Anthony Anderson’s One-Pot Buffalo Chicken Mac & Cheese with Broccoli

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.

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.

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.