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Chicken Parmesan Mac And Cheese Recipe
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.
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Prep Time 30 minutes
Cook Time 15 minutes
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.