One-Pot Chicken Parmesan Mac and Cheese (Print version)
Juicy chicken, marinara, and macaroni cooked together in one pot with melted mozzarella and parmesan. Weeknight dinner in 35 minutes.
# Ingredients:
For the chicken
01 -
1.5 lbs (680 g) boneless skinless chicken breast, cut into 1-inch pieces
02 -
1 teaspoon Italian seasoning
03 -
1/2 teaspoon salt
04 -
1/4 teaspoon black pepper
05 -
1 tablespoon olive oil
For the sauce and pasta
06 -
1 small yellow onion, diced
07 -
3 cloves garlic, minced
08 -
2 cups (480 ml) marinara sauce
09 -
2.5 cups (600 ml) low-sodium chicken broth
10 -
8 oz (225 g) elbow macaroni, dry
11 -
1/3 cup (80 ml) heavy cream
12 -
1 cup (about 4 oz / 115 g) mozzarella, freshly grated
13 -
1/2 cup (about 1.5 oz / 45 g) parmesan, freshly grated
14 -
Red pepper flakes, to taste (optional)
15 -
Fresh basil leaves, for serving
# Instructions:
01 -
Toss the diced chicken breast with Italian seasoning, salt, and black pepper until evenly coated.
02 -
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook without stirring for 2 to 3 minutes until browned on one side, then stir and cook another 2 minutes. Transfer to a plate. It does not need to be fully cooked through.
03 -
Lower the heat to medium. Add more oil if needed, then cook the diced onion for 2 to 3 minutes until softened. Add the minced garlic and cook another 30 to 60 seconds until fragrant.
04 -
Pour in the marinara sauce and chicken broth. Stir to combine and scrape up any browned bits from the bottom of the pan.
05 -
Stir in the dry macaroni and return the seared chicken with any resting juices to the pot. Bring to a boil, then reduce to a steady simmer.
06 -
Cook uncovered, stirring frequently, for 12 to 14 minutes until the macaroni is tender and most of the liquid is absorbed. The sauce should look thick and glossy.
07 -
Remove the pot from the heat. Stir in the heavy cream. Add the mozzarella and parmesan in two or three batches, stirring between each addition until fully melted and the sauce is smooth. Taste and adjust salt. Serve topped with fresh basil and red pepper flakes if using.
# Good to know:
01 -
Grate mozzarella from a block for smooth melting. Pre-shredded mozzarella has an anti-caking coating that prevents it from melting cleanly.
02 -
For a panko crust, toast 1/3 cup panko in 1 tablespoon of butter over medium heat for 2 to 3 minutes until golden, then scatter over each bowl before serving.