Chicken Parmesan Mac and Cheese

Chicken Parmesan Mac and Cheese is the ultimate comfort food mash-up that combines the crispy goodness of chicken parmesan with the creamy, cheesy indulgence of baked mac and cheese. Perfect for weeknight dinners or family gatherings, this dish is hearty, flavorful, and guaranteed to please even the pickiest eaters. The tender macaroni, rich cheesy sauce, marinara, and crunchy chicken all come together in one warm and satisfying casserole. In this post, I’ll guide you through the ingredients, step-by-step instructions, helpful tips, and ways to customize this delicious dinner so you can recreate it easily at home.

Why You’ll Love This Chicken Parmesan Mac and Cheese

If you love both pasta and chicken parmesan, this recipe delivers the best of both worlds. It’s creamy, cheesy, and topped with crispy chicken for a texture-packed bite. Plus, it’s baked to golden perfection with bubbling mozzarella on top. Whether you’re cooking for kids, entertaining guests, or craving cozy comfort food, this dish is a guaranteed crowd-pleaser.

Ingredients

• 1 pound frozen popcorn chicken (cooked according to package instructions)
• 4 cups water
• 2 cups heavy cream
• 1 pound elbow macaroni
• 10.5 ounces condensed cheddar cheese soup
• 1 ½ tablespoons garlic powder
• 1 ½ tablespoons onion powder
• 1 ½ teaspoons salt
• 1 ½ teaspoons black pepper
• 4 cups shredded mozzarella cheese, divided
• ½ cup shredded Parmesan cheese
• 1 ½ cups marinara sauce

Step-by-Step: How to Make Chicken Parmesan Mac and Cheese

1. Prepare the frozen popcorn chicken according to the package directions until golden and crispy.
2. Preheat your oven to 400°F (200°C).
3. In a large pot, bring the water and heavy cream to a boil.
4. Add the macaroni and stir until the noodles are fully submerged. Cover, reduce heat to medium-low, and cook for 8 minutes, stirring occasionally.
5. Remove the lid and stir in condensed cheddar soup, garlic powder, onion powder, salt, and pepper.
6. Mix in 2 cups of shredded mozzarella and all of the Parmesan until creamy.
7. Transfer the macaroni mixture into a greased 9×13-inch baking dish and spread evenly.
8. Top with the cooked popcorn chicken and spoon marinara sauce evenly over it.
9. Sprinkle the remaining 2 cups of mozzarella on top.
10. Bake for 13–15 minutes, or until the cheese is melted and slightly golden.
11. Serve hot and enjoy!

Helpful Tips

• Cook the pasta slightly under al dente since it will continue cooking in the oven.
• For extra crispy chicken, bake it separately on a wire rack before topping the casserole.
• Add a sprinkle of Italian seasoning for a more authentic flavor.
• Let the casserole rest for 5 minutes before serving to help it set.

Substitutions and Variations

• Chicken: Swap popcorn chicken for grilled or rotisserie chicken for a lighter version.
• Cheese: Try provolone, asiago, or fontina instead of mozzarella for a more gourmet flavor profile.
• Pasta: Use penne, rigatoni, or shells in place of macaroni.
• Sauce: Replace marinara with spicy arrabbiata or creamy alfredo for a fun twist.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat in the oven at 350°F until warmed through, or microwave individual portions for a quick option.

Nutritional Information

(Approximate per serving, based on 8 servings)

• Calories: 620
• Protein: 32g
• Fat: 28g
• Carbohydrates: 58g
• Fiber: 3g
• Sugar: 5g
• Sodium: 980mg

Serving Suggestions

• Serve with a crisp Caesar salad or garlic bread to balance the richness.
• Add roasted vegetables like broccoli or zucchini on the side.
• Garnish with fresh basil or parsley for color and freshness.

Frequently Asked Questions About Chicken Parmesan Mac and Cheese

Can I make this ahead of time? Yes! You can assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking.

Can I use homemade chicken instead of frozen popcorn chicken? Absolutely. Breaded chicken tenders or cutlets work perfectly and make the dish even more flavorful.

What’s the best way to make it less heavy? Swap the heavy cream for half-and-half or milk, use reduced-fat cheese, and opt for baked chicken instead of fried popcorn chicken.

Can I make it spicy? Yes, add crushed red pepper flakes or a splash of hot sauce to the marinara before baking.

Is this kid-friendly? Very much so! The creamy pasta and crispy chicken make it a family favorite.

Conclusion

Thank you so much for stopping by and checking out this Chicken Parmesan Mac and Cheese recipe! It’s one of my favorite comfort food creations because it’s easy to make, loaded with flavor, and always a big hit at the dinner table. I hope you enjoy making it just as much as I enjoy sharing it with you. This dish truly brings together the best of two classics into one delicious meal. Happy cooking, and thank you for being part of this food-loving community—may your kitchen always be filled with warmth, joy, and plenty of cheesy goodness!

Chicken Parmesan Mac and Cheese

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• Author: Lisa
• Total Time: 45 minutes
• Yield: 8 servings 1x

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Description

Chicken Parmesan Mac and Cheese is the ultimate comfort food casserole. With crispy popcorn chicken, creamy pasta, rich marinara, and gooey melted cheese, this recipe is perfect for family dinners or gatherings. It’s easy, hearty, and guaranteed to be a hit!

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Ingredients

Scale 1x2x3x

1 pound frozen popcorn chicken, cooked

4 cups water

2 cups heavy cream

1 pound elbow macaroni

10.5 ounces condensed cheddar cheese soup

1 ½ tablespoons garlic powder

1 ½ tablespoons onion powder

1 ½ teaspoons salt

1 ½ teaspoons black pepper

4 cups shredded mozzarella cheese, divided

½ cup shredded Parmesan cheese

1 ½ cups marinara sauce

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Instructions

• Prepare the frozen popcorn chicken according to the package directions until golden and crispy.
• Preheat your oven to 400°F (200°C).
• In a large pot, bring the water and heavy cream to a boil.
• Add the macaroni and stir until the noodles are fully submerged. Cover, reduce heat to medium-low, and cook for 8 minutes, stirring occasionally.
• Remove the lid and stir in condensed cheddar soup, garlic powder, onion powder, salt, and pepper.
• Mix in 2 cups of shredded mozzarella and all of the Parmesan until creamy.
• Transfer the macaroni mixture into a greased 9×13-inch baking dish and spread evenly.
• Top with the cooked popcorn chicken and spoon marinara sauce evenly over it.
• Sprinkle the remaining 2 cups of mozzarella on top.
• Bake for 13–15 minutes, or until the cheese is melted and slightly golden.
• Serve hot and enjoy!

Notes

Slightly undercook pasta since it will finish baking in the oven.

Use grilled or rotisserie chicken for a lighter version.

Make-ahead: Assemble, cover, and refrigerate up to 24 hours before baking.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Dinner, Pasta, Casserole
• Method: Baked
• Cuisine: American-Italian

Nutrition

• Serving Size: 1 portion (about 1/8 of recipe)
• Calories: 620
• Sugar: 5g
• Carbohydrates: 58g
• Protein: 32g