Easy One-Pot Chicken Parmesan Mac & Cheese

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Easy One-Pot Chicken Parmesan Mac & Cheese

Description

This recipe uses a “one-pot” technique where the pasta cooks directly in a mixture of chicken broth and marinara sauce. The starch from the pasta stays in the pot, creating a naturally thick, velvety sauce that clings to the chicken and noodles. It’s finished with a melted mozzarella cap and a toasted panko topping to mimic that signature “crunch” of traditional chicken parm.

  • Prep time: 10 minutes

  • Cook time: 20 minutes

  • Servings: 4-6 people

Ingredients

  • 1 lb Boneless skinless chicken breast, cut into 1-inch bite-sized pieces

  • 1 lb Cellentani or Penne pasta (dry)

  • 24 oz Your favorite Marinara sauce

  • 3 cups Chicken broth (low sodium)

  • 1 cup Shredded Mozzarella cheese

  • 1/2 cup Grated Parmesan cheese

  • 2 tbsp Olive oil

  • 3 cloves Garlic, minced

  • 1 tsp Italian seasoning

  • Topping: 1/2 cup Panko breadcrumbs toasted with 1 tbsp melted butter and fresh parsley.

Instructions

  1. Sear the Chicken: In a large Dutch oven or deep skillet, heat olive oil over medium-high heat. Add chicken pieces and cook until browned on all sides (about 5 minutes). Season with a pinch of salt and pepper.

  2. Aromatics: Add the minced garlic and Italian seasoning. Sauté for 1 minute until fragrant.

  3. The One-Pot Liquid: Pour in the marinara sauce and the chicken broth. Stir to combine and scrape any brown bits off the bottom of the pot.

  4. Simmer: Add the dry pasta. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10–12 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta is al dente and the liquid has reduced to a thick sauce.

  5. The “Cheesify” Step: Remove from heat. Stir in the Parmesan cheese and half of the Mozzarella until melted.

  6. The Finish: Sprinkle the remaining Mozzarella on top. Cover for 2 minutes to melt (or pop it under the broiler for 1 minute if your pot is oven-safe).

  7. The Crunch: Sprinkle the toasted Panko breadcrumbs and fresh parsley over the top just before serving.

Nutrition Information (Per Serving)

Estimates based on 6 servings.

Nutrient Amount
Calories 485 kcal
Protein 34g
Carbohydrates 58g
Fat 12g
Fiber 4g

Tips for Success

  • Don’t Drain: It feels wrong if you’re used to traditional pasta, but do not drain the liquid! That starchy broth is what makes the sauce creamy.

  • The Breadcrumb Trick: Since we aren’t frying the chicken, the toasted Panko is essential. Toast them in a small pan with butter for 2 minutes until golden before adding them to the dish.

  • Chicken Size: Cut the chicken into uniform pieces so they cook through at the same rate as the pasta.

Benefits of This Recipe

  • Time Efficient: From pantry to table in about 30 minutes.

  • High Protein: Between the chicken and the cheese, this is a very satiating meal.

  • Kid-Friendly: It combines two of the most popular “picky eater” meals into one.

Q&A

Q: Can I use pre-cooked rotisserie chicken?

A: Absolutely! Skip step 1, add the shredded rotisserie chicken in at step 5 when you add the cheese just to warm it through.

Q: My sauce is too thick/too thin. How do I fix it?

A: If it’s too thick, splash in a little more broth at the end. If it’s too thin, let it sit uncovered for 5 minutes; the pasta will continue to absorb the liquid as it cools.

Q: Can I use whole wheat pasta?

A: Yes, but you may need an extra 1/2 cup of broth and 2-3 minutes more of simmer time, as whole wheat pasta absorbs more liquid.

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