👉Loaded Chicken Parmesan Mac Cheese Casserole

Loaded Chicken Parmesan Mac & Cheese Casserole 🧀🍗🍅

Indulge in a comforting and hearty dish with this Loaded Chicken Parmesan Mac & Cheese Casserole. Perfectly combining the richness of mac & cheese with the classic flavors of Chicken Parmesan, this recipe is designed to bring joy and warmth to your family dinners.

Ingredients Overview

2 cups elbow macaroni: These little pasta tubes are perfect for holding onto the rich cheese sauce, ensuring every bite is flavorful.

1 lb boneless, skinless chicken breasts, diced: Lean and protein-packed, chicken breasts are diced to ensure they cook quickly and evenly.

2 tbsp olive oil: A healthy fat, olive oil is used to cook the chicken and add a subtle depth of flavor.

1 small onion, diced: Adds a sweet and savory base to the dish.

2 cloves garlic, minced: Provides a classic aromatic flavor that pairs wonderfully with the marinara sauce.

2 cups marinara sauce: Rich and tangy, marinara sauce brings all the flavors together.

2 cups shredded mozzarella cheese: Melted into the sauce for a creamy texture and topped for a cheesy finish.

1 cup shredded Parmesan cheese: Adds a salty, nutty flavor that complements the chicken and pasta.

2 cups milk: The base for the creamy cheese sauce, providing a smooth consistency.

2 tbsp butter: Adds richness to the cheese sauce.

2 tbsp flour: Used to thicken the cheese sauce.

1 cup breadcrumbs: Gives the casserole a delightful crunchy topping.

1/4 cup chopped fresh basil: Fresh and fragrant, basil adds a pop of color and flavor at the end.

Salt and pepper to taste: Essential seasonings to enhance all the flavors.

Step-by-Step Cooking Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). This ensures it’s ready to go when you are.

Cook the Macaroni: In a large pot, cook the elbow macaroni according to package directions until al dente. Drain and set aside.

Cook the Chicken: In a skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.

Sauté Onion and Garlic: In the same skillet, add the diced onion and minced garlic. Cook until softened and fragrant, about 3-4 minutes.

Prepare the Marinara Sauce: Stir in the marinara sauce with the onions and garlic. Bring to a simmer and let it cook for about 5 minutes. For an extra kick, add a pinch of red pepper flakes.

Make the Cheese Sauce: In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux. Gradually add the milk, stirring constantly until the mixture thickens, about 5 minutes.

Add the Cheeses: Once the milk mixture has thickened, add the shredded mozzarella and half of the Parmesan cheese. Stir until melted and smooth.

Combine Ingredients: In a large bowl, combine the cooked macaroni, diced chicken, and cheese sauce. Mix until well combined.

Layer the Casserole: Spread half of the macaroni mixture in a greased baking dish. Top with half of the marinara sauce. Add the remaining macaroni mixture and top with the remaining marinara sauce.

Add Toppings: Sprinkle the remaining Parmesan cheese and breadcrumbs over the top of the casserole.

Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the casserole is bubbly and golden brown on top.

Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with chopped fresh basil before serving.

Helpful Tips

Tip: For extra flavor, add a pinch of red pepper flakes to the marinara sauce for a bit of heat. Tip: Use freshly grated Parmesan cheese for the best flavor and texture. Tip: If the cheese sauce is too thick, add a splash of milk to reach the desired consistency.

Storage and Reheating Tips

Storage: Let the casserole cool completely before storing. Cover tightly with foil or plastic wrap and refrigerate for up to 3 days.

Reheating: To reheat, cover the casserole with foil and bake at 350°F (175°C) for 15-20 minutes, or until heated through. For a quicker option, individual servings can be microwaved until warm.

Frequently Asked Questions

Q: Can I use a different type of pasta?
A: Yes, you can use any short pasta like penne or rigatoni.

