Chicken Broccoli Cheddar Pasta

My daughter started requesting this dish every Sunday after she tried it at a friend's house. I'd been avoiding creamy pasta because I thought it meant heavy cream and complicated steps. One rainy afternoon, I decided to figure it out with what I had in the fridge: chicken, broccoli, cheddar, and a box of penne. The sauce came together so easily I actually laughed out loud in my kitchen.

The first time I made this for my husband, he asked if I'd ordered takeout. When I told him I made it myself, he looked genuinely shocked. Now it's become our go-to when we're too tired to think but still want something that feels like a real meal. I love how the smell of garlic and melted cheddar fills the whole house, making it feel cozy even on the most chaotic weeknights.

Ingredients

• Penne or rotini pasta (340 g): The ridges and twists grab onto the cheese sauce beautifully, so every bite is creamy and satisfying.
• Chicken breasts (350 g): I cut them small so they cook fast and distribute evenly, but rotisserie chicken works if you're in a real hurry.
• Broccoli florets (2 cups): Tossing them in with the pasta during the last two minutes keeps them bright green and just tender enough.
• Garlic (2 cloves, minced): Fresh garlic makes the kitchen smell like a restaurant, and it only needs 30 seconds in the butter.
• Unsalted butter (2 tbsp): This is the base of the roux, and using unsalted lets you control the seasoning perfectly.
• All-purpose flour (2 tbsp): Whisked into the butter, it thickens the milk into a silky sauce without any gloppy lumps.
• Whole milk (2 cups): I've tried low-fat milk, but whole milk gives you that restaurant-style creaminess without needing heavy cream.
• Sharp cheddar cheese (1 1/2 cups, shredded): Shred it yourself from a block because pre-shredded cheese has coatings that can make the sauce grainy.
• Salt, black pepper, and paprika: Just enough to bring out the flavors without overpowering the cheesy richness.
• Olive oil (1 tbsp): A quick drizzle keeps the chicken from sticking and adds a hint of richness to the pan.

Instructions

Boil the pasta and broccoli together:

Bring a big pot of salted water to a rolling boil, then cook your pasta according to the package time. Drop the broccoli florets in during the last two minutes so they turn tender and bright without getting mushy.

Sauté the chicken until golden:

Heat olive oil in a large skillet over medium heat, add the chicken pieces with a pinch of salt and pepper, and cook for 5 to 7 minutes until they're golden and cooked through. Set them aside on a plate while you make the sauce.

Build the roux with butter and garlic:

In the same skillet, melt the butter and add the minced garlic, stirring for just 30 seconds until it smells amazing. Sprinkle in the flour and whisk for a full minute to cook out the raw taste and form a smooth paste.

Whisk in the milk slowly:

Pour the milk in gradually, whisking constantly so no lumps form. Let it simmer gently for 3 to 4 minutes until it thickens enough to coat the back of a spoon.

Melt in the cheddar and seasonings:

Stir in the shredded cheddar, salt, pepper, and paprika, then reduce the heat to low. Keep stirring until the cheese is completely melted and the sauce is silky smooth.

Toss everything together:

Add the drained pasta, broccoli, and cooked chicken back into the skillet. Toss well so every piece is coated in that creamy cheddar sauce, then warm it all together for a minute or two before serving.

Save

Last month, my son's friend stayed for dinner and asked for seconds, then thirds. His mom texted me later asking for the recipe, and I realized this dish had quietly become the one I turn to when I want to feel like I've got dinner handled. It's the kind of meal that makes everyone sit down together without any fuss, and somehow that feels like a small victory every time.

Making It Your Own

I've stirred in a pinch of crushed red pepper flakes when I want a little kick, and it wakes up the whole dish without making it spicy. Sometimes I swap in leftover rotisserie chicken and skip the sauté step entirely, which saves about ten minutes on a frantic evening. If you have picky eaters, try using shells or elbows instead of penne because smaller shapes feel less intimidating and hold even more sauce in every spoonful.

Storage and Reheating

This pasta keeps in the fridge for up to three days in an airtight container, and I actually look forward to the leftovers. When you reheat it, add a splash of milk and warm it gently on the stove or in the microwave, stirring halfway through so the sauce stays creamy. The cheese can tighten up in the cold, but a little extra liquid brings it right back to life.

Pairing and Serving Ideas

I usually serve this with a simple green salad dressed in lemon vinaigrette because the brightness cuts through the richness perfectly. Garlic bread on the side turns it into a feast, and honestly, everyone fights over the last slice. If you want to make it feel a little fancier, sprinkle some fresh parsley or extra shredded cheddar on top right before you bring it to the table.

• A crisp Caesar salad with crunchy croutons balances the creamy pasta beautifully.
• Garlic knots or cheesy breadsticks make it feel like an Italian restaurant night at home.
• Roasted cherry tomatoes on the side add a sweet pop of color and flavor.

Save

This recipe proved to me that creamy, cheesy comfort food doesn't have to be complicated or take all evening. Now it's the dish I make when I want my kitchen to feel warm and my family to ask what smells so good.

Recipe Questions & Answers

→ Can I use a different pasta shape?

Yes, any pasta shape works well. Penne and rotini are ideal because they hold the creamy sauce nicely, but fettuccine, bow tie, or shells are equally delicious options.

→ How do I prevent the cheese sauce from being lumpy?

The key is whisking constantly when adding milk to the roux. Add the milk gradually in small amounts while whisking continuously to create a smooth, lump-free sauce before adding the cheese.

→ Can I substitute the chicken?

Absolutely. Rotisserie chicken works great for a shortcut. You can also use turkey, ham, or make it vegetarian by adding extra vegetables like mushrooms or bell peppers.

→ How can I make this dish lighter?

Use half-and-half or Greek yogurt instead of whole milk, reduce the butter to 1 tablespoon, and use reduced-fat cheddar cheese. The dish will be lighter while maintaining good flavor and creaminess.

→ What's the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of milk to restore creaminess as the sauce may thicken when cold.

→ Can I prepare this ahead of time?

Prepare the sauce and cook the chicken and broccoli in advance, storing them separately. Combine everything just before serving to maintain the best texture and prevent the pasta from absorbing too much moisture.