Chicken Parmesan Mac And Cheese Recipe

Chicken Parmesan Mac and Cheese Recipe | Cheesy & Comforting

I just made this Chicken Parmesan Mac and Cheese Recipe for dinner last night, and I’m still dreaming about every cheesy bite. I’d been craving a comfort meal that feels indulgent yet simple, and this hit the sweet spot.

The first forkful creamy mac and cheese topped with crunchy chicken, marinara, and gooey melted cheese was everything I hoped for. It’s one of those dishes I’m excited to tell you about because I know you’ll love it too.

Trust me, once you try this, it might become a regular in your kitchen — or you can also enjoy similar cozy dishes like this Stuffed Bell Peppers with Ground Turkey Recipe.

Ingredients

Here’s what you’ll need to make this dish (serves 6):
(Note: several servings)

• 1 lb frozen popcorn-style chicken (cook per package directions) — using frozen popcorn chicken adds convenience and keeps the chicken crispy.
• 2 cups of heavy cream — gives richness and helps create a silky sauce base.
• 2 cups of water — dilutes the cream just enough so it isn’t overly heavy.
• 1 (10.5 oz) can condensed cheddar cheese soup — gives body and cheesy depth without needing many extra cheeses.
• ½ teaspoon garlic powder — adds gentle garlic flavor without overpowering.
• ½ teaspoon onion powder — complements garlic and boosts savory notes.
• Salt and black pepper, to taste — essential for balance.
• 1 cup shredded Parmesan cheese (freshly grated) — freshly grated melts more smoothly and has better flavor than pre-grated.
• 1 cup shredded mozzarella cheese — helps provide that stretchy, melty topping contrast.
• 2 cups shredded mozzarella + cheddar blend — for layering and extra cheesiness on top.
• 1 to 1½ cups marinara sauce — spooned over the chicken gives that classic “Parmesan” tomato element.

Pro tip: Don’t use a frozen block of mozzarella or Parmesan — always grate fresh. Also avoid frozen or watery sauces; choose a thick, quality marinara for better flavor.

Variations

If you want to tweak the recipe, here are some alternatives:

• Dairy-free / vegan: Use a plant-based cream (e.g. oat or cashew cream), dairy-free “cheese” sauce, and vegan chicken nuggets.
• Lower fat: Replace half the heavy cream with milk, use low-fat cheese, or reduce the cheese soup amount.
• Spicy twist: Add red pepper flakes or a swirl of chili garlic sauce to the mac mixture.
• Herb boost: Stir in chopped fresh basil, oregano, or parsley to the sauce for brighter flavor.
• Extra texture: Top with breadcrumbs mixed with olive oil and broil briefly for a crunchy crust.

Cooking Time

Here’s how long everything takes:

• Prep Time: ~ 30 minutes
• Cooking Time: ~ 15 minutes
• Total Time: ~ 45 minutes

Equipment You Need

• Large pot — to cook the macaroni and sauce together
• Baking dish (9×13-inch works well) — to assemble and bake the final dish
• Mixing spoon or spatula — for stirring thoroughly
• Cheese grater — to freshly grate cheeses
• Oven-safe lid or aluminum foil — to cover while baking

How to Make Chicken Parmesan Mac and Cheese Recipe

Preheat & cook chicken

I start by baking the frozen popcorn chicken according to the package instructions until golden and crispy. That gives me ready chicken to layer later.

Cook the macaroni & sauce

In a large pot, I combine water and heavy cream and bring it to a gentle boil. I stir in macaroni and cover, cooking about 8 minutes until the pasta is just tender.

Build the cheesy mac base

Once pasta is nearly done, I mix in condensed cheddar cheese soup, garlic powder, onion powder, salt, and pepper. Then I fold in Parmesan and part of the mozzarella until the sauce becomes creamy and smooth.

Assemble in baking dish

I grease my baking dish and pour the cheesy macaroni in, spreading evenly. Then I top with cooked popcorn chicken, spoon on marinara sauce, and sprinkle the remaining mozzarella-cheddar blend.

Bake to meld flavors

I bake until the cheese on top is fully melted and just starting to brown (about 15 minutes). Then I let it rest a few minutes before serving.

Additional Tips for Making this Recipe Better

Here are things I learned from making it:

• I always dry the popcorn chicken on paper towels first to reduce extra moisture.
• I stir gently while combining cheeses so the sauce remains silky, not stringy.
• I let the baked dish rest for 5 minutes before cutting — it helps set and avoids runny slices.
• I preheat the oven well so the top cheese browns beautifully, not just melts.
• I sometimes dot a bit of extra marinara between chicken pieces so each forkful gets tomato flavor.

