Chicken Broccoli Cheddar Pasta (Printable Version)

Creamy pasta with tender chicken, broccoli florets, and homemade cheddar sauce. Ready in just 40 minutes for four servings.

# Components:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Protein

02 - 2 chicken breasts (approximately 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 tablespoons all-purpose flour
07 - 2 cups whole milk
08 - 1.5 cups sharp cheddar cheese, shredded

→ Seasonings

09 - 0.5 teaspoon salt, plus additional for pasta water
10 - 0.25 teaspoon ground black pepper
11 - 0.5 teaspoon paprika

→ Oils

12 - 1 tablespoon olive oil

# Method Steps:

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

# Expert Advice:

01 -
  • Everything cooks in under 40 minutes, so you can have a hot, homemade dinner on the table faster than delivery would arrive.
  • The creamy cheddar sauce clings to every piece of pasta and broccoli, giving you that cozy comfort food feeling without any fuss.
  • It sneaks vegetables into a cheesy dish that even picky eaters will happily devour.
  • Leftovers reheat beautifully, making lunch the next day something to actually look forward to.
02 -
  • Shred your own cheese from a block because pre-shredded varieties contain cellulose that can make your sauce gritty instead of smooth.
  • Add the broccoli to the pasta water in the last 2 minutes only, or it will turn army green and mushy instead of vibrant and tender.
  • Whisk the milk in slowly when making the roux, rushing it will give you lumps that are nearly impossible to fix once they form.
03 -
  • Reserve a cup of pasta water before draining, if your sauce gets too thick, a splash of that starchy water will loosen it up without diluting the flavor.
  • Let the cheese sauce sit off the heat for a minute before tossing in the pasta, this prevents the cheese from breaking and turning greasy.
  • Use a large skillet instead of a saucepan so you have room to toss everything together without making a mess.
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