One-Pot Chicken Parmesan Mac & Cheese Recipe

Some meals look like they were prepared for a very long time; however, actually, they can be made in one pot without much effort. One-Pot Chicken Parmesan Mac & Cheese belongs to this category.

This One-Pot Chicken Parmesan Mac & Cheese is a delicious combination of flavored and cooked-to-perfection chicken, creamy sauce, tasty pasta, and melted Parmesan cheese. It is a comfort food made in one pot.

I started to make variations of such meals on my busy weeknights when I wanted to eat something delicious but didn’t want to spend hours cooking and washing dishes afterward. The first time I tried to make this dish, I added the Parmesan while boiling the sauce. Although it was tasty, the sauce did not turn out to be as velvety as I intended. After several attempts, I understood that it was necessary to reduce the temperature before adding the cheese to achieve the desired effect.

And now this creamy and cheesy pasta is prepared easily and perfectly!

If you are searching for a creamy and cheesy meal that can be made very quickly and easily, this One-Pot Chicken Parmesan Mac & Cheese is exactly what you need!

Ingredients

For the Chicken

• 1½ lbs boneless skinless chicken breasts cut into bite-sized pieces (680g)
• 1 tbsp avocado oil (15ml)
• 1 tsp garlic powder (3g)
• 1 tsp Italian seasoning (2g)
• ½ tsp paprika (1g)
• 1 tsp kosher salt (5g)
• ½ tsp black pepper (1g)

The seasoning will create a great basis for our sauce and chicken.

For the Pasta and Sauce

• 12 oz rigatoni pasta (340g)
• 4 cups chicken broth (960ml)
• 1 cup heavy cream (240ml)
• 4 garlic cloves, minced (12g)
• 1½ cups fresh Parmesan cheese (150g)
• ½ tsp salt, or to taste (2g)
• ¼ tsp black pepper (1g)

It is preferable to use fresh Parmesan cheese because it will melt better than pre-grated.

For Garnish

• 2 tbsp chopped parsley (8g)
• Additional grated Parmesan cheese (30g)
• Lemons for garnish

The lemon juice will brighten the sauce.

Chicken Seasoning

Start by putting the chicken pieces into a large bowl. Put in the garlic powder, Italian seasoning, paprika, salt, and black pepper. Stir to mix it well and to cover each piece with this tasty mixture.

Next, put the avocado oil in a large deep skillet over medium-high heat. Once it is heated, put the chicken in a layer.

You will hear the light sizzling of the chicken, which is exactly what you need. The chicken pieces will get a light golden crust outside while the inside will remain juicy. Stir occasionally and cook for 5-6 minutes or until the chicken is almost cooked through.

The aroma of this dish at this stage is simply amazing! The garlic and herbs start to give their aroma in the hot oil. It smells delicious and will make everyone ask what’s cooking in the kitchen.

Pro Tip: Do not overcrowd the pan. Otherwise, it will steam and won’t get a crust on the surface.

Creating Flavor Base

Now when the chicken is lightly browned, add minced garlic to the skillet.

Stir constantly for 30 seconds or 1 minute. Garlic will burn very quickly, so you should keep stirring. You will see how the smell of the garlic transforms into a sweet, rich aroma in just a couple of seconds.

Now you may see some golden spots on the bottom of the skillet. This is because of the pieces of chicken that are fried, and they give additional flavor to the dish.

Pour in the chicken broth and use a wooden spoon to scrape the bottom of the pan. You will see a nice hiss in the skillet. All these browned pieces will dissolve in the broth.

This simple action will add additional flavors to your final dish.

Cooking the Pasta in One Pot

Put the rigatoni right in the broth mixture.

Stir to immerse the pasta in the mixture completely. Next, pour in the heavy cream and stir once again.

Boil the ingredients over medium heat. Then reduce the heat and cook over low simmer.

The best part of this recipe is that you will see how the pasta is changing. At the beginning of the cooking process, it looks like there is too much liquid. In just several minutes, the pasta absorbs the liquid and releases starches, which gives the sauce a thick texture.

Cook for 12-15 minutes, stirring occasionally.

During cooking, the texture of the sauce will change from very watery to creamy. The pasta pieces will get tender but will keep their shap,e anthe d chicken will cook in the mixture of these flavors.

Pro Tip: Some types of pasta absorb liquid faster than others. So, if the liquid evaporates from the pan before the pasta is tender, add a little warm broth.

Cheese and Finalizing of the Dish

Reduce the heat to low once the pasta becomes tender.

This is a step that will turn this dish from chicken pasta to Chicken Parmesan Mac & Cheese.

Gradually add fresh grated Parmesan cheese to the sauce, stirring constantly.

The first time I was trying to make this recipe, I poured all the cheese into the boiling sauce. And it turned out slightly grainy instead of velvety. From that moment on, I always reduce the temperature first and then add the cheese gradually. The results are amazing!

As the cheese melts, the sauce becomes silky and creamy. It will cover each piece of pasta and chicken.

Taste and adjust the seasoning if needed.

Now the whole kitchen is filled with an aroma of garlic bread, creamy pasta, and fresh Parmesan cheese. It is extremely hard to resist the temptation to taste it right away.

Pro Tip: If the sauce is too thick for you, stir in a little warm broth or milk to make it thinner.

Preparing to Serve

When the sauce becomes velvety and the pasta is covered with it, take the skillet off the heat.

