A creamy and cheesy mac & cheese with crispy chicken parmesan, all made in one pot for easy cleanup.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tbsp olive oil
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
2 cups elbow macaroni
4 cups chicken broth
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 cup heavy cream
1/4 cup breadcrumbs
1 tbsp butter
Instructions
1. Prepare the Crust:
In a large pot, heat olive oil over medium heat. Add chicken pieces and season with garlic powder, Italian seasoning, salt, and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.
In the same pot, add macaroni and chicken broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
Stir in marinara sauce, mozzarella, parmesan, and heavy cream. Cook for 2-3 minutes until cheeses are melted and sauce is creamy. Return chicken to the pot and stir to combine.
In a small skillet, melt butter over medium heat. Add breadcrumbs and toast for 2-3 minutes until golden brown. Sprinkle breadcrumbs over the mac & cheese before serving.