Rich, creamy, and brimming with bold flavor, this One-Pot Chicken Parmesan Mac & Cheese brings comfort food to a whole new level. The dish combines tender chunks of seasoned chicken with perfectly cooked pasta, all enveloped in a velvety tomato and cheese sauce. A generous sprinkle of shredded Parmesan on top adds a sharp, salty finish that ties everything together. It’s a hearty meal that feels indulgent yet is incredibly easy to pull together.

This recipe is designed for minimal fuss and maximum satisfaction—made entirely in a single pot! That means fewer dishes and more time to enjoy with family or friends. Whether you’re feeding a crowd or just craving something cozy and cheesy, this one-pot wonder will quickly earn its place in your weekly rotation.

Ingredients for this One-Pot Chicken Parmesan Mac & Cheese

2 tablespoons olive oil
2 boneless, skinless chicken breasts, diced
Salt and black pepper to taste
3 cloves garlic, minced
2 cups uncooked pasta (elbow macaroni or cavatappi work great)
2 cups chicken broth
1 cup milk
1 cup marinara sauce
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese (plus extra for topping)
½ teaspoon Italian seasoning
Optional: crushed red pepper flakes, for heat
Freshly ground black pepper, to serve

Step-by-Step Instructions for One-Pot Chicken Parmesan Mac & Cheese

Step 1: Sauté the Chicken

Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced chicken and season with salt and black pepper. Cook for about 5–7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned on all sides.

Step 2: Add Garlic and Pasta

Stir in the minced garlic and let it cook for 30 seconds until fragrant. Then, add the uncooked pasta directly to the pot along with the chicken.

Step 3: Pour in the Liquids

Pour in the chicken broth, milk, and marinara sauce. Stir to combine everything evenly, making sure the pasta is mostly submerged. Raise the heat to bring the mixture to a gentle boil.

Step 4: Simmer and Stir

Once boiling, reduce the heat to a simmer. Cover and cook for about 10–12 minutes, stirring occasionally to prevent sticking. Cook until the pasta is tender and the liquid has reduced into a creamy consistency.

Step 5: Stir in the Cheese

When the pasta is fully cooked, reduce the heat to low. Stir in the shredded mozzarella and grated Parmesan cheeses until completely melted and smooth. Sprinkle in the Italian seasoning and adjust the salt and pepper as needed. For an extra kick, add a pinch of crushed red pepper flakes.

Step 6: Serve and Garnish

Spoon the mac & cheese into bowls and top with extra grated Parmesan and freshly ground black pepper. Serve hot and enjoy the melty, cheesy goodness!

Storage Instructions

Refrigeration:
Let any leftovers cool to room temperature before storing. Transfer the One-Pot Chicken Parmesan Mac & Cheese into an airtight container and refrigerate for up to 4 days. Reheat in the microwave or on the stovetop with a splash of milk to loosen the sauce and maintain creaminess.

Freezing:
This dish can be frozen, though the texture may change slightly upon thawing. For best results, store in a freezer-safe container for up to 2 months. To reheat, thaw overnight in the fridge and warm gently on the stovetop with added milk or broth.

Estimated Nutrition (Per Serving)

Estimated based on 4 servings:

Calories: 580
Protein: 36g
Fat: 25g
Saturated Fat: 10g
Carbohydrates: 48g
Fiber: 3g
Sugar: 6g
Cholesterol: 95mg
Sodium: 780mg

Note: Nutritional values are approximate and will vary based on exact ingredients used.

Frequently Asked Questions

1. Can I use a different type of pasta?

Absolutely! Elbow macaroni, penne, rotini, or even shells work well. Just adjust the cook time slightly depending on the pasta shape.

2. What’s the best way to reheat leftovers?

Reheat gently on the stovetop or in the microwave with a splash of milk or chicken broth to bring back the creamy texture.

3. Can I make this dish vegetarian?

Yes! Omit the chicken and use vegetable broth instead of chicken broth. You can add sautéed mushrooms, spinach, or zucchini for substance.

4. What type of cheese melts best for this recipe?

Mozzarella gives the perfect melt and stretch, while Parmesan adds sharpness. Feel free to add a bit of cheddar or fontina if you like.

5. How spicy is this dish?

Not spicy at all by default. If you want heat, add crushed red pepper flakes to taste.

6. Can I make this ahead of time?

Yes, it stores well. You can prep it the night before and reheat before serving, though fresh is always best for texture.

7. Is it okay to use pre-cooked chicken?

Sure! If using rotisserie or pre-cooked chicken, add it in during the final few minutes just to warm through.

8. Can I double the recipe?

Definitely. Just make sure your pot is large enough to handle the extra volume, and stir more frequently to prevent sticking.

One-Pot Chicken Parmesan Mac & Cheese

Author: Olivia McKenney
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

This creamy, cheesy, and incredibly flavorful One-Pot Chicken Parmesan Mac & Cheese is the perfect comfort meal that comes together with minimal cleanup. Tender chicken and pasta are smothered in a velvety tomato-Parmesan sauce, finished with a sprinkle of cheese and black pepper.

Instructions

Heat olive oil in a deep skillet or Dutch oven over medium heat.
Add diced chicken, season with salt and pepper, and cook until browned and cooked through (5-7 minutes).
Stir in minced garlic and cook for 30 seconds.
Add uncooked pasta, chicken broth, milk, and marinara sauce.
Stir well and bring to a gentle boil.
Reduce heat to a simmer, cover, and cook for 10-12 minutes, stirring occasionally.
Once pasta is tender and sauce is creamy, reduce heat to low.
Stir in mozzarella and Parmesan until melted.
Mix in Italian seasoning and red pepper flakes if using.
Serve hot, topped with extra Parmesan and black pepper.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: One-Pot Pasta