Save My sister called me on a rainy Tuesday, exhausted from work and out of dinner ideas. I rattled off this recipe from memory, and twenty minutes later she texted a photo of her kids fighting over seconds. That's when I knew this creamy chicken broccoli cheddar pasta wasn't just easy, it was the kind of dish that saves weeknights. The smell of melted sharp cheddar mingling with garlic is enough to pull anyone to the table. It's become my go-to whenever I need comfort without the fuss.
I first made this for a potluck at my neighbor's house, doubling the recipe and crossing my fingers. The pan came back scraped clean, and three people asked for the recipe before I even sat down to eat. One friend admitted she'd never made a cheese sauce from scratch before, but this one changed her mind. Now she makes it every Sunday for her family. There's something deeply satisfying about a dish that travels well and makes people happy without any fancy techniques.
Ingredients
- Penne or rotini pasta (340 g): The ridges and curves catch the cheese sauce beautifully, and they hold up well when tossed with chicken and broccoli.
- Chicken breasts (350 g): Cut them into bite-size pieces for faster cooking and easier eating, or swap in rotisserie chicken if you're short on time.
- Broccoli florets (2 cups): Adding them to the pasta water in the last 2 minutes keeps them bright green and perfectly tender without dirtying another pot.
- Garlic (2 cloves, minced): Fresh garlic adds a warm, aromatic base to the sauce that powdered versions just can't match.
- Unsalted butter (2 tbsp): This is the foundation of your roux, which thickens the sauce and gives it body.
- All-purpose flour (2 tbsp): Whisked with butter, it creates a smooth, lump-free base for the creamy sauce.
- Whole milk (480 ml): The fat content in whole milk makes the sauce rich and silky, so don't swap it for skim unless you have to.
- Sharp cheddar cheese (150 g, shredded): Sharp cheddar melts beautifully and gives the sauce a bold, tangy flavor that makes the whole dish sing.
- Salt (1/2 tsp plus more for pasta water): Season as you go, especially the pasta water, to build flavor from the ground up.
- Black pepper (1/4 tsp): A little heat balances the richness of the cheese and butter.
- Paprika (1/2 tsp, optional): Adds a subtle smoky sweetness that deepens the flavor without overwhelming it.
- Olive oil (1 tbsp): Prevents the chicken from sticking and adds a hint of fruity richness to the skillet.
Instructions
- Boil the pasta and broccoli:
- Bring a large pot of salted water to a rolling boil, then cook the pasta according to package instructions. Drop the broccoli florets in during the last 2 minutes so they soften without turning mushy, then drain everything together.
- Cook the chicken:
- Heat olive oil in a large skillet over medium heat, add the chicken pieces with a pinch of salt and pepper, and sauté until golden and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside on a plate.
- Build the roux:
- Melt the butter in the same skillet over medium heat, add the minced garlic, and cook for 30 seconds until it smells amazing. Sprinkle in the flour and whisk constantly for 1 minute to form a smooth, golden roux.
- Make the cheese sauce:
- Gradually pour in the milk, whisking constantly to keep lumps at bay, and cook until the sauce thickens, about 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 silky, smooth sauce.
- Combine everything:
- Add the cooked pasta, broccoli, and chicken to the skillet, tossing well to coat everything in the cheese sauce. Heat for 1 to 2 minutes until everything is warmed through and glossy.
- Serve hot:
- Transfer to bowls or a serving dish and garnish with extra cheddar or fresh herbs if you like. Serve immediately while the sauce is still creamy and clinging to every piece.
Save One Sunday, my nephew refused to eat anything green until I let him stir the cheese sauce himself. He watched the cheddar melt into ribbons and suddenly decided broccoli wasn't so bad after all. We sat around the table, passing seconds, and he told everyone he made dinner. Sometimes the best recipes are the ones that let kids feel like chefs, even if all they did was stir a pot.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to 3 days, though the sauce may thicken as it cools. Reheat gently on the stovetop over low heat, adding a splash of milk or chicken broth to loosen the sauce back up. I've found that microwaving works in a pinch, but stovetop reheating keeps the texture creamy and the pasta from drying out. If you're meal prepping, cook the pasta just shy of al dente so it doesn't turn mushy when reheated.
Customizing the Dish
This recipe is wonderfully flexible, so feel free to swap in whatever you have on hand. I've used rotisserie chicken when I'm pressed for time, and it cuts the prep down to almost nothing. For a spicier kick, add a pinch of crushed red pepper flakes or a splash of hot sauce to the cheese sauce. Swap the broccoli for spinach, peas, or roasted red peppers if that's what's in your crisper. You can even make it gluten-free by using gluten-free pasta and a gluten-free flour blend for the roux.
Serving Suggestions
This creamy pasta is rich and filling on its own, but it pairs beautifully with a few simple sides. A crisp green salad with a tangy vinaigrette cuts through the richness and adds a fresh contrast. Garlic bread is always a hit for soaking up any extra sauce left in the bowl. I've also served it alongside roasted asparagus or a simple cucumber tomato salad when I want to lighten things up a bit.
- Serve with a crisp green salad dressed in lemon vinaigrette for balance.
- Pair with warm garlic bread to soak up every bit of the creamy sauce.
- Add a side of roasted vegetables like asparagus or carrots for extra color and nutrition.
Save This dish has pulled me through countless busy weeknights and last-minute dinners, and it never lets me down. I hope it becomes a staple in your kitchen too, the kind of recipe you can make without even glancing at the instructions.
Recipe FAQ Section
- → Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this dish. Use the same amount and add it directly to the boiling pasta water for the last 2-3 minutes, or thaw it beforehand to prevent excess water in the sauce.
- → What type of cheddar cheese is best for the sauce?
Sharp cheddar provides the most flavorful sauce with better melting properties. Avoid pre-shredded cheese with anti-caking agents when possible, as freshly shredded melts more smoothly into a creamy consistency.
- → How do I prevent lumps in the cheese sauce?
Whisk constantly when adding milk to the roux, pouring gradually rather than all at once. Keep heat at medium and ensure the roux is cooked for a full minute before introducing the milk. This creates a smooth base that incorporates liquid evenly.
- → Can I make this ahead and reheat it?
Yes, this dish reheats well. Store in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk if the sauce has thickened too much during storage.
- → What are good side dishes to serve with this pasta?
A crisp green salad with vinaigrette balances the richness, while garlic bread complements the creamy flavors. Roasted vegetables or a fresh fruit salad also pair nicely for a complete meal.
- → Can I substitute the chicken with other proteins?
Absolutely. Rotisserie chicken saves time, or try turkey breast for a leaner option. Shrimp also works beautifully in this sauce, requiring only 3-4 minutes of cooking until opaque.