Easy Cheesy Chicken Macaroni Tomato Skillet
Quick, hearty, and incredibly satisfying, this Easy Cheesy Chicken Macaroni Tomato Skillet is a one-pan wonder that brings comfort food to your dinner table in just 40 minutes. Tender chicken breasts are perfectly seasoned, then combined with a savory mix of macaroni pasta, diced tomatoes, and chicken broth. The dish is brought to life with a duo of cheeses—ooey-gooey mozzarella and sharp cheddar—that melt into a luscious topping. With minimal prep, simple ingredients, and a flavor-packed result, this recipe is perfect for busy weeknights or when you’re craving a family-friendly comfort classic. Serve straight from the skillet with a sprinkle of fresh parsley for an effortless, crowd-pleasing meal.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves minced garlic
- 2 cups chicken broth
- 15 ounces canned diced tomatoes (with juice)
- 2 cups uncooked macaroni pasta
- 1.5 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Season the chicken breasts with salt, pepper, and garlic powder on both sides.
In a large, deep skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 4-5 minutes per side, or until golden brown and almost cooked through. Remove from skillet and set aside.
In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Pour in the chicken broth and diced tomatoes (with their juice). Bring the mixture to a gentle boil.
Stir in the uncooked macaroni pasta, ensuring it’s submerged in the liquid. Reduce the heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
While the pasta cooks, dice the cooked chicken into bite-sized pieces. Add the diced chicken back into the skillet and stir to combine.
Sprinkle the shredded mozzarella and cheddar cheese evenly over the top of the skillet. Cover with a lid and let it cook for an additional 3-4 minutes until the cheese is melted and bubbly.
Remove the skillet from heat and let it cool for a few minutes. Garnish with fresh chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 6276 mg | 273% | |
| Total Carbohydrate | 207.9 g | 76% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 20.4 g | ||
| Protein | 218.9 g | 438% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 2248 mg | 173% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2700 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
