One-Pan Chicken and Broccoli Mac and Cheese

Name: One-Pan Chicken and Broccoli Mac and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb chicken breast, diced; 1 medium yellow onion, diced; 1 tbsp olive oil; 1 tsp salt; 1 tsp black pepper; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 16 oz cavatappi pasta; 12 oz broccoli florets; 4 cups chicken broth; 8 oz Colby Jack cheese, shredded; 1/4 cup milk; 1 tbsp fresh parsley, chopped for garnish

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.

🌍American 🏷️One-pan meal 🏷️Mac and cheese 🏷️Chicken pasta 🏷️Broccoli Weeknight dinner

🏷️

🏷️Comfort food

-0:00

cookinginthemidwestonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

1 lb chicken breast, diced
1 medium yellow onion, diced
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
16 oz cavatappi pasta
12 oz broccoli florets
4 cups chicken broth
8 oz Colby Jack cheese, shredded
1/4 cup milk
1 tbsp fresh parsley, chopped for garnishoptional

14 Ingredients

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Instructions

1
In a large oven-safe skillet over medium-high heat, add olive oil. Add the diced chicken and diced onion.
2
Season with salt, pepper, paprika, garlic powder, and onion powder. Cook, stirring occasionally, until the chicken is cooked through.
3
Add the uncooked pasta, broccoli florets, and chicken broth to the skillet. Stir to combine.
4
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.
5
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.
6
Top the pasta with the remaining shredded cheese.
7
Place the skillet in the oven or under the broiler for 2-3 minutes to melt the cheese on top until bubbly.
8
Garnish with fresh parsley if desired, and serve immediately.

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Tips & Notes

Pro tips

Dice the chicken into 1-inch pieces so it cooks evenly and quickly in the pan without drying out.
Add broccoli florets in the last 5-7 minutes of cooking so they stay bright and slightly crisp rather than soft.
Stir frequently once pasta begins cooking to prevent sticking to the pan bottom and ensure even heat distribution.
Reserve 1 cup of starchy pasta cooking water before draining to thin the cheese sauce if it becomes too thick.

Substitutions

Cavatappi pasta → elbow macaroni or penne (same cooking time and texture)
Chicken breast → rotisserie chicken, shredded (skip cooking step, add at end)
Broccoli florets → frozen broccoli (no thaw needed, add directly)
Yellow onion → white or sweet onion (white is milder, sweet is sweeter)

Storage & make-ahead

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.

Common Questions

Can I use a different pasta shape?

Yes. Cavatappi holds sauce well, but elbow macaroni, penne, or shells work. Adjust cooking time slightly based on pasta type.

How do I know when the chicken is cooked through?

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.

Can I make this ahead?

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.

What type of cheese works best?

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.