Would you eat this One-Pot Chicken Parmesan Mac & Cheese ?
Ingredients:
2 cups elbow macaroni
2 tablespoons olive oil
1 lb boneless, skinless chicken breast, diced
2 teaspoons garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
3 cups chicken broth
1 cup marinara sauce
1/2 cup heavy cream
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup breadcrumbs, toasted optional for topping
Fresh basil leaves for garnish
Directions:
Heat olive oil in a large, deep skillet or pot over medium heat. Season the diced chicken with garlic powder, Italian seasoning, salt, and pepper. Add the chicken to the skillet and cook until golden and fully cooked, about 5-7 minutes. Remove and set aside.
In the same pot, add the chicken broth, marinara sauce, and heavy cream. Stir to combine and bring to a boil.
Add the elbow macaroni to the pot. Reduce heat to a simmer and cook for 8-10 minutes, stirring occasionally, until the pasta is tender and the liquid is mostly absorbed.
Return the cooked chicken to the pot. Stir in the shredded mozzarella and Parmesan cheese until melted and creamy.
Optional: Sprinkle the top with toasted breadcrumbs for added texture.
Garnish with fresh basil leaves and serve immediately.
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes
Kcal: 450 kcal per serving Servings: 4 servings
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