One-Pot Chicken Parmesan Mac & Cheese
This comforting One-Pot Chicken Parmesan Mac & Cheese is a delicious blend of creamy pasta, tender chicken, and flavorful Parmesan cheese, all cooked together for a quick and easy meal that the whole family will love.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 cheese grater
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste black pepper
- 4 cups chicken broth
- 2 cups elbow macaroni
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped (for garnish, optional) Optional garnish.
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced chicken, garlic powder, onion powder, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
- Pour in the chicken broth and bring it to a boil. Once boiling, add the elbow macaroni and Italian seasoning, stirring well to combine.
- Reduce heat to medium-low, cover, and simmer for about 10-12 minutes, stirring occasionally, until the macaroni is al dente and most of the liquid is absorbed.
- Stir in the heavy cream, Parmesan cheese, and mozzarella cheese. Mix well until the cheeses are melted and the sauce is creamy. Cook for an additional 2-3 minutes.
- Remove from heat and let it sit for a few minutes to thicken. Serve warm, garnished with chopped parsley if desired.
Notes
You can substitute the chicken with cooked and shredded rotisserie chicken for a quicker option.
Feel free to add vegetables like spinach or cherry tomatoes for extra nutrients and flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a splash of milk if the sauce thickens too much.