Description
This One-Pot Chicken Parmesan Mac & Cheese is a comforting and flavorful dish that combines tender diced chicken, al dente macaroni, and a rich tomato-cheese sauce. Cooked in a single pot, it’s topped with a golden, buttery breadcrumb crust for added texture. Easy to prepare and perfect for a hearty family meal, this recipe blends Italian-inspired flavors with classic mac and cheese.
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
- 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
- You can substitute elbow macaroni with any short pasta like penne or rotini.
- If your pot is not oven-safe, be sure to toast breadcrumbs separately to achieve a crispy topping.
- For a spicier variation, add red pepper flakes when sautéing garlic.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop with a splash of broth.
