Easy Cheesy Chicken Broccoli Mac
Ingredients:
• 1 lb chicken breast, cubed
• Olive oil
• 1 small onion, chopped
• Salt & pepper
• Paprika
• Garlic powder
• Onion powder
• Parsley
• Ranch seasoning
• 3½–4 cups chicken broth
• Elbow pasta
• ~3 cups fresh broccoli, chopped
• Colby Jack cheese, shredded
• Splash of milk
Instructions:
1. Cut 1 lb of chicken breast into small cubes.
2. Roughly chop about 3 cups of fresh broccoli into smaller pieces. Be careful not to chop the broccoli too small so it doesn’t completely fall apart while cooking.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add the cubed chicken to the skillet and spread it out evenly. Add the chopped onion and season with salt, pepper, paprika, garlic powder, onion powder, parsley, and ranch seasoning.
5. Stir everything well and cook until the chicken is mostly cooked through.
6. Add the uncooked elbow pasta, chopped broccoli, and 3½ cups of chicken broth to the skillet.
7. Bring everything to a boil, then reduce the heat to medium-low and cover with a lid.
8. Let cook for 12–15 minutes, or until the pasta is tender. Add an additional ½ cup of chicken broth if needed while the pasta cooks.
9. Remove the lid and stir well. Let simmer for a few minutes if any extra liquid needs to reduce.
10. Add half of the shredded Colby Jack cheese and a splash of milk. Stir everything together until well combined.
11. Top with the remaining shredded cheese and cover with the lid to let the cheese melt, or place under the oven broiler for a few minutes until melted.
12. Serve warm. Optional: serve with garlic toast.
I’ve made this Easy Cheesy Chicken Broccoli Mac recipe several times, and it never disappoints. One thing I love is how the combination of simple seasonings like paprika, garlic powder, and ranch seasoning adds a delicious depth of flavor without needing complicated ingredients. Using fresh broccoli instead of frozen really makes a difference in texture and taste. When chopping the broccoli, I keep the pieces a bit larger so they maintain a nice bite even after simmering. For the pasta, I prefer elbow macaroni because it holds the sauce well and cooks evenly in the broth. One tip is to watch the pasta as it cooks and add extra chicken broth if it starts to get dry before the pasta is fully tender—this keeps the dish creamy and prevents sticking. Adding the Colby Jack cheese gradually—half stirred in and half melted on top—creates a wonderfully creamy and gooey texture that makes this dish feel indulgent but still comforting. Sometimes, I add a splash of milk or even a bit of cream to boost the creaminess further. I’ve served this meal for busy weeknights when I want something hearty but fast. It’s perfect with a side of garlic toast, which adds a nice crunchy contrast. Plus, cooking everything in one skillet saves cleanup time, which is always a bonus. Overall, this recipe is a great base—you can easily customize the seasonings or add extras, like mushrooms or bell peppers, for a personal touch. It’s become a family favorite for good reason: easy, cheesy, and full of flavor in every bite.
