Description
A comforting and hearty Chicken Broccoli Mac and Cheese recipe featuring tender shredded chicken, crisp broccoli florets, and a creamy blend of Velveeta, cheddar, and Parmigiano Reggiano cheeses, all tossed with perfectly cooked pasta for a satisfying one-dish meal.
Ingredients
Chicken
- 1 1/2 lb chicken breast
- Olive oil, for drizzling
- 1/2 tsp kosher salt
- 1/8 tsp pepper
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
Pasta and Vegetables
- 8-10 oz dry pasta (any type you prefer)
- 3 cups broccoli florets (approximately 1 large head of broccoli)
Cheese Sauce
- 6 oz Velveeta cheese, cut into cubes
- 5 oz medium cheddar cheese, grated using the small grate side
- 1/4 cup Parmigiano Reggiano cheese, grated
- 2 cups whole milk, plus more if needed
- 1/4 tsp pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for cooking the chicken.
- Bake Chicken: Place the chicken breasts on a lined baking sheet. Drizzle with olive oil and season evenly with kosher salt, pepper, garlic powder, and onion powder. Bake for 25-30 minutes until cooked through. Remove from oven and shred the chicken using two forks.
- Boil Pasta: Bring a large pot of salted water to a boil and add the dry pasta. Cook according to package instructions.
- Add Broccoli: Four minutes before the pasta is fully cooked, add the broccoli florets to the boiling water with the pasta to blanch until tender-crisp.
- Drain Ingredients: Once pasta and broccoli are cooked, drain them together and set aside.
- Warm Milk: Return the pot to the stove over the lowest heat and pour in 2 cups of whole milk. Warm the milk gently without boiling.
- Melt Velveeta: Add the cubed Velveeta cheese to the warm milk and whisk continuously until fully melted and combined.
- Add Cheddar and Parmigiano: Gradually whisk in the grated medium cheddar and Parmigiano Reggiano cheeses little by little, ensuring a smooth, lump-free sauce.
- Combine Chicken and Veggies: Stir the shredded chicken, cooked pasta, and broccoli into the cheese sauce gently, mixing until everything is evenly coated.
- Cool and Thicken: Turn off the heat and allow the mixture to cool slightly, letting the sauce thicken to a creamy consistency.
- Serve: Serve the Chicken Broccoli Mac and Cheese warm as a hearty main course.
Notes
- Use the pasta type of your choice, but consider one that holds sauce well like elbow macaroni or shells.
- Adjust the milk amount if the cheese sauce becomes too thick or thin by adding a little more or less milk accordingly.
- For more flavor, consider adding a pinch of nutmeg or smoked paprika to the cheese sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave with a splash of milk.
- Ensure the cheese sauce is smooth and free of lumps by whisking patiently and using low heat.