Q: Can I make this casserole ahead of time?
A: Absolutely! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

Q: Can I use store-bought marinara sauce?
A: Yes, store-bought marinara works perfectly in this recipe.

Q: Can I freeze the casserole?
A: Yes, you can freeze the baked casserole. Let it cool completely, wrap it tightly, and freeze for up to 2 months.

Q: How do I prevent the casserole from drying out?
A: Ensure it’s covered tightly when storing and reheating. Adding a little extra marinara sauce before reheating can help keep it moist.

Q: Can I add vegetables to the casserole?
A: Yes, you can add vegetables like spinach, bell peppers, or mushrooms.

Q: What’s the best way to dice chicken evenly?
A: Use a sharp knife and try to cut the chicken into uniform pieces for even cooking.

Q: Can I use pre-cooked chicken?
A: Yes, pre-cooked chicken like rotisserie chicken can save time.

Q: Can I use a different type of cheese?
A: Feel free to experiment with cheeses like cheddar, gouda, or provolone.

Q: What should I serve with this casserole?
A: A simple green salad or garlic bread pairs well with this casserole.

Q: How do I know when the casserole is done?
A: The casserole should be bubbly and golden brown on top.

Q: Can I use gluten-free pasta and flour?
A: Yes, you can substitute with gluten-free options.

Q: Is there a way to make this dish spicier?
A: Add more red pepper flakes or a dash of hot sauce.

Q: How do I make the cheese sauce smoother?
A: Stir continuously and add the cheese gradually to avoid lumps.

Q: Can I use low-fat milk?
A: Yes, but the sauce may be less rich and creamy.

Q: How do I keep the breadcrumbs from getting soggy?
A: Use panko breadcrumbs for extra crunch, and only add them just before baking.

Q: Can I add bacon to this casserole?
A: Yes, cooked and crumbled bacon adds great flavor.

Q: What kind of basil should I use?
A: Fresh basil is best for garnish, but dried basil can be used in the sauce.

Q: Can I use a different oil instead of olive oil?
A: Yes, you can use vegetable oil or canola oil.

Q: How do I keep the casserole from sticking to the dish?
A: Grease the baking dish well before adding the ingredients.

20 Secrets to Culinary Perfection

Use freshly grated cheese: It melts better and has a superior flavor compared to pre-shredded cheese.
Season every layer: Add salt and pepper to each component to build depth of flavor.
Don’t overcook the pasta: Al dente pasta holds up better in casseroles and won’t turn mushy.
Deglaze the pan: After cooking the chicken, use a splash of broth or wine to deglaze the skillet and add those flavorful bits to the sauce.
Let the cheese sauce cool slightly before mixing: This helps it combine more smoothly with the pasta.
Use a mixture of breadcrumbs: Panko and traditional breadcrumbs give the best texture.
Fresh herbs for garnish: Always use fresh basil at the end for a burst of flavor and color.
Taste as you go: Adjust seasoning throughout the cooking process for the best result.
High-quality marinara: A good marinara sauce makes a big difference in flavor.
Layering: Properly layer the ingredients to ensure every bite has a mix of flavors.
Cook garlic just right: Don’t let the garlic burn, as it can turn bitter.
Resting time: Let the casserole rest for a few minutes after baking to set.
Cheese variety: Combine different types of cheese for a more complex flavor.
Crispy topping: Drizzle a little olive oil over the breadcrumbs before baking for extra crispiness.
Milk temperature: Use room temperature milk for a smoother sauce.
Uniform chicken pieces: Ensure chicken pieces are evenly sized for consistent cooking.
Butter and flour roux: Cook the roux until it smells slightly nutty to avoid a raw flour taste.
Non-stick pan: Use a non-stick skillet for cooking the chicken to prevent sticking.
Baking dish choice: A ceramic or glass baking dish distributes heat evenly.
Casserole depth: A deeper dish ensures a more moist casserole, while a shallower one gives a crispier top. Choose based on your preference.