Creamy Chicken Broccoli Cheddar Pasta

My kids used to turn their noses up at broccoli until I folded it into this creamy cheddar pasta one rainy Tuesday night. The cheese sauce clung to every floret, and suddenly broccoli wasn't the enemy anymore. I watched them race to finish their bowls, asking if we could have it again tomorrow. That's when I knew I'd stumbled onto something special. Now it's our go-to comfort meal when everyone needs a little warmth.

I remember making this for my neighbor after she had surgery, doubling the batch so her family could reheat it throughout the week. She texted me two days later saying her husband had polished off the leftovers for breakfast. There's something about the way the flavors meld together after a night in the fridge that makes the second day even better. It became my unofficial care package meal after that.

Ingredients

• Penne or rotini pasta (340 g): The ridges and curves grab onto the cheese sauce beautifully, and I always cook it a minute under so it doesn't turn mushy when tossed in the skillet.
• Chicken breasts (350 g): I cut them into bite-size pieces so they cook fast and evenly, and honestly, rotisserie chicken works just as well if you're short on time.
• Broccoli florets (2 cups): Dropping them into the pasta water for the last two minutes keeps them bright green and tender without dirtying another pot.
• Garlic (2 cloves, minced): Fresh garlic makes the kitchen smell incredible and adds a gentle warmth that balances the richness of the cheese.
• Unsalted butter (2 tbsp): This starts the roux and gives the sauce a velvety base without adding too much salt too early.
• All-purpose flour (2 tbsp): Whisked into the butter, it thickens the milk into a luscious sauce that clings instead of pooling.
• Whole milk (2 cups): The fat content here is key for a creamy sauce that doesn't split or feel watery.
• Sharp cheddar cheese (1 1/2 cups, shredded): I shred it myself because pre-shredded cheese has anti-caking agents that can make the sauce grainy.
• Salt (1/2 tsp plus more): A generous pinch in the pasta water and a measured amount in the sauce builds flavor at every step.
• Black pepper (1/4 tsp): Just enough to add a little bite without overwhelming the creamy cheddar.
• Paprika (1/2 tsp, optional): A touch of smokiness that sneaks into the background and makes people wonder what that extra flavor is.
• Olive oil (1 tbsp): I use this to sear the chicken so it gets golden edges without sticking to the pan.

Instructions

Cook the pasta and broccoli:

Bring a large pot of salted water to a rolling boil and cook the pasta according to the package directions, tossing in the broccoli florets during the last two minutes. Drain everything together and set it aside while you build the sauce.

Sear the chicken:

Heat olive oil in a large skillet over medium heat, then add the chicken pieces seasoned with a pinch of salt and pepper, cooking until golden and cooked through, about 5 to 7 minutes. Remove the chicken and set it aside on a plate.

Start the roux:

In the same skillet, melt the butter over medium heat, add the minced garlic, and cook for 30 seconds until it smells amazing. Sprinkle in the flour and whisk constantly for about a minute until it turns a light golden color.

Build the cheese sauce:

Gradually pour in the milk while whisking to keep lumps from forming, then cook until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes. Stir in the shredded cheddar, salt, black pepper, and paprika, reducing the heat to low and mixing until the cheese melts into a smooth, glossy sauce.

Combine everything:

Add the cooked pasta, broccoli, and chicken back into the skillet and toss well so every piece is coated in that creamy cheddar sauce. Let it warm through for 1 to 2 minutes, then serve immediately with extra cheese or fresh herbs if you like.

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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 I caught him scraping the sides to get every last bit of sauce. He looked up sheepishly and said it tasted even better than when it was fresh. That's when I realