Parmesan Chicken Mac ‘n Cheese Recipe

Prepare Chicken

If the breasts are thick, butterfly each or pound to 1/2-inch thickness. Pat dry with paper towels and season both sides lightly with 1/2 tsp salt and 1/2 tsp black pepper.

Set up Breading Stations

Place the flour in a shallow bowl. In a second bowl whisk the eggs with the buttermilk. In a third shallow bowl combine panko, 3 tbs grated Parmesan, garlic powder, onion powder, dried oregano, and remaining 1/2 tsp salt and 1/2 tsp black pepper.

Bread the Chicken

Dredge each chicken piece in flour, shaking off excess, dip into the egg-buttermilk mixture, then press into the panko-Parmesan mixture, coating well. Set on a wire rack while heating oil.

Pan-Fry the Chicken

Pour oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F / oil will ripple). Add chicken and fry 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper-towel-lined plate, then keep warm in a 200°F oven while finishing mac and cheese and assembling.

Cook Pasta

Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente according to package directions (about 1 minute less than package). Drain and set aside.

Make the Roux

In the same pot, melt 2 tbs butter over medium heat. Whisk in 2 tbs flour and cook 1 minute, stirring, to form a blond roux.

Add Milk and Thicken

Slowly whisk in 2 cups whole milk, bringing to a gentle simmer while whisking constantly. Cook until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.

Make Cheese Sauce

Lower heat to low. Whisk in softened cream cheese until smooth, then add shredded sharp cheddar, 1/2 cup grated Parmesan, and Dijon mustard. Stir until cheeses are melted and sauce is smooth. Season with 1 tsp salt and 1/2 tsp black pepper. If sauce is too thick, add up to 2-4 tablespoons milk to reach desired consistency.

Combine with Pasta

Add drained macaroni to the cheese sauce and stir until evenly coated. Stir in chopped parsley if using. Keep warm until plating.

Warm 1 cup prepared marinara sauce in a small saucepan over low heat until heated through, stirring occasionally. Stir in red pepper flakes and remove from heat. Keep covered until assembly. Stir in chiffonaded basil at the end if using.

Assemble Dish

Spoon a generous portion of mac 'n cheese into individual plates or a shallow serving bowl. Place a whole crispy Parmesan chicken breast on top of the mac.

Top with Marinara and Cheeses

Spoon 1/4 to 1/2 cup warm marinara over each chicken breast. Sprinkle each with shredded mozzarella (about 1/4 cup per breast) and 1 tbs grated Parmesan.

Melt Cheese

Place assembled plates under a preheated broiler for 1-2 minutes just until mozzarella melts and bubbles (watch closely to avoid burning). Alternatively, place plates in a 375°F oven for 4-6 minutes to melt cheese.

Serve

Garnish with additional basil or parsley if desired and serve immediately while hot.