Healthy Pasta and Noodle Recipes Healthy Pasta Recipes by Shape Healthy Macaroni Recipes Healthy Macaroni & Cheese Recipes Anthony Anderson’s One-Pot Buffalo Chicken Mac & Cheese with Broccoli 4.5 (12) 8 Reviews This easy one-pot mac & cheese recipe gets an extra boost of protein from chicken. Buffalo sauce adds spicy tang—look for one without added sugar, like Frank's RedHot. By Anthony Anderson Published on November 1, 2023 Tested by Hilary Meyer Tested by Hilary Meyer Hilary Meyer is a freelance recipe developer, tester and content creator. After graduating from culinary school, she started working as a freelancer in the EatingWell Test Kitchen in 2006, developing and testing recipes. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Fred Hardy, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely Active Time: 25 mins Total Time: 25 mins Servings: 4 servings Nutrition Profile: Sesame-Free Diabetes-Friendly Nut-Free High-Protein Egg-Free Photographer: Fred Hardy, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely Cook Mode (Keep screen awake) Ingredients 1 pound boneless, skinless chicken breast, trimmed and cubed (1/2-inch) 1 teaspoon dried parsley 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon kosher salt 1/4 teaspoon ground pepper 1 tablespoon extra-virgin olive oil 1 3/4 cups nonfat milk, divided 1 1/2 cups unsalted chicken broth 6 ounces whole-wheat penne pasta (1 1/2 cups) 1 1/2 cups bite-size broccoli florets 2 tablespoons all-purpose flour 1 1/4 cups shredded reduced-fat sharp Cheddar cheese, divided 1/4 cup mild Buffalo sauce, preferably with no added sugar Chopped fresh parsley for garnish (optional) Directions Toss chicken with dried parsley, garlic powder, onion powder, salt and pepper in a medium bowl until evenly coated. Heat oil in a large skillet over medium-high heat. Add the chicken in a single layer; cook, stirring occasionally, until golden, about 5 minutes. Add 1 1/2 cups milk and broth; bring to a simmer. Add pasta and cook, stirring occasionally, until just tender (checking timing on your pasta package), adding broccoli during the last 3 minutes of cooking time. Photographer: Fred Hardy, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely Meanwhile, whisk flour and the remaining 1/4 cup milk in a small bowl. When the pasta is tender, stir in the flour mixture. Cook, stirring occasionally, until thickened. Remove from heat. Photographer: Fred Hardy, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely Add 1 cup cheese and Buffalo sauce; stir until the cheese is melted. Sprinkle with the remaining 1/4 cup cheese. Garnish with parsley, if desired. Photographer: Fred Hardy, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely Nutrition Information Serving Size: 1 cupCalories 465, Fat 14g, Saturated Fat 5g, Cholesterol 105mg, Carbohydrates 39g, Total sugars 12g, Added sugars 0g, Protein 44g, Fiber 1g, Sodium 684mg, Potassium 827mg EatingWell.com, November 2023 Rate It Print