Chicken Parmesan Mac And Cheese

If your dinner ambitions run somewhere between “I want something comforting” and “I don’t want to invent new kitchen tools,” this Chicken Parmesan Mac and Cheese exists solely to keep you fed and smug. Think crunchy chicken, bubbling cheesy pasta, and no fuss drama—exactly the kind of thing you deserve on a weeknight or when friends pop over unannounced.

Why This Recipe Is Awesome

This works because it steals the best parts of two classic comfort foods and refuses to be picky about how you get to the finish line. The crispy, Parmesan-studded chicken brings texture and salty brightness while the mac and cheese makes everything gooey and emotionally supportive. It’s layered so flavors stay distinct instead of dissolving into mush—yes, that means you get crunchy bits on top and a silky cheesy base underneath. Also, most steps can be prepped ahead, so you spend less time in the kitchen and more time pretending you nailed a gourmet dinner.

Ingredients You’ll Need

• 12 oz elbow macaroni (or cavatappi for extra cheese-holding power)
• 2 boneless, skinless chicken breasts (about 1 lb), sliced into cutlets
• Salt and black pepper to taste
• 1 cup all-purpose flour (for dredging)
• 2 large eggs, beaten (or use 1/2 cup buttermilk if you like)
• 1 1/2 cups panko breadcrumbs (for extra crunch)
• 1/2 cup grated Parmesan, divided (plus more for finishing)
• 1 tsp Italian seasoning (or a pinch of oregano + basil)
• 1/2 tsp garlic powder (or 1 minced garlic clove mixed into the eggs)
• 2–3 tbsp olive oil (for shallow frying) or cooking spray if baking cutlets
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour (for the roux)
• 2 cups whole milk, warmed slightly
• 1/2 cup heavy cream (optional but silky)
• 2 cups shredded mozzarella (or provolone blend)
• 1 cup sharp cheddar, shredded (for bite)
• 1/2 cup grated Parmesan (see above—Parmesan is your friend)
• 1/4 tsp ground nutmeg (optional, tiny magic)
• 1 cup marinara sauce, jarred or homemade (keeps it Chicken Parm-like)
• Fresh basil or parsley for garnish (optional but civilized)

Step-by-Step Instructions

1. Step 1

   Boil the pasta in salted water for 1–2 minutes less than package directions so it finishes in the oven; drain and set aside. Meanwhile, lightly season the chicken cutlets, dredge in flour, dip in beaten eggs, then coat with panko mixed with 1/4 cup grated Parmesan and Italian seasoning; press the crumbs on so they stick. Heat 2–3 tablespoons of oil in a skillet over medium-high heat and fry cutlets 2–3 minutes per side until golden (they’ll finish cooking in the oven); transfer to a paper towel-lined plate. If you prefer less oil, place the breaded cutlets on a tray, spray or brush with oil, and bake at 425°F until golden, about 12–15 minutes.

2. Step 2

   Lower the heat, melt 3 tablespoons butter in a saucepan, whisk in 3 tablespoons flour to make a roux and cook 1 minute; slowly whisk in warm milk and cream until smooth and thickened, about 3–5 minutes. Remove from heat and stir in the cheeses (mozzarella, cheddar, and 1/2 cup Parmesan) until melty and silky; add nutmeg, salt, and pepper to taste. Mix the drained pasta with most of the cheese sauce, spoon some marinara in layers, slice the cooked cutlets and arrange on top, then scatter remaining sauce and extra cheese over everything. Bake at 375°F for 15–20 minutes until bubbly and the top is nicely browned; broil 1–2 minutes if you want blistered spots on the cheese.

Common Mistakes to Avoid

Undercooking the chicken because you’re in a hurry—thin cutlets cook fast but still need that finishing time in the oven so juices stay clear. Overcrowding the pan when frying breaded chicken will steam the crumbs instead of crisping them; fry in batches if necessary. Using cold milk straight from the fridge can make the roux seize or the sauce clumpy—warm it a bit so the sauce stays smooth. And don’t drown the pasta in sauce before assembly; you want enough to coat but not so much that the bake turns into soup.

Alternatives & Substitutions

Short on time? Use rotisserie chicken: shred it and mix through the mac, then top with extra marinara and cheese for the Chicken Parm vibe without breading. Gluten-free pasta and panko work fine if you swap both flour portions for a GF flour or rice flour for dredging. Dairy-free? Use a cashew-based cream sauce and a good melty vegan cheese, and crisp up the cutlets with seasoned cornflake crumbs. Want more heat? Add red pepper flakes to the marinara or a pinch of cayenne to the breadcrumb mix—personal preference rules here.

FAQ

Can I make this ahead of time?

Yes—assemble everything through the baking step, cover tightly, and refrigerate for up to 24 hours. When you’re ready, let it sit at room temperature for 20 minutes, then bake at 375°F for 20–30 minutes until hot and bubbling, adding a few minutes under the broiler if you want a fresh golden top.

Can I freeze leftovers?

Freeze portions before baking for best quality: wrap tightly and freeze up to 2 months. Thaw overnight in the fridge and reheat covered at 350°F until warmed through, then uncover and broil briefly to revive the crust. Freezing after baking works, too, but the crust can get a bit soggy on reheating.

What if I don’t want to fry the chicken?

Totally fine—brush breaded cutlets with oil and bake at 425°F until golden and cooked through, about 12–15 minutes depending on thickness. You’ll lose a touch of pan-fry flavor but keep the crunch and save cleanup time, which is a fair trade.

Final Thoughts

There’s nothing dramatic here—just reliable steps that give you crunchy chicken, gooey cheese, and a dinner that feels like a hug with a spoiler of sophistication. It’s perfect for leftovers, loud eaters, or anyone who wants comfort food without a production. Make it your own, be liberal with Parmesan, and don’t overthink the garnish; a few basil leaves make you look like a pro. Now go eat something delicious and then tell me how much better it was than expected.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.