Damn Delicious

Broccoli Chicken Mac and Cheese

This lightened-up mac and cheese is the best way to sneak in some veggies for those picky eaters! Also freezer-friendly!

Broccoli Chicken Mac and Cheese - This lightened-up mac and cheese is the best way to sneak in some veggies for those picky eaters! Also freezer-friendly!

I did something horrible.

I took a trashy mac and cheese, and made it less trashy. By adding broccoli.

Hey, apparently vegetables are good for you.

You’ll thank me later.

TRUST.

Broccoli Chicken Mac and Cheese - This lightened-up mac and cheese is the best way to sneak in some veggies for those picky eaters! Also freezer-friendly!

Broccoli Chicken Mac and Cheese

This lightened-up mac and cheese is the best way to sneak in some veggies for those picky eaters! Also freezer-friendly!

10 minutes20 minutes

Ingredients:

  • 12 ounces pasta shells
  • 3 cups broccoli florets
  • 1 tablespoon olive oil
  • 2 boneless, skinless thin-sliced chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 cup 2% milk
  • 2 tablespoons all -purpose flour
  • 3 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/4 cup julienned sun dried tomatoes
  • 1 cup shredded reduced-fat cheddar cheese
  • 1 cup shredded reduced-fat mozzarella cheese

Directions:

  1. In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cooking time, add broccoli; drain well.
  2. Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
  3. Heat a large skillet over medium high heat. Stir in milk, flour, garlic and Dijon, until smooth and slightly thickened, about 2-3 minutes; season with salt and pepper, to taste.
  4. Stir in pasta, broccoli, chicken, sun dried tomatoes and cheeses until well combined, about 2-3 minutes.
  5. Serve immediately.

Adapted from Iowa Girl Eats

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Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 653.7 Calories from Fat 135
% Daily Value*
Total Fat 15.0g 23%
Saturated Fat 6.1g 31%
Trans Fat 0g
Cholesterol 81.7mg 27%
Sodium 561.5mg 23%
Total Carbohydrate 77.7g 26%
Dietary Fiber 3.3g 13%
Sugars 8.7g
Protein 50.4g 101%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

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70 comments

  1. “heat a large skillet over medium high heat. Stir in milk, flour, garlic and Dijon, until smooth and slightly thickened, about 2-3 minutes” All at once? Or should we cook the flour at all first? Roux-like?

  2. Why do all the comments for this recipe talk about laughing cow cheese but there is no laughing cow cheese in the ingredients… I am confused…

  3. I’m confused. Several comments mention laughing Cow cheese.  but I don’t see LC cheese listed in the ingredients.  It’s also stated that it’s freezer friendly  but commented that you don’t recommend it after making it.  at what stage of cooking would I freeze it?  Can’t wait to try this!!!!  My family has enjoyed several of your recipes!

    • The recipe has been updated (and improved – promise!) and thus, no longer includes Laughing Cow Cheese. You can freeze after it has been completely cooked in individual servings.

  4. i cooked this yesterday. easy to do , but as usual, i did not have all the correct items. wrong tomatos, i used can, one type cheese i did not have, chicken came out of a can, and i think fresh broccoli would be better than frozen. over all this tasted real good. but next time i will try to have more of the right stuff, every thing could stay the same except the chicken, it should be home fried or rotisserie from the big box. thanks for the easy and quick way to prepair a meal.

  5. I’ve been making a variation of this for years but **never** thought of using Laughing Cow cheese! How brilliant! I’ve always used broccoli, fresh tomatoes, seeded & cut into cubes, roasted red sweet peppers if I have any on hand & a thick cheese sauce made with cheddar, mozzarella & cream cheese or left-over tail ends of Boursin w/ herbs (& if I have any bits of feta, chèvre and/or ricotta I toss them in, too). But I’ll be grabbing some LC this weekend! Sounds wonderful.

  6. I only see cheddar+mozzarella listed in this recipe.am I supposed to add the LC wedges also,or instead of the listed cheeses?

  7. Hello. I am confused. I read these comments after I printed your recipe for Broccoli Chicken Mac and Cheese. The ingredients list does not have laughing cow as an ingredient. What am I missing here?

  8. I see laughing cow cheese mentioned in all the comments but no longer on the recipe. Did the original use laughing cow in place of both cheeses?  Confused…..

  9. my printer has run out of ink, but i have handwritten this recipe and hope to try it today.
    the pictures look excellent-but, looking at them it does not look as you mixed the broccoli with the other items-it looks as though you placed it when you took the pictures.looks good ,still going to cook as soon as i get the stove hot!!

  10. The recipe above doesn’t list Laughing Cow cheese wedges in the ingredients list or in the instructions, yet others are commenting about how great the LC cheese in the recipe is. Is there a typo in the recipe? Thanks!

