Save My daughter once declared this her "better than mac and cheese" dinner, which is high praise in our house. I'd thrown it together on a Wednesday night when the fridge was looking bare and everyone was cranky. The way the cheddar melts into the hot pasta and coats those little broccoli trees turned what could have been a forgettable weeknight meal into something we now make on purpose. Sometimes the best recipes aren't planned, they're just born out of hunger and a little bit of luck.
I made this for my sister when she came over with her toddler, and I watched him pick out every piece of broccoli and eat it first. She looked at me like I'd performed magic. The truth is, when you cook broccoli right in the pasta water and then coat it in sharp cheddar, it stops being the vegetable kids avoid and starts being part of the main event. That night, she texted me at 10 p.m. asking for the recipe, which is how I know something really worked.
Ingredients
- Penne or rotini pasta (340 g): The ridges and tubes grab onto the cheese sauce, making every bite rich and satisfying instead of slippery.
- Chicken breasts (350 g): Cut them into bite-size pieces so they cook fast and stay tender, not dry or rubbery like big chunks can get.
- Broccoli florets (2 cups): Cooking them in the pasta water saves a pan and keeps them bright green and just tender enough to bite without being mushy.
- Garlic (2 cloves, minced): This adds a warm, savory depth that makes the sauce taste homemade, not like it came from a jar.
- Unsalted butter (2 tbsp): The base of your roux, it helps the flour cook out its raw taste and gives the sauce a silky texture.
- All-purpose flour (2 tbsp): This thickens the milk into a proper sauce, but whisk it well or you'll end up with lumps.
- Whole milk (2 cups): The fat content makes the sauce creamy and smooth, low-fat milk will give you a thinner, less luxurious result.
- Sharp cheddar cheese (1 1/2 cups, shredded): Shred it yourself from a block, pre-shredded cheese has anti-caking agents that can make your sauce grainy.
- Salt (1/2 tsp plus more): Don't skip salting the pasta water generously, it seasons everything from the inside out.
- Black pepper (1/4 tsp): Just enough to add a gentle warmth without overpowering the creamy cheese.
- Paprika (1/2 tsp, optional): A little smokiness and color that makes the sauce feel more complex.
- Olive oil (1 tbsp): Keeps the chicken from sticking and adds a hint of richness to the pan.
Instructions
- Boil the pasta and broccoli:
- Bring a large pot of salted water to a rolling boil, then cook the pasta according to the package directions. In the last 2 minutes, toss in the broccoli florets so they cook just until tender and bright green, then drain everything together in a colander.
- Sauté the chicken:
- Heat the olive oil in a large skillet over medium heat, add the chicken pieces with a pinch of salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until golden and cooked through. Remove the chicken to a plate and set aside.
- Build the roux:
- In the same skillet, melt the butter over medium heat, then add the minced garlic and cook for 30 seconds until it smells amazing. Sprinkle in the flour and whisk constantly for about a minute, letting it turn a light golden color without burning.
- Make the cheese sauce:
- Pour in the milk gradually while whisking to keep it smooth, then let it simmer and thicken for 3 to 4 minutes. Stir in the cheddar cheese, salt, black pepper, and paprika, then reduce the heat to low and mix until the cheese melts into a glossy, creamy sauce.
- Combine everything:
- Add the cooked pasta, broccoli, and chicken back into the skillet with the cheese sauce. Toss everything together gently until every piece is coated, then let it warm through for 1 to 2 minutes before serving.
Save One evening, my husband came home late and reheated a bowl of this in the microwave. He stood at the counter eating it straight from the bowl, and halfway through he looked up and said it tasted even better the second day. That's when I knew this wasn't just a convenient dinner, it was a keeper. Now it's the meal I make when I want everyone to relax and feel taken care of, no fuss required.
Making It Your Own
This recipe is forgiving and adaptable, which is exactly what you need on a busy night. If you've got leftover rotisserie chicken, shred it and skip the whole sautéing step. I've also stirred in a handful of frozen peas or swapped the broccoli for cauliflower when that's what I had. A pinch of crushed red pepper flakes or a splash of hot sauce can wake up the flavors if you like a little heat. The base is solid, but the details are yours to play with.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. When you reheat it, add a splash of milk or a little extra shredded cheese to bring back that creamy texture, because pasta always soaks up sauce as it sits. I usually reheat individual portions in the microwave for about 90 seconds, stirring halfway through. If you're reheating a larger portion, a skillet over low heat with a bit of milk works better than the microwave, which can dry it out.
Serving Suggestions
This dish is hearty enough to stand on its own, but a simple green salad with a tangy vinaigrette balances out all that creamy richness. Garlic bread or a warm baguette is perfect for mopping up any extra cheese sauce left in the bowl. If you're feeding a crowd, double the recipe and serve it family-style in a big bowl, it's the kind of meal that makes everyone feel at home.
- Pair it with a crisp Caesar salad or a handful of cherry tomatoes tossed in olive oil and balsamic.
- Serve with garlic bread or buttered rolls to soak up every bit of sauce.
- A glass of crisp white wine or sparkling water with lemon rounds out the meal nicely.
Save This is the kind of dinner that feels like a hug after a long day. It's simple, it's satisfying, and it reminds you that comfort food doesn't have to be complicated.
Common Questions
- → Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this dish. Use about 2 cups of frozen florets and add them directly to the boiling pasta water for the last 2 minutes, or thaw them first if you prefer. No additional adjustments needed.
- → What type of cheddar cheese is best?
Sharp cheddar provides the richest flavor and melts smoothly into the sauce. Avoid pre-shredded cheese if possible, as it contains anti-caking agents that can make the sauce grainy. Freshly shredded cheese creates a creamier texture.
- → How do I prevent the sauce from becoming lumpy?
Whisk constantly when adding the milk to the roux. Add the milk gradually rather than all at once, and maintain medium heat. If lumps do form, strain the sauce through a fine-mesh sieve before adding the cheese.
- → Can I make this with rotisserie chicken?
Absolutely. Simply shred or cut rotisserie chicken into bite-sized pieces and skip the sautéing step. Add the prepared chicken directly when you combine everything in the skillet, reducing total cooking time to about 25-30 minutes.
- → What pasta shapes work best?
Penne and rotini are ideal choices because their shapes hold the creamy sauce well. Farfalle, shells, or tube pasta also work nicely. Avoid thin pasta like spaghetti, which doesn't capture as much sauce in each bite.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of milk to restore creaminess, or microwave in short intervals, stirring between each one to heat evenly.