or shells1:1
Different pasta shape works well
- 2 cups chicken, cooked and chopped
- 1 cup plain nonfat Greek yogurt
- ⅝ cup roasted red peppers, jarred and chopped
- ¾ cup marinated artichoke hearts, chopped
- ½ cup kalamata olives, pitted and sliced
- 3 tbsp olive oil
- ⅓ cup panko bread crumbs
- 3 oz feta cheese, crumbled
Instructions
- 1
Preheat oven and spray muffin tin with cooking spray
- 2
Combine Greek yogurt and roasted red peppers in blender and puree until smooth
- 3
Mix cooked macaroni, chicken, artichoke hearts, olives, and yogurt mixture in large bowl
- 4
Combine panko breadcrumbs and olive oil in small bowl
- 5
Scoop macaroni mixture evenly into muffin cups
- 6
Top each muffin with breadcrumb mixture and crumbled feta cheese
- 7
Bake until heated through
- 8
Let stand before removing from pan
- 9
Serve warm
Tips
Cook pasta al dente since it will bake further in the oven and avoid mushy texture.
Let muffins cool completely before removing to prevent breaking apart.
Use rotisserie chicken for quick prep or leftover grilled chicken for extra flavor.
Good to Know
Refrigerate leftovers up to 3 days. Reheat individual muffins in microwave for 30-60 seconds.
Assemble muffins up to 1 day ahead, cover and refrigerate. Add 5 minutes to bake time if baking from cold.
Serve warm as main dish with side salad or as appetizer portions.
Common Mistakes
Don't skip the standing time or muffins will fall apart when removed
Avoid overcooking pasta initially since it bakes further in oven
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
Different pasta shape works well
FAQ
Can I freeze these muffins?
Yes, freeze baked and cooled muffins up to 3 months. Thaw overnight in refrigerator and reheat in oven at 350F for 10-15 minutes.
What if I don't have a muffin tin?
Use a greased 8x8 baking dish and cut into squares after baking. Increase bake time to 25-30 minutes.
Can I make these vegetarian?
Replace chicken with diced zucchini, bell peppers, or chickpeas. Use same amount and add extra seasoning like oregano or basil.