Instructions
Step 1: Cook the Chicken
Heat olive oil in a large skillet over medium heat. Cook chicken breasts until browned on both sides (about 5 minutes per side). Remove and set aside.
Step 2: Prepare the Sauce
In the same skillet, sauté diced onion and minced garlic until softened. Add diced tomatoes, chicken broth, basil, oregano, salt, and pepper. Stir well.
Step 3: Add the Pasta
Bring sauce to a simmer. Add elbow macaroni and cook for 8-10 minutes, or until al dente, stirring occasionally.
Step 4: Add the Chicken and Cheese
Shred cooked chicken. Add shredded chicken, mozzarella, and Parmesan cheese to the skillet. Stir until cheese melts and chicken is incorporated.
Step 5: Serve and Garnish
Remove from heat, let rest a few minutes. Serve in bowls, garnished with fresh basil.
Keto & Low-Carb Variations
- Substitute cauliflower rice or zucchini noodles for macaroni.
- Use almond flour for breading (if breading chicken).
- Use crushed pork rinds instead of breadcrumbs.
- Use sugar-free tomato sauce.
Tips
- Marinate chicken in Italian dressing for extra flavor.
- Add your favorite veggies (spinach, mushrooms, etc.).
- Add red pepper flakes for spice.
- Don’t overcook the pasta!
Conclusion
This One-Pot Chicken Parmesan Mac & Cheese is a crowd-pleaser! Enjoy!
FAQs
Q: Can I use pre-cooked chicken?
A: Yes! Just shred and add as directed.
Q: Can I use other pasta?
A: Yes, experiment with penne, rigatoni, etc.
Q: Can I freeze leftovers?
A: Yes, freeze in an airtight container for up to 3 months. Thaw and reheat thoroughly.