One-Pot Chicken Parmesan Mac & Cheese
This One-Pot Chicken Parmesan Mac & Cheese combines the comforting flavors of mac and cheese with tender chicken and zesty Parmesan. Quick to prepare and easy to clean up, it's a perfect weeknight dinner for the whole family.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 cutting board
- 1 grater optional
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk
- 8 ounces elbow macaroni (about 2 cups)
- 1 teaspoon Italian seasoning
- to taste salt
- to taste pepper
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- to garnish fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes, stirring occasionally.
- Add the minced garlic to the pot and cook for an additional 1 minute until fragrant.
- Pour in the chicken broth, milk, and add the elbow macaroni and Italian seasoning. Stir well to combine, then bring the mixture to a boil.
- Reduce the heat to medium-low, cover, and let simmer for about 8-10 minutes, or until the pasta is cooked al dente, stirring occasionally to prevent sticking.
- Once the pasta is cooked, remove the pot from heat and stir in the shredded mozzarella cheese and grated Parmesan cheese until melted and creamy. Adjust seasoning with additional salt and pepper if necessary.
- Serve the One-Pot Chicken Parmesan Mac & Cheese hot, garnished with chopped fresh parsley.
Notes
You can add vegetables like spinach or broccoli for added nutrition.
For a spicier kick, consider adding red pepper flakes when cooking the chicken.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of milk if needed.