Chicken Parmesan Mac and Cheese Recipe

Combining two comfort food classics—Chicken Parmesan and Mac and Cheese—this recipe offers a rich and creamy pasta with crispy, breaded chicken and gooey melted cheese. It’s the perfect dish to satisfy both pasta lovers and chicken parmesan fans, all in one delicious bite!

Instructions:

1. Prepare the Chicken:

• Preheat your oven to 350°F (175°C). Lightly grease a large baking dish and set it aside.
• Season the chicken breasts with salt and pepper. In three separate shallow bowls, prepare the flour, beaten egg, and a mixture of breadcrumbs, Parmesan, garlic powder, and Italian seasoning.
• Dredge each chicken breast in the flour, shake off excess, dip into the egg, then coat in the breadcrumb mixture, pressing lightly to ensure an even coating.
• Heat olive oil in a large skillet over medium heat. Fry the breaded chicken breasts for 4-5 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
• Place the fried chicken breasts in the prepared baking dish. Pour marinara sauce over the top of the chicken, then sprinkle with additional mozzarella and Parmesan cheese. Bake for 15 minutes, or until the cheese is bubbly and the chicken is cooked through.

2. Cook the Pasta:

• While the chicken is baking, cook the elbow macaroni (or chosen pasta) in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.

3. Make the Cheese Sauce:

• In a medium saucepan, melt butter over medium heat. Stir in the flour to make a roux and cook for 1-2 minutes until it’s lightly golden.
• Gradually whisk in the milk and cook until the sauce thickens, about 3-5 minutes.
• Remove from heat and stir in shredded mozzarella, cheddar, and Parmesan cheeses, along with garlic powder, onion powder, salt, and pepper. Stir until the cheese is fully melted and the sauce is creamy.

4. Combine Pasta and Sauce:

• Add the cooked macaroni to the cheese sauce, stirring to combine and fully coat the pasta. If the sauce is too thick, you can add a splash of milk to thin it out.

5. Assemble the Chicken Parmesan Mac and Cheese:

• Once the chicken is baked and the pasta is ready, slice the chicken into strips or bite-sized pieces.
• In a large ovenproof dish, layer the mac and cheese on the bottom. Arrange the chicken pieces on top, and then sprinkle with extra mozzarella and Parmesan cheese for added cheesiness.

6. Bake to Perfection:

• Place the assembled Chicken Parmesan Mac and Cheese under the broiler for 3-5 minutes, or until the cheese on top is golden and bubbly.

7. Serve and Garnish:

• Garnish with fresh basil or parsley, and serve immediately.

Tips and Variations:

1. Chicken Options:

• If you’re short on time, you can use pre-cooked, breaded chicken tenders or rotisserie chicken. Simply toss the cooked chicken in the marinara sauce and layer it over the mac and cheese.

2. Extra Crunch:

• For a crispier topping, mix some extra breadcrumbs with melted butter and sprinkle them over the top of the assembled dish before broiling. This adds an extra layer of texture to the dish.

3. Sauce Adjustments:

• For a more garlicky flavor, sauté minced garlic in butter before adding the flour to make the roux.
• If you prefer a spicier version, add a pinch of red pepper flakes to the marinara sauce or the cheese sauce.

4. Cheese Variations:

• Feel free to experiment with different cheeses! Asiago, Fontina, or Gruyere would all add unique flavors to the dish. You can also use fresh mozzarella for an extra creamy texture.

5. Vegetable Additions:

• For a veggie-packed version, consider adding sautéed spinach, roasted tomatoes, or mushrooms to the mac and cheese before layering the chicken on top.

Serving Suggestions:

• Side Dishes:
  • Serve this hearty casserole with a side of garlic bread or a simple Caesar salad for a balanced meal.
• Wine Pairing:
  • A crisp white wine, like a Chardonnay, pairs nicely with the creamy mac and cheese, while a light red, such as Pinot Noir, complements the savory chicken Parmesan.

