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!
Ingredients
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
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