Cheesy Chicken Broccoli Mac (Print Version)
# Ingredients:
→ For the Chicken and Vegetables
01 -
1 lb chicken breast, cut into cubes
02 -
1 tablespoon olive oil
03 -
1 onion, chopped
04 -
3 cups broccoli, chopped
→ For the Seasonings
05 -
1/2 teaspoon salt
06 -
1/2 teaspoon black pepper
07 -
1 teaspoon paprika
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1 tablespoon ranch seasoning
→ For the Pasta
11 -
2 1/2 cups elbow pasta, uncooked
12 -
3 1/2 to 4 cups chicken broth
→ For the Cheese Sauce
13 -
8 oz Colby Jack cheese, shredded
14 -
1/3 cup milk
15 -
Dried parsley for garnish
# Instructions:
01 -
Cut the chicken breast into small cubes. Chop the broccoli into smaller pieces - just be careful not to chop too small or it'll completely fall apart while cooking.
02 -
Add the olive oil to a large skillet over medium-high heat. Add the cubed chicken and spread it out evenly in the pan. Add the chopped onion and season with salt, pepper, paprika, onion powder, garlic powder, and ranch seasoning. Stir everything together well and cook until the chicken is pretty much fully cooked.
03 -
Add the uncooked elbow pasta, chopped broccoli, and chicken broth to the skillet. Start with 3 1/2 cups of chicken broth and add an extra 1/2 cup if needed as the pasta cooks.
04 -
Bring the skillet to a boil, then reduce the heat to medium-low. Cover with a lid and let it cook for about 12 to 15 minutes or until the pasta is tender.
05 -
Remove the lid and stir everything well. If there's extra liquid, let it simmer uncovered for a few minutes to reduce. Add half of the shredded Colby Jack cheese and the milk. Stir everything together really well until the cheese is melted and creamy.
06 -
Top with the rest of the cheese. Cover with the lid and let the cheese melt from the heat, or pop it under the broiler for just a few minutes until it's melted and bubbly.
07 -
Sprinkle with dried parsley before serving. Enjoy this cheesy, comforting one-pan meal!
# Notes:
01 -
This is a true one-pan meal - everything cooks together in one skillet!
02 -
Start with 3 1/2 cups of broth and add more if the pasta seems dry as it cooks.
03 -
Don't chop the broccoli too small or it will get mushy.
04 -
You can use any short pasta shape you like - shells, penne, or rotini would all work great.
05 -
Leftovers keep in the fridge for up to 3 days. Add a splash of milk or broth when reheating.