If you enjoy recipes with a mix of comforting flavors and a touch of freshness, you’ll also love the Grilled Chicken Sandwich with Pesto Recipe — it’s equally satisfying but lighter for weekday meals.

How to Serve Chicken Parmesan Mac and Cheese Recipe

Serve this dish hot and bubbly. For presentation:

• Spoon into shallow bowls or slices from the casserole dish.
• Garnish with chopped fresh basil or parsley for color contrast.
• A sprinkle of extra Parmesan over the top adds a finishing touch.
• Pair it with a crisp green salad or garlic bread to cut through the richness.

Nutritional Information

Here’s a rough estimate per serving (serves 6):

• Calories: ~ 650 kcal
• Protein: ~ 25 g
• Carbohydrates: ~ 40 g
• Fat: ~ 40 g

Make Ahead and Storage

Storing

Once cooled, cover the baking dish tightly or transfer to an airtight container. It stays fresh in the fridge for up to 3 days.

Freezing

You can freeze in portions or the whole dish (without baking the top layer). Freeze for up to 2 months. Wrap tightly to avoid freezer burn.

Reheating

To reheat, thaw overnight (if frozen) then warm in a 350 °F (175 °C) oven until bubbly (about 15 minutes). I sometimes cover with foil for the first half and then uncover to crisp the top.

Why You’ll Love This Recipe?

Here’s why this dish stands out (my personal experience speaks!):

• It combines creamy mac and cheese with the classic flavors of chicken Parmesan — double comfort.
• It’s easy to pull together using frozen popcorn chicken, so you don’t spend hours prepping.
• The recipe is versatile (see variations) — you can make it dairy-free or spicier.
• It’s perfect for family dinners or potlucks because it feeds many and reheats well.
• You can customize the cheese blend, add herbs, or top with crunch — it’s flexible to your taste.

Ben Carraoli

Chicken Parmesan Mac And Cheese Recipe

I just made this Chicken Parmesan Mac and Cheese for dinner last night, and I’m still dreaming about every cheesy bite. I’d been craving a comfort meal that feels indulgent yet simple, and this hit the sweet spot.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 1 lb frozen popcorn-style chicken cook per package directions — using frozen popcorn chicken adds convenience and keeps the chicken crispy.
• 2 cups of heavy cream — gives richness and helps create a silky sauce base.
• 2 cups of water — dilutes the cream just enough so it isn’t overly heavy.
• 1 10.5 oz can condensed cheddar cheese soup — gives body and cheesy depth without needing many extra cheeses.
• ½ teaspoon garlic powder — adds gentle garlic flavor without overpowering.
• ½ teaspoon onion powder — complements garlic and boosts savory notes.
• Salt and black pepper to taste — essential for balance.
• 1 cup shredded Parmesan cheese freshly grated — freshly grated melts more smoothly and has better flavor than pre-grated.
• 1 cup shredded mozzarella cheese — helps provide that stretchy melty topping contrast.
• 2 cups shredded mozzarella + cheddar blend — for layering and extra cheesiness on top.
• 1 to 1½ cups marinara sauce — spooned over the chicken gives that classic “Parmesan” tomato element.

Method

 

1. I start by baking the frozen popcorn chicken according to the package instructions until golden and crispy. That gives me ready chicken to layer later.
2. In a large pot, I combine water and heavy cream and bring it to a gentle boil. I stir in macaroni and cover, cooking about 8 minutes until the pasta is just tender.
3. Once pasta is nearly done, I mix in condensed cheddar cheese soup, garlic powder, onion powder, salt, and pepper. Then I fold in Parmesan and part of the mozzarella until the sauce becomes creamy and smooth.
4. I grease my baking dish and pour the cheesy macaroni in, spreading evenly. Then I top with cooked popcorn chicken, spoon on marinara sauce, and sprinkle the remaining mozzarella-cheddar blend.
5. I bake until the cheese on top is fully melted and just starting to brown (about 15 minutes). Then I let it rest a few minutes before serving.

Notes

• I always dry the popcorn chicken on paper towels first to reduce extra moisture.
• I stir gently while combining cheeses so the sauce remains silky, not stringy.
• I let the baked dish rest for 5 minutes before cutting — it helps set and avoids runny slices.
• I preheat the oven well so the top cheese browns beautifully, not just melts.
• I sometimes dot a bit of extra marinara between chicken pieces so each forkful gets tomato flavor.