Chicken Broccoli Cheddar Pasta (Printable Version)

Creamy pasta dish with tender chicken, fresh broccoli, and homemade cheddar sauce. Quick, comforting, and perfect for weeknight dinners.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Protein

02 - 2 boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces

→ Vegetables

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

→ Dairy and Cheese

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

→ Pantry

08 - 2 tablespoons all-purpose flour
09 - 1 tablespoon olive oil

→ Seasonings

10 - 1/2 teaspoon salt, plus additional for pasta water
11 - 1/4 teaspoon ground black pepper
12 - 1/2 teaspoon paprika

# How To Make It:

01 - Fill a large pot with salted water and bring to a rolling boil. Add pasta and cook according to package directions. During the final 2 minutes of cooking, add broccoli florets. Drain thoroughly using a colander and reserve.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chicken pieces, season lightly with salt and pepper, and sauté for 5-7 minutes until golden brown and cooked through. Transfer cooked chicken to a clean plate.
03 - In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle flour over the butter and whisk continuously for 1 minute to create a smooth roux.
04 - Gradually pour milk into the roux while whisking constantly to prevent lumps from forming. Continue cooking and stirring for 3-4 minutes until the sauce reaches a smooth, thickened consistency.
05 - Remove from heat and stir in shredded cheddar cheese, salt, black pepper, and paprika. Mix until cheese is completely melted and sauce is uniformly smooth. Return to low heat if needed.
06 - Add the cooked pasta, broccoli, and chicken to the cheese sauce. Toss thoroughly to coat all ingredients evenly. Heat for 1-2 minutes, stirring gently until the entire dish is warmed through.
07 - Transfer to serving plates or bowls immediately. Garnish with additional sharp cheddar cheese or fresh herbs if desired.

# Expert Advice:

01 -
  • Everything cooks in under 40 minutes, which means you can start it when everyone's already hungry.
  • The broccoli cooks right in the pasta water, so there's one less pot to scrub later.
  • It tastes like comfort food but sneaks in vegetables without a single complaint from picky eaters.
  • Leftovers reheat beautifully with a splash of milk, so lunch the next day feels like a bonus.
02 -
  • Always shred your own cheddar from a block because pre-shredded cheese contains anti-caking agents that make the sauce grainy and weird.
  • Whisk the milk in slowly and constantly or you'll end up with lumps that are impossible to smooth out later.
  • Don't skip salting the pasta water generously, it's your only chance to season the pasta itself and it makes a huge difference.
03 -
  • Reserve a cup of pasta water before draining, you can stir in a few tablespoons if the sauce gets too thick while tossing.
  • Let the chicken rest for a minute after cooking so it stays juicy instead of drying out when you toss it back in.
  • Taste the sauce before adding the pasta and adjust the salt then, because it's much easier to fix before everything is mixed together.
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