One Pot Chicken Parmesan Mac and Cheese with Creamy Sauce (Print version)

Tender chicken and elbow macaroni simmer in a creamy marinara cheese sauce for a cozy one-pot dinner.

# Ingredients:

For the crisp topping

01 - 1 tablespoon unsalted butter
02 - 1/2 cup (30 g) panko breadcrumbs
03 - 2 tablespoons grated Parmesan cheese

For the chicken

04 - 1 lb (450 g) boneless skinless chicken breasts, cut into 1-inch pieces
05 - 1 tablespoon olive oil
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon black pepper

For the mac and sauce

09 - 8 oz (225 g) elbow macaroni
10 - 1 cup (240 ml) marinara sauce
11 - 2 cups (480 ml) low-sodium chicken broth
12 - 1 cup (240 ml) whole milk
13 - 1/2 cup (120 ml) heavy cream
14 - 1 teaspoon Italian seasoning
15 - 1 1/2 cups (170 g) shredded low-moisture mozzarella cheese
16 - 1/2 cup (55 g) shredded sharp cheddar cheese
17 - 1/2 cup (50 g) freshly grated Parmesan cheese
18 - 2 tablespoons chopped fresh parsley or basil, for serving

# Instructions:

01 - Melt the butter in a large Dutch oven or deep pot over medium heat. Add the panko and cook for 2 to 3 minutes, stirring often, until golden. Stir in 2 tablespoons Parmesan, then transfer to a bowl.
02 - Add the olive oil to the same pot. Season the chicken with garlic powder, salt, and pepper, then cook over medium-high heat for 5 to 7 minutes until lightly browned and cooked through. Transfer to a plate.
03 - Pour in the marinara, chicken broth, milk, heavy cream, and Italian seasoning. Scrape the bottom of the pot to loosen the browned bits.
04 - Stir in the elbow macaroni. Bring to a steady simmer and cook uncovered for 9 to 11 minutes, stirring often, until the pasta is tender and the sauce has thickened. Add a splash of broth or milk if the pot gets too dry.
05 - Turn off the heat. Stir in the mozzarella, cheddar, and 1/2 cup Parmesan a handful at a time until melted and creamy.
06 - Fold the cooked chicken back into the pot and let the mac rest for 3 minutes. Serve warm with the toasted panko topping, parsley or basil, and extra Parmesan if desired.

# Good to know:

01 - Best served hot, right after the cheese melts into the sauce.
02 - Use freshly grated cheese for the smoothest sauce.
03 - Add warm broth or milk if the pasta needs extra liquid before it turns tender.

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