Creamy Chicken Broccoli Cheddar Pasta (Printable version)

Tender chicken, fresh broccoli florets, and creamy cheddar cheese sauce combined with pasta for an easy, satisfying family meal.

# Ingredient List:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Proteins

02 - 2 chicken breasts (about 12 oz), cut into bite-size pieces

→ Vegetables

03 - 2 cups broccoli florets
04 - 2 cloves garlic, minced

→ Dairy and Cheese

05 - 2 tablespoons unsalted butter
06 - 2 cups whole milk
07 - 1.5 cups sharp cheddar cheese, shredded

→ Pantry

08 - 2 tablespoons all-purpose flour
09 - 1 tablespoon olive oil

→ Seasonings

10 - 0.5 teaspoon salt, plus more for pasta water
11 - 0.25 teaspoon ground black pepper
12 - 0.5 teaspoon paprika (optional)

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, adding the broccoli florets during the final 2 minutes of cooking. Drain in a colander and set aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chicken pieces, season with salt and pepper, and sauté until golden and cooked through, approximately 5-7 minutes. Transfer to a plate and set aside.
03 - In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle flour over the butter and whisk continuously for 1 minute to create a roux.
04 - Gradually pour milk into the roux while whisking constantly to prevent lumps. Continue cooking and stirring until the sauce thickens, approximately 3-4 minutes.
05 - Stir in shredded cheddar cheese, salt, black pepper, and paprika. Reduce heat to low and mix until cheese is fully melted and sauce reaches a smooth consistency.
06 - Add cooked pasta, broccoli, and chicken to the skillet with the cheese sauce. Toss thoroughly to evenly coat all components. Heat for 1-2 minutes until warmed through.
07 - Transfer to serving dishes immediately. Garnish with additional shredded cheddar or fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can start it when everyone is already hungry and still sit down to a real meal.
  • The cheese sauce tastes homemade because it is, but it is easier than opening a jar and tastes infinitely better.
  • Leftovers reheat beautifully with a splash of milk, so lunch the next day feels like a gift instead of a chore.
02 -
  • If your sauce breaks or looks grainy, it is usually because the heat was too high or the cheese was pre shredded, lower the flame and use block cheese next time.
  • Do not skip salting the pasta water, it is your only chance to season the pasta itself and it makes a noticeable difference in the final dish.
  • Add the broccoli to the boiling pasta exactly two minutes before draining, any longer and it turns mushy, any less and it stays too firm.
03 -
  • Shred your own cheese from a block, the anti caking agents in pre shredded cheese prevent it from melting smoothly and can leave your sauce gritty.
  • Use rotisserie chicken if you are short on time, just shred it and toss it in at the end with the pasta and broccoli.
  • Taste the sauce before adding the pasta and adjust the salt and pepper then, it is much easier to fix at that stage than after everything is mixed.
Go back