Chicken Parmesan Mac Cheese

If you’ve ever stood in front of the fridge holding a jar of marinara and a block of cheese and thought, “Why choose?” — welcome. This is the hybrid your indecisive heart deserves: crunchy breaded chicken, melty mac and cheese, and a hit of tomato sauce that somehow makes the whole thing feel slightly virtuous.

Why This Recipe Is Awesome

This works because it does three things very well without asking you to perform culinary gymnastics: it crisps, it melts, and it balances acid against richness. The chicken gets a crunchy breadcrumb armor that stands up to saucy mac, the cheese sauce is thick and clingy thanks to a quick roux, and a spoonful of marinara brightens every bite so you don’t feel like you’re eating a dairy brick. Also, it’s forgiving — overbrowned edges are charming, under-seasoned pasta can be fixed with cheese, and leftovers reheat like magic. Basically, it’s indulgent, confident, and mildly smug about being both comfort food and dinner party bait.

Ingredients You’ll Need

• 2 boneless, skinless chicken breasts — or 3 if they’re tiny
• Salt and black pepper — be generous; seasoning saves lives
• 1 teaspoon garlic powder and 1 teaspoon Italian seasoning — shortcuts to depth
• 1/2 cup all-purpose flour — for dredging
• 2 large eggs, beaten — binder duty
• 1 cup panko breadcrumbs mixed with 1/3 cup grated Parmesan — extra crunch + umami
• 3 tablespoons olive oil or vegetable oil — for frying
• 12 ounces elbow macaroni or small shells — pasta that holds sauce well
• 3 tablespoons unsalted butter — roux hero
• 3 tablespoons all-purpose flour — roux base
• 3 cups whole milk, plus 1/4 cup heavy cream (optional) — silky sauce; cream ups the decadence
• 2 cups shredded mozzarella and 1½ cups sharp cheddar — blend for melt and tang
• 1/2 cup grated Parmesan — stir-in and topping support
• 1 to 1½ cups marinara sauce — jarred is fine; choose something you like
• Fresh basil or parsley, chopped — brightness to finish
• Red pepper flakes (optional) — if you like a little sass

Step-by-Step Instructions

1. Step 1

   Prep the chicken and pasta: pound each breast to about 1/2-inch thickness so they cook evenly, then season with salt, pepper, garlic powder, and Italian seasoning. Dredge in flour, dip in beaten eggs, and press into the panko-Parmesan mix until well coated; pan-fry in 3 tablespoons oil over medium-high heat until golden, about 3–4 minutes per side, then let rest while you cook the pasta. Boil the macaroni in salted water until just shy of al dente — drain and set aside; it’ll finish cooking in the oven and absorb the sauce better if slightly underdone.

2. Step 2

   Make the cheese sauce, assemble, and bake: melt butter in a saucepan, whisk in flour and cook for 1 minute, then slowly whisk in milk and cream until smooth; simmer until it thickens, then stir in both cheeses and Parmesan until silky, seasoning with salt and pepper. Fold the drained pasta into the cheese sauce, spread half the marinara in a baking dish, nestle pasta on top, slice the cooked chicken and arrange over the pasta, spoon remaining marinara over the chicken, and sprinkle extra cheese over everything. Bake at 425°F (220°C) for 12–18 minutes until bubbling and slightly golden, then broil 1–2 minutes if you want a blistered top; garnish with basil and let rest 5 minutes before serving.

Common Mistakes to Avoid

Cooking the pasta all the way through — it turns mushy after baking, so stop it a minute or two early. Skimping on seasoning in the breadcrumb mix — bland crust is a sad crust. Over-saucing the chicken so the crisp coating becomes soggy; aim for a thin layer of marinara on the chicken and more sauce under the pasta. And for the love of leftovers, don’t skip the rest time after baking; it helps the sauce set and keeps the pasta from running off your fork.

Alternatives & Substitutions

No chicken? Use shredded rotisserie chicken stirred into the mac before pouring into the dish, or swap for Italian sausage for a punchier flavor. Gluten-free pasta and almond flour + gluten-free panko work fine if you need GF; adjust frying time for lighter coatings. Short on time: skip pan-frying and bake breaded chicken at 425°F for 15–18 minutes until cooked, then slice and assemble. Cheese swaps I enjoy: Gruyère for nuttiness, fontina for creaminess, or provolone for a closer Italian-parm vibe. If you want a lighter finish, layer thinly sliced roasted eggplant instead of chicken and call it virtuous and delicious.

FAQ

Question 1?

Can I make this ahead? Yes — assemble everything, cover tightly, and refrigerate for up to 24 hours; add a few extra minutes to the bake time if it’s cold from the fridge. For longer storage, bake first, then cool and freeze in portions; reheat covered at 350°F until warmed through, then broil briefly to refresh the top.

Question 2?

Can I use jarred marinara and pre-cooked chicken? Absolutely. A good jarred sauce saves time and keeps the dish satisfying; rotisserie chicken is an excellent shortcut and keeps this meal weeknight-friendly without sacrificing flavor. Just adjust seasoning and add fresh basil to brighten jarred sauce.

Question 3?

How do I keep the chicken crispy after baking? Crisp stays crispest when the chicken sits on top of the pasta rather than being fully submerged in sauce. Don’t drown it in marinara before baking — instead spoon sauce around the chicken or add an extra sprinkle of panko-parmesan on top to re-crisp under the broiler for a minute or two.

Final Thoughts

There’s something delightfully silly and deeply satisfying about combining two classics into one meal that’s greater than the sum of its parts. It’s forgiving, flexible, and has the kind of comfort that makes everyone at the table unabashedly happy. Make it for date night, a hungry crowd, or a solo victory lap — just don’t be surprised if it becomes the thing you pull out when you want to impress without pretending you spent all afternoon in the kitchen. Enjoy the crunch, cherish the cheese, and if anyone asks for the recipe, tell them you’ll save them a plate.

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.