Chicken Mac and Cheese with Bacon and Broccoli

Creamy one-pot Mac and Cheese loaded with seasoned chicken, crispy bacon, and tender broccoli.

Course Dinner

Cuisine American

Keyword Chicken Mac and Cheese

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 792kcal

1 tablespoon olive oil
1/2 pound bacon diced
1 pound chicken breasts 2 small breasts to 1 large breast cut in half lengthwise
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
4 cloves garlic minced
12 oz elbow pasta uncooked (3/4 of a pound)
4 cups low-sodium chicken broth (1 quart)
12 oz evaporated milk
10 oz sharp cheddar cheese freshly shredded (about 3 cups)
12 oz broccoli florets cut into 1 inch florets

Heat olive oil over medium heat in a 3 quart skillet. Add chopped bacon and cook until crisp and evenly browned. Remove bacon using a slotted spoon and place on a paper towel lined plate to drain. Pour off all but two tablespoons of the bacon fat from pan.
Season chicken breasts on both sides and pat dry. Brown chicken breasts in bacon fat over medium high heat on both sides. Chicken will not be cooked through at this point. Remove chicken from pan and set aside.
Reduce heat and add garlic. Sauté garlic in remaining bacon fat, if the pan is a little dry add more bacon fat or olive oil, then add chicken broth to pan and increase heat to high. Scrape bottom of pan to deglaze. Once broth is simmering, stir in uncooked pasta and top with chicken breasts.
Reduce heat to medium low and cover. Cook for 8 minutes. After 8 minutes, remove lid and add broccoli florets to top. Cover again and continue cooking for another 12 minutes or until pasta and broccoli are tender. Remove chicken breasts and stir in evaporated milk followed by shredded cheese. Add additional salt and pepper to taste. Dice chicken breasts. Add diced chicken and crispy bacon to mac and cheese and serve.