Sprinkle it with freshly chopped parsley and some additional grated Parmesan cheese. It will brighten the dish visually.

I also like adding lemon wedges to serve this dish. Just a little squeeze of lemon juice right before eating will brighten all the flavors.

This pasta should be creamy but not soupy. The sauce should cover the rigatoni and nestle in the cracks of the pasta. Also, it should coat each piece of chicken. When you put it on the plate, the dish should be velvety and not watery.

This is the kind of dish that doesn’t require any additional foods. Simply a salad or garlic bread will do the job.

Mistakes to Avoid

Although this recipe is quite easy, several mistakes can influence the final result. These mistakes I have personally made or seen people making while preparing one-pot pastas.

Putting Parmesan While Sauce is Boiling

Probably the most common mistake.

People usually add cheese to a rapidly boiling sauce in order to hurry up. But the high temperature will cause grainy Parmesan instead of a smooth one.

In order to avoid it, reduce the heat to low before adding the cheese and add it gradually.

Thus, instead of a clumpy sauce, you will have a creamy restaurant-like sauce.

Overcooked Chicken

Chicken breasts cook relatively quickly, especially when they are cut into small pieces.

The first time I tried to prepare this dish, I cooked the chicken a bit too long because I was focused on the otheringredients’s preparation. And despite the fact that it was still edible, it wasn’t very juicy.

Cook the chicken until it is lightly golden and almost cooked through. It will be cooked further while the pasta is cooking.

Ignoring the Stirs During Cooking

Due to the fact that the pasta cooks in the sauce, it should be stirred occasionally.

Otherwise, some pieces may stick to the bottom of the pan and cook unevenly.

Just stir the pasta occasionally to make it cook evenly.

Using Pre-Shredded Parmesan

Sometimes the ready-to-use Parmesan contains some substances that prevent it from melting smoothly.

So it is better to grate it yourself. The difference is remarkable.

Ways to Change It Up

One of the reasons why I make this recipe so often is the flexibility. Once you know the cooking technique, you can play with it as much as you want.

Add the Mozzarella for More Cheesy Texture

If you like Chicken Parmesan, you can add ½ cup (55g) of shredded mozzarella along with the Parmesan.

Mozzarella will give the stretchy texture to the pasta, while the Parmesan will add its typical flavor.

Add Some Spiciness

If you like spicy food, add ½ teaspoon of red pepper flakes while cooking the garlic.

It will add some nice kick and will complement the rich cream sauce perfectly.

Add Vegetables

You can add any vegetables to this dish.

Sometimes I add several handfuls of fresh spinach during the last 5 minutes of cooking. Spinach wilts quickly and adds additional color without extra effort.

Use Rotisserie Chicken

If your nights are really busy, you can skip the cooking of the chicken.

Prepare only pasta and sauce, and then add shredded rotisserie chicken.

Storage and Serving

This dish freezes and stores really well, which makes it great for meal prep.

Storage in Refrigerator

Leave the pasta to cool down and then transfer it to an airtight container.

It can be stored in the fridge up to 4 days.

To heat it, just add a little bit of milk, cream, or chicken broth.

Storage in Freezer

This dish can be frozen up to 2 months.

Transfer it to the freezer bags and store in the freezer. Thaw it overnight in the fridge before reheating.

The cream-based sauce sometimes may separate a little bit during freezing, but gentle heating and stirring will return everything to normal.

Reheating

In order to reheat this pasta properly, it is better to warm it on the stove over medium-low heat.

Stir in a little bit of broth or milk during heating.

Microwave will also work, but the stmethod way will make the sauce smoother.

Serving Suggestions

This One-Pot Chicken Parmesan Mac & Cheese is delicious enough to be served separately, but it can be served with the following sides:

• Garlic bread
• Caesar salad
• Broccoli
• Green beans
• Garden salad
• Asparagus

A combination of a fresh side dish with a rich pasta makes it very tasty.

Frequently Asked Questions

Can I prepare One-Pot Chicken Parmesan Mac & Cheese in advance?

Sure. Prepare it a day in advance and then store it in the fridge until needed.

What pasta shapes will work better for this recipe?

Rigatoni pasta is my favorite because it is ridged and holds the sauce perfectly. However, penne, cavatappi, shells, and rotini will work as well.

Is it possible to use rotisserie chicken instead of raw chicken?

Of course. Add cooked shredded chicken during the last cooking minutes.

Can I freeze Chicken Parmesan Mac & Cheese?

Sure. Store it in the freezer for up to 2 months and then thaw overnight in the fridge before reheating.

How can I keep the cheese sauce smooth?

Reduce the heat to low before adding cheese and stir it gradually. Freshly grated cheese melts better than pre-shredded.

Can I use half-and-half instead of heavy cream?

Sure. The sauce will be slightly less rich but will remain creamy. Heavy cream gives the richest texture.

Final Thoughts

Whenever I need to cook something comforting, reliable, and disappearing quickly, I choose this One-Pot Chicken Parmesan Mac & Cheese recipe. Everything cooks in one pot; it is rich but simple, and the cleaning process is very easy.

It is amazing how well this creamy Parmesan sauce covers the chicken and pasta, creating a special dish that is fit for weekends but also for Tuesday nights. Try it the next time you want something cozy to eat. I hope it will find its place in your dinner routine as it found its place in mine.