Chicken Broccoli Cheddar Pasta

My daughter had been asking for mac and cheese for three days straight, but I wanted something with a little more substance. I stared at the chicken thawing on the counter and the head of broccoli I'd been meaning to use, and it hit me: why not combine them all? That night, she ate two full bowls and declared it better than the boxed stuff, which felt like winning a gold medal in parenting.

I remember making this on a rainy Tuesday when everyone was cranky and hungry. The smell of garlic hitting the butter filled the kitchen, and suddenly my son wandered in asking what smelled so good. By the time I tossed everything together, the whole family had gathered around the stove, waiting with forks in hand. It became one of those meals that turns a rough evening around.

Ingredients

• Penne or rotini pasta: The ridges and curves catch the cheese sauce beautifully, and I learned the hard way that smooth pasta just doesnt hold up as well.
• Chicken breasts: Cutting them into even bite-size pieces ensures they cook at the same rate, and I season them right in the pan for maximum flavor.
• Broccoli florets: Adding them to the pasta water during the last two minutes is a game changer because it saves a pot and keeps them perfectly tender.
• Garlic: Fresh minced garlic adds a punch that garlic powder just cant replicate, and I always keep it moving in the pan so it doesnt burn.
• Unsalted butter: This creates the base for the roux, and using unsalted lets you control the saltiness of the final dish.
• All-purpose flour: Whisking it into the butter forms a roux that thickens the sauce without any clumps if you stir constantly.
• Whole milk: The fat content makes the sauce rich and creamy, and I tried skim once and regretted it immediately.
• Sharp cheddar cheese: Shredding it yourself from a block melts smoother and tastes sharper than pre-shredded, which often has anti-caking agents.
• Salt, black pepper, and paprika: These simple seasonings bring everything together, and the paprika adds a subtle warmth that makes people ask whats in this.
• Olive oil: A quick drizzle keeps the chicken from sticking and adds a hint of richness to the pan.

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, tossing in the broccoli florets during the last two minutes so they turn bright green and tender. Drain everything together and set aside while you build the sauce.

Cook the chicken:

Heat olive oil in a large skillet over medium heat, add the chicken pieces seasoned with a pinch of salt and pepper, and saute until theyre golden and cooked through, about five to seven minutes. Remove the chicken to a plate and try not to snack on it while you finish the rest.

Make the roux:

Melt the butter in the same skillet, add the minced garlic, and let it sizzle for thirty seconds until your kitchen smells amazing. Sprinkle in the flour and whisk constantly for a minute to form a smooth, golden roux.

Build the cheese sauce:

Gradually pour in the milk while whisking to keep lumps from forming, then let it simmer and thicken for three to four minutes until it coats the back of a spoon. Stir in the cheddar cheese, salt, pepper, and paprika, reducing the heat to low until the cheese melts into a silky sauce.

Combine everything:

Add the cooked pasta, broccoli, and chicken back into the skillet, tossing gently to coat every piece in that creamy cheddar goodness. Let it warm through for a minute or two, then serve it up while its still steaming.

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One night, my neighbor came over unexpectedly, and I offered her a plate of this without thinking twice. She took one bite, closed her eyes, and said it reminded her of her grandmas cooking. We ended up sitting at the table for an hour, talking and laughing, and she still texts me asking for the recipe every few months.

Serving Suggestions

This pasta is hearty enough to stand alone, but I love pairing it with a crisp green salad dressed in a light vinaigrette to balance the richness. Garlic bread or crusty rolls are perfect for soaking up any extra sauce left in the bowl. On nights when I want something a little different, I serve it alongside roasted asparagus or a simple tomato salad with fresh basil.

Storage and Reheating

Leftovers keep beautifully in an airtight container in the fridge for up to three days, and I actually think the flavors meld even better overnight. When reheating, add a splash of milk or water to loosen the sauce because it thickens as it sits. I usually reheat it gently on the stovetop over low heat, stirring occasionally, though the microwave works in a pinch if youre in a hurry.

Variations and Swaps

If youre short on time, rotisserie chicken is a lifesaver and cuts the cooking time in half. For a little kick, I sometimes add a pinch of crushed red pepper flakes or a few dashes of hot sauce to the cheese sauce. You can also swap the broccoli for spinach, peas, or even roasted bell peppers depending on whats in your fridge.

• Use gluten-free pasta and a gluten-free flour blend if youre avoiding gluten.
• Try smoked gouda or gruyere instead of cheddar for a deeper, more complex flavor.
• Add cooked bacon bits on top for a smoky, salty crunch that takes it over the top.

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This dish has become my go-to when I need something reliable, comforting, and quick enough to pull off on a weeknight. I hope it brings as much warmth to your table as it has to mine.

Recipe FAQs

→ Can I use a different type of pasta?

Yes, any pasta shape works well. Penne and rotini are ideal for holding the cheese sauce, but you can also use fettuccine, rigatoni, or farfalle based on preference.

→ How do I prevent lumps in the cheese sauce?

Whisk constantly while gradually adding milk to the roux. Cook the flour mixture for about a minute before adding liquid to ensure it's fully incorporated and smooth.

→ What can I substitute for fresh broccoli?

Frozen broccoli florets work perfectly and require similar cooking time. You can also try fresh spinach, green beans, or mushrooms for variation.

→ Is there a way to make this gluten-free?

Use gluten-free pasta and substitute all-purpose flour with cornstarch or gluten-free flour blend in equal amounts. Check that your cheese is gluten-free as well.

→ How do I store leftovers?

Keep covered in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore the sauce's creamy texture.

→ Can I prepare this dish ahead of time?

Cook pasta and broccoli separately, prepare the sauce, and cook the chicken in advance. Combine just before serving to maintain the best texture and sauce consistency.