Cheesy Chicken Broccoli Mac

This Cheesy Chicken Broccoli Mac is a cozy, family-friendly one pot dinner that feels like a hug on a plate. Tender cubes of chicken brown in a fragrant mix of paprika and garlic, while sweet onions add depth. Simmered elbow pasta absorbs savory chicken broth, and bright green broccoli florets bring a fresh pop of color and a pleasant bite. The final stir of shredded Colby Jack melts into a silky, creamy sauce that coats every spoonful with mild, buttery cheese flavor.

Aromas of garlic, paprika, and warm melted cheese fill the kitchen as this dish cooks, and the texture balances soft pasta, tender chicken, and lightly crisp broccoli. It is ideal for weeknight dinners, potlucks, or when you want a simple, comforting meal without a lot of fuss. Leftovers reheat well, making this dish great for meal prep or busy nights when you need something satisfying in a hurry.

Ingredients

1 pound boneless, skinless chicken breast, cut into small cubes
Tender, lean protein cut small so it cooks quickly and mixes well with the pasta.
1 tablespoon olive oil
For browning the onion and chicken and adding a light, fruity fat.
1 small onion, chopped
Adds natural sweetness and savory depth when softened.
1/2 teaspoon salt
Brings out the flavors of the chicken and broth.
1/2 teaspoon black pepper
Adds a warm, mild heat and depth.
1 teaspoon paprika
Provides color and a gentle smoky-sweet note.
1 teaspoon garlic powder
Concentrated garlic flavor that blends easily into the sauce.
1 teaspoon onion powder
Enhances the onion flavor and overall savoriness.
1 tablespoon ranch seasoning
Adds a tangy, herby boost to the dish without extra ingredients.
3.5-4 cups chicken broth
Cooks the pasta and infuses the dish with savory chicken flavor; use more or less for saucier or thicker results.
2.5 cups elbow pasta, uncooked
Classic shape that holds cheese sauce and works well in one pot meals.
3 cups broccoli, chopped into small florets
Bright, nutritious vegetable that contrasts the creamy cheese and soft pasta.
8 ounces Colby Jack cheese, shredded
Melts into a smooth, mildly tangy cheddar and Monterey Jack blend that creates the creamy sauce.

Step-by-step Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 3 to 4 minutes. Stir often to prevent sticking.
Tip: If the onion begins to brown too quickly, lower the heat a little.
Add the cubed chicken, salt, black pepper, paprika, garlic powder, onion powder, and ranch seasoning. Cook until the chicken is browned and cooked through, about 6 to 8 minutes. Stir occasionally so the spices coat the chicken evenly.
Pour in the chicken broth and bring the mixture to a boil, scraping any browned bits from the bottom of the pot. This adds extra flavor to the broth.
Stir in the uncooked elbow pasta and the chopped broccoli. Reduce the heat to a simmer and cook until the pasta is tender, about 10 to 12 minutes, stirring occasionally so the pasta cooks evenly and does not stick.
Remove the pot from heat and stir in the shredded Colby Jack cheese until it melts and becomes creamy. Serve hot.
Tip: If the sauce seems too thick, add a splash of warm broth or water and stir until you reach the desired consistency.

Recipe Details

Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes
Servings: 6
Calories: Approximately 500 kcal per serving

Tips, Storage & Variations

Tips: Cut the chicken into uniform small cubes so it cooks evenly. Stir the pasta occasionally while simmering to prevent clumping. Use freshly shredded Colby Jack for the best melting texture.
Storage: Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if needed.
Freezing: This dish freezes best without the cheese added. Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator, reheat on the stove, then stir in shredded Colby Jack until creamy.
Flavor variations using existing ingredients only:
- Increase ranch seasoning to 1.5 tablespoons for a tangier, herby profile.
- Add an extra teaspoon of paprika and garlic powder for a bolder, smoky-garlic flavor.
- Use the full 4 cups of chicken broth for a saucier result, or the lower 3.5 cups for a thicker, creamier finish.

FAQ

Q: Can I use frozen broccoli instead of fresh?
A: Yes, frozen broccoli works. Add it frozen when you stir in the pasta and adjust cooking time until tender.

Q: Is it better to shred the cheese myself?
A: Freshly shredded Colby Jack melts more smoothly than pre-shredded cheese, which can contain anti-caking agents.

Q: Can I use a different pasta shape?
A: Yes, any small pasta shape will work, but cooking times may vary slightly.

Q: How do I know when the chicken is fully cooked?
A: Chicken is cooked when no pink remains and the pieces read 165 degrees Fahrenheit if using a thermometer.

Q: Can I make this dairy-free?
A: This recipe relies on Colby Jack for the creamy finish, so dairy-free adjustments would require ingredients not listed here.

Conclusion

I hope this Cheesy Chicken Broccoli Mac becomes a go-to weeknight favorite for your family. It balances creamy, cheesy comfort with tender chicken and bright broccoli, all made in one pot for minimal cleanup. For a similar approach and another version of this dish, check out Cheesy Chicken Broccoli Mac – Cooking in the Midwest. If you want a slightly different spin on broccoli and chicken mac and cheese, take a look at Broccoli Chicken Mac and Cheese | Gimme Some Oven. Please try the recipe, and share how you customize it for your table.

Cheesy Chicken Broccoli Mac

Print Recipe

A cozy, family-friendly one pot dinner with tender chicken, broccoli, and cheesy goodness.

Author: amanda-lewis
Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Gluten-Free

Ingredients

Scale

1 pound boneless, skinless chicken breast, cut into small cubes
1 tablespoon olive oil
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon ranch seasoning
3.5–4 cups chicken broth
2.5 cups elbow pasta, uncooked
3 cups broccoli, chopped into small florets
8 ounces Colby Jack cheese, shredded

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 3 to 4 minutes. Stir often to prevent sticking.
Add the cubed chicken, salt, black pepper, paprika, garlic powder, onion powder, and ranch seasoning. Cook until the chicken is browned and cooked through, about 6 to 8 minutes.
Pour in the chicken broth and bring the mixture to a boil, scraping any browned bits from the bottom of the pot.
Stir in the uncooked elbow pasta and the chopped broccoli. Reduce the heat to a simmer and cook until the pasta is tender, about 10 to 12 minutes, stirring occasionally.
Remove the pot from heat and stir in the shredded Colby Jack cheese until it melts and becomes creamy. Serve hot.