One-Pot Chicken Parmesan Mac & Cheese
Okay, so picture this: it's Tuesday night, you're exhausted, and all you want is something that tastes like you spent hours on it but honestly took 30 minutes. This one-pot wonder is that dish. It's got that crispy chicken vibe from your favorite Italian spot, mixed with the creamy, cheesy hug of homemade mac. The first time I made this, my kitchen smelled like a dream — garlic, butter, and bubbling cheese. It's messy, it's indulgent, and it's exactly what you need when life feels a bit too much.
Ingredients
- 2 chicken breasts, cut into bite-sized pieces — because nobody wants a giant chunk in their mac
- 1 tsp garlic powder — for that cozy, garlicky hug
- 1 tsp Italian seasoning — because it's basically a hug from Nonna
- Salt and pepper — to taste, but don't be shy
- 2 tbsp olive oil — for that golden chicken crust
- 2 tbsp butter — because butter makes everything better
- 3 cloves garlic, minced — the more, the merrier
- 2 cups elbow macaroni — the classic, no substitutions
- 2 ½ cups chicken broth — the secret to creamy pasta
- 1 cup heavy cream — for that luscious, velvety sauce
- 1 ½ cups shredded mozzarella — the melty, stretchy star
- ½ cup grated Parmesan — for that sharp, salty kick
- ½ cup panko breadcrumbs — the crispy crown
- 2 tbsp chopped fresh parsley — for a pop of color
Instructions
- Season the chicken pieces with garlic powder, Italian seasoning, salt, and pepper. Honestly, don't skimp — this is where the flavor starts.
- Heat olive oil in a large pot over medium-high heat. Add the chicken and cook until golden and cooked through, about 5-6 minutes. Remove and set aside — try not to eat it all right now.
- In the same pot, melt the butter and add the minced garlic. Cook until fragrant, about 30 seconds. Your kitchen should smell amazing right about now.
- Add the macaroni and chicken broth. Stir, bring to a boil, then reduce heat and simmer until the pasta is al dente and most of the liquid is absorbed — about 10 minutes. Stir occasionally so it doesn't stick.
- Pour in the heavy cream and stir in the mozzarella and Parmesan. Keep stirring until the cheese is melted and the sauce is creamy. This is the good part.
- Add the cooked chicken back into the pot and stir to combine. Taste and adjust seasoning if needed — you might want a little more salt or pepper.
- Sprinkle the panko breadcrumbs evenly over the top. Pop the pot under the broiler for 2-3 minutes until the breadcrumbs are golden and crispy. Watch it closely — burnt breadcrumbs are sad.
- Garnish with chopped parsley and serve hot. Honestly, you might want to eat it straight from the pot. No judgment here.
Notes
Don't you dare skip the panko topping — that crunch is what makes this feel fancy. Also, if your chicken pieces are thick, give them a quick pound so they cook evenly. I once tried to rush and ended up with raw middles. Not cute. Use a good melting cheese — nothing too fancy, just something that gets gooey and golden. And honestly, if you want to throw in some spinach or peas, I won't judge.