Save My youngest once declared this the only dinner worth eating three nights in a row. I'd made it on a Wednesday out of sheer exhaustion, tossing together what I had in the fridge, and by Friday she was asking if we could skip her birthday dinner for another round. The way the sharp cheddar clings to every twist of pasta, catching bits of tender chicken and bright green broccoli, turned a simple weeknight scramble into something we all look forward to now.
I remember making this for my sister when she came over with her toddler, both of them cranky and hungry after a long day. She sat at my kitchen counter, watching me whisk the sauce, and said it smelled like the kind of comfort she didn't know she needed. Her little one ate two full bowls, broccoli and all, which felt like a small miracle.
Ingredients
- Penne or rotini pasta (340 g): The ridges and curves catch the cheese sauce perfectly, making every bite creamy and satisfying.
- Chicken breasts (350 g): Cut them into even pieces so they cook at the same rate, and don't skip the quick sear for that golden color.
- Broccoli florets (2 cups): Adding them to the pasta water saves a pan and keeps them bright green and just tender enough.
- Garlic (2 cloves, minced): Fresh garlic bloomed in butter is the backbone of this sauce, so don't rush this step.
- Unsalted butter (2 tbsp): It gives the roux a silky base without adding extra salt before you taste.
- All-purpose flour (2 tbsp): This thickens the sauce and keeps it from breaking when you add the cheese.
- Whole milk (2 cups): The fat in whole milk makes the sauce creamy and stable, so resist the urge to use skim.
- Sharp cheddar cheese (1 1/2 cups, shredded): Shred it yourself from a block because pre-shredded cheese has coatings that make the sauce grainy.
- Salt (1/2 tsp plus more): Season in layers, tasting as you go, especially after the cheese melts.
- Black pepper (1/4 tsp): Freshly ground pepper adds a gentle warmth that balances the richness.
- Paprika (1/2 tsp, optional): A hint of smokiness that deepens the flavor without making it spicy.
- Olive oil (1 tbsp): Just enough to brown the chicken without sticking.
Instructions
- Boil the pasta and broccoli:
- 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 2 minutes so they soften just enough without turning mushy, then drain everything together.
- Sear the chicken:
- Heat olive oil in a large skillet over medium heat, add the chicken pieces seasoned with a pinch of salt and pepper, and cook until golden on the outside and no longer pink inside, about 5 to 7 minutes. Set the chicken aside on a plate.
- Start the roux:
- In the same skillet, melt the butter over medium heat, then add the minced garlic and stir for 30 seconds until it smells fragrant and sweet. Sprinkle in the flour and whisk constantly for about a minute until it turns a pale golden color.
- Build the sauce:
- Pour in the milk slowly, whisking the whole time to keep lumps from forming, and let it simmer gently until it thickens enough to coat the back of a spoon, about 3 to 4 minutes.
- Melt in the cheese:
- Stir in the shredded cheddar, salt, black pepper, and paprika, then reduce the heat to low and keep stirring until the cheese melts completely into a smooth, glossy sauce.
- Toss everything together:
- Add the cooked pasta, broccoli, and chicken back into the skillet, tossing gently to coat every piece in the cheese sauce. Let it warm through for a minute or two, then serve it hot with extra cheese or fresh herbs if you like.
Save There was a night when my husband came home late, stressed and quiet, and I reheated a bowl of this for him. He stood at the counter eating it straight from the pot, and halfway through he looked up and said it tasted like everything was going to be okay. That's when I realized this dish had become more than dinner, it was a small act of care we could all taste.
Making It Your Own
If you want a little heat, stir in a pinch of crushed red pepper flakes or a few dashes of hot sauce right before serving. I've also swapped in rotisserie chicken when I'm too tired to cook meat from scratch, and it works beautifully. For a gluten-free version, use your favorite gluten-free pasta and substitute the all-purpose flour with a gluten-free blend or cornstarch.
What to Serve Alongside
This pasta is hearty enough to stand alone, but I love serving it with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread or a warm baguette is perfect for soaking up any extra cheese sauce left in the bowl. On busier nights, I'll just set out some carrot sticks or apple slices and call it done.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, and they reheat better than most pasta dishes. I add a splash of milk or a tablespoon of water before microwaving to bring the sauce back to life. You can also reheat it gently on the stovetop over low heat, stirring often so it doesn't stick.
- Store in a covered container and eat within three days for the best texture.
- Reheat in the microwave with a splash of milk to restore creaminess.
- Freeze individual portions in freezer-safe containers for up to two months if you want to meal prep.
Save This recipe has earned its place in our weekly rotation, not because it's fancy, but because it's exactly what we need when we're hungry and tired. I hope it finds a spot on your table too.
Recipe FAQ
- → Can I prepare this dish ahead of time?
Yes, you can cook the pasta, chicken, and sauce separately, then combine and reheat gently before serving. Store in an airtight container for up to 3 days in the refrigerator.
- → What type of pasta works best?
Penne and rotini are excellent choices as their shapes trap the creamy sauce. Farfalle or rigatoni also work well. Avoid very thin pastas that may become mushy.
- → How do I prevent the sauce from becoming lumpy?
Whisk constantly while adding milk to the roux. Add milk gradually rather than all at once, and ensure the roux is cooked for a full minute before introducing any liquid.
- → Can I use pre-cooked rotisserie chicken?
Absolutely. Shred or cut rotisserie chicken into bite-size pieces and add it during the final step to heat through, saving time on the cooking process.
- → What makes a good substitute for cheddar cheese?
Gruyère, Gouda, or a blend of sharp cheddar with Parmesan work well. Avoid soft cheeses that may break down in heat. Use the same quantity and ensure it's finely shredded.
- → How can I make this dish gluten-free?
Substitute cornstarch or a gluten-free flour blend for all-purpose flour in equal amounts. Use certified gluten-free pasta to ensure the entire dish meets dietary needs.