  11. I forgot to buy the laughing cow cheese. I used some leftover cheeses in my fridge and it was a complete fail. It’s looks so good. I will try one more time and make sure I use the exact ingredients.

  12. Entire family likes this dish. 3yr old gobbles this up; mom and sis have also added this to their menus. I’m not a fan of sun-dried tomatoes, so I just use fresh Romas. Good leftovers also, if you’re lucky to have any.

  13. Thanks for the recipe I needed it for school project

  14. can i substitute greek yogurt for the milk? I’m lacthose intolerant! Thanks!

    • Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. But if substitutions must be made, please use your best judgment.

  15. I substituted quinoa for the pasta for an even healthier twist..turned out great!!

  16. Do you know how many calories are in one serving?

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.

    • How do you cook the chicken? Do you bake or boil?

  17. Hi . can i use cheese cubes instead of cheese wedges as I live in NEw Delhi , India and am not sure if we have cheese wedges here ? Thanks .

    • You can certainly try substituting cheese cubes but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome but if substitutions must be made, please use your best judgment.

  18. Can’t wait to try this! Did you use frozen broccoli?

  19. do you cook the chicken before adding it to the cheese & milk mix?? or cook it in the sauce

    • Renee, the recipe calls for 2 cups shredded chicken breast so the chicken should be cooked and shredded (or finely chopped) prior to using.

  20. I just love this lady… She comes up with recipes that appeal to my appetite…

  21. I tried this tonight and the sauce didn’t work for me. I had the individually wrapped laughing cow cheese that comes in the red wax… that was all I saw. Was that the wrong kind? It turned into a curdled mess. I tried to save it with a little extra milk and some cheddar but it didn’t help. No idea what happened other than having the wrong cheese. Any ideas? I don’t know of any possible ways to save it.

  22. This sure is a great way to get kids to eat their veggies!

  23. Can you clarify what’s going on with the chicken? Do you buy this pre-shredded? Or should I be adding additional prep time to cook/shred the chicken?

  24. Question, do you have the dietary info on this recipe, per cup? I need to Type 1 diabetic carb counting…

    • Unfortunately, as I am not a registered dietician, I am not comfortable sharing nutritional information for any of my recipes. I recommend utilizing online calorie counters at your discretion to obtain such information.

  25. I love two things about this. The fact that you used Laughing Cow cheese and that you loaded it with yummy veggies! I can’t wait to try it! Or Costco churros, which sound like they must be pretty amazing…

  26. what happened to your #recipecomingsoon for,the
    RANCH CHICKEN THIGHS???

    Thanks

    Diane

  27. You are so smart to use the light Laughing Cow cheese. 30 calories per wedge. I use it on sandwiches in place of mayonnaise. It’s wonderful on 97% lean hamburger sandwiches on low calorie toasted bread. Lay the hot hamburger patties right on top of the toast, after spreading Laughing Cow cheese, my favorite is French Onion. Your recipe looks wonderful and I’ll make it soon.

  28. Pingback: From Lovers with Love » Check Out These Easy Ways to Cook Chicken. Delicious Ideas

  29. This looks amazing! I don’t make nearly enough mac and cheese!

  30. My other half is a meat and potato and anything cheesy creamy kinda guy. He couldn’t get enough of this dish and well……no leftovers for me to take for lunch. LOL. I count what I eat, and I can easily fit this into my daily eating plans. This is absolutely delish! I used the entire carton of the LC garlic and herb cheese and it was perfect.

    By the way, your food photos have me hooked to your blog. So glad I found you and I have not been disappointed with any of the recipes I’ve made. And neither has he 🙂 BONUS!!

  31. I make this recipe on the regular and the whole family loves it! I like to switch up the different flavors of cheese and I use roasted red peppers (instead of sundried tomatoes) because I usually have them in the fridge and it tastes great!!!!! Love this!!

  32. Can you clarify how much 1 serving is? 1 cup? looking forward to trying this tonight!

    Thanks!!

    • It really depends on how much you and your family can consume but I would say that at least 2 cups should be sufficient per person.

  33. This looks so tasty – love a lightened up version of a comfort food favorite! Thanks for sharing.

  34. Pingback: Cheesy Pasta With Chicken, Broccoli And Sun Dried Tomatoes « Recipe « Zoom Yummy – Crochet, Food, Photography

  35. How many wedges of LC Cream Cheese do we use?

  36. Could I substitute the LC cheese with anything? Like possibly cream cheese? This looks delicious and I’d like to make it very soon! 🙂

    • You can definitely try substituting the cream cheese but I have no way to know if this will change the taste/consistency of this dish.

  37. What flavor of LC cheese wedge did you use?

  38. Could you please clarify the step regarding the cheese? Ingredient list calls for Laughing Cow, recipe mentions Monterey Jack? Use both, or one or the other?

  39. Can this be frozen after making?