Description
This one-pot wonder is comfort food at its finest—creamy, cheesy pasta loaded with juicy chicken, smoky bacon, and crisp-tender broccoli. It’s hearty enough to stand on its own, feeds a crowd, and is always the first dish to vanish at the table.
Ingredients
Base
-
2 tbsp olive oil
-
1 lb bacon, diced
-
2 lb chicken breasts (or thighs), halved lengthwise
-
1 tsp kosher salt
-
½ tsp black pepper
-
1 tsp paprika
-
8 cloves garlic, minced
-
24 oz elbow pasta (1.5 lb)
-
8 cups low-sodium chicken broth
-
24 oz evaporated milk (2 cans)
-
20 oz sharp cheddar cheese, freshly shredded
-
8 oz Monterey Jack cheese, shredded
-
24 oz broccoli florets
-
2 tsp Dijon mustard
Optional Topping
-
1 cup panko breadcrumbs
-
2 tbsp melted butter
-
½ cup Parmesan cheese
Instructions
-
Cook the bacon: In a large pot/Dutch oven over medium heat, cook bacon until crispy (≈8–10 min). Remove with a slotted spoon; leave 1 tbsp bacon fat in pot.
-
Sear the chicken: Season chicken with salt, pepper, and paprika. Add olive oil to pot. Cook chicken 4–5 min per side until golden and cooked through. Transfer to rest.
-
Cook pasta: Add garlic, sauté 30 sec. Stir in dry pasta, broth, and evaporated milk. Scrape up browned bits. Simmer 8–10 min, stirring often, until pasta is al dente.
-
Make sauce: Reduce heat to low. Add cheeses slowly, a handful at a time, stirring until smooth. Stir in Dijon mustard. Taste and adjust seasoning.
-
Combine: Dice chicken. Stir in chicken, bacon, and broccoli. Cook 2–3 min until broccoli is bright green and tender-crisp.
-
Optional topping: Mix panko, butter, and Parmesan. Sprinkle over pasta in an oven-safe dish. Broil 2–3 min until golden and crisp.
Notes
-
Rest chicken before dicing—this keeps it juicy.
-
Add cheese slowly over low heat for the creamiest sauce.
-
Let the mac rest 5–10 min before serving; the sauce thickens beautifully.
Nutrition
- Calories: 790 cal Per Serving
- Fat: 38g