Description
A comforting and delicious one-pot Chicken Parmesan Mac & Cheese that combines tender chicken, savory marinara, creamy cheeses, and perfectly cooked pasta, all topped with a crispy buttery breadcrumb crust. Ready in just 40 minutes, this hearty dish is perfect for an easy weeknight dinner.
Ingredients
Scale
Chicken and Pasta
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup marinara sauce
- 2 cups elbow macaroni or short pasta
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheese and Topping
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 2 tablespoons butter, melted
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Chicken: Heat olive oil in a large, deep skillet or pot over medium heat. Add diced chicken and cook for 5–7 minutes, stirring occasionally, until browned and fully cooked. Remove the chicken from the pot and set aside.
- Prepare the Pasta: In the same pot, sauté minced garlic for 1 minute until fragrant. Add chicken broth and marinara sauce, then bring the mixture to a boil. Stir in pasta, dried basil, dried oregano, salt, and black pepper. Reduce heat to medium-low and simmer for 10–12 minutes, stirring occasionally, until the pasta is al dente and the sauce thickens.
- Combine and Melt the Cheese: Return the cooked chicken to the pot and stir to combine. Add shredded mozzarella and grated Parmesan cheeses, stirring until melted and creamy.
- Prepare the Breadcrumb Topping: In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the pasta. If using an oven-safe pot, place it under the broiler for 2–3 minutes until golden brown. If not, toast breadcrumbs in a skillet and sprinkle over the dish before serving.
- Serve: Garnish with fresh parsley, if desired, and serve warm.
Notes
- If your pot is not oven-safe, be sure to toast the breadcrumbs separately in a skillet for the best crispy topping.
- You can substitute chicken broth with vegetable broth for a slightly different flavor.
- Use gluten-free pasta and gluten-free breadcrumbs to make this recipe gluten-free.
- For added heat, sprinkle in some red pepper flakes with the seasonings.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
