Chicken Broccoli Cheddar Pasta (Printable)

Creamy pasta with tender chicken, broccoli florets, and sharp cheddar cheese sauce. Easy to prepare and perfect for family dinners.

# What You'll 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 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 - 0.5 teaspoon salt, plus additional for pasta water
11 - 0.25 teaspoon ground black pepper
12 - 0.5 teaspoon paprika (optional)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, adding the broccoli florets for the final 2 minutes of cooking. Drain thoroughly 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, approximately 5-7 minutes. Remove chicken from the skillet and set aside.
03 - In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and whisk for 1 minute to form a smooth roux.
04 - Gradually pour in the milk, whisking constantly to prevent lumps from forming. Cook until the sauce thickens, approximately 3-4 minutes.
05 - Stir in the shredded cheddar cheese, salt, black pepper, and paprika if desired. 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 thoroughly to coat everything evenly in the cheese sauce. Heat for 1-2 minutes until warmed through.
07 - Transfer to serving dishes immediately. Garnish with extra cheddar cheese or fresh herbs if desired.

# Expert Tips:

01 -
  • It sneaks vegetables into a dish so creamy and cheesy that even picky eaters forget to complain.
  • You can have everything on the table in under an hour, using just two pans and ingredients you probably already have.
  • The leftovers reheat beautifully, which means lunch the next day is already solved.
  • It tastes like comfort food but actually gives you protein, carbs, and greens all in one bowl.
02 -
  • If you add the milk too fast or don't whisk constantly, you'll end up with lumps in your sauce that are nearly impossible to smooth out.
  • Don't overcook the broccoli in the pasta water, two minutes is truly enough or it turns gray and mushy instead of bright and tender.
  • Use freshly shredded cheddar instead of pre-shredded, the anti-caking agents in bagged cheese can make your sauce grainy instead of creamy.
03 -
  • Shred your own cheddar from a block, it melts smoother and makes the sauce taste noticeably richer than pre-shredded cheese.
  • Don't skip seasoning the pasta water with plenty of salt, it's your only chance to season the pasta itself from the inside.
  • If the sauce feels too thick, whisk in a little more milk or even a splash of the pasta cooking water to loosen it up.
  • For a little heat, stir in a pinch of crushed red pepper flakes or a few dashes of hot sauce right before serving.
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