One Pot Chicken Parmesan Mac (Print Version)
Tender chicken with cheesy macaroni in a savory marinara sauce—quick, creamy, and full of comfort.
# Ingredients:
→ Proteins
01 -
2 boneless, skinless chicken breasts, diced
→ Pasta and Grains
02 -
225 grams elbow macaroni
→ Sauces and Liquids
03 -
15 milliliters olive oil
04 -
240 milliliters marinara sauce
05 -
240 milliliters chicken broth
06 -
240 milliliters heavy cream
→ Cheeses
07 -
200 grams shredded mozzarella cheese
08 -
50 grams grated Parmesan cheese
→ Seasonings and Spices
09 -
2.5 milliliters garlic powder
10 -
2.5 milliliters Italian seasoning
11 -
Salt, to taste
12 -
Black pepper, to taste
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add diced chicken breast and season with salt, black pepper, and garlic powder. Cook, stirring occasionally, for 5 to 7 minutes until golden brown and fully cooked through. Remove from pot and set aside.
02 -
In the same pot, pour in marinara sauce, chicken broth, and heavy cream. Stir thoroughly while scraping any browned bits from the base to enhance flavor.
03 -
Add elbow macaroni and bring the mixture to a gentle simmer. Cook uncovered for 8 to 10 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
04 -
Reduce heat to medium-low. Stir in shredded mozzarella and grated Parmesan cheese until melted. Return cooked chicken and add Italian seasoning. Continue stirring until sauce is smooth and creamy.
05 -
Remove the pot from heat. Allow the mac and cheese to rest for 2 to 3 minutes to thicken. Serve warm, garnished with additional Parmesan and fresh herbs if desired.
# Notes:
01 -
For even creamier texture, use freshly grated cheese and avoid pre-shredded varieties.