Chicken Broccoli Cheddar Pasta (Printable version)

Creamy pasta featuring tender chicken, fresh broccoli, and rich cheddar cheese sauce. A comforting family-friendly dinner in 40 minutes.

# What you need:

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

→ Oils

12 - 1 tablespoon olive oil

# Steps to follow:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, adding the broccoli florets for the last 2 minutes of cooking. Drain and set aside.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with a pinch of salt and pepper, and sauté until golden and cooked through, about 5 to 7 minutes. Remove chicken from the skillet and set aside.
03 - In the same skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and whisk for 1 minute to form a roux.
04 - Gradually pour in the milk, whisking constantly to avoid lumps. Cook until the sauce thickens, about 3 to 4 minutes.
05 - Stir in the cheddar cheese, salt, black pepper, and paprika. Reduce heat to low and mix until the cheese is fully melted and the sauce is smooth.
06 - Add the cooked pasta, broccoli, and chicken to the skillet. Toss well to coat everything in the cheese sauce. Heat for 1 to 2 minutes until warmed through.
07 - Transfer to serving dishes immediately, garnishing with extra cheddar or fresh herbs if desired.

# Expert tips:

01 -
  • Everything cooks in two pans, so cleanup is fast and you're not stuck scrubbing all night.
  • The cheese sauce is silky without being heavy, and it clings to every piece of pasta and broccoli.
  • You can swap in rotisserie chicken or leftover roast and still get that homemade taste.
  • Kids actually eat their broccoli when it's covered in cheddar, which feels like a small miracle.
02 -
  • Always shred your own cheddar because pre-shredded cheese won't melt as smoothly and can make your sauce gritty instead of silky.
  • If your sauce gets too thick, whisk in a splash of milk or reserved pasta water to loosen it up without losing flavor.
  • Don't skip salting the pasta water generously, it's your only chance to season the noodles from the inside out.
03 -
  • Cook the chicken in the same skillet you'll use for the sauce so the browned bits add extra flavor when you make the roux.
  • Taste the sauce before adding the pasta and adjust the salt and pepper, because once everything is mixed it's harder to fix.
  • If you want a little heat, stir in a pinch of crushed red pepper flakes or a dash of hot sauce just before serving.
  • Use a whisk instead of a spoon when making the roux and adding the milk, it keeps the sauce lump-free and smooth.
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