Chicken Broccoli Cheddar Pasta (Print version)

Creamy pasta dish with tender chicken, fresh broccoli, and rich cheddar cheese sauce. Ready in 40 minutes. Serves 4.

# What You Need:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Protein

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

→ Pantry Staples

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

→ Seasonings

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

# How to Make:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions, adding the broccoli florets during the final 2 minutes of cooking. Drain using 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 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 and whisk for 1 minute to create a roux base.
04 - Gradually pour milk while whisking constantly to prevent lumps. Continue cooking for 3 to 4 minutes until the sauce reaches desired thickness.
05 - Stir in cheddar cheese, salt, black pepper, and paprika. Reduce heat to low and mix until cheese melts completely and sauce becomes smooth.
06 - Add cooked pasta, broccoli, and chicken to the skillet. Toss thoroughly to coat all ingredients with cheese sauce. Heat for 1 to 2 minutes until warmed through.
07 - Transfer to serving plates immediately. Garnish with additional cheddar cheese or fresh herbs as desired.

# Expert tips:

01 -
  • Everything cooks in under an hour, and most of it happens in one skillet so cleanup feels like a gift.
  • The cheese sauce clings to every twist of pasta and coats the chicken in a way that feels indulgent but stays weeknight simple.
  • Kids actually eat the broccoli without negotiation when it's hiding in creamy cheddar.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have melded overnight.
02 -
  • Always shred your own cheese from a block, the pre shredded kind has coatings that prevent it from melting smoothly and you'll end up with a grainy sauce.
  • Don't skip whisking the roux for a full minute, raw flour tastes chalky and will ruin the whole dish even if the texture looks fine.
  • If your sauce breaks or looks greasy, whisk in a tablespoon of pasta water off the heat and it will come back together like magic.
03 -
  • Reserve a cup of pasta water before draining, the starchy water is gold for thinning out the sauce if it gets too thick.
  • Let the chicken rest for a minute after cooking so it stays juicy when you toss it back into the hot sauce.
  • Taste the sauce before adding the pasta and adjust the salt then, it's harder to fix once everything is mixed together.
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