Save There was a Wednesday evening when the fridge looked bare and the kids were restless. I spotted half a head of broccoli, some chicken breasts, and a block of cheddar that had been waiting for its moment. What started as a pantry rescue turned into one of those meals nobody wanted to stop eating. The way the cheese clung to every piece of pasta, the pops of bright green broccoli, the tender bites of chicken—it all came together without fuss. Now it's the dish I make when I need comfort without complexity.
I remember serving this to a friend who claimed she didn't like broccoli. She went quiet after the first bite, then asked if I'd made the sauce from scratch. When I nodded, she looked genuinely surprised that something this comforting could come together on a weeknight. She took the recipe home that night, and now she texts me every few months to tell me her kids ask for it by name. It's become her go-to when she wants to feel like she's winning at dinner.
Ingredients
- Penne or rotini pasta (340 g): The ridges and curves catch the cheese sauce beautifully, and cooking the broccoli right in the pasta water saves you a pan.
- Chicken breasts (350 g): Cut them into even bite-size pieces so they cook quickly and stay juicy, and don't skip the light seasoning before they hit the skillet.
- Broccoli florets (2 cups): Adding them to the boiling pasta for the last two minutes keeps them bright green and just tender enough to blend into every forkful.
- Garlic (2 cloves, minced): Fresh garlic in the butter creates a fragrant base that makes the whole dish smell like home.
- Unsalted butter (2 tbsp): This is the foundation of your roux, so use real butter for the best flavor and texture.
- All-purpose flour (2 tbsp): Whisked into the butter, it thickens the milk into a silky sauce without any graininess.
- Whole milk (480 ml): The fat content in whole milk gives you a creamy sauce that doesn't separate or feel thin.
- Sharp cheddar cheese (150 g, shredded): Shred it yourself from a block because pre-shredded cheese has coatings that can make the sauce gritty.
- Salt, black pepper, and paprika: Simple seasonings that let the cheddar and chicken shine, with paprika adding a gentle warmth.
- Olive oil (1 tbsp): Just enough to sear the chicken without making the dish feel heavy.
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 timing. Drop the broccoli florets in during the last two minutes so they soften just enough without losing their color or crunch.
- Sear the chicken:
- Heat olive oil in a large skillet over medium heat, add the seasoned chicken pieces, and let them cook undisturbed for a few minutes until golden. Flip and finish cooking, then remove and set aside so they stay tender.
- Build the roux:
- Melt butter in the same skillet, add minced garlic and let it sizzle for about 30 seconds until fragrant. Sprinkle in the flour and whisk constantly for a full minute to cook out the raw taste.
- Make the cheese sauce:
- Pour in the milk slowly while whisking to keep the mixture smooth, then let it simmer and thicken for 3 to 4 minutes. Stir in the shredded cheddar, salt, pepper, and paprika, and keep stirring on low heat until the cheese melts into a glossy sauce.
- Combine and serve:
- Add the drained pasta, broccoli, and cooked chicken back into the skillet and toss everything together until every piece is coated in sauce. Let it warm through for a minute or two, then serve immediately while it's creamy and hot.
Save One night my daughter set the table without being asked, and when I brought this pasta to the table she said it smelled like a restaurant. We ate in the kind of quiet that only happens when food is really good, and afterward she helped me wash the skillet without complaining. It's funny how a simple dish can turn an ordinary evening into a memory you want to keep.
Making It Your Own
If you're short on time, swap in rotisserie chicken and just toss it in at the end to warm through. I've also added a pinch of crushed red pepper flakes when I want a little heat, or stirred in a handful of spinach for extra greens. Sometimes I use half sharp cheddar and half Gruyère for a deeper flavor, and it makes the dish feel a little more special without any extra effort.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, and they reheat beautifully on the stovetop with a splash of milk to loosen the sauce. I've even packed it cold in lunchboxes and it disappears by noon. The flavors deepen overnight, so don't be surprised if day two tastes even better than day one.
Pairing and Serving Ideas
This pasta is hearty enough to stand alone, but I like to serve it with a simple green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread on the side is always a hit, and a crisp white wine or sparkling water with lemon makes it feel like a real dinner without any extra fuss.
- Serve with a Caesar salad or arugula tossed in olive oil and lemon.
- Garlic bread or crusty baguette slices are perfect for scooping up extra sauce.
- Pair with a chilled Chardonnay or a light lager if you want a drink that complements the creaminess.
Save This is the kind of meal that makes you feel capable and calm, even on the busiest nights. I hope it becomes one of those recipes you reach for when you need something warm, easy, and reliably delicious.
Recipe FAQs
- → Can I use a different pasta shape?
Yes, any short pasta works well. Penne, rotini, fusilli, or rigatoni all hold the cheese sauce beautifully. Avoid thin pasta like spaghetti as it won't capture the sauce as effectively.
- → How do I prevent the cheese sauce from becoming grainy?
Whisk constantly when adding the milk to avoid lumps in the roux, and keep the heat at medium or low when melting the cheese. Avoid boiling the sauce once the cheese is added, as high heat can cause it to break.
- → What's the best way to cook the chicken so it stays tender?
Cut the chicken into uniform bite-size pieces and cook over medium heat for 5-7 minutes. Don't overcook; the chicken will continue cooking slightly when combined with the warm sauce. Pound thicker breasts to ensure even cooking.
- → Can I make this ahead of time?
Yes, prepare the sauce separately and store it in an airtight container for up to 3 days. Cook the pasta and chicken fresh, then combine just before serving. Reheat gently on the stovetop, adding a splash of milk if needed to restore creaminess.
- → What type of cheddar works best?
Sharp or extra-sharp cheddar provides the most flavor. Avoid pre-shredded varieties when possible, as they contain anti-caking agents that can affect sauce texture. Freshly shredded cheese melts more smoothly.
- → How can I make this dish lighter?
Substitute half the butter with olive oil, use 2% or skim milk instead of whole milk, and reduce the cheese amount to 1 cup while maintaining flavor with extra sharp cheddar. Adding more vegetables like spinach or mushrooms increases nutrition.