Chicken Broccoli Cheddar Pasta

My neighbor knocked on the door one Tuesday evening holding a casserole dish and asked if I had anything cheesy and filling that could feed her kids in under an hour. I scanned my fridge, spotted leftover chicken and a head of broccoli, and this pasta came together faster than I expected. The kitchen smelled like melted cheddar and garlic within minutes, and by the time she left with the recipe scribbled on a napkin, I knew I'd be making it on repeat. It's one of those meals that feels like a warm hug without any fuss.

I started making this on Sunday nights when I needed something that could satisfy my husband's carb cravings and sneak vegetables past my niece. The first time, she picked out every broccoli floret and piled them on the edge of her plate. By the third time, she was asking for extra because the cheese sauce made them taste like comfort food instead of vegetables. Now it's the dish I bring to potlucks, and I always leave with an empty skillet.

Ingredients

• Penne or rotini pasta: Short shapes with ridges grab onto the cheese sauce better than smooth noodles, and they're easier for kids to eat with a fork.
• Chicken breasts: Cutting them into bite-size pieces before cooking ensures they stay tender and cook evenly in just a few minutes.
• Broccoli florets: Blanching them with the pasta saves a pan and keeps them bright green and just crisp enough to contrast the creamy sauce.
• Garlic: Freshly minced garlic blooms in the butter and adds a layer of flavor that garlic powder just can't match.
• Unsalted butter: The base of the roux, and using unsalted lets you control the saltiness of the final dish.
• All-purpose flour: Whisked into the butter, it thickens the milk into a silky cheese sauce without any graininess.
• Whole milk: The fat content makes the sauce rich and smooth, low-fat milk can turn out thin and watery.
• Sharp cheddar cheese: Freshly shredded melts better than pre-shredded, and sharp cheddar brings a tangy depth that mild cheddar lacks.
• Salt, black pepper, and paprika: Simple seasonings that enhance the cheese and chicken without overpowering the dish.
• Olive oil: Just enough to sear the chicken and keep it from sticking to the skillet.

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. Toss in the broccoli florets during the last 2 minutes so they soften but still have a little bite, then drain everything together.

Sauté the chicken:

Heat olive oil in a large skillet over medium heat and add the chicken pieces seasoned with a pinch of salt and pepper. Cook until golden and cooked through, about 5 to 7 minutes, then remove and set aside.

Build the roux:

Melt butter in the same skillet over medium heat, add the minced garlic, and cook for 30 seconds until it smells amazing. Sprinkle in the flour and whisk constantly for about a minute until it turns a light golden color.

Make the cheese sauce:

Gradually pour in the milk while whisking to prevent lumps, then cook until the sauce thickens, about 3 to 4 minutes. Stir in the cheddar cheese, salt, black pepper, and paprika, and keep stirring until the cheese melts into a smooth, glossy sauce.

Combine everything:

Add the cooked pasta, broccoli, and chicken back into the skillet and toss until every piece is coated in that creamy cheddar sauce. Let it heat through for a minute or two, then serve immediately with extra cheese or fresh herbs if you like.

Save

Last spring, I made this for my sister after she had her second baby, and she texted me at midnight saying it was the first meal she'd actually enjoyed in weeks. Something about the way the cheese melts into the pasta and the chicken stays juicy made it feel like the kind of food that takes care of you. It's become my go-to whenever someone needs a meal dropped off, because it travels well and tastes like you spent way more time on it than you did.

Shortcuts and Swaps

If you're racing against the clock, grab a rotisserie chicken from the store and shred the meat instead of cooking your own. I've also used frozen broccoli when fresh wasn't available, just thaw it first and squeeze out the extra water so the sauce doesn't get watery. For a gluten-free version, swap in your favorite gluten-free pasta and use a gluten-free flour blend for the roux, it works just as well. Sometimes I add a pinch of crushed red pepper flakes when I want a little kick, or stir in some cooked bacon for extra richness.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and I've found they actually taste creamier the next day after the flavors meld. Reheat gently in a skillet over low heat with a splash of milk to bring the sauce back to life, microwaving can make the cheese sauce separate and turn greasy. If you want to freeze it, portion it into individual servings and freeze for up to two months, then thaw overnight in the fridge before reheating. Just know the broccoli might soften a bit more after freezing, but the flavor stays solid.

Pairing and Serving Ideas

This pasta is hearty enough to stand on its own, but I like serving it with a simple arugula salad dressed in lemon and olive oil to cut through the richness. Garlic bread or a crusty baguette is perfect for soaking up any extra cheese sauce left on the plate. A crisp white wine like Sauvignon Blanc or a light lager pairs nicely if you're serving it for company.

• Top with extra shredded cheddar or a handful of fresh parsley right before serving.
• Add a squeeze of lemon juice at the end for a bright, tangy contrast.
• Serve with roasted cherry tomatoes on the side for a pop of color and acidity.

Save

This is the kind of recipe that makes weeknight dinners feel less like a chore and more like something to look forward to. Whether you're feeding a crowd or just need something cozy on a cold night, it delivers every single time.

Recipe FAQs

→ Can I use a different pasta shape?

Yes, penne, rotini, rigatoni, or any medium pasta shape works well. Choose sturdy shapes that hold the creamy sauce nicely.

→ How can I make the sauce less heavy?

Substitute half-and-half or 2% milk for whole milk, or use a combination of both. You can also add a splash of chicken broth to lighten it.

→ What if my sauce is too thick?

Add milk gradually while stirring until you reach your desired consistency. A thinner sauce will coat the pasta smoothly without clumping.

→ Can I prepare this ahead of time?

Cook components separately and store in the refrigerator. Combine and gently reheat on the stovetop with a splash of milk to restore creaminess.

→ What protein alternatives work well?

Rotisserie chicken, diced turkey breast, or even shrimp are excellent substitutes. Cook times may vary slightly depending on your protein choice.

→ How do I prevent the cheese from breaking?

Keep the heat on low when adding cheese and stir constantly. Never let the sauce boil once cheese is added to maintain a smooth, creamy texture.