This is the complete cozy meal idea that your family will rave about. Chicken Broccoli Mac & Cheese is creamy, comforting, hearty, & delicious. The combination of cheesy pasta shells, broccoli florets, & chunks of boneless skinless chicken breasts make every bite irresistible.
Why this Mac & Cheese with Broccoli & Chicken Recipe is the best: This oven baked casserole has a homemade cheese sauce, diced chicken, broccoli florets & topped with breadcrumbs - all the ingredients for tasty dinner in one pan.
Move over Kraft or Velvetta shells & cheese, there is nothing like making macaroni & cheese from scratch. Similar to my Old-Fashioned Baked Mac & Cheese with Bacon this recipe starts with a bechamel sauce with 2 kinds of cheese added.
This is hands down the best way to make mac & cheese from scratch - without any processed cheese or canned soups (God just no!) Ok, now we cook!
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Ingredients for Macaroni & Cheese with Chicken and Broccoli
Here is everything you need to make this recipe. My version uses the following main items: shells, white meat chicken, cheddar jack blend, & fresh raw broccoli.
Dishes like this and Orecchiette with Sausage and Broccoli Rabe are a great way to sneak extra protein & vegetables into anyone's diet.
Here are important notes for some ingredients:
- Shell Pasta - the small size (Conchiglie) are best
- Breadcrumbs - seasoned or plain for the crunchy topping
- Broccoli Florets - cut small into bite-sized pieces
- Boneless Skinless Chicken Breasts - cut into small chunks
- Salted Butter - for the cheese sauce
- Flour - all-purpose used to thicken the bechamel
- Whole Milk - for the Bechamel that will become the cheese sauce (do not use low-fat or skim)
- Shredded Cheese - cheddar & jack combo works best
- Salt & Pepper - to taste
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Chicken Broccoli Mac & Cheese Bake
Baked pasta dishes start with cooking most ingredients on the stove, combining the ingredients into a baking dish, and then finishing it off in the oven. What results is a yummy hot casserole even picky kids will love.
Here are the easy steps for making pasta shells & cheese with chicken & broccoli:
- Prep & Cook the Main Ingredients
- Make the Cheese Sauce
- Combine & Bake in the Oven
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Prep & Cook the Main Ingredients
Begin by preheating the oven to 350°F. Apply nonstick spray to a 11x7 baking dish, set aside.
Dice washed broccoli florets so they are small bite-sized chunks. Set both aside separately.
Bring a large pot of salted water to a boil over high heat. Once it is boiling, add the pasta shells, stir and reduce heat to medium-high to simmer.
Let the pasta cook and once it is almost done cooking (at around the 4-5 minute mark) add the broccoli. Cook both together until it is 1-2 minutes less than the package says will make it al dente. (most packages say 8-10 minutes)
Turn the heat off the stove. Drain in a colander, set aside.
Wipe down and dry the pot. Over medium heat in the clean/dry pot, add the breadcrumbs and stir/toast for 2-3 minutes. Once some are golden brown as seen here, they are ready. Turn off the heat and put the breadcrumbs on a plate or in a bowl, set aside.
Dice the chicken into small chunks like seen here.
To the pot, add the chicken and saute over medium heat until cooked through. Remove from the pot and set the chicken aside in a bowl.
2 - Make the Cheese Sauce
With the pot still on medium heat, add the butter. Once melted sprinkle in the flour and use whisk to combine until smooth. Let it cook for a minute so there is no raw flour taste.
Pour in the whole milk and whisk. Let the bechamel sauce come to a low simmer over medium heat. It will start to thicken after 3-4 minutes.
Add in the shredded cheese and stir into melt evenly. Once thick and smooth, turn off the stove.
To the cheese sauce add the drained pasta & broccoli. Add the cooked chicken too and stir everything together.
3 - Combine & Bake in the Oven
The oven should be preheated by now and ready to bake the casserole.
Pour the mac & cheese mixture into the prepared baking dish.
Sprinkle the top with the breadcrumbs. Bake in the oven on the center rack for 25-30 minute. It is ready when the edges are bubbly and it is hot in the center.
Serving, Storing & Reheating
Remove from the oven when done. Let is set up and cool for 5 minutes before serving. This allows the cheese sauce to thicken a bit - plus this will be "lava" hot & you don't want to eat it just yet.
Scoop onto individual plates or into bowls. Enjoy while warm - season with salt & pepper if needed.
Store leftovers in an air-tight container with a tight-fitting lid. This keeps for up to 3 days in the refrigerator. I do not recommend freezing since the cheese will separate & not be creamy.
Reheat leftovers in the microwave for 1-2 minutes per serving.
