Chicken Parmesan Mac and Cheese (Print-Friendly Version)
Creamy macaroni baked with popcorn chicken, mozzarella, and marinara for a hearty family meal.
# Ingredients You’ll Need:
→ Pasta and Base
01 -
1 pound frozen popcorn chicken
02 -
4 cups water
03 -
2 cups heavy cream
04 -
1 pound macaroni
05 -
5 ounces condensed cheddar cheese soup
→ Seasonings
06 -
1 1/2 tablespoons garlic powder
07 -
1 1/2 tablespoons onion powder
08 -
1 1/2 teaspoons salt
09 -
1 1/2 teaspoons black pepper
→ Cheese and Sauce
10 -
4 cups shredded mozzarella cheese, divided
11 -
1/2 cup shredded Parmesan cheese
12 -
1 1/2 cups marinara sauce
# How to Make It:
01 -
Preheat the oven to 400°F (204°C).
02 -
Combine water and heavy cream in a large pot and bring to a boil over medium-high heat.
03 -
Add macaroni to the boiling liquid. Stir to ensure all noodles are submerged. Cover with a lid and reduce heat to medium-low. Cook, stirring occasionally, for 8 minutes.
04 -
After 8 minutes, remove the lid and stir well. Add the condensed cheddar cheese soup, garlic powder, onion powder, salt, and pepper. Mix thoroughly.
05 -
Stir in 2 cups of shredded mozzarella cheese and all of the shredded Parmesan cheese until melted and combined.
06 -
Pour the macaroni mixture into a greased 9 x 13 inch baking dish and spread evenly.
07 -
Arrange the cooked popcorn chicken evenly over the macaroni. Spoon marinara sauce over the chicken.
08 -
Sprinkle the remaining 2 cups of shredded mozzarella cheese evenly over the surface.
09 -
Bake in the preheated oven for 13 to 15 minutes, or until the cheese is fully melted and beginning to brown.
10 -
Remove from the oven and serve hot.
# Extra Suggestions:
01 -
For crispier chicken, bake or air fry the popcorn chicken according to package instructions before adding to the pasta.