1-First, cook the popcorn chicken as per the package instructions to ensure it’s crispy and ready to go. This step sets the foundation for the dish’s signature texture, making it a hit with food enthusiasts and families alike.

2-Next, preheat your oven to 400 degrees Fahrenheit to get it hot for baking. In a large pot, bring the 4 cups of water and 2 cups of heavy cream to a boil, then add the 1 lb of macaroni noodles. Stir them until they’re fully submerged, cover the pot, and reduce the heat to medium-low. Cook for about 8 minutes, stirring occasionally to keep things even and prevent sticking.

3-Once the pasta is partially cooked, remove the lid and give it a good stir. Add the 10.5 oz of condensed cheddar cheese soup, 1 ½ tablespoons of garlic powder, 1 ½ tablespoons of onion powder, 1 ½ teaspoons of salt, and 1 ½ teaspoons of pepper, mixing everything until it’s well combined. Then, stir in 2 cups of the shredded mozzarella cheese and the ½ cup of shredded Parmesan cheese until the mixture is smooth and creamy.

4-Pour this macaroni mixture into a greased 9 x 13 inch baking dish and spread it out evenly. Top it with the cooked popcorn chicken, spoon over the 1 ½ cups of marinara sauce, and sprinkle on the remaining 2 cups of shredded mozzarella cheese. Bake for 13 to 15 minutes until the cheese melts and starts to brown just a bit. Serve it right away for the best taste and texture.