This easy one-pot mac & cheese recipe gets an extra boost of protein from chicken. Buffalo sauce adds spicy tang—look for one without added sugar, like Frank's RedHot.
Ingredients
- 1 pound boneless, skinless chicken breast, trimmed and cubed (1/2-inch)
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 3/4 cups nonfat milk, divided
- 1 1/2 cups unsalted chicken broth
- 6 ounces whole-wheat penne pasta (1 1/2 cups)
- 1 1/2 cups bite-size broccoli florets
- 2 tablespoons all-purpose flour
- 1 1/4 cups shredded reduced-fat sharp cheddar cheese, divided
- 1/4 cup mild buffalo sauce, preferably with no added sugar
- chopped fresh parsley for garnish (optional)
Directions
- Toss chicken with dried parsley, garlic powder, onion powder, salt and pepper in a medium bowl until evenly coated.
- Heat oil in a large skillet over medium-high heat. Add the chicken in a single layer; cook, stirring occasionally, until golden, about 5 minutes. Add 1 1/2 cups milk and broth; bring to a simmer. Add pasta and cook, stirring occasionally, until just tender (checking timing on your pasta package), adding broccoli during the last 3 minutes of cooking time.
- Meanwhile, whisk flour and the remaining 1/4 cup milk in a small bowl. When the pasta is tender, stir in the flour mixture. Cook, stirring occasionally, until thickened. Remove from heat.
- Add 1 cup cheese and Buffalo sauce; stir until the cheese is melted. Sprinkle with the remaining 1/4 cup cheese. Garnish with parsley, if desired.