Description
This comforting One-Pot Chicken Parmesan Mac & Cheese combines tender chicken, creamy cheese sauce, and flavorful marinara all cooked together with elbow macaroni for an easy, delicious meal. Finished with a crispy breadcrumb topping and fresh parsley garnish, this dish offers a perfect balance of cheesy indulgence and savory Italian-inspired flavors, making it ideal for a quick weeknight dinner.
Ingredients
Scale
Main Ingredients
- 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
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Topping
- ½ cup panko breadcrumbs
- 2 tablespoons butter, melted
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Cook the Chicken: Heat olive oil in a large, deep skillet or pot over medium heat. Add the diced chicken and cook for 5–7 minutes, stirring occasionally, until the chicken is browned and fully cooked. Remove the chicken from the pot and set aside.
- Prepare the Pasta: In the same pot, sauté the minced garlic for about 1 minute until fragrant. Then, add the chicken broth and marinara sauce and bring the mixture to a boil.
- Cook the Pasta: Stir in the elbow macaroni, dried basil, dried oregano, salt, and black pepper. Reduce the heat to medium-low and simmer for 10–12 minutes, stirring occasionally. Cook until the pasta is al dente and the sauce thickens nicely.
- Combine and Melt the Cheese: Return the cooked chicken to the pot and stir to combine all ingredients. Add shredded mozzarella and grated Parmesan cheeses, stirring continuously until the cheeses melt and create a creamy sauce.
- Prepare the Breadcrumb Topping: In a small bowl, mix the panko breadcrumbs with melted butter until evenly coated.
- Add Breadcrumb Topping and Broil: Sprinkle the breadcrumb mixture evenly over the pasta. If using an oven-safe pot, place it under the broiler for 2–3 minutes until the topping is golden brown and crispy. If not using an oven-safe pot, toast the breadcrumbs separately in a skillet until golden and sprinkle them over the dish before serving.
- Serve: Garnish with freshly chopped parsley if desired, and serve the dish warm for the best taste experience.
Notes
- Use an oven-safe pot to broil the breadcrumb topping directly for maximum crispness.
- If you don’t have an oven-safe pot, toasting breadcrumbs separately and adding later is an easy alternative.
- For extra flavor, add a pinch of red pepper flakes when cooking the garlic.
- Substitute gluten-free pasta and breadcrumbs for a gluten-free version.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
