This chicken broccoli mac and cheese is a creamy, cheesy one pot dinner with tender chicken, bright broccoli, and a golden panko Parmesan crust.
The macaroni cooks right in the white sauce, so there is no separate pot of boiling water to drain. A short stint under the broiler browns the top while the inside stays creamy. It takes about 1 hour from start to finish.
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Why This Chicken Broccoli Mac and Cheese Recipe Works
Everything cooks in a single Dutch oven, from searing the chicken to baking the pasta. You build flavor in layers, and cleanup is minimal.
The sauce starts with a simple roux of butter and flour, then gets thinned with milk and water. This lets the dry macaroni absorb liquid while the sauce thickens into a silky coating.
Broccoli steams on top while the pasta bakes, so it stays bright green and tender instead of turning mushy. A final broil gives the cheesy panko topping a crisp finish.
Ingredients for Chicken Broccoli Mac and Cheese
- 1 tablespoon olive oil (for the chicken)
- 1 pound boneless skinless chicken breast or thighs, cut into bite size pieces (for the chicken)
- 3 tablespoons unsalted butter (for the sauce)
- 1 small yellow onion, finely chopped, and 2 cloves minced garlic (for the sauce)
- 4 tablespoons all purpose flour (for the sauce)
- 2 1/2 cups low fat milk and 1 cup water (for the sauce)
- 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper (for the sauce)
- 2 cups uncooked elbow macaroni (for the bake)
- 1 large head broccoli, broken into small florets (for the bake)
- 1 3/4 cups shredded sharp cheddar cheese (for the bake)
- 1/4 cup panko breadcrumbs and 2 tablespoons grated Parmesan cheese (for the topping)
Chicken. Breast or thigh both work. Cut the pieces to the same size so they cook at the same pace, and finish cooking inside the sauce.
Macaroni. Elbow macaroni cooks evenly in the sauce. Small shells or cavatappi work too, but may need a few extra minutes.
Milk and water. The extra cup of water gives the pasta enough liquid to cook without making the sauce heavy. Low fat milk keeps the dish creamy but lighter.
Cheese. Shred a block of sharp cheddar yourself because bagged cheese is coated and melts less smoothly. Gruyere adds a nutty flavor if you want to mix.
Panko and Parmesan. This topping gives the casserole a crunchy golden crust. Toast it under the broiler and watch closely because it browns fast.
How to Make Chicken Broccoli Mac and Cheese
1. Heat the oven. Preheat to 400 degrees F with a rack in the center.
2. Sear the chicken. Heat the oil in a deep ovenproof Dutch oven over medium high heat and cook the chicken for 5 to 6 minutes until lightly browned. Move it to a bowl.
3. Start the sauce. Melt the butter over medium heat, then cook the onion for 5 minutes until soft. Add the garlic for 30 seconds.
4. Make the roux. Stir in the flour and cook for 1 minute.
5. Add the liquid. Pour in half the milk and whisk until thick, then whisk in the remaining milk, water, salt, and pepper. Heat 3 to 5 minutes until steaming.
6. Add the pasta. Stir in the macaroni and chicken and lay the broccoli on top. Cover and bake 25 minutes until the pasta is tender.
7. Finish under the broiler. Switch the oven to broil, stir in the cheese, sprinkle with panko and Parmesan, and broil uncovered for 4 to 5 minutes until golden.
8. Rest. Let the pot sit for 5 minutes so the sauce thickens, and check that the chicken reached 165 degrees F.
How to Serve Chicken Broccoli Mac and Cheese
Scoop the casserole into bowls while hot, with extra cheese or chopped herbs on top. A crisp Italian house salad cuts the richness nicely. Serve air fryer garlic bread slices or fluffy homemade dinner rolls on the side, and add air fryer asparagus for another green vegetable.
How to Store and Reheat Chicken Broccoli Mac and Cheese
Cool leftovers within 2 hours and refrigerate in an airtight container for up to 3 days. Freezing is not recommended because milk sauces can turn grainy. Reheat single portions in the microwave with a splash of milk, stirring halfway, until the center reaches 165 degrees F, or warm covered in a hot oven at 350 degrees F for 15 to 20 minutes.
