One-Pan Chicken and Broccoli Mac and Cheese
A one-pan chicken and broccoli mac and cheese made with cavatappi pasta, diced chicken breast, and broccoli florets that cooks entirely in one pan for minimal cleanup on busy weeknights.
A one-pan chicken and broccoli mac and cheese made with cavatappi pasta, diced chicken breast, and broccoli florets that cooks entirely in one pan for minimal cleanup on busy weeknights.
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In a large oven-safe skillet over medium-high heat, add olive oil. Add the diced chicken and diced onion.
Season with salt, pepper, paprika, garlic powder, and onion powder. Cook, stirring occasionally, until the chicken is cooked through.
Add the uncooked pasta, broccoli florets, and chicken broth to the skillet. Stir to combine.
Bring the mixture to a simmer, then cover, reduce heat to medium-low, and cook for about 12 minutes, or until the pasta is tender and most of the liquid is absorbed.
Uncover the skillet and stir in about half of the shredded Colby Jack cheese and the milk until the cheese is melted and the sauce is creamy.
Top the pasta with the remaining shredded cheese.
Place the skillet in the oven or under the broiler for 2-3 minutes to melt the cheese on top until bubbly.
Garnish with fresh parsley if desired, and serve immediately.
Store covered in the refrigerator up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce.
Yes. Cavatappi holds sauce well, but elbow macaroni, penne, or shells work. Adjust cooking time slightly based on pasta type.
Dice the chicken into 1-inch pieces so it cooks evenly in 8-10 minutes. Check that no pink remains inside and internal temperature reaches 165°F.
Assemble the dish, refrigerate up to 2 days, then reheat gently on the stovetop over low heat with a splash of milk or broth to restore creaminess.
The recipe calls for melted cheese. Cheddar, gruyere, or a blend melts smoothly. Avoid pre-shredded cheese if possible as it contains anti-caking agents.
Yes. Peas, diced bell peppers, or mushrooms work well. Add hardy vegetables early and tender ones near the end so they cook evenly.
