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Cheesy Chicken Broccoli Mac

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Warm, creamy, and wildly comforting, this one-pot dinner features seasoned chicken, al dente elbow pasta, and bright green broccoli, all enveloped in a melty Colby Jack cheese sauce.

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

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

Notes

For thicker sauce, use 3.5 cups of broth. Leftovers can be refrigerated for up to 3 to 4 days or frozen for up to 2 months.

Nutrition

Find it online: https://easydishestomake.com/cheesy-chicken-broccoli-mac/