Chicken Broccoli Cheddar Pasta (Print version)

Tender chicken, broccoli florets, and creamy cheddar sauce combined with pasta for an easy weeknight comfort meal.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Meats

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

→ Vegetables

03 - 2 cups broccoli florets
04 - 2 cloves garlic, minced

→ Dairy & Cheese

05 - 2 tablespoons unsalted butter
06 - 2 tablespoons all-purpose flour
07 - 2 cups whole milk
08 - 1.5 cups sharp cheddar cheese, shredded

→ Seasonings

09 - 0.5 teaspoon salt, plus more for pasta water
10 - 0.25 teaspoon ground black pepper
11 - 0.5 teaspoon paprika

→ Oils

12 - 1 tablespoon olive oil

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions, adding broccoli florets during the final 2 minutes of cooking. Drain and set aside.
02 - 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. Remove from skillet and set aside.
03 - In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle flour over butter and whisk for 1 minute to form a smooth roux.
04 - Gradually pour milk into the roux while whisking constantly to prevent lumps. Continue cooking for 3 to 4 minutes until the sauce thickens and coats the back of a spoon.
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.
06 - Add cooked pasta, broccoli, and chicken to the skillet with cheese sauce. Toss thoroughly to coat everything 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 if desired.

# Tips from the pros:

01 -
  • It transforms basic pantry ingredients into something that tastes like comfort in a bowl without any fuss.
  • The broccoli sneaks in vegetables so well that even picky eaters forget theyre eating something green.
  • You can have it on the table in under an hour, making it perfect for busy weeknights when takeout feels tempting.
  • Leftovers reheat beautifully and somehow taste even creamier the next day.
02 -
  • Add the broccoli to the pasta water at the very end or itll turn mushy and lose its bright color, which I learned after overcooking it the first time.
  • Whisk the milk in slowly and never stop stirring or youll end up with lumps that are impossible to smooth out later.
  • Use freshly shredded cheese instead of pre-shredded because the anti-caking agents can make the sauce grainy instead of creamy.
  • Dont skip seasoning the chicken in the pan because that layer of flavor makes a huge difference in the final dish.
03 -
  • Salt your pasta water generously because it seasons the pasta from the inside out and makes a noticeable difference in flavor.
  • Let the cheese sauce sit off the heat for a minute before tossing in the pasta so it doesnt break or get greasy from too much heat.
  • Save a cup of pasta water before draining because a splash of it can help loosen the sauce if it gets too thick.
  • Taste and adjust the seasoning at the very end because everyones preference for salt and pepper is different.
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