Garlic Butter Chicken with Cheesy Broccoli Elbow Macaroni

Tender garlic butter chicken served with creamy, cheesy elbow macaroni and broccoli makes a comforting, family-friendly meal that’s ready in about 40 minutes.

Ingredients

For the Garlic Butter Chicken

• 1½ lbs (680 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 5 cloves garlic, minced
• 1 tsp Italian seasoning
• 1 tsp paprika
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp chopped fresh parsley
• 1 tsp lemon juice (optional)

For the Cheesy Broccoli Elbow Macaroni

• 12 oz (340 g) elbow macaroni
• 3 cups broccoli florets, cut into small pieces
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups (480 ml) whole milk
• 2 cups (225 g) freshly shredded sharp cheddar cheese
• ½ cup (50 g) grated Parmesan cheese
• ½ tsp garlic powder
• ½ tsp mustard powder (optional)
• Salt and black pepper, to taste

Instructions

1. Cook the Pasta and Broccoli

1. Bring a large pot of salted water to a boil.
2. Cook the elbow macaroni according to the package directions.
3. Add the broccoli during the last 2–3 minutes of cooking.
4. Drain well and set aside.

2. Cook the Chicken

1. Season the chicken with paprika, Italian seasoning, onion powder, salt, and pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Cook the chicken for 5–7 minutes, stirring occasionally, until golden and cooked through.
4. Add the butter and garlic, cooking for 1 minute until fragrant.
5. Stir in the parsley and lemon juice, if using. Remove from the heat.

3. Make the Cheese Sauce

1. Melt the butter in a saucepan over medium heat.
2. Whisk in the flour and cook for 1 minute.
3. Gradually whisk in the milk until smooth.
4. Cook for 3–5 minutes, stirring, until the sauce thickens.
5. Reduce the heat to low and stir in the cheddar, Parmesan, garlic powder, and mustard powder until smooth.
6. Season with salt and pepper to taste.

4. Combine

• Fold the cooked macaroni and broccoli into the cheese sauce until well coated.

5. Serve

• Spoon the cheesy broccoli macaroni onto plates and top with the garlic butter chicken.
• Garnish with extra parsley and Parmesan, if desired.

Optional Add-Ins

• Crumbled cooked bacon
• Sautéed mushrooms
• Diced red bell pepper
• Crushed red pepper flakes for heat
• A sprinkle of mozzarella for extra cheesiness

Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Reheat: Warm gently on the stovetop or in the microwave with a splash of milk to keep the sauce creamy.

Yield: 4–6 servings.