American Chicken and Broccoli Macaroni with Parmesan and Garlic

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A creamy American classic featuring tender chicken, steamed broccoli, and cheesy macaroni in a rich Parmesan garlic sauce. This american-inspired pasta ready in about 45 minutes pairs Elbow macaroni, Chicken breast, Broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200g Elbow macaroni
• 200g Chicken breast
• 150g Broccoli
• 50g Parmesan cheese
• 3 cloves Garlic
• 100ml Milk

Instructions

1. Step 1: Bring a large pot of salted water to a boil, then add 200g Elbow macaroni. Cook for 8-10 minutes, stirring occasionally, until tender but still firm to the bite. Drain thoroughly and set aside in a warm bowl to prevent cooling. Tip: Reserve 1/2 cup of the pasta water for adjusting sauce consistency later.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned. Add 200g shredded chicken breast (cut into 1/2-inch cubes) and cook for 6-8 minutes, stirring occasionally, until the chicken is no longer pink in the center and lightly browned. Tip: Use a meat thermometer to ensure the chicken reaches 74°C (165°F) for safety.
3. Step 3: Add 150g broccoli florets (cut into 1/2-inch pieces) to the skillet and stir to coat with the oil and garlic. Pour in 100ml milk and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the broccoli is tender and the sauce thickens enough to coat the back of a spoon. Tip: If the sauce is too thin, add a splash of reserved pasta water to adjust.
4. Step 4: Transfer the cooked macaroni to the skillet and stir to combine with the chicken and broccoli mixture. Cook for 2-3 minutes until the pasta is evenly coated. Remove from heat and stir in 50g grated Parmesan cheese (grated just before adding) until the cheese melts and the mixture is well combined. Tip: Add the Parmesan off the heat to prevent it from clumping or burning.
5. Step 5: Serve immediately, garnished with additional grated Parmesan if desired, while the macaroni is still warm and the cheese is melted. Tip: For a richer flavor, use a combination of Parmesan and a small amount of butter when mixing the cheese into the dish.