Today we’re making a delicious and savory Chicken Vegetable Macaroni packed with fresh veggies and a special blend of spices that brings authentic Pakistani fusion flavor right to your table. This quick and easy recipe is perfect for evening snacks, lunchboxes, family gatherings, and anyone who loves a comforting, flavorful pasta dish. If you enjoy this recipe, don’t forget to Like, Share, Comment, and Subscribe for more delicious recipes every week! #chickenmacaroni #PakistaniPasta #QuickRecipes #SuperChefOfficial #MansoorSajjad Chicken Macaroni Macaroni Boiling Water — 8–10 cups Salt — 1 tsp Macaroni — 400 g Chicken Macaroni Oil — 3 tbsp Chopped garlic — 1 tbsp Boneless chicken — 500 g Ketchup — 1 cup Chilli garlic ketchup — ½ cup Soya sauce — 2 tbsp Chilli sauce — 1 tbsp Crushed black pepper — ½ tbsp Salt — 1 tsp Chaat masala — 1 tbsp Chilli flakes — 1 tsp Capsicum — 1 cup Carrot — 1 cup Cabbage — 1 cup Boiled macaroni — 400 g Green onion — ½ cup Method In a large pot, bring 8–10 cups of water to a boil. Add salt and macaroni. Cook on high flame for 6–7 minutes, or until the macaroni is about 90% cooked. Drain the macaroni thoroughly and rinse it well with cold water to stop the cooking process. Set aside. Heat oil in a pan and sauté chopped garlic for 30 seconds. Add boneless chicken and cook until it changes color and is nearly cooked through. Add ketchup, chilli garlic ketchup, soya sauce, chilli sauce, black pepper, salt, chaat masala, and chilli flakes. Cook for 7–8 minutes, or until the sauce thickens and the chicken is completely cooked. Add capsicum, carrot, and cabbage. Toss on high heat for 1 minute. Avoid overcooking the vegetables so they retain their crunch. Add the boiled macaroni and green onion. Toss everything together until well combined and heated through. Garnish with fresh green onion and serve hot. Prep Time: 15 minutes Cooking Time: 25 minutes Serving: 5–6 people - @superchefpk