Chicken Broccoli Cheddar Pasta

My daughter used to pick around broccoli like it was a tiny green enemy on her plate. Then one Wednesday night, I stirred it into this creamy cheddar pasta with chicken, and she asked for seconds without even noticing. The cheese sauce does all the convincing, wrapping each floret in something irresistible. Now it shows up on our table at least twice a month, usually when I need dinner done fast but still want everyone happy. It's the kind of recipe that feels like a small victory every time.

I made this for my neighbor after she had surgery, and she texted me two days later asking for the recipe. She said her kids fought over the last serving, which made me laugh because mine do the same thing. There's something about that sharp cheddar mixing with the tender chicken and pasta that just works. It's not fancy, but it's the kind of food people remember and ask about later. I've probably shared this recipe more than any other dish I make.

Ingredients

• Penne or rotini pasta (340 g): The ridges and shapes catch the cheese sauce better than smooth noodles, so every bite is coated and satisfying.
• Chicken breasts (350 g): Cutting them into small pieces means they cook fast and distribute evenly, and you can swap in rotisserie chicken if you're in a real hurry.
• Broccoli florets (2 cups): Adding them to the pasta water in the last two minutes keeps them bright green and just tender, no extra pot needed.
• Garlic (2 cloves, minced): This adds a warm, savory depth that makes the sauce taste homemade, not like it came from a box.
• Unsalted butter (2 tbsp): The base of the roux, giving the sauce body and a silky texture that clings to everything.
• All-purpose flour (2 tbsp): Whisked with butter, it thickens the milk into a luscious sauce without any graininess.
• Whole milk (2 cups): The richness here is key, low-fat milk won't give you the same creamy result.
• Sharp cheddar cheese (1 1/2 cups, shredded): Sharp cheddar melts beautifully and brings a bold, tangy flavor that balances the richness of the sauce.
• Salt (1/2 tsp plus more for pasta water): Don't skip salting the pasta water generously, it seasons everything from the inside out.
• Ground black pepper (1/4 tsp): Just enough to add a little warmth without overpowering the cheese.
• Paprika (1/2 tsp, optional): A subtle smokiness that makes the sauce taste a little more interesting, though you can skip it if you don't have any.
• Olive oil (1 tbsp): For searing the chicken so it gets golden and flavorful before it joins the pasta.

Instructions

Boil the pasta and broccoli together:

Bring a large pot of salted water to a rolling boil, then cook your pasta according to the package directions. In the last two minutes, toss in the broccoli florets so they soften just enough without turning mushy, then drain everything together.

Sear the chicken until golden:

Heat olive oil in a large skillet over medium heat, add the bite-size chicken pieces, and season them with a pinch of salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until they're golden on the outside and cooked through, then remove them to a plate.

Build the roux with butter and garlic:

In the same skillet, melt the butter over medium heat, then add the minced garlic and cook for about 30 seconds until it smells amazing. Sprinkle in the flour and whisk constantly for a full minute to form a smooth, paste-like roux.

Whisk in the milk to thicken:

Slowly pour in the milk while whisking constantly to avoid any lumps forming. Keep cooking and whisking for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.

Melt in the cheese and seasonings:

Stir in the shredded cheddar, salt, black pepper, and paprika if using, then reduce the heat to low. Mix gently until the cheese melts completely and the sauce turns silky and smooth.

Combine everything and toss:

Add the cooked pasta, broccoli, and chicken back into the skillet with the cheese sauce. Toss everything together until every piece is coated, then let it heat through for 1 to 2 minutes before serving.

Save

The first time I made this, my son scraped his bowl clean and then asked if we could have it again the next night. I laughed and said maybe in a few days, but I knew right then it had earned a permanent spot in our dinner rotation. It's one of those meals that makes everyone at the table a little quieter because they're too busy eating to talk. That's my favorite kind of success in the kitchen.

How to Make It Even Faster

If you're racing the clock, grab a rotisserie chicken from the store and shred the meat instead of cooking raw chicken breasts. You can also use frozen broccoli florets, just throw them in with the pasta without thawing. I've done this on nights when I got home late and still wanted something homemade, and it shaves off at least ten minutes. The flavor is nearly identical, and no one at the table will know you took a shortcut. Sometimes smart cooking is just about knowing when to let convenience help you out.

What to Serve Alongside

This pasta is hearty enough to stand alone, but a crisp green salad with a light vinaigrette balances out all that creamy richness. Garlic bread is another favorite in our house, perfect for soaking up any extra sauce left in the bowl. If you want to keep it simple, even a handful of cherry tomatoes on the side adds a fresh, bright contrast. I've served this to guests with just a salad and some crusty bread, and it always feels like a complete meal. You don't need much when the main dish is this satisfying.

Storage and Reheating Tips

Leftovers keep well in an airtight container in the fridge for up to three days, and they actually taste even better the next day once the flavors have melded together. When reheating, add a splash of milk or a little extra cheese to bring back that creamy texture, since the sauce can thicken up in the cold. I usually reheat it gently on the stove over low heat, stirring often, but the microwave works in a pinch if you're in a hurry.

• Store in a sealed container and use within three days for the best texture and flavor.
• Add a tablespoon or two of milk when reheating to loosen the sauce back up.
• Reheat on the stovetop over low heat, stirring frequently, to keep the cheese from separating.

Save

This dish has become one of those recipes I make without even thinking, the kind that feels like muscle memory now. I hope it becomes that easy and comforting for you too, whether you're feeding a crowd or just looking for a cozy dinner on a quiet Tuesday night.

Recipe FAQs

→ Can I use a different type of pasta?

Yes, penne and rotini work best due to their shape, but you can use any pasta you prefer. Shorter shapes help capture the cheese sauce better than long varieties.

→ How do I prevent the sauce from becoming lumpy?

Whisk constantly while adding milk to the roux, pouring gradually rather than all at once. This ensures the flour mixture incorporates smoothly without clumping.

→ Can I make this ahead of time?

Yes, you can prepare components separately and assemble just before serving. Store cooked chicken and sauce in separate containers for up to 3 days, then reheat and combine with fresh pasta.

→ What's the best way to reheat leftovers?

Reheat gently in a skillet over low heat with a splash of milk to restore creaminess. Alternatively, use a microwave-safe container with a vented cover, stirring occasionally.

→ Is there a gluten-free option?

Absolutely. Use gluten-free pasta and substitute cornstarch or a gluten-free flour blend for the all-purpose flour in the sauce. The ratio and cooking time remain the same.

→ How can I add more flavor to the dish?

Try adding crushed red pepper flakes for heat, fresh herbs like thyme or parsley, or a splash of hot sauce. Nutmeg in the cheese sauce also adds subtle depth.