Tips and Variations for Chicken Broccoli Mac and Cheese
Use an ovenproof pot. A 5 to 6 quart Dutch oven with a tight lid keeps steam in so the pasta cooks properly.
Check the pasta. If the macaroni still feels firm after 25 minutes, stir, cover, and bake 5 to 10 more minutes.
Cut small florets. Small broccoli pieces cook through in the time the pasta needs.
Whisk well. Add the milk gradually while whisking to avoid lumps in the sauce.
Stir in cheese last. Adding cheese off the heat prevents a greasy or grainy sauce.
Watch the broiler. Panko burns quickly, so stay close during the last few minutes.
Add more vegetables. Stir in frozen peas or chopped spinach with the macaroni for extra color.
Handle chicken safely. Do not rinse raw chicken, and wash cutting surfaces and hands after handling it. The University of Minnesota guide to storing and reheating leftovers covers safe cooling and reheating.
Frequently Asked Questions About Chicken Broccoli Mac and Cheese
Can I make chicken broccoli mac and cheese ahead of time?
You can brown the chicken and make the sauce a day ahead, then reheat the sauce with a splash of milk, add the pasta, and bake. Fully baked leftovers also keep for 3 days.
Can I freeze chicken broccoli mac and cheese?
Freezing is not recommended because the creamy sauce can separate and turn grainy when thawed. Refrigerate leftovers for up to 3 days.
Can I use frozen broccoli in chicken broccoli mac and cheese?
Yes. Use about 4 cups of frozen florets, thawed and patted dry, so they do not add extra water to the sauce.
What kind of pasta can I use?
Elbow macaroni is classic. Shells, penne, or cavatappi work too, and may need 5 to 10 extra minutes of baking.
Why is my sauce thin?
The sauce thickens as it rests and as the pasta absorbs liquid. Let it sit 5 minutes, and if it is still thin, bake uncovered a few more minutes.
Baked Chicken Broccoli Mac and Cheese
Equipment
- Deep ovenproof Dutch oven with a lid
- Whisk
- Instant read thermometer
- Box grater
Ingredients
Main Ingredients
- 1 tbsp olive oil for the chicken
- 1 lb boneless skinless chicken breast for the chicken, cut into bite size pieces (thigh fillets also work)
- 3 tbsp unsalted butter for the sauce
- 1 small yellow onion for the sauce, finely chopped
- 2 cloves garlic for the sauce, minced
- 4 tbsp all purpose flour for the sauce
- 2 ½ cup low fat milk for the sauce
- 1 cup water for the sauce
- ½ tsp kosher salt for the sauce
- ½ tsp black pepper for the sauce
- 2 cup elbow macaroni for the bake, uncooked
- 1 large head broccoli for the bake, broken into small florets (about 4 cups)
- 1 ¾ cup shredded sharp cheddar cheese for the bake, or a mix of cheddar and Gruyere
- ¼ cup panko breadcrumbs for the topping
- 2 tbsp grated Parmesan cheese for the topping
Instructions
Cooking
- Heat the oven. Preheat the oven to 400 degrees F with a rack in the center. Brown the chicken. Heat the olive oil in a deep ovenproof Dutch oven over medium high heat. Add the chicken and cook 5 to 6 minutes until lightly browned. Move to a bowl.
- Cook the aromatics. Reduce the heat to medium and melt the butter. Cook the onion for 5 minutes until soft, then add the garlic and cook 30 seconds. Add the flour. Stir in the flour and cook 1 minute.
- Make the sauce. Pour in half of the milk and whisk until thickened, about 30 seconds. Whisk in the remaining milk, then the water, salt, and pepper. Heat for 3 to 5 minutes, whisking now and then, until steam rises.
- Add pasta and chicken. Stir in the macaroni and chicken. Arrange the broccoli on top, cover, and bake 25 minutes until the macaroni is tender. If it is still firm, bake 5 to 10 minutes more.
- Broil. Turn the oven to broil. Remove the lid, stir in the cheese, and sprinkle with panko and Parmesan. Broil 4 to 5 minutes until golden.
- Rest. Let the dish stand 5 minutes before serving. The chicken should reach 165 degrees F and the sauce thickens as it cools.
