Chicken Broccoli Cheddar Pasta

My daughter once called this dish "the cozy bowl" after I made it on a rainy Tuesday when nothing else sounded right. The steam rising from the skillet, the smell of garlic meeting melted cheddar, the way the broccoli stayed just tender enough to feel virtuous while drowning in cheese sauce. It became our unspoken comfort meal, the one I make when someone needs a hug they won't ask for. Now every time I pull out the skillet, she wanders into the kitchen without being called.

I started making this after a long stretch of boring dinners when I realized I had chicken, pasta, and a block of cheddar staring back at me from the fridge. I threw in some broccoli mostly out of guilt, but it turned into the star alongside the cheese. My husband, who usually eats without commentary, looked up mid bite and said it tasted like the pasta bake his mom used to make but better. That's when I knew it would stick around.

Ingredients

• Penne or rotini pasta: The ridges and curves catch the cheese sauce in every bite, rotini works especially well if you want maximum cling.
• Chicken breasts: Cut them into even pieces so they cook at the same rate, I learned this after ending up with some rubbery and some perfect.
• Broccoli florets: Adding them to the pasta water in the last two minutes saves a pan and keeps them bright green and just tender.
• Garlic: Mince it fresh, the jarred stuff never blooms the same way in hot butter.
• Unsalted butter: This lets you control the salt in the sauce, especially important since cheddar can be salty on its own.
• All purpose flour: Whisked into butter, it thickens the milk into a silky base that won't break when the cheese melts in.
• Whole milk: The fat content makes the sauce creamy and stable, skim milk will leave you with a thin, sad puddle.
• Sharp cheddar cheese: Shred it yourself from a block, pre shredded has anti caking agents that make the sauce grainy.
• Salt, black pepper, and paprika: Simple seasonings that let the cheese shine, the paprika adds a whisper of warmth without any heat.
• Olive oil: Just enough to sear the chicken without sticking, and it adds a faint fruity note to the fond left in the pan.

Instructions

Boil the pasta and broccoli together:

Get a big pot of water boiling with a generous pinch of salt, cook your pasta until it's just shy of done, then toss in the broccoli for the last two minutes. Drain it all together and the broccoli will be tender but still have a little snap.

Sear the chicken until golden:

Heat olive oil in your largest skillet over medium heat and add the chicken in a single layer, season with salt and pepper, then let it sit undisturbed for a few minutes so it gets a nice golden crust. Once it's cooked through, pull it out and set it aside.

Build the roux with butter and garlic:

Melt butter in the same skillet, toss in the garlic and let it sizzle for about thirty seconds until your kitchen smells amazing. Sprinkle in the flour and whisk it into a paste, cooking for a full minute to get rid of the raw flour taste.

Whisk in the milk slowly:

Pour the milk in a slow stream while whisking constantly so no lumps form, keep whisking and cooking until the sauce thickens enough to coat the back of a spoon. This takes about three to four minutes and patience here makes all the difference.

Melt in the cheddar and seasonings:

Turn the heat down to low and stir in the shredded cheddar, salt, pepper, and paprika until the cheese melts completely into a smooth glossy sauce. If it looks tight, add a splash of pasta water to loosen it up.

Toss everything together:

Add the drained pasta, broccoli, and cooked chicken back into the skillet and toss until every piece is coated in that creamy cheese sauce. Let it warm through for a minute or two, then serve it hot with extra cheese on top if you're feeling generous.

Pin it

The first time I served this to friends, I worried it was too simple, just pasta and chicken and cheese. But one of them scraped her bowl clean and asked if I'd share the recipe, and another went quiet in that way people do when they're actually tasting something instead of just eating. It reminded me that comfort doesn't need to be complicated, it just needs to taste like care.

Storing and Reheating

This keeps in an airtight container in the fridge for up to three days, and I've found it reheats best on the stovetop over low heat with a splash of milk stirred in to bring the sauce back to life. The microwave works in a pinch, but add a little milk and cover it loosely so the pasta doesn't dry out. I don't recommend freezing it because the dairy sauce can separate and turn grainy when thawed, better to just make a fresh batch.

Swaps and Variations

If you're short on time, rotisserie chicken works beautifully, just shred it and toss it in at the end with the pasta. For a gluten free version, swap in your favorite gluten free pasta and use a gluten free flour blend for the roux, I've done this for a friend with celiac and it turned out just as creamy. You can also add a pinch of red pepper flakes or a drizzle of hot sauce if you like a little heat, or stir in some frozen peas along with the broccoli for extra color and sweetness.

Serving Suggestions

This is hearty enough to stand on its own, but I like to serve it with a simple green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for mopping up any extra sauce left in the bowl. If you're feeding a crowd, double the recipe and bake it in a casserole dish topped with extra cheese and breadcrumbs for a bubbly, golden finish.

• A crisp arugula salad with lemon and parmesan balances the creamy pasta perfectly.
• Garlic knots or cheesy breadsticks turn this into a full Italian American style feast.
• Serve with a glass of chilled white wine or sparkling water with a wedge of lime for a refreshing contrast.

Pin it

This dish has become my answer to the question of what to make when nothing sounds good but everything feels hard. It's warm, reliable, and always tastes like home.

Recipe FAQs

→ Can I use a rotisserie chicken instead?

Yes, rotisserie chicken is a great time-saver. Simply shred or chop 2 cups of rotisserie chicken and skip the sautéing step, adding it directly when combining ingredients at the end.

→ How do I prevent the cheese sauce from becoming grainy?

Whisk constantly when adding milk to create a smooth roux, and keep the heat at medium to prevent the sauce from boiling. Add cheese off heat or on low heat for the smoothest texture.

→ What pasta shapes work best?

Penne and rotini are ideal because their ridges and curves catch the cheese sauce beautifully. Farfalle, rigatoni, or fusilli also work well.

→ How can I make this gluten-free?

Substitute gluten-free pasta and gluten-free all-purpose flour for the regular versions. Make sure to check cheese labels, as some processed cheeses may contain gluten additives.

→ Can I prepare this ahead of time?

Cook the pasta, chicken, and broccoli separately and store refrigerated. Prepare the sauce fresh when ready to serve. Reheat gently with a splash of milk to restore creaminess.

→ What pairs well with this dish?

A crisp green salad with vinaigrette balances the richness, while garlic bread complements the creamy sauce. A light white wine like Sauvignon Blanc is an excellent pairing.