Chicken Broccoli Cheddar Pasta (Printable Version)

A creamy, comforting pasta dish with tender chicken, fresh broccoli, and rich cheddar cheese sauce tossed together.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Protein

02 - 2 chicken breasts (approximately 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 shredded sharp cheddar cheese

→ Dry Ingredients

08 - 2 tablespoons all-purpose flour

→ Seasonings and Oils

09 - 1 tablespoon olive oil
10 - 0.5 teaspoon salt, plus additional for pasta water
11 - 0.25 teaspoon ground black pepper
12 - 0.5 teaspoon paprika (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. During the final 2 minutes of cooking, add broccoli florets to the pot. Drain through 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 brown and cooked through. Transfer cooked chicken to a 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 create a smooth roux.
04 - Gradually pour milk into the roux while whisking constantly to prevent lumps from forming. Continue cooking and stirring for 3 to 4 minutes until the sauce thickens to a creamy consistency.
05 - Stir in shredded cheddar cheese, salt, black pepper, and paprika. Reduce heat to low and mix until cheese is completely melted and sauce is smooth and creamy.
06 - Add cooked pasta, broccoli, and chicken back into the skillet with the cheese sauce. Toss thoroughly to coat all ingredients evenly. Heat for 1 to 2 minutes until warmed through.
07 - Transfer to serving dishes immediately. Garnish with additional shredded cheddar cheese or fresh herbs as desired.

# Expert Advice:

01 -
  • Everything cooks in about 40 minutes, so you can have dinner on the table before anyone gets too hangry.
  • The cheddar sauce clings to every piece of pasta and broccoli, making each bite ridiculously creamy.
  • It uses pantry staples and basic fresh ingredients, no hunting down specialty items.
  • Leftovers reheat beautifully, and sometimes taste even better the next day.
02 -
  • Always shred your own cheese instead of buying pre-shredded, the anti-caking agents can make the sauce gritty.
  • Don't skip salting the pasta water generously, it's your only chance to season the noodles from the inside out.
  • Whisk the milk in slowly when making the roux, dumping it all at once can create stubborn lumps that never smooth out.
  • If the sauce feels too thick, splash in a little pasta water to loosen it up while keeping it creamy.
03 -
  • Cook the pasta one minute short of al dente since it will finish cooking in the sauce and you don't want it mushy.
  • Use a large skillet so everything has room to toss together without the sauce spilling over the sides.
  • Taste the sauce before adding the pasta and adjust the salt and pepper, it's easier to fix the seasoning early.
  • Let the sauce simmer gently once the cheese is added, high heat can cause the cheese to break and turn oily.
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