Chicken Broccoli Cheddar Pasta (Print Version)

A creamy, comforting pasta with tender chicken, broccoli florets, and rich cheddar cheese sauce. Family-friendly and ready in 40 minutes.

# What to Use:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Protein

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

→ Vegetables

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

→ Dairy and 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 additional for pasta water
10 - 0.25 teaspoon ground black pepper
11 - 0.5 teaspoon paprika, optional

→ Oils

12 - 1 tablespoon olive oil

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions, adding broccoli florets during the final 2 minutes of cooking. Drain in colander and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chicken pieces, season with salt and pepper, and sauté until golden and cooked through, approximately 5 to 7 minutes. 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 butter and whisk continuously for 1 minute to form a smooth roux.
04 - Gradually pour milk into the roux while whisking constantly to prevent lumps. Continue cooking until sauce thickens, approximately 3 to 4 minutes.
05 - Stir in shredded cheddar cheese, salt, black pepper, and paprika. Reduce heat to low and mix until cheese is completely melted and sauce reaches smooth consistency.
06 - Add cooked pasta, broccoli, and chicken to the skillet. Toss thoroughly to coat all ingredients evenly with cheese sauce. Heat for 1 to 2 minutes until warmed through.
07 - Transfer to serving bowls immediately. Garnish with additional cheddar cheese or fresh herbs if desired.

# Expert Advice:

01 -
  • Everything cooks in under an hour, and most of it happens in one skillet so cleanup is a breeze.
  • The cheddar sauce is rich and smooth without any tricky techniques or fancy ingredients.
  • It satisfies both kids who want creamy pasta and adults who crave real flavor and substance.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Always shred your own cheddar from a block because the pre-shredded kind has anti-caking agents that can make your sauce grainy instead of smooth.
  • Don't let the roux brown too much or it will taste bitter, just whisk it for a minute until it smells nutty and looks like wet sand.
  • Add the milk gradually and whisk constantly to avoid lumps, and make sure the sauce thickens before you add the cheese or it won't coat the pasta properly.
03 -
  • Reserve a cup of pasta water before draining, you can use it to thin the sauce if it gets too thick when you toss everything together.
  • Let the cheese sauce come together off high heat so the cheese melts smoothly without breaking or turning oily.
  • Taste before serving and adjust the salt, sometimes the cheese and pasta water add enough and sometimes you need a pinch more.
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