Description
This One-Pot Chicken Parmesan Mac & Cheese combines tender, seasoned chicken breasts with creamy, cheesy macaroni in a rich tomato and Italian herb sauce. Cooked entirely in one pot, this comforting dish is perfect for a quick yet satisfying meal that brings classic Italian flavors to a creamy pasta favorite.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless chicken breasts
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil or butter
Pasta and Sauce
- 2 cups elbow macaroni
- 1 cup marinara sauce
- 1 cup milk (whole milk preferred)
- 1 cup chicken broth
- 2 cloves garlic, minced
Cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
Instructions
- Cook the Chicken: Heat olive oil or butter in a large pot over medium heat. Season the chicken breasts with salt, pepper, and Italian seasoning. Cook the chicken until golden brown on both sides and cooked through, about 4-5 minutes per side. Remove from the pot and set aside to rest.
- Sauté Garlic: In the same pot, add the minced garlic and stir for about one minute until fragrant, enhancing the flavor base for the dish.
- Add Liquids and Pasta: Pour in the marinara sauce, milk, and chicken broth, stirring to combine. Gradually add the elbow macaroni, ensuring the pasta is submerged in the liquid. Bring the mixture to a simmer to start cooking the pasta.
- Simmer Pasta: Let the mixture simmer uncovered for about 10-12 minutes, stirring occasionally to prevent sticking. The pasta will absorb the liquids and soften as it cooks.
- Add Chicken and Cheese: Slice the cooked chicken and return it to the pot. Add shredded mozzarella and grated parmesan cheese, stirring gently until the cheese melts and fully incorporates into the sauce, creating a creamy texture.
- Season and Serve: Taste and adjust seasoning with salt, pepper, or extra Italian seasoning as desired. Serve the One-Pot Chicken Parmesan Mac & Cheese warm and enjoy!
Notes
- Use whole milk for a creamier texture, but 2% milk can be substituted for a lighter dish.
- For a spicier kick, add red pepper flakes when sautéing the garlic.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
- To make this dish gluten free, substitute elbow macaroni with gluten-free pasta.
- Add fresh basil or parsley as a garnish for an extra fresh flavor.
