Description
This One-Pot Chicken Parmesan Mac & Cheese is a comforting, creamy dish combining tender chicken, classic Italian herbs, and two types of cheese all cooked with pasta in a single pot. It brings together the rich flavors of chicken parmesan and the satisfying texture of mac and cheese, finished with a golden, buttery breadcrumb topping for added crunch.
Ingredients
Scale
Protein and Oil
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, diced
- 3 cloves garlic, minced
Liquids and Sauces
- 4 cups chicken broth
- 1 cup marinara sauce
Pasta and Seasonings
- 2 cups elbow macaroni or short pasta
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheese and Toppings
- 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 the olive oil in a large, deep skillet or pot over medium heat. Add the diced chicken and cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Set Aside Chicken: Remove the cooked chicken from the pot and set aside to prepare the pasta base.
- Sauté Garlic: In the same pot, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add Liquids and Bring to Boil: Pour in the chicken broth and marinara sauce, then bring the mixture to a rolling boil.
- Cook Pasta with Seasonings: Stir in the elbow macaroni, dried basil, dried oregano, salt, and black pepper. Reduce heat to medium-low, cover partially, and simmer for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
- Combine Chicken and Cheese: Return the cooked chicken pieces to the pot and stir to incorporate. Add shredded mozzarella and grated Parmesan cheese, stirring continuously until all the cheese melts into a creamy sauce.
- Prepare Breadcrumb Topping: In a small bowl, combine the panko breadcrumbs with melted butter, mixing well to coat.
- Add and Toast Breadcrumbs: Evenly sprinkle the buttery breadcrumb mixture over the mac and cheese. If your pot is oven-safe, place it under the broiler for 2 to 3 minutes until the topping turns golden and crisp. Otherwise, toast the breadcrumbs in a skillet separately until golden, then sprinkle over the dish before serving.
- Serve: Garnish with chopped fresh parsley if desired and serve the dish warm for the best flavor and texture.
Notes
- Using a pot or skillet that can go under the broiler adds a nice crunchy texture to the topping directly on the main dish.
- If you don’t have an oven-safe pot, toasting the breadcrumbs separately works just as well and prevents sogginess.
- Feel free to substitute elbow macaroni with any short pasta like penne or shells.
- For a spicier twist, add a pinch of red pepper flakes when cooking the garlic.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
