Chicken and Broccoli Mac and Cheese
A rich, garlicky cheese sauce gives this chicken and broccoli mac and cheese an irresistible flavor.
By Yankee Magazine|Dec 29 2025|
Chicken & Broccoli Mac and Cheese
Photo Credit: Michael Piazza / Styling by Catrine KeltyInspired by the classic rigatoni-and-broccoli combo, this baked version features mezzi rigatoni (a shorter pasta tube) tossed in a rich, garlicky cheese sauce with tender chicken and al dente broccoli.
This recipe was originally published in “Cheese Pull” in the January/February 2026 issue of Yankee.
Yield:
4 to 6 servings
Ingredients
7 tablespoons salted butter, divided, plus more for greasing dish
1 cup panko breadcrumbs
Zest of 1 lemon, finely grated
3 cups chopped broccoli crowns, cut into small florets
8 ounces mezzi rigatoni
1 pound chicken tenderloins, cut into ¾-inch pieces
Kosher salt and freshly ground black pepper, to taste
1 tablespoon olive oil
3 medium garlic cloves, peeled and minced
¼ cup (35 grams) all-purpose flour
3 cups whole milk
3 cups shredded whole-milk mozzarella
6 ounces (about 2 cups) finely grated Parmesan
Instructions
Butter an 8-by-8-inch baking dish and set aside. Preheat your oven to 350°F and set a rack to the middle position.
In a small microwave-safe bowl, melt 2 tablespoons butter. Add the panko and lemon zest, stirring to combine, and set aside.
Next, prepare the ice bath: Fill a large bowl with cold water and a generous amount of ice cubes. Set this aside. You will need it immediately after the broccoli comes out of the boiling water to stop the cooking and keep the broccoli al dente.
Fill a 4- or 5-quart pot with water and a pinch of salt and bring to a boil. Add the broccoli and cook until bright green, about 1 minute. Use a slotted spoon to remove the broccoli from the boiling water and drop into the ice bath. Drain the broccoli well and set aside.
Now add the pasta to the boiling water and cook according to the package directions, until just al dente (or a little bit underdone—the pasta will continue to cook in the oven). Drain, pour into a large mixing bowl, and toss with 1 tablespoon butter until the pasta is well coated. Set aside.
Season chicken pieces with salt and pepper. Heat olive oil in a nonstick pan over medium-high heat. Add the chicken and sauté for 2 to 3 minutes per side or until chicken is golden and cooked through. Remove the pan from the heat and set aside.
Dry the pot used for the broccoli and pasta and return it to the stove. Add the remaining 4 tablespoons butter and melt over medium heat. Stir in the garlic and sauté until fragrant, about 30 seconds. Reduce the heat to medium-low, add the flour, and whisk to form a paste. Cook, stirring constantly, for about 1 minute.
Add about ¼ cup of milk and whisk until smooth, scraping up any bits of the butter-flour mixture from the bottom and sides of the pan. Increase the heat to medium and gradually whisk in the remaining milk, about ½ cup at a time, until fully incorporated. Continue cooking, whisking constantly, until the mixture is smooth and slightly thickened, 5 to 6 minutes.
Reduce the heat to low and add the mozzarella and Parmesan, stirring until melted and smooth. Season to taste with salt and pepper. Remove from heat.
Add the broccoli and the chicken to the pasta and toss to combine. Pour the cheese sauce over the pasta, gently stirring to combine. Pour the mac and cheese into the prepared baking dish and top evenly with the lemon-panko mixture.
Bake until bubbling and golden brown, 25 to 30 minutes. If the panko is browning too quickly, you may cover the dish with aluminum foil partway through cooking. Remove from the oven and cool for 10 minutes before serving.
