One-Pan Chicken and Broccoli Mac and Cheese

Boil a large pot of salted water. Add 16 ounces of cavatappi pasta and cook according to package directions.

During the last 3 minutes of pasta cooking, add 3 cups of broccoli florets to the boiling water with the pasta.

Drain the cooked pasta and broccoli and set aside.

In the same large pot, heat 2 tablespoons of olive oil over medium-high heat.

Season 1.5 pounds of chicken breast with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Add the seasoned chicken to the hot oil and cook until browned and cooked through, about 5-7 minutes per side.

Remove the cooked chicken from the pot and set aside.

Reduce heat to medium. Add 0.25 cup of unsalted butter to the pot and melt, scraping up any browned bits from the bottom.

Add 2 cloves of minced garlic to the melted butter and whisk for 30 seconds until fragrant.

Whisk in 0.25 cup of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.

Slowly whisk in 2 cups of milk until the mixture is smooth and thickened.

Add 1 teaspoon of Dijon mustard, 2 cups of shredded sharp cheddar cheese, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the sauce. Whisk until the cheese is completely melted and the sauce is smooth.

Dice the cooked chicken into bite-sized pieces.