What to Serve with Mac & Cheese : since this is a complete meal on its own there is no need to make a side dish. The only thing I suggest adding is maybe a simple spinach salad or a mixed green salad.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - DO NOT overcook the pasta or broccoli. They will cook again when you bake this so they need to be a bit underdone/ al dente at best when you remove from the stove.
- Also important, make the broccoli and chicken chunks the same size so they cook at the same rate.
- Try boneless skinless thighs too instead of white meat.
- This is made in an 11x7 baking dish. You can fit it also in a 9x9 but there will be less surface space for the breadcrumbs and may take 5-10 more minutes to bake.
- You can also use frozen broccoli florets and add them in the pasta for the final minute of boiling.
- Substitute the diced chicken for any leftover cooked chicken you have including shredded rotisserie chicken.
- Other good shapes for mac & cheese include; cavatappi, fusilli/rotini or classic elbows.
- For a quicker cheesy pasta recipe, try my Philadelphia Cream Cheese Sauce which is ready in under 30 minutes.
FAQ
If you prefer a creamier/saucier stovetop mac & cheese you can omit the final steps. This includes making it without the breadcrumbs. Make sure to cook the shells & broccoli to al dente. Then toss the pasta & broccoli in the cheese sauce - serve immediately.
I have not tried this since the cheese sauce and the breadcrumbs are not gluten-free.
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Chicken Broccoli Mac & Cheese
Equipment
- 11x7 baking dish
- large pasta pot
Ingredients
- 8 ounces shell pasta small (medium is ok but NOT large)
- 1 pound boneless skinless chicken breast
- 8 ounces broccoli florets fresh washed
- ½ cup breadcrumbs plain, seasoned or panko
- 4 tablespoons salted butter
- ¼ cup flour
- 3 cups whole milk
- 2 cups shredded cheddar jack cheese
- salt & pepper to taste
Instructions
- Preheat oven to 350°F. Apply nonstick spray to the 11x7 casserole dish - set aside.
- Bring a large pot of salted water to a boil over high heat. Once boiling, add the pasta shells, stir and reduce heat to medium hit.8 ounces shell pasta
- While the pasta is cooking, prep the broccoli. Cut into small florets so they are bite-size.8 ounces broccoli florets
- Once the pasta is almost way done cooking (following timing on the package) add the broccoli to the pot and stir. Continue to cook a few minutes until the pasta is 2 minutes before being done & not quite al dente. The broccoli should be just soft but still firm. DO NOT over cook the pasta or broccoli - they will cook more once in the oven. Turn off the heat - Drain the pasta and broccoli in a colander.
- Return the dry pot to the stove and turn heat on medium-low. Add the breadcrumbs and toast/stir for 3-4 minutes until ½ of them are golden brown. Turn off the heat and spoon breadcrumbs into a plate or bowl, set aside.½ cup breadcrumbs
- To the empty pot add the chicken pieces, cook over medium heat until no longer pink (about 4-5 minutes). Remove from the pot and set aside in a bowl.1 pound boneless skinless chicken breast
- Over medium-high heat add the butter to the empty pot. Once melted, sprinkle in the flour and using a whisk combine until smooth. Let the flour cook/brown for 1 minute so there is no raw taste.4 tablespoons salted butter, ¼ cup flour
- Pour in the milk and whisk. Cook over medium-high heat until bubbling. Continue whisking and cooking for 3-4 minutes. It will thicken.3 cups whole milk
- Reduce the heat to low and add the cheese. Stir in to melt evenly. Turn the heat off once smooth.2 cups shredded cheddar jack cheese
- Add most of the other ingredients back into the pot with the cheese sauce: cooked pasta & broccoli plus cooked chicken. Stir to combine.
- Spoon the mixture into the prepared baking dish. Sprinkle the toasted breadcrumbs on top.
- Bake in the 350°F preheated oven on the middle rack. Cook for 25-30 minutes or until the edges are bubbling and the center is hot.
- Once done, remove carefully from oven and let it cool for 5 minutes before serving. It will be very hot. Letting is set so the cheese sauce thicken as it cools is best plus it is safer to eat.
- Season with salt & pepper if needed. Spoon onto individual plates or bowls and enjoy while warm.salt & pepper
Notes
- Keep leftovers in the fridge for up to 3 days.
- Reheat in the microwave for 1-2 minutes.
- I do Not recommend freezing since the cheese sauce separates.
- Use thighs instead of breast meat.
- Try with other cheese blends such as mild cheddar & sharp gruyere or mozzarella & sharp cheddar.
- The pasta shells can be substituted with classic elbows or fusilli.
- DO NOT use low-fat or skim milk, the sauce will not thicken.
- Use frozen broccoli instead of fresh but only add to the pasta water 1 minute before pasta will be done.
Nutrition
More Pasta Recipes with Meat
Here are some similar recipes for pasta dinners with protein. Try one of these meal ideas that include beef, pork, chicken, or seafood too:
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