Description

This One-Pot Chicken Parmesan Mac & Cheese combines the comforting creaminess of macaroni and cheese with the savory flavors of classic chicken Parmesan. Featuring tender, seasoned chicken breasts cooked to perfection and mixed with a cheesy blend of mozzarella and Parmesan, this dish is topped with crispy toasted breadcrumbs and fresh basil for a delightful crunch and fresh finish. Ideal for a quick, family-friendly dinner, it’s a flavorful twist on two beloved favorites all cooked in a single skillet.

Ingredients

Scale

Chicken

2 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper, to taste
2 teaspoons garlic powder

Breading

1 cup breadcrumbs (preferably panko)

Macaroni and Cheese

2 cups elbow macaroni (or your favorite pasta)
2 cups chicken broth
2 cups whole milk
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon dried Italian seasoning
1 teaspoon red pepper flakes (optional, for heat)

Garnish

Fresh basil, chopped (for garnish)

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Instructions

Season the Chicken: Season the chicken breasts evenly with salt, pepper, and garlic powder to add essential flavor that will enhance the dish.
Cook the Chicken: Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side until they develop a golden brown crust and reach an internal temperature of 165°F (74°C). Remove the chicken and set it aside to rest, preserving its juiciness.
Toast the Breadcrumbs: In the same skillet, add the breadcrumbs and toast them for 2-3 minutes until golden brown and crispy. Remove and set aside to use as a crunchy topping.
Cook the Pasta: Using the same pan, add the elbow macaroni along with chicken broth and whole milk. Stir everything together and bring it to a simmer. Cover the skillet and cook for 8-10 minutes, or until the pasta is tender and most of the liquid has absorbed, creating a creamy base.
Shred the Chicken: While pasta cooks, shred the rested chicken into bite-sized pieces, preparing it to be incorporated back into the dish.
Combine Cheese and Chicken: Once the pasta is cooked, stir in the shredded mozzarella and grated Parmesan cheese until the sauce becomes creamy and smooth. Add the shredded chicken, dried Italian seasoning, and optional red pepper flakes, mixing thoroughly to combine all flavors well.
Finish and Serve: Sprinkle the toasted breadcrumbs on top for a delightful crunch and garnish with freshly chopped basil before serving to add a fresh herbal note.

Notes

For a spicier dish, increase the amount of red pepper flakes or add a dash of hot sauce.
Using panko breadcrumbs ensures a crispier topping compared to regular breadcrumbs.
Whole milk contributes to a creamier sauce; for a lighter version, substitute with 2% milk.
Make sure not to overcook the pasta; it should be tender but still slightly firm to prevent mushiness.
This recipe can be adapted to gluten-free by using gluten-free pasta and breadcrumbs.