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This cheesy chicken broccoli mac delivers the ultimate weeknight comfort by cooking seasoned chicken, tender pasta, and bright green broccoli together in one skillet before smothering everything in melted Colby Jack cheese that stretches beautifully with every forkful. The genius of this recipe lies in cooking the pasta directly in seasoned chicken broth, which infuses every elbow with savory flavor while the broccoli steams to perfect tenderness right alongside. What makes this cheesy chicken broccoli mac so perfect for busy families is how it transforms from raw ingredients to complete dinner in just 35 minutes using only one pan, which means minimal cleanup on nights when you barely have energy to cook, let alone scrub multiple pots. Whether you're feeding picky eaters who need familiar flavors presented in appealing ways, looking for a protein-packed meal that sneaks in vegetables, or simply craving the kind of cheesy, carby comfort that makes everything feel better, this skillet dinner delivers warmth and satisfaction that brings everyone to the table eager to eat.
I created this cheesy chicken broccoli mac during a particularly exhausting week when my usual dinner rotation felt stale but I had zero energy for anything complicated. This one-skillet approach solved every problem, producing a meal that looked and tasted impressive while requiring almost no effort beyond basic chopping and stirring. Now it appears in our dinner rotation at least twice a month, and my teenagers have started requesting it specifically when they're having friends over because they know it always tastes great and there's always enough to share.
Protein and Vegetable Components
- Chicken: One pound boneless, skinless chicken breast, cubed into small uniform pieces.
- Broccoli: Three cups of chopped fresh broccoli florets (bite-sized).
- Onion: One medium onion, finely chopped for a savory aromatic base.
- Aromatics: One tablespoon olive oil for sautéing the chicken and onions.
Pasta and Seasoning Ingredients
- Pasta: 2.5 cups uncooked elbow macaroni.
- Cooking Liquid: 3.5 to 4 cups chicken broth (low-sodium preferred).
- Ranch Seasoning: One tablespoon dry ranch seasoning mix.
- Spice Blend: 1/2 tsp each of salt and pepper; 1 tsp each of paprika, garlic powder, and onion powder.
- Dairy: 8 ounces freshly shredded Colby Jack cheese and 1/3 cup whole milk.
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One-Pan Cooking Method Detailed
- Sautéing the Chicken
- Heat olive oil in a large, deep skillet over medium-high heat. Add the cubed chicken and chopped onion. Season with salt, pepper, paprika, onion powder, garlic powder, and ranch seasoning. Cook until the chicken is mostly browned and onions are translucent.
- Simmering the Pasta and Broccoli
- Add the uncooked pasta and broccoli florets to the skillet. Pour in 3.5 cups of chicken broth, ensuring the pasta is mostly submerged. Bring to a boil, then immediately reduce heat to medium-low.
- The One-Pan Steam
- Cover with a tight-fitting lid and simmer for 12 to 15 minutes. The pasta will absorb the broth while the broccoli steams to tenderness. Stir occasionally toward the end to prevent sticking.
- Creating the Sauce
- Remove from heat. Stir in the milk and half of the shredded Colby Jack cheese. Stir vigorously until the cheese melts into a smooth, creamy sauce that coats every elbow of pasta.
- The Cheesy Finish
- Scatter the remaining cheese over the top. Cover for 2 minutes to let the residual heat melt the topping into a gooey layer. Sprinkle with dried parsley before serving.
The technique of cooking pasta directly in flavored liquid rather than plain water seemed strange to me initially, but the results are incomparably more flavorful. My kids, who used to complain about broccoli, now eat it without comment when it's mixed into this cheesy goodness.
Expert Tips for Success
Heat Management: If the broth is evaporating too quickly before the pasta is soft, turn your heat down slightly and add a splash more broth. Broiler Finish: For a restaurant-style look, place the oven-safe skillet under the broiler for 2 minutes at the end to brown the cheese. Pasta Texture: Taste the pasta at 12 minutes; it should be al dente before you add the milk and cheese, as it will continue to soften slightly.
Storing and Reheating
Leftovers keep beautifully for up to four days in the refrigerator. Because the pasta continues to absorb moisture as it sits, the sauce will thicken. To reheat, add a splash of milk or broth to a pan or bowl before warming to restore that creamy, silky texture. Microwave in 90-second intervals, stirring in between for even heating.
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This cheesy chicken broccoli mac has become my go-to for maximum comfort with minimum effort. It’s a soul-satisfying meal that proves you don't need a sink full of dishes to feed your family something truly delicious. Enjoy the warmth and simplicity of this one-pan wonder!
Frequently Asked Questions
- → Can I use a different type of pasta?
- Yes! Any short pasta works great - try shells, penne, rotini, or cavatappi. Just keep the cooking time about the same.
- → What if the pasta absorbs all the liquid?
- Keep an extra cup of chicken broth handy. If the pasta looks dry before it's cooked, add more broth 1/4 cup at a time until it's tender.
- → Can I use frozen broccoli?
- You can, but fresh works better. If using frozen, thaw it first and pat it dry so you don't add extra water to the dish.
- → What cheese can I substitute for Colby Jack?
- Cheddar, mozzarella, or a Mexican cheese blend would all work well. Use any good melting cheese you like!
- → Can I make this ahead of time?
- This is best fresh, but you can make it ahead and reheat it. Add a splash of milk or broth when reheating to loosen the sauce.
- → How do I store leftovers?
- Store in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, adding a little liquid if it's dried out.