Creamy, cheesy, and packed with the savory depth of tender chicken, this One-Pot Chicken Parmesan Mac & Cheese is a perfect marriage between comfort food classics. Imagine the bold flavor of chicken Parmesan mingling with the creamy richness of mac and cheese—all brought together in a single pot for minimal cleanup and maximum satisfaction. Each bite is coated in a velvety cheese sauce with a gentle kick of seasoning and a finishing sprinkle of sharp Parmesan, creating a dish that feels both indulgent and wholesome.

This is a go-to recipe for weeknight dinners, impromptu gatherings, or anytime comfort food cravings strike. It delivers the familiar warmth of home-cooked pasta with a restaurant-quality finish, all without the hassle of multiple pans or complicated steps. Whether you’re feeding a hungry family or meal-prepping for the week, this one-pot wonder hits every mark.

Ingredients for One-Pot Chicken Parmesan Mac & Cheese

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts (cut into bite-size pieces)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
3 cloves garlic, minced
2 cups dry pasta (e.g., elbow macaroni, penne, or cavatappi)
2 cups chicken broth
1 cup milk
1/2 cup marinara sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese (plus more for topping)
Freshly ground black pepper for garnish

Step 1: Sear the Chicken

Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Once hot, add the bite-sized chicken pieces, season with salt, pepper, and Italian seasoning. Sauté the chicken until it’s golden on the outside and cooked through—about 5 to 7 minutes. Remove the chicken from the pot and set aside.

Step 2: Build the Base

In the same pot (with any flavorful brown bits left from the chicken), add the minced garlic and sauté for about 30 seconds until fragrant. Immediately stir in the dry pasta, chicken broth, milk, and marinara sauce. Stir everything together and bring to a gentle boil.

Step 3: Simmer and Soften

Reduce the heat to medium-low and cover the pot. Let the pasta simmer for 10–12 minutes, stirring occasionally to prevent sticking. Cook until the pasta is tender and most of the liquid has been absorbed, but still creamy.

Step 4: Melt in the Cheese

Turn off the heat. Stir in the mozzarella and Parmesan cheeses until fully melted and the sauce is creamy. Return the cooked chicken to the pot, folding it gently into the cheesy pasta.

Step 5: Final Touches

Serve hot, topped with extra Parmesan and freshly cracked black pepper. For added texture, you can sprinkle some toasted breadcrumbs on top if desired.

Storage Instructions

To keep your One-Pot Chicken Parmesan Mac & Cheese fresh and flavorful:

Refrigerator: Store leftovers in an airtight container for up to 4 days. When reheating, add a splash of milk to loosen the sauce and stir gently to restore creaminess.
Freezer: For longer storage, place the fully cooled mac & cheese in freezer-safe containers or zip-top bags. Freeze for up to 2 months. Thaw overnight in the fridge before reheating on the stovetop or microwave.
Reheating Tip: Reheat on low heat while stirring frequently to prevent the cheese from separating. Add more broth or milk as needed to adjust consistency.

Estimated Nutrition

Per serving (based on 6 servings):

Calories: ~480
Protein: 30g
Fat: 22g
Saturated Fat: 10g
Carbohydrates: 38g
Sugar: 4g
Fiber: 2g
Sodium: 650mg
Calcium: 250mg

Note: Nutrition values may vary depending on the type of pasta, cheese, and marinara sauce used.

Frequently Asked Questions

What kind of pasta works best for this recipe?

Short pasta like elbow macaroni, penne, or cavatappi holds the sauce well and blends beautifully with the chicken and cheese.

Can I use rotisserie chicken instead?

Absolutely! Just skip the sautéing step and fold in shredded rotisserie chicken before adding the cheese.

Is it possible to make this dish vegetarian?

Yes—just omit the chicken and use vegetable broth instead of chicken broth. You can add veggies like mushrooms or spinach for added flavor and nutrition.

How can I make it spicier?

Add a pinch of red pepper flakes or use a spicy marinara sauce to give the dish a gentle heat.

What cheeses can I substitute?

You can use cheddar for a sharper flavor or provolone for more stretch. Fontina and Gouda also melt well and taste great.

Can I double the recipe?

Definitely. Use a larger pot to ensure even cooking and extend simmer time slightly if needed.

Will this dry out in the fridge?

It might thicken, but adding a splash of milk when reheating will bring it back to its creamy texture.

Can I bake this for a crispy top?

Yes! Pour the finished mac & cheese into a baking dish, top with extra mozzarella and breadcrumbs, then broil for 3–5 minutes until golden.