Cheesy Chicken Broccoli Mac

This Cheesy Chicken Broccoli Mac is a cozy, comforting one-pot meal that balances tender chicken, crisp broccoli, and gooey Colby Jack cheese folded into perfectly cooked elbow pasta. The dish offers a creamy, savory bite with a mild tang from the ranch seasoning and a warm hint of paprika. Texture plays a big role here: soft pasta and melted cheese contrast with small, slightly crisp broccoli florets and bite-sized chicken cubes. The aroma is inviting, a mix of roasted onion, garlic notes, and warm dairy richness that fills the kitchen as it simmers. Ideal for weeknight dinners when you want something satisfying without a lot of fuss, it also works well for casual family gatherings or potlucks. Make it when you want a hearty but approachable meal that reheats well and pleases both kids and adults.

Ingredients

1 pound boneless, skinless chicken breast, cut into small cubes
- Bite-sized chicken cooks quickly and soaks up the seasonings for even flavor.
1 tablespoon olive oil
- Olive oil prevents sticking and gently browns the onion and chicken.
1 small onion, chopped
- Adds sweet, savory depth when softened.
1/2 teaspoon salt
- Enhances overall flavor; adjust to taste.
1/2 teaspoon black pepper
- Adds a mild heat and aromatic note.
1 teaspoon paprika
- Gives a warm color and subtle smoky-sweet flavor.
1 teaspoon garlic powder
- Provides savory garlic flavor without fresh garlic.
1 teaspoon onion powder
- Boosts the onion flavor and rounds out the seasoning.
1 tablespoon ranch seasoning
- Adds tangy, herby richness to the dish.
3.5–4 cups chicken broth
- Cooks the pasta and creates a flavorful sauce; use 4 cups for a looser sauce.
2.5 cups elbow pasta, uncooked
- Classic macaroni shape that holds the cheesy sauce.
3 cups broccoli, chopped into small florets
- Small florets cook quickly and distribute through the pasta.
8 ounces Colby Jack cheese, shredded
- Melts into a creamy, mild, tangy cheese sauce.

Step-by-step Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion is translucent, about 3 to 4 minutes. Tip: Stir gently to avoid browning the onion too quickly.
Add the cubed chicken, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 tablespoon ranch seasoning. Cook, stirring occasionally, until the chicken is browned and cooked through, about 6 to 8 minutes. Tip: Stir the chicken so all sides get a little color for better flavor.
Pour in 3.5 to 4 cups chicken broth and bring to a boil, scraping any browned bits from the bottom of the pot. Those browned bits add extra depth to the sauce.
Stir in the uncooked elbow pasta and chopped broccoli. Reduce heat to a simmer and cook until the pasta is tender, about 10 to 12 minutes, stirring occasionally. Tip: If you prefer firmer pasta, check at 9 minutes; for softer pasta, cook the full 12 minutes.
Remove from heat and stir in the shredded Colby Jack cheese until melted and creamy. Serve hot.

Recipe Details

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: Approximately 440 per serving

Tips, Storage & Variations

Practical tips:
- Cut the chicken into even small cubes so it cooks evenly in the 6 to 8 minute window.
- Use the lower end of the broth range for a thicker, creamier result and the higher end for a looser sauce.
- Stir occasionally while the pasta cooks to prevent sticking and ensure even cooking.
Storage:
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of chicken broth to restore creaminess.
Freezing:
- This dish freezes best without the cheese mixed in. Portion and freeze after step 4, then thaw and stir in cheese when reheating. Consume within 2 months.
Flavor variations using existing ingredients only:
- Extra cheesy: Stir in more shredded Colby Jack at the end for a richer sauce.
- Bolder ranch flavor: Add an extra 1/2 tablespoon of ranch seasoning for more tang and herb notes.
- Firmer broccoli: Add the broccoli later in the pasta cooking time for more bite.

FAQ

How long does this Cheesy Chicken Broccoli Mac take to make?

About 40 minutes total: 15 minutes prep and roughly 25 minutes cooking.

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works; add it slightly earlier in the simmer so it reaches the same tenderness.

Is this recipe suitable for meal prep?

Yes, it stores well in the refrigerator for up to 3 days and reheats with a splash of broth.

Can I use less chicken broth for a thicker sauce?

Yes, use 3.5 cups chicken broth for a thicker, creamier consistency.

How do I prevent the pasta from sticking?

Stir occasionally while simmering and use the recommended broth amount so the pasta can move freely.

Can I shred the Colby Jack in advance?

Yes, shred and refrigerate the cheese in an airtight container until ready to use.

Conclusion

I hope you enjoy making this Cheesy Chicken Broccoli Mac as much as I do. It is a simple, satisfying one-pot meal that comes together quickly and delivers warm, comforting flavors the whole family will love. For a similar take and extra inspiration, check out this version from Cheesy Chicken Broccoli Mac – Cooking in the Midwest, or explore another take on broccoli and chicken mac and cheese at Broccoli Chicken Mac and Cheese | Gimme Some Oven. If you make it, please share how it turned out and any small twists you tried. Enjoy a cozy bowl.

Cheesy Chicken Broccoli Mac

Print Recipe

A cozy one-pot meal featuring tender chicken, crisp broccoli, and gooey Colby Jack cheese with elbow pasta.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: None

Ingredients

Scale

1 pound boneless, skinless chicken breast, cut into small cubes
1 tablespoon olive oil
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon ranch seasoning
3.5–4 cups chicken broth
2.5 cups elbow pasta, uncooked
3 cups broccoli, chopped into small florets
8 ounces Colby Jack cheese, shredded

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 3 to 4 minutes.
Add the cubed chicken, salt, black pepper, paprika, garlic powder, onion powder, and ranch seasoning. Cook until browned and cooked through, about 6 to 8 minutes.
Pour in chicken broth and bring to a boil, scraping any browned bits from the bottom of the pot.
Stir in the uncooked elbow pasta and chopped broccoli. Reduce heat to a simmer and cook until the pasta is tender, about 10 to 12 minutes.
Remove from heat and stir in the Colby Jack cheese until melted and creamy. Serve hot.