One-Pot Chicken Parmesan Pasta

This one-pot chicken parmesan mac and cheese brings two comfort food classics together for the ultimate weeknight dinner solution. I created this recipe when my kids couldn't decide between mac and cheese or chicken parm, and now it's requested at least twice a month in our house.

I first made this dish during a particularly hectic week when I needed something quick that would please everyone. The combination of chicken parmesan flavors with creamy mac and cheese was such a hit that it's now part of our regular rotation.

Ingredients

• Olive oil creates a flavorful base for sautéing your chicken and garlic use a good quality extra virgin for best results
• Boneless skinless chicken breasts provide lean protein look for organic or free range options when possible
• Elbow macaroni forms the backbone of this dish I recommend using a quality brand that holds its shape well
• Chicken broth adds depth of flavor as the pasta cooks homemade is wonderful but a low sodium store bought works great too
• Milk creates the creamy texture whole milk gives the richest result but 2 percent works well too
• Marinara sauce brings the classic chicken parm flavor choose a brand with simple ingredients or use homemade
• Mozzarella cheese adds that stretchy gooey texture freshly shredded melts much better than pre shredded
• Parmesan cheese provides savory depth always go for freshly grated over the shelf stable variety
• Italian seasoning ties all the flavors together look for a blend that includes oregano basil and thyme

Step-by-Step Instructions

Brown the Chicken

Heat your olive oil until shimmering then add seasoned chicken pieces. Cook until golden brown on all sides and cooked through about 5 to 7 minutes. The browning adds flavor so dont rush this step. Remove chicken and set aside.

Sauté the Garlic

Add minced garlic to the same pot and cook just until fragrant about 1 minute. Be careful not to burn it as garlic can quickly go from perfect to bitter.

Build the One Pot Base

Add your dry macaroni chicken broth milk marinara sauce and Italian seasoning all at once. This creates the foundation for both the pasta cooking liquid and sauce in one step. Stir everything thoroughly to ensure the pasta is submerged.

Simmer Until Tender

Bring the mixture to a boil then immediately reduce to a gentle simmer and cover. Cook for 10 to 12 minutes stirring occasionally to prevent sticking. The pasta will absorb the liquid and release starches that help thicken the sauce.

Create the Creamy Finish

Return the cooked chicken to the pot and add both cheeses. Stir continuously until completely melted and incorporated. The sauce should coat the pasta beautifully and have a silky texture.

Bookmark

This dish reminds me of Sunday dinners at my grandmother's house where she would make both chicken parmesan and mac and cheese. The marinara sauce is my secret weapon here. I prefer using a sauce with a touch of sweetness to balance the savory cheese and chicken.

Make Ahead and Storage

This dish actually develops even more flavor overnight. Store leftovers in airtight containers in the refrigerator for up to three days. When reheating add a splash of milk or chicken broth and warm gently on the stovetop or in the microwave until heated through. The pasta will continue to absorb liquid so this helps restore the creamy texture.

Easy Substitutions

This recipe is incredibly versatile and forgiving. For a lighter version use whole wheat pasta and reduced fat cheese. Ground turkey or Italian sausage can replace the chicken for a different flavor profile. Vegetarians can skip the meat altogether and add sautéed mushrooms zucchini or bell peppers for heartiness. Dairy free? Use your favorite plant based milk and cheese alternatives.

Serving Suggestions

Serve this hearty dish with a simple green salad dressed with lemon and olive oil to cut through the richness. A side of garlic bread is perfect for scooping up any extra sauce. For a complete meal add steamed broccoli or roasted asparagus on the side. This dish is casual enough for family dinner but impressive enough for guests when served in a beautiful baking dish garnished with fresh herbs.

Recipe Q&A

→ Can I use different pasta shapes for this dish?

Absolutely! While elbow macaroni works perfectly because it cooks quickly and catches sauce well, you can substitute other short pasta shapes like rotini, penne, or shells. Just adjust the cooking time slightly depending on the pasta shape you choose.

→ How can I make this dish gluten-free?

Simply substitute the regular elbow macaroni with your favorite gluten-free pasta. Be aware that gluten-free pasta often cooks more quickly than regular pasta, so check for doneness a few minutes earlier than the recipe suggests.

→ Can I prepare this dish ahead of time?

While best served fresh, you can prepare this up to 2 days ahead. The pasta will absorb more sauce as it sits, so when reheating, add a splash of milk or broth and stir frequently until heated through. Top with fresh cheese before serving.

→ What vegetables can I add to make this more nutritious?

Spinach, bell peppers, mushrooms, and zucchini all work wonderfully. Add hearty vegetables like peppers or mushrooms with the garlic to sauté briefly, or stir in quick-cooking vegetables like spinach just before adding the cheese to wilt them.

→ Can I use pre-cooked chicken to make this faster?

Yes! Rotisserie chicken or leftover cooked chicken works perfectly. Skip the chicken cooking step and simply add your pre-cooked, shredded or diced chicken when you would normally return the cooked chicken to the pot.

→ What can I substitute for marinara sauce?

If you don't have marinara on hand, you can use canned crushed tomatoes with additional Italian seasoning and a pinch of sugar. In a pinch, even tomato sauce or passata can work with added herbs and garlic.