Description
This One-Pot Chicken Parmesan Mac & Cheese combines tender diced chicken, elbow macaroni, and a rich marinara sauce all cooked together and topped with a crispy buttery breadcrumb crust. It’s a comforting, easy-to-make skillet dinner with melted mozzarella and Parmesan cheeses folded in for a creamy, cheesy finish seasoned with Italian herbs.
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
Breadcrumb Topping
- ½ cup panko breadcrumbs
- 2 tablespoons butter, melted
Garnish (Optional)
- Fresh parsley, chopped
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.
- Cook Pasta and Simmer: 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.
- Brown the Breadcrumbs: If using an oven-safe pot, place it under the broiler for 2–3 minutes until the breadcrumbs are golden brown. If not, toast breadcrumbs in a skillet until golden and sprinkle them over the dish before serving.
- Serve: Garnish with chopped fresh parsley if desired and serve warm.
Notes
- Using an oven-safe pot allows you to broil the breadcrumb topping for a crisp finish. Alternatively, toast breadcrumbs separately for a similar effect.
- To make this dish gluten-free, substitute gluten-free pasta and gluten-free panko breadcrumbs.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- Add extra vegetables like spinach or mushrooms for added nutrition and flavor.
- If you prefer a spicier dish, add crushed red pepper flakes when sautéing the garlic.
