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One-Pot Chicken and Vegetable Mac and Cheese

Name: One-Pot Chicken and Vegetable Mac and Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: American-Inspired
Ingredients: 2 tablespoons unsalted butter; 1 small onion, finely diced; 2 cloves garlic, minced; 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces; 1 cup carrots, peeled and diced; 1 cup frozen peas; 2 1/2 cups elbow macaroni; 4 cups low-sodium chicken broth; 2 cups whole milk; 2 cups sharp cheddar cheese, shredded; 1 cup mild mozzarella cheese, shredded; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon smoked paprika (optional); 1/4 teaspoon dry mustard powder; Fresh chopped parsley, for garnish (optional)

By PanPotPlates Editorial TeamPublished Apr 15, 2026 | Updated May 11, 2026

American-Inspired 35 mins one-poteasycomfort foodquickbudget-friendlyweeknight dinner

One-Pot Chicken and Vegetable Mac and Cheese with measured ingredients, 35-minute timing, 6-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

Prep 10 min

Cook 25 min

Total 35 min

Servings 6

Difficulty easy

Cuisine American-Inspired

Ingredients

Servings 6

2 tablespoons unsalted butter
1 small onion, finely diced
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
1 cup carrots, peeled and diced
1 cup frozen peas
2 1/2 cups elbow macaroni
4 cups low-sodium chicken broth
2 cups whole milk
2 cups sharp cheddar cheese, shredded
1 cup mild mozzarella cheese, shredded
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional)
1/4 teaspoon dry mustard powder
Fresh chopped parsley, for garnish (optional)

Ingredients for One-Pot Kid-Friendly Chicken and Vegetable Mac and Cheese

Instructions

In a large deep skillet or Dutch oven, melt the butter over medium heat.
Add the diced onion and garlic, sauté until softened and fragrant, about 3 minutes.
Add the diced chicken and cook, stirring occasionally, until no longer pink and lightly browned, 5–6 minutes.
Stir in diced carrots and frozen peas, cooking for 1–2 minutes to soften the vegetables.
Add elbow macaroni, chicken broth, and whole milk. Stir to combine and bring to a boil.
Reduce heat to medium-low, cover, and simmer for 10–12 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
Remove from heat and stir in shredded cheddar and mozzarella cheeses until melted and sauce is creamy.
Season with salt, black pepper, smoked paprika, and dry mustard powder. Adjust to taste.
Let mac and cheese sit covered for 2–3 minutes to thicken.
Serve warm, garnished with fresh chopped parsley if desired. Enjoy!