Chicken Broccoli Cheddar Pasta (Print View)

Creamy pasta with tender chicken, broccoli, and cheddar cheese sauce. A comforting family favorite that's easy to prepare.

# Components:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Proteins

02 - 2 chicken breasts (approximately 12 oz total), cut into bite-sized pieces

→ Vegetables

03 - 2 cups fresh 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

→ Dry Ingredients and Seasonings

08 - 2 tablespoons all-purpose flour
09 - 0.5 teaspoon salt, plus additional for pasta water
10 - 0.25 teaspoon ground black pepper
11 - 0.5 teaspoon paprika, optional

→ Oils

12 - 1 tablespoon olive oil

# Directions:

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 reserve.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chicken pieces, season lightly with salt and pepper, and sauté for 5 to 7 minutes until golden and cooked through. Transfer to a clean plate.
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 form a smooth paste.
04 - Gradually pour milk into the roux while whisking constantly to prevent lumps. Continue cooking for 3 to 4 minutes until the sauce thickens and coats the back of a spoon.
05 - Stir in shredded cheddar cheese, salt, black pepper, and paprika if using. Reduce heat to low and mix until cheese is completely melted and sauce is smooth.
06 - Add cooked pasta, broccoli, and chicken to the skillet. Toss thoroughly to coat all components evenly with cheese sauce. Heat for 1 to 2 minutes until warmed through.
07 - Transfer to serving plates immediately. Garnish with additional shredded cheddar cheese or fresh herbs if desired.

# Expert Advice:

01 -
  • Everything cooks in under 40 minutes, so you can have dinner on the table before anyone starts raiding the snack drawer.
  • The cheese sauce is silky and rich without any processed ingredients or cream soups from a can.
  • It reheats beautifully the next day, which means leftovers actually get eaten instead of shoved to the back of the fridge.
02 -
  • Shred your own cheese from a block because pre-shredded varieties contain anti-caking agents that make the sauce gritty instead of creamy.
  • Don't let the milk boil hard after adding it or the sauce can break and turn grainy, so keep the heat at a steady simmer.
  • If the sauce seems too thick after tossing, splash in a little reserved pasta water to loosen it up without diluting the flavor.
03 -
  • Add the broccoli to the boiling pasta water instead of steaming it separately, it saves time and keeps your sink cleaner.
  • Taste the sauce before adding the pasta and adjust the salt then, because once everything is mixed it's harder to season evenly.
  • Use a large skillet with high sides so you have enough room to toss the pasta without making a mess all over your stove.
Return