Description
This One-Pot Chicken Parmesan Mac & Cheese is a comforting, hearty dish combining tender chicken, creamy cheese sauce, and perfectly cooked pasta all in one pot. With layers of mozzarella and Parmesan cheese, Italian seasoning, and a hint of marinara, it’s a delicious twist on classic mac and cheese that’s quick and easy, perfect for a weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 3 cloves garlic, minced
Pasta and Sauce
- 2 cups dry pasta (elbow, penne, or cavatappi)
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup marinara sauce
Cheeses and Garnish
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (plus extra for topping)
- Freshly ground black pepper for garnish
Instructions
- Heat the oil and cook chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the bite-size chicken pieces, season with salt, pepper, and Italian seasoning, and cook until browned on the outside and cooked through. Once done, remove the chicken from the pot and set aside.
- Sauté garlic: In the same pot, add minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Add pasta and liquids: Stir in the dry pasta, chicken broth, milk, and marinara sauce. Bring the mixture to a boil to start cooking the pasta.
- Simmer the pasta: Reduce heat to medium-low, cover the pot, and let the pasta simmer for 10 to 12 minutes. Stir occasionally to prevent sticking and ensure even cooking. The pasta should become tender and absorb some of the liquid.
- Add cheeses: Once the pasta is tender, turn off the heat. Stir in shredded mozzarella and grated Parmesan cheese until they melt smoothly into a creamy sauce coating the pasta.
- Return chicken to pot: Add the cooked chicken back into the pot and gently fold it into the cheesy pasta mixture to combine everything well.
- Serve: Dish out the mac and cheese while hot, topping with extra grated Parmesan and freshly ground black pepper for garnish and enhanced flavor.
Notes
- You can use any short pasta like elbow macaroni, penne, or cavatappi.
- For extra flavor, use low-sodium chicken broth to control saltiness.
- This dish reheats well and can be stored in the fridge for up to 3 days.
- Consider adding a pinch of red pepper flakes for a subtle heat.
- To make it gluten-free, substitute the pasta with gluten-free pasta.
