Chicken Parmesan Mac and Cheese
Description:
Chicken Parmesan Mac and Cheese is the ultimate comfort food mash-up! It combines the creamy, cheesy goodness of classic macaroni and cheese with the crispy, saucy, and savory flavors of Chicken Parmesan. Think tender elbow pasta tossed in a rich cheese sauce, topped with crispy baked or pan-fried chicken cutlets, marinara sauce, and melted mozzarella — all broiled to golden perfection.
Time:
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings:
Serves: 6
Ingredients:
For the Mac and Cheese:
12 oz elbow macaroni
2 tbsp unsalted olive oil
2 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tsp garlic powder
Salt and black pepper to taste
For the Chicken Parmesan:
2 boneless, skinless chicken breasts (cut in half lengthwise to make 4 cutlets)
Salt and pepper to taste
½ cup all-purpose flour
2 large eggs, beaten
1 cup Italian-style breadcrumbs
½ cup grated Parmesan cheese
1 tsp dried oregano
½ tsp garlic powder
1 cup marinara sauce (jarred or homemade)
1 cup shredded mozzarella cheese (for topping)
Fresh basil or parsley (optional, for garnish)
Olive oil (for frying or baking)
Instructions:
Step 1: Prepare the Pasta
Boil the macaroni in salted water until al dente (about 7–8 minutes). Drain and set aside.
Step 2: Make the Cheese Sauce
In a saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1 minute to form a roux.
Gradually whisk in milk and cream until smooth. Cook until slightly thickened (about 3–5 minutes).
Stir in cheddar, mozzarella, and Parmesan until melted. Add garlic powder, salt, and pepper.
Mix in the cooked pasta. Set aside.
Step 3: Prepare the Chicken
Season chicken cutlets with salt and pepper.
Dredge in flour, dip in beaten egg, then coat in a mixture of breadcrumbs, Parmesan, oregano, and garlic powder.
Pan-fry option: Heat oil in a skillet and fry cutlets 3–4 minutes per side until golden and cooked through.
Bake option: Place on a baking sheet and bake at 400°F (200°C) for 20 minutes, flipping halfway through.
Step 4: Assemble the Dish
Preheat oven to 425°F (220°C).
In a baking dish, spread the mac and cheese evenly.
Place cooked chicken on top, spoon marinara sauce over chicken, and sprinkle with shredded mozzarella.
Broil for 3–5 minutes, until cheese is bubbly and golden.
Step 5: Serve
Garnish with chopped parsley or basil. Seve hot!
Nutritional Information (per serving, approx.):
Nutrient Amount
Calories 720 kcal
Protein 40g
Carbohydrates 48g
Fat 40g
Saturated Fat 20g
Fiber 3g
Sugar 6g
Sodium 980mg
Cholesterol 165mg
Note: These values can vary depending on brands and exact quantities used
Q&A:
Q: Can I make it ahead of time?
A: Yes! Prepare the mac and cheese and the chicken separately, assemble just before baking, and store covered in the fridge for up to 2 days. Add 5–10 minutes to the baking time if cold.
Q: Can I use pre-cooked chicken?
A: Absolutely. Leftover grilled or rotisserie chicken can work well. Just top with marinara and cheese.
Q: How do I make it healthier?
A: Use whole wheat pasta, low-fat milk and cheese, and bake instead of fry the chicken. You can also add spinach or roasted veggies to the mac.
Q: Can I freeze it?
A: Yes, but it’s best without the final cheese topping. Assemble and freeze, then bake and broil with cheese when ready to eat. Lasts up to 2 months in the freezer.
Q: Is it gluten-free?
A: Use gluten-free pasta and breadcrumbs, and substitute flour with gluten-free flour or cornstarch in the cheese sauce.