Creamy Chicken Broccoli Cheddar Pasta (Printable)

Creamy pasta with tender chicken, broccoli florets, and homemade cheddar cheese sauce. Ready in 40 minutes.

# 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 fresh broccoli florets
04 - 2 cloves garlic, minced

→ Dairy and Cheese

05 - 2 tablespoons unsalted butter
06 - 2 tablespoons all-purpose flour
07 - 2 cups whole milk
08 - 1.5 cups shredded sharp cheddar cheese

→ Seasonings and Oils

09 - 1 tablespoon olive oil
10 - 0.5 teaspoon salt, plus more for pasta water
11 - 0.25 teaspoon ground black pepper
12 - 0.5 teaspoon paprika, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions, adding broccoli florets during the final 2 minutes of cooking. Drain and reserve.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chicken pieces, season with salt and pepper, and sauté 5 to 7 minutes until golden and cooked through. Transfer to a plate.
03 - In the same skillet, melt butter over medium heat. Add minced garlic and cook 30 seconds until fragrant. Sprinkle flour and whisk for 1 minute to form a smooth roux.
04 - Gradually pour milk into the roux while whisking constantly to prevent lumps. Continue cooking 3 to 4 minutes until the sauce thickens to a coating consistency.
05 - Stir in shredded cheddar cheese, salt, black pepper, and paprika. Reduce heat to low and stir until cheese completely melts and sauce becomes smooth.
06 - Add cooked pasta, broccoli, and chicken to the skillet. Toss thoroughly to coat all ingredients with cheese sauce. Heat 1 to 2 minutes until warmed through.
07 - Transfer to serving dish. Garnish with additional cheddar cheese or fresh herbs if desired. Serve immediately.

# Expert Hints:

01 -
  • Everything comes together in one skillet after the pasta boils, so cleanup is almost as easy as cooking.
  • The cheese sauce clings to every piece of pasta and chicken without feeling heavy or overly rich.
  • It reheats beautifully the next day, which means leftovers actually get eaten instead of pushed to the back of the fridge.
  • You can prep the chicken and chop the broccoli ahead of time, making it a true weeknight lifesaver.
02 -
  • Always shred your own cheese from a block because pre-shredded varieties contain anti-caking agents that make the sauce grainy and prevent it from melting smoothly.
  • Add the milk slowly while whisking constantly to avoid lumps in the roux, and make sure the sauce thickens before you add the cheese or it will turn oily.
  • Don't skip salting the pasta water generously because the pasta absorbs that seasoning, and under-salted noodles make the whole dish taste flat.
03 -
  • Use rotisserie chicken and skip the sautéing step when you need dinner on the table in twenty minutes instead of forty.
  • Add a squeeze of lemon juice or a splash of white wine to the sauce for a subtle brightness that balances the richness of the cheese.
  • Toss in a handful of frozen peas or diced bell pepper along with the broccoli for extra color and a slight sweetness.
  • Grate a little fresh Parmesan over each serving right before eating to add a salty, nutty finish that makes it taste restaurant quality.
Go Back