Save My daughter once announced she wanted broccoli for dinner, which shocked me until I realized she meant this pasta. The creamy cheddar sauce has a way of turning vegetables into the main event. I started making it on weeknights when I needed something reliable that didn't require a trip to three different stores. It's become the dish I turn to when comfort matters more than complexity. The skillet does all the work while you stand there stirring, which is exactly the kind of cooking I need after a long day.
I remember making this for my husband's coworkers during a potluck, worried it was too simple to impress. Three people asked for the recipe before dessert was served. One woman told me her kids refused to eat broccoli until she made this version, and suddenly it was their favorite vegetable. That's when I realized that sometimes the best recipes aren't the fancy ones. They're the ones that make people lean back in their chairs and ask for seconds without thinking twice.
Ingredients
- Penne or rotini pasta: The ridges and shapes grab onto the cheese sauce better than smooth noodles, and they cook at the same rate as the broccoli.
- Chicken breasts: Cut them into even bite-size pieces so they cook through at the same time without drying out.
- Broccoli florets: Adding them to the pasta water in the last two minutes keeps them bright green and tender without needing another pot.
- Garlic: Minced fresh garlic blooms in the butter and gives the sauce a subtle warmth that powdered garlic just can't match.
- Unsalted butter: This forms the base of the roux and lets you control the salt level in the final dish.
- All-purpose flour: Whisked with butter, it thickens the milk into a silky sauce that coats the back of a spoon.
- Whole milk: The fat content makes the sauce creamy and stable, so it doesn't break or turn grainy.
- Sharp cheddar cheese: Shred it yourself from a block because pre-shredded cheese has coatings that make the sauce gritty.
- Salt, black pepper, and paprika: Simple seasonings that let the cheese and chicken shine without competing for attention.
- Olive oil: A light coating in the skillet prevents the chicken from sticking and adds a hint of richness.
Instructions
- Boil the pasta and broccoli:
- Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions. Drop the broccoli florets in during the last two minutes so they soften just enough without losing their bite.
- Cook the chicken:
- Heat olive oil in a large skillet over medium heat and add the chicken pieces, seasoning them with a pinch of salt and pepper. Sauté until golden on all sides and cooked through, about five to seven minutes, then remove and set aside.
- Build the roux:
- Melt butter in the same skillet over medium heat, add the minced garlic, and let it sizzle for thirty seconds. Sprinkle in the flour and whisk constantly for one minute until it turns a light golden color.
- Make the cheese sauce:
- Slowly pour in the milk while whisking to avoid lumps, and cook until the sauce thickens enough to coat the back of a spoon, about three to four minutes. Stir in the cheddar cheese, salt, pepper, and paprika, then reduce the heat to low and mix until the cheese melts into a smooth, glossy sauce.
- Combine everything:
- Add the drained pasta, broccoli, and cooked chicken to the skillet and toss gently until every piece is coated in the cheese sauce. Let it heat through for one to two minutes, then serve immediately while it's still creamy and warm.
Save There was a night when I had nothing but pasta, frozen broccoli, and a block of cheddar in the fridge, and I threw this together out of desperation. My son ate two bowls and asked why I didn't make it more often. That's when I stopped thinking of it as a backup plan and started seeing it as a weeknight hero. Sometimes the recipes you stumble into become the ones you can't imagine your kitchen without.
Choosing the Right Pasta Shape
Penne and rotini work best because their ridges and twists hold onto the cheese sauce, giving you a little bit of creamy goodness in every bite. I once tried using spaghetti and the sauce just pooled at the bottom of the bowl, which was disappointing. Short shapes also mix more evenly with the chicken and broccoli, so you get a balanced forkful every time. If you're using gluten-free pasta, stick with shapes that have some texture, because smooth noodles can turn slippery. The shape matters more than you'd think when it comes to comfort food.
Customizing the Cheese Sauce
Sharp cheddar gives you the best flavor, but I've mixed in a handful of Gruyère or Parmesan when I wanted a deeper, nuttier taste. If you like a little heat, a pinch of cayenne or crushed red pepper flakes stirred into the sauce adds warmth without overpowering the cheese. Some people prefer a thinner sauce, and you can adjust that by adding a splash more milk after the cheese melts. I learned not to add the cheese over high heat because it can separate and turn oily instead of creamy. Low and slow is the secret to a sauce that stays silky from the first bite to the last.
Making It Ahead and Storing Leftovers
This dish reheats surprisingly well, which is rare for anything with a cheese sauce. I store leftovers in an airtight container in the fridge for up to three days, and I reheat them gently on the stovetop with a splash of milk to loosen the sauce. The microwave works in a pinch, but stirring halfway through and adding a little liquid keeps it from drying out. You can also prep the chicken and chop the broccoli a day ahead, so all you have to do is boil pasta and make the sauce when dinnertime hits. I wouldn't freeze this one because the sauce can break when thawed, but honestly it never lasts long enough to worry about freezing.
- Reheat on the stovetop over low heat with a splash of milk to bring back the creamy texture.
- Prep the chicken and broccoli the night before to cut your active cooking time in half.
- Store in the fridge for up to three days, but avoid freezing because the cheese sauce doesn't thaw well.
Save This is the kind of meal that makes your kitchen smell like home and fills up everyone at the table without a lot of fuss. I hope it becomes one of those recipes you reach for on nights when you need something warm, easy, and reliably delicious.
Recipe FAQ
- → Can I use a different pasta shape?
Absolutely. Rotini, rigatoni, or farfalle work equally well. Choose shapes that hold sauce nicely, avoiding thin strands like angel hair.
- → How do I prevent the cheese sauce from becoming grainy?
Whisk constantly when adding milk to avoid lumps in the roux. Keep heat at medium and add cheese off-heat or at low temperature to maintain a smooth sauce.
- → What's the best way to cook the chicken evenly?
Cut chicken into uniform bite-size pieces of similar thickness. Cook over medium heat without overcrowding the skillet, allowing 5–7 minutes for golden, cooked-through pieces.
- → Can I make this ahead and reheat it?
Yes, store in an airtight container for up to three days. Reheat gently on the stovetop with a splash of milk to restore sauce consistency, avoiding high heat.
- → What substitutions work for dietary restrictions?
Use gluten-free pasta and flour for gluten sensitivity. Dairy-free butter and milk alternatives can replace traditional versions, though texture may vary slightly.
- → How do I add more flavor to the dish?
Toast garlic longer, add red pepper flakes for heat, incorporate fresh herbs like thyme or parsley, or finish with a splash of hot sauce for depth.