Chicken Broccoli Cheddar Pasta (Print Version)

Creamy pasta dish with tender chicken, fresh broccoli, and rich cheddar cheese sauce. Easy, comforting, and ready in 40 minutes.

# Components:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Meats

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 & 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, optional

→ Oils

12 - 1 tablespoon extra virgin olive oil

# Method:

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

# Expert Advice:

01 -
  • Everything cooks in under 40 minutes, so you can have a hot, satisfying dinner on the table fast.
  • The creamy cheddar sauce clings to every bite of pasta, chicken, and broccoli, making it ridiculously comforting.
  • Kids actually eat their vegetables when they're coated in cheese sauce.
  • It uses simple pantry staples and one skillet, which means less cleanup.
02 -
  • Salt your pasta water generously, it should taste like the sea, because this is your only chance to season the pasta itself.
  • Whisk the milk in slowly and constantly when making the roux or you'll end up with lumps that are impossible to smooth out.
  • Use freshly shredded cheese, not pre-shredded, because the anti-caking agents in bagged cheese can make the sauce grainy.
  • Don't skip the broccoli in the pasta water trick, it saves time and keeps the florets from getting waterlogged.
03 -
  • Reserve a cup of pasta water before draining, it's liquid gold for loosening the sauce if it gets too thick.
  • Cook the chicken in batches if your skillet is crowded, so it sears instead of steams.
  • Let the cheese sauce sit off the heat for a minute before tossing with the pasta, it thickens just enough to coat perfectly.
  • Use a mix of sharp and mild cheddar if you want a creamier, less tangy sauce.
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