Cheesy Chicken Broccoli Mac
Servings: 6 people
Ingredients
- 1 lb chicken breast cut into cubes
- 1 tbsp olive oil
- 1 onion chopped
- 1/2 tsp each of salt and pepper
- 1 tsp each paprika, garlic powder, onion powder
- 1 tbsp ranch seasoning
- 3 1/2 - 4 cups of chicken broth
- 2 1/2 cups elbow pasta uncooked
- 3 cups chopped broccoli
- 8 oz Colby Jack Cheese shredded
- 1/3 cup milk
- Dried parsley
Instructions
- Cut chicken into small cubes. Roughly chop broccoli into smaller pieces (just be careful not to chop too small or it will completely fall apart while cooking).
- Add olive oil to a skillet over medium-high heat. Add the chicken and spread it out evenly in the pan. Add the chopped onion and season with salt, pepper, paprika, onion powder, garlic powder, and ranch seasoning. Stir everything well.
- Once the chicken is pretty much fully cooked, add the uncooked elbow noodles, broccoli, and chicken broth. I recommend starting with 3 1/2 cups of chicken broth and adding an extra 1/2 cup if needed as the pasta cooks.
- Bring the skillet to a boil then reduce the heat to medium-low. Cover with a lid. Let cook covered for about 12-15 minutes or until the pasta is cooked.
- Remove the lid and stir well. Let simmer for a few minutes if any extra liquid needs to reduce. Add half of the shredded Colby Jack cheese, milk, and stir everything together really well.
- Top with the rest of the cheese and cover with the lid to let the cheese melt or pop it in the oven under the broiler for just a few minutes. Top with dried parsley before serving. Enjoy!
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