Broccoli Chicken Mac ‘n Cheese (40 Minutes)

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Nothing says comfort food quite like a bowl of creamy mac and cheese. Add in some tender chunks of chicken and the wholesome goodness of broccoli, and you’re left with a meal that’s satisfyingly rich, yet balanced with fresh flavors. This broccoli chicken mac and cheese is a delightful twist on the classic, offering a protein-packed and veggie-rich alternative that doesn’t compromise on that cheesy goodness we all love. Perfect for family dinners or gatherings, this dish proves that sometimes the simplest tweaks to a classic can result in the most delightful culinary surprises.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 8 oz. elbow macaroni or your preferred pasta shape
  • 2 cups broccoli florets, fresh or frozen
  • 2 boneless, skinless chicken breasts, diced into bite-sized pieces
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk (whole or 2%)
  • 2 cups shredded cheddar cheese
  • Salt and pepper, to taste
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon onion powder (optional)

Instructions

  1. Cook the Pasta (8-10 minutes): In a large pot of boiling salted water, cook the macaroni according to package directions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the pot. Drain and set aside.
  2. Cook the Chicken (6-7 minutes): In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken, season with a pinch of salt and pepper, and cook until golden and cooked through. Remove chicken from skillet and set aside.
  3. Prepare the Cheese Sauce (10 minutes): In the same skillet, melt butter over medium heat. Sprinkle in the flour, whisking continuously for about 1-2 minutes to create a roux. Slowly pour in the milk while continuing to whisk, ensuring there are no lumps. Bring to a simmer, then reduce heat to low and let it thicken for 3-4 minutes. Stir in the cheddar cheese until melted and smooth. Season with salt, pepper, garlic powder, and onion powder.
  4. Combine and Serve (2 minutes): Return the cooked chicken, macaroni, and broccoli to the skillet, stirring to coat everything in the cheese sauce. Adjust seasonings if needed and serve immediately.

Notes

This broccoli chicken mac and cheese is the ideal blend of comfort and nutrition. The creamy, cheesy base harmoniously melds with the tender chicken pieces and vibrant broccoli, making it both hearty and wholesome. It’s a fantastic dish to make on those nights when you want something familiar but with a touch of added flair. Pair with a light side salad or some crusty bread for a fully rounded meal. If you’re looking to introduce more veggies, feel free to toss in some diced bell peppers or cherry tomatoes for added color and flavor.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 650
  • Sugar: 8g
  • Sodium: 650mg
  • Fat: 30g
  • Carbohydrates: 60g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 90mg

Pair this with...

Leafy Greens Side Salad

Kick things off with a bed of your favorite mixed greens—whether it's spinach, arugula, romaine, or a combination of all. Next, layer on thinly sliced red onion, adding a sharp and colorful zing. Slice a cucumber into neat rounds, offering cool and refreshing bites throughout the salad. Halve some juicy cherry tomatoes and scatter them in, lending their sweet-tart bursts. Finally, dot the salad with pitted green olives, introducing a briny depth. For dressing, a simple vinaigrette made of olive oil, lemon juice, salt, and pepper does wonders. Drizzle it over the salad, toss everything gently, and serve.

Simple Biscuits

Begin by preheating your oven. In a mixing bowl, sift together all-purpose flour, baking powder, and a pinch of salt. Cut in some cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Slowly add in milk, stirring just enough to bring the dough together. Turn the dough onto a lightly floured surface and gently knead it a few times. Roll or pat it out to about a half-inch thickness and use a round cutter to stamp out your biscuits. Place them on a baking sheet, slightly touching for softer sides or apart for crisper edges. Bake in the oven until they rise and take on a beautiful golden hue. Pull them out and let them cool slightly, but be sure to enjoy while still warm.

Homemade Lemonade

Begin with fresh, plump lemons, which will be the star of this refreshing concoction. Roll the lemons on the counter with a bit of pressure to maximize juice extraction. Cut and squeeze them, aiming for about a cup of lemon juice. In a separate saucepan, create a simple syrup by dissolving sugar in water over medium heat; this ensures your lemonade has a smooth, sweet base. Combine this syrup with your fresh lemon juice in a pitcher. Add in 4-5 cups of cold water, tasting as you go to find the perfect balance between tart and sweet. Stir well, and for an added touch, toss in a few lemon slices or even a sprig of mint or basil for an aromatic twist.

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