Oh, do I have a winner for you today! This Chicken Broccoli Mac and Cheese has saved my sanity on more busy weeknights than I can count. As a mom who’s constantly juggling school runs, work deadlines, and hungry little tummies, I needed a meal that was creamy, comforting, and packed with actual nutrients (bonus points if the kids don’t realize they’re eating veggies!). After years of tweaking, this version – with its perfect cheese pull and those tender broccoli florets peeking through – has become our family’s ultimate comfort food. Trust me, it’s the kind of dish that disappears before you can say “seconds please!”
Table of Contents
Table of Contents
Why You’ll Love This Chicken Broccoli Mac and Cheese
Seriously, what’s not to love? This isn’t just another mac and cheese – it’s the whole package:
- Creamy dreamy texture: That cheese sauce clings to every noodle thanks to our sneaky cottage cheese trick (shh, it’s our secret!)
- Dinner in 30 minutes: From fridge to table before the kids start complaining they’re “staaaarving”
- Protein-packed: Chicken AND cheese means even picky eaters get proper fuel
- Veggies they’ll actually eat: The broccoli blends right in – my kids call them “little trees” and gobble them up
- Leftover magic: Tastes even better next day (if there’s any left!)
Ingredients for Chicken Broccoli Mac and Cheese
Okay, let’s dig into what makes this dish so darn good! Here’s everything you’ll need – and yes, I’m pretty particular about some of these (trust me, it matters). My grocery list looks like this:
- 8 ounces pasta – I’m a cavatappi girl (those little spirals hold sauce beautifully), but elbows or ziti work great too
- 12 ounces fresh broccoli florets – chop them into bite-sized pieces (no one wants a whole tree in one bite!)
- 1 ½ cups cheddar cheese – freshly shredded please! The pre-shredded stuff has anti-caking agents that make sauce grainy
- 1 cup full-fat cottage cheese – our secret weapon for extra creaminess (low-fat works but won’t be as luscious)
- ⅓ cup grated Parmesan – the real stuff, not the green can, makes all the difference
- 1 cup milk – I use whole for richness, but 2% does the job
- 1 teaspoon cornstarch – just enough to thicken without making it gloppy
- 2 teaspoons Dijon mustard – adds a little zing that cuts through the richness
- ½ teaspoon each garlic and onion powder – my flavor boosters that the kids never detect
- 1 teaspoon kosher salt – adjust to taste, but cheese needs seasoning!
- 2 cups cooked chicken – about 6 ounces (rotisserie chicken is my weeknight savior)
See? Nothing fancy – just good, simple ingredients that come together like magic. Now let’s get cooking!
Equipment You’ll Need
Gather these trusty kitchen tools before you start – they’re probably already in your cabinets! You’ll need:
- A large saucepan for cooking pasta and making that luscious cheese sauce
- 9×13 baking dish – my go-to for perfect golden topping
- Whisk to blend that sauce smooth (no lumps allowed!)
- Colander for draining pasta and broccoli
- Cheese grater if you’re shredding your own cheddar (which you totally should!)
That’s it – no fancy gadgets required. Now let’s make some comfort food magic!
How to Make Chicken Broccoli Mac and Cheese
Alright, let’s get into the good stuff – making this creamy, dreamy masterpiece! I promise it’s easier than it looks, and I’ll walk you through each step like I’m right there in the kitchen with you (minus the flour smudges on my shirt, hopefully).
Step 1: Cook Pasta and Broccoli
First things first – get that pasta water boiling! I like to use a big pot with plenty of salted water (tastes like the sea, my grandma always said). Cook your pasta until it’s just al dente – about 1 minute less than the package says. Here’s my favorite trick: when there’s 2 minutes left on the timer, toss in those chopped broccoli florets. They’ll cook perfectly – tender but still bright green with a little bite. Drain everything together in your colander, give it a quick shake, and set it aside while you work on the magic sauce.
Step 2: Prepare the Cheese Sauce
Now for the fun part! Grab your saucepan and whisk that milk and cornstarch together until it’s completely smooth – no lumps allowed! Keep the heat at medium and add in everything else: cottage cheese, 1 cup of your freshly shredded cheddar (save the rest for topping!), Parmesan, Dijon mustard, and those trusty garlic/onion powders. Here’s where patience pays off – stir continuously as the cheeses melt into creamy perfection. Within about 5 minutes, you’ll have a sauce so smooth and velvety, you’ll want to eat it with a spoon (no judgment if you sneak a taste!).
Step 3: Combine and Bake
Time to bring it all together! Preheat your oven to 350°F while you gently fold the cooked pasta, broccoli and shredded chicken into that glorious cheese sauce. Be gentle – you don’t want to break up those pretty pasta shapes. Pour everything into your greased baking dish, sprinkle with the reserved cheddar (this makes that gorgeous golden crust), and bake for about 20 minutes until it’s bubbly around the edges and the top is lightly browned. Pro tip: Let it sit for 5 minutes after baking – I know it’s hard to wait, but this helps the sauce thicken up perfectly!
Tips for the Best Chicken Broccoli Mac and Cheese
After making this dozens of times (my kids are obsessed!), here are my hard-won secrets for mac and cheese perfection:
- Shred your own cheese – pre-shredded bags contain anti-caking agents that make sauce grainy
- Undercook the pasta slightly – it keeps cooking in the oven and you want that perfect al dente bite
- Taste the sauce before baking – cheeses vary in saltiness, so adjust seasoning as needed
- Let it rest 5 minutes after baking – this helps the sauce thicken up beautifully
- Broil the top 1-2 minutes if you want extra crispy, golden cheese (my husband’s favorite!)
Creamy Chicken Broccoli Mac and Cheese Recipe in Just 30 Minutes
A creamy mac and cheese dish with chicken and broccoli, perfect for family dinners and packed with flavor.
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Ingredients
- 8 ounces pasta (ziti, elbow, shells, or cavatappi)
- 12 ounces fresh broccoli florets, chopped into small bite-sized pieces
- 1 ½ cups cheddar cheese, freshly shredded, divided
- 1 cup cottage cheese, full fat
- ⅓ cup grated Parmesan cheese
- 1 cup milk (low-fat or full-fat)
- 1 teaspoon cornstarch
- 2 teaspoons Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- 2 cups cooked chicken, shredded (about 6 ounces)
Instructions
- Cook the pasta according to package directions until al dente. In the last 2 minutes of cooking, add the chopped broccoli. Drain and set aside.
- In a medium bowl, whisk together the milk and cornstarch until smooth.
- In a large saucepan over medium heat, combine the milk mixture with cottage cheese, 1 cup of cheddar cheese, Parmesan cheese, Dijon mustard, garlic powder, onion powder, and salt. Stir continuously until the cheeses are melted and the sauce is creamy.
- Add the cooked pasta, broccoli, and shredded chicken to the cheese sauce, stirring gently to combine.
- Transfer the mixture to a greased baking dish and top with the remaining cheddar cheese.
- Bake in a preheated oven at 350°F for about 20 minutes, or until bubbly and golden on top.
Notes
- Use full-fat cottage cheese for creamier texture.
- Adjust salt to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Ingredient Substitutions and Variations
Listen, I know we don’t always have everything on hand – here’s how to make this dish work with what’s in your fridge:
- Pasta swap: Gluten-free noodles work great (just watch the cooking time)
- Cottage cheese hack: Greek yogurt or ricotta can pinch-hit in a bind
- Cheese alternatives: Try Monterey Jack or Gouda for fun flavor twists
- Protein play: Bacon bits or ham cubes make tasty chicken alternatives
- Low-lactose option: Lactose-free cheeses and milk work beautifully
- Veggie boost: Toss in some sautéed mushrooms or spinach if you’re feeling fancy
The beauty of this recipe? It’s like your favorite sweater – cozy but stretchy enough to make it your own! If you’re looking for other ways to use cottage cheese, check out my Fajita Chicken Cottage Cheese Bake.
Serving Suggestions
This Chicken Broccoli Mac and Cheese is practically a meal on its own, but here’s how I love to round it out:
- A crisp side salad with tangy vinaigrette cuts through the richness
- Warm garlic bread for mopping up every last bit of cheesy goodness
- Simple roasted veggies (carrots or Brussels sprouts are my go-to)
Honestly though? Sometimes we just eat it straight from the baking dish – no shame in our comfort food game! For another great chicken dinner idea, see my Chicken Alfredo Cottage Cheese Bake.
Storage and Reheating Instructions
Here’s how to keep your Chicken Broccoli Mac and Cheese tasting fresh (if there’s any left!): Store covered in the fridge for 3-4 days. To reheat, sprinkle with a tablespoon of milk and warm in the oven at 350°F for 15 minutes or microwave in 30-second bursts, stirring between each. The milk keeps it creamy instead of drying out!
Nutritional Information
Okay, let’s talk numbers – but remember, I’m a home cook, not a nutrition lab! These estimates are based on my exact ingredients, but your mileage may vary depending on brands and tweaks. Here’s the scoop per serving (about 1 generous cup):
- 450 calories – comfort food that actually fuels you!
- 25g protein – thanks to that chicken and cheese combo
- 45g carbs – mostly from the pasta (but hey, it’s worth it)
- 4g fiber – those broccoli “little trees” earn their keep
Pro tip: If you’re watching portions, this recipe divides beautifully into 6 slightly smaller servings that still satisfy. And remember – good food isn’t just about numbers, it’s about happy tummies and happy memories around the table! For a different take on comfort food, try my Chicken Gnocchi Soup.
Frequently Asked Questions
I’ve gotten so many questions about this Chicken Broccoli Mac and Cheese over the years – here are the ones that pop up most often in my kitchen (and inbox!):
Can I use frozen broccoli instead of fresh?
Absolutely! Just thaw and pat it dry first so it doesn’t water down your sauce. Toss it in frozen during the last 3 minutes of pasta cooking if you’re feeling lazy (I won’t tell!). The texture will be slightly softer, but still delicious.
How can I make this gluten-free?
Easy-peasy! Just swap regular pasta for your favorite GF noodles – my kids love the chickpea pasta version. Check that your Dijon mustard is GF too (most are, but some brands add wheat).
What’s the best chicken to use?
Rotisserie chicken is my weeknight hero (just pull it into bite-sized pieces). Leftover grilled chicken works great too. In a pinch? Poach a couple breasts while the pasta cooks – just simmer in salted water for 12 minutes.
Can I skip the baking step?
Sure – just mix everything and serve it stovetop-style for a quicker meal! You’ll miss that golden crust though. My compromise? I broil the topped cheese for 2 minutes while setting the table.
Why cottage cheese?
Trust me, I was skeptical at first too! It melts into pure creaminess without making the sauce heavy. My kids never notice it’s there (shh!), and it adds extra protein. Full-fat gives the best texture.
Share Your Feedback
Nothing makes my day more than seeing photos of YOUR Chicken Broccoli Mac and Cheese creations! Did your kids gobble it up? Did you add your own twist with extra garlic or maybe some crispy bacon? I want to hear all about it! Leave a comment below with your experience (even if it’s just to say how many helpings your husband had), or tag me on Instagram @FrostyRecipes – I repost my favorite reader versions every week! Your feedback helps me create more recipes that real families actually love. Now go enjoy that cheesy goodness! You can also follow along for more quick meal ideas on Facebook.
