Pin this My daughter stood on a stool beside me, watching the cheese melt into golden swirls through the milk. She asked if we could eat it with a spoon before it even touched the pasta. That night, this dish became our Wednesday routine, the kind of meal that required no convincing and left no leftovers. The broccoli hid just enough to feel virtuous, the chicken made it substantial, and the cheddar tied it all together in a way that made everyone reach for seconds.
I made this the first time my sister visited after her twins were born. She sat at the table while I cooked, too tired to help but grateful for the company. When I served it, she ate two bowls without speaking, then asked for the recipe on a napkin. It became her go to meal for the hardest weeks, the kind of dish that does not ask much but gives everything back.
Ingredients
- Penne or rotini pasta: The ridges and curves catch the cheese sauce perfectly, but any short pasta works if that is what you have in the cupboard.
- Chicken breasts: Cut them small so they cook fast and distribute evenly, or use rotisserie chicken and skip the skillet step entirely.
- Broccoli florets: Adding them to the boiling pasta at the end means one less pot to wash and keeps them bright green and just tender.
- Garlic: Mince it fine so it melts into the butter without burning, adding a quiet sharpness that balances the richness.
- Unsalted butter: This is the base of your roux, so use real butter, not margarine, for a sauce that clings and coats.
- All purpose flour: Whisked with butter, it thickens the milk into something silky without feeling heavy.
- Whole milk: The fat content matters here, skim milk will leave your sauce thin and sad.
- Sharp cheddar cheese: Shred it yourself from a block, pre shredded cheese has coatings that make the sauce grainy instead of smooth.
- Salt, black pepper, and paprika: Season as you go, the paprika is optional but adds a faint warmth that makes people ask what the secret is.
- Olive oil: Just enough to keep the chicken from sticking while it browns and builds flavor in the pan.
Instructions
- Boil the pasta and broccoli together:
- Bring a large pot of salted water to a rolling boil, then cook the pasta according to the package directions. Drop the broccoli florets in during the last two minutes so they soften but keep their snap, then drain everything together and set it aside.
- Sauté the chicken until golden:
- Heat olive oil in a large skillet over medium heat and add the chicken pieces, seasoned lightly with salt and pepper. Let them brown on each side without moving them too much, about five to seven minutes total, then transfer to a plate.
- Build the roux with butter and garlic:
- Melt the butter in the same skillet, scraping up any browned bits from the chicken. Add the garlic and cook for thirty seconds until it smells toasty, then sprinkle in the flour and whisk for a full minute to cook off the raw taste.
- Whisk in the milk slowly:
- Pour the milk in gradually, whisking constantly to keep lumps from forming. Let it bubble gently for three to four minutes, stirring often, until it thickens enough to coat the back of a spoon.
- Melt in the cheddar and seasonings:
- Lower the heat and stir in the shredded cheddar, salt, pepper, and paprika. Keep stirring until the cheese disappears into the sauce and everything turns glossy and smooth.
- Toss everything together:
- Add the drained pasta, broccoli, and cooked chicken back into the skillet. Toss gently to coat every piece, letting it warm through for a minute or two before serving.
Pin this One evening, my son ate this without complaint and then asked if we could have it again tomorrow. In our house, that counts as a standing ovation. It is not fancy, but it is the kind of meal that makes everyone sit down at the same time, and that matters more than I realized it would.
Making It Your Own
I have stirred in a handful of spinach at the end when I felt like we needed more green, and I have swapped the cheddar for a mix of Gruyere and Parmesan when I wanted it to feel a little more grown up. A pinch of crushed red pepper flakes or a splash of hot sauce can wake up the flavors if you like a little heat, and nobody will complain if you sprinkle extra cheese on top before serving.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. When you reheat it, add a few tablespoons of milk and warm it gently on the stove or in the microwave, stirring halfway through. The sauce will thicken as it cools, but a little extra liquid brings it right back to life.
What to Serve Alongside
This dish is rich enough to stand alone, but I usually put out a simple green salad with lemon vinaigrette or a basket of garlic bread for wiping up the extra sauce. On nights when I have more time, roasted cherry tomatoes or a handful of arugula tossed in at the end adds brightness without extra effort.
- A crisp salad with a sharp vinaigrette cuts through the creaminess and makes the meal feel balanced.
- Garlic bread is non negotiable in my house, especially for anyone who wants to soak up every last bit of sauce.
- Roasted vegetables like cherry tomatoes or asparagus add color and a slight char that contrasts nicely with the richness.
Pin this This is the kind of recipe that does not need an occasion, just an appetite and forty minutes. Make it once, and it will earn its place in your rotation without you even deciding.
Recipe FAQs
- → Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Add it directly to the boiling pasta water for the last 2-3 minutes, or thaw it first and add it at the end. Frozen broccoli may release more water, so you might need to adjust the sauce consistency slightly.
- → What type of cheddar cheese is best for this dish?
Sharp or extra-sharp cheddar provides the most robust flavor and richness. Avoid pre-shredded cheese if possible, as it contains anti-caking agents that can make the sauce grainy. Freshly shredded blocks of cheddar melt much more smoothly.
- → How do I prevent lumps in the cheese sauce?
The key is making a proper roux first by whisking butter and flour together, then adding milk gradually while whisking constantly. Keep heat at medium and be patient—don't rush the milk addition. If lumps do form, strain the sauce through a fine-mesh sieve.
- → Can I make this dish ahead of time?
You can prepare components in advance: cook the pasta and broccoli separately, sauté the chicken, and make the sauce. Store each in separate containers. Combine and reheat gently on the stovetop with a splash of milk to restore creaminess, as the pasta absorbs sauce during storage.
- → What pasta shapes work best?
Penne, rotini, and fusilli all work excellently because their ridges and spirals trap the creamy sauce. You can also use fettuccine or rigatoni. Avoid very delicate shapes like angel hair, which can become mushy when tossed with the heavy sauce.
- → How can I make this gluten-free?
Substitute gluten-free pasta and use cornstarch instead of all-purpose flour for the roux—use the same amount. Some people prefer a 1:1 gluten-free flour blend. Check all ingredient labels, including cheese and broth, as some may contain hidden gluten.