Storage and Reheating:

Refrigeration:

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezing:

• This dish can be frozen for up to 3 months. To freeze, assemble the dish without broiling it. Cover tightly with plastic wrap and aluminum foil. When ready to serve, thaw overnight in the fridge, then bake in a 350°F oven until heated through.

Conclusion:

This Chicken Parmesan Mac and Cheese is a delightful twist on two favorite comfort foods. The creamy pasta pairs beautifully with the crispy chicken, while the marinara sauce adds a bright, zesty flavor. Whether you’re making this for a special occasion or just a cozy weeknight dinner, it’s sure to impress!

Yield: 6

Chicken Parmesan Mac and Cheese Recipe

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Combining two comfort food classics—Chicken Parmesan and Mac and Cheese—this recipe offers a rich and creamy pasta with crispy, breaded chicken and gooey melted cheese. It's the perfect dish to satisfy both pasta lovers and chicken parmesan fans, all in one delicious bite!

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Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• For the Chicken:
• 2 large boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)
• For the Mac and Cheese:
• 3 cups elbow macaroni (or any short pasta)
• 2 cups whole milk
• 1 cup heavy cream
• 3 cups shredded mozzarella cheese
• 1 cup shredded Parmesan cheese
• 2 cups marinara sauce
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Salt to taste
• For the Topping:
• 1/2 cup Italian-seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tablespoon melted butter
• Fresh basil or parsley (optional, for garnish)

Instructions

1. Prepare the Chicken:
   Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and pepper.
   Set up a breading station: place the flour in one bowl, the beaten eggs in another, and a mixture of breadcrumbs, Parmesan cheese, and garlic powder in a third.
   Dredge the chicken in flour, shaking off excess, then dip in the beaten eggs, and finally coat in the breadcrumb mixture.
   In a large skillet, heat olive oil over medium heat. Fry the breaded chicken breasts for 3-4 minutes per side until golden brown and crispy. Transfer to a baking sheet and bake for 15-20 minutes, or until fully cooked (internal temperature of 165°F/75°C). Let the chicken rest for 5 minutes, then slice or cube it.
   
2. Cook the Pasta:
   In a large pot, cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
   
3. Make the Cheese Sauce:
   In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
   Gradually add the milk and heavy cream, whisking continuously until the mixture is smooth. Bring it to a simmer and cook for 3-4 minutes until thickened.
   Stir in the mozzarella cheese, Parmesan cheese, garlic powder, pepper, and salt to taste. Cook until the cheese is melted and the sauce is creamy.
   Add the cooked pasta to the cheese sauce and stir to coat evenly.
   
4. Assemble the Dish:
   In a greased 9x13-inch baking dish, spread half of the mac and cheese mixture.
   Spoon half of the marinara sauce over the mac and cheese, then add the sliced or cubed chicken on top.
   Pour the remaining mac and cheese over the chicken, followed by the rest of the marinara sauce.
   
5. Prepare the Topping:
   In a small bowl, mix the breadcrumbs, grated Parmesan, and melted butter. Sprinkle the breadcrumb mixture evenly over the casserole.
   
6. Bake:
   Bake the casserole in the preheated oven for 20 minutes, or until the topping is golden brown and the cheese is bubbling.
   
7. Serve:
   Let the casserole cool for 5-10 minutes. Garnish with fresh basil or parsley if desired, and serve hot.

Notes

Make Ahead: You can assemble the casserole a day ahead, cover it, and store it in the refrigerator. When ready to bake, allow it to sit at room temperature for 15 minutes before baking.

Freezing: This dish can be frozen before or after baking. To freeze before baking, assemble as directed and cover tightly with foil. Freeze for up to 3 months, and bake from frozen, adding 15-20 minutes to the baking time.

Variation: Add sautéed spinach, mushrooms, or bell peppers to the mac and cheese for extra flavor and nutrition.