Creamy Baked Chicken and Broccoli Macaroni and Cheese

Chicken broccoli macaroni and cheese is a comforting, family-friendly dinner that’s simple to make and full of cheesy flavor. This one-pan stovetop version comes together quickly, makes a satisfying complete meal by adding chicken and broccoli, and is perfect for busy weeknights.

This recipe delivers a creamy, cheesy sauce wrapped around tender elbow pasta, with pieces of cooked chicken and bright broccoli florets folded in. It’s rich without being fussy, and it can be adapted easily—use leftover or rotisserie chicken, swap proteins, or finish it in the oven if you prefer a baked topping.

Prepare everything while the pasta cooks and you’ll have dinner on the table in about 30–35 minutes. The ingredient list is straightforward, and the method is forgiving, so it’s a great choice for weeknight cooks who want comfort food without a long prep time.

Ingredients you’ll need

Below are the main ingredients for chicken broccoli macaroni and cheese. Quantities and the full recipe are provided in the recipe card further down.

• Elbow macaroni or another short pasta
• Broccoli florets
• Cooked chicken (shredded or diced)
• Cheddar cheese, shredded
• Parmesan cheese, grated
• Butter
• All-purpose flour
• Milk (whole, 2% or 1%)
• Mustard powder
• Paprika
• Salt and black pepper

How to make chicken broccoli macaroni and cheese

1. Cook the pasta. Bring a pot of generously salted water to a boil and cook the pasta to al dente according to the package directions. Drain and set aside. For a time-saving technique, you can start the pasta in cold water and bring it up to a boil so it finishes cooking as the sauce comes together.
2. Cook the broccoli. Add broccoli florets to the pot for the last 2–3 minutes of cooking, then drain the broccoli and pasta together so both stay bright and tender-crisp.
3. Make the cheese sauce. In a large skillet over medium-low heat, melt the butter. Whisk in the flour and cook for a minute to form a roux. Slowly add the milk, whisking constantly to avoid lumps. Increase heat to medium and simmer the sauce, stirring often, until it thickens. Season with salt, pepper, mustard powder and paprika, then stir in the shredded cheddar and grated Parmesan until smooth.
4. Combine and serve. Add the drained pasta, broccoli and cooked chicken to the skillet, stirring gently to coat everything in the cheese sauce. Heat through briefly, then serve immediately.

Tips for success

• Start pasta in cold water to shave a few minutes off total cooking time—just watch for doneness since package times won’t apply exactly.
• Use rotisserie chicken or leftover cooked chicken for a fast, flavorful protein. Both white and dark meat work well.
• Whole milk gives the creamiest sauce, but 2% or 1% work in a pinch. If the sauce gets too thick, stir in a splash more milk to loosen it.
• To turn this into a baked casserole, transfer the combined dish to a greased baking dish, top with extra cheese or breadcrumbs, cover and refrigerate for up to a few days. Reheat in a 350°F oven for 30–40 minutes until hot.
• Feel free to swap the chicken for cooked shrimp, cubed tofu or omit the protein for a vegetarian version.

More easy meals to try

• Chicken Fettuccine Alfredo
• Sheet Pan Sausage and Potatoes
• Spaghetti and Meatballs
• Chicken Fried Rice

Recipe