Chicken Parm Mac

Chicken Parm Mac
Servings: 8


  • 1 12 ounce package baked breaded Italian-style chicken breast cutlets (such as Perdue)
  • 1 pound ziti
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, chopped
  • 3 tablespoons all-purpose flour
  • 2 cups 2% milk
  • 1 7 ounce package 2% Italian cheese blend
  • 1/2 cup shredded Parmesan
  • 1 14 1/2 ounce can diced tomatoes with Italian seasoning, drained
  • 1 cup jarred marinara

Make It

1. Heat oven to 425 degrees . Place cutlets on a baking sheet. Bake at 425 degrees for 12 minutes, turning once. Remove from oven; cool and cut into bite-size pieces.

2. Meanwhile, bring a large pot of lightly salted water to boiling. Add pasta and cook 12 minutes, or as per package directions. Drain.

3. Increase oven temp to broil. Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute. Whisk in flour; cook 1 minute. Pour in milk, whisking. Bring to a simmer and cook 3 minutes. Remove from heat and whisk in 11/4 cups of the Italian-blend cheese and 1/4 cup of the Parmesan.

4. Stir cheese sauce and tomatoes into pasta. Fold in chicken. Pour into broiler-safe dish. Top with marinara and remaining 1/2 cup Italian-blend cheese and 1/4 cup parmesan. Broil 3 minutes until cheese is lightly browned.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 508, Fat, total (g): 18, chol. (mg): 51, sat. fat (g): 9, carb. (g): 59, fiber (g): 4, pro. (g): 25, sodium (mg): 907, Percent Daily Values are based on a 2,000 calorie diet.