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Broccoli Chicken Cheese Pasta

The cheesiest, yummiest, broccoli chicken cheese pasta! This quick and easy loaded up mac and cheese is our family's favorite dinner.
Course: Main Course
Cuisine: American
Keyword: broccoli, cheese sauce, pasta, shredded chicken
Author: Tara Moore


  • 8 oz dry pasta
  • 1 lb chicken breast pounded thin
  • 2 heads of broccoli
  • 5 oz velveeta cheese
  • 5 oz extra sharp cheddar about 2 cups loosely packed
  • 1/4 c. packed parmigiano reggiano
  • 2 c milk + more if it starts to get too thick
  • 1/4 tsp pepper

seasoning for chicken

  • olive oil
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder


  • Preheat oven to 400
  • Put your chicken on a baking sheet lined with foil
  • Drizzle the chicken with olive oil and the seasonings
  • Bake for 25 minutes.
  • Grab a large pot, fill it with water and bring to a boil, add your pasta and cook until al dente
  • Wash and cut the broccoli heads into little bite size pieces
  • Steam the broccoli until it is barely tender, it will continue cooking even after you pull it off the steam
  • Drain your noodles
  • Grate the cheddar cheese, parmesan and cut the velveeta into cubes
  • Grab a pot (I use the same one that I used to boil the noodles) and put it on the stove over low/med heat
  • Add the milk, cheese and pepper, whisking to incorporate until you get a nice smooth consistency
  • While this comes together shred the chicken and it to the cheese mixture
  • Dump in your noodles and broccoli
  • Combine this gently, you don't want to disintegrate the broccoli
  • Add a couple extra splashes of milk before you serve it (it will start to thicken).
  • Spoon the pasta into a bowl and top with freshly grated pepper and if you want a little kick, add some red pepper flakes, it's awesome!