Description
This One-Pot Chicken Parmesan Mac & Cheese combines the comforting creaminess of classic mac and cheese with the savory flavors of chicken Parmesan. Featuring tender chicken, melted mozzarella and Parmesan cheeses, and a rich marinara-infused sauce, this dish is a quick and satisfying meal perfect for any weeknight.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breasts (cut into bite-size pieces)
Produce & Aromatics
- 3 cloves garlic, minced
Dairy
- 1 cup milk
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (plus extra for topping)
Pantry
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cups dry pasta (elbow, penne, or cavatappi)
- 2 cups chicken broth
- 1/2 cup marinara sauce
- Freshly ground black pepper for garnish
Instructions
- Heat oil and brown chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the bite-size chicken pieces, season with salt, black pepper, and Italian seasoning, then cook until browned and fully cooked through, about 5-7 minutes. Remove the chicken and set aside.
- Sauté garlic: In the same pot, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
- Add pasta and liquids: Stir in the dry pasta, chicken broth, milk, and marinara sauce. Bring the mixture to a boil over medium-high heat.
- Simmer pasta: Reduce the heat to medium-low, cover the pot, and simmer for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and has absorbed most of the liquid.
- Melt in cheeses: Once the pasta is tender, turn off the heat. Stir in the shredded mozzarella and grated Parmesan cheese until melted and the sauce becomes creamy and smooth.
- Combine chicken with pasta: Return the cooked chicken pieces to the pot and gently fold them into the cheesy pasta to combine thoroughly.
- Serve: Serve the mac and cheese hot, garnished with extra Parmesan cheese and freshly ground black pepper for added flavor.
Notes
- Use any short pasta shape like elbow, penne, or cavatappi for best results.
- For a spicier kick, add crushed red pepper flakes when sautéing the garlic.
- You can substitute milk with half-and-half or heavy cream for an even richer sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave with a splash of milk to restore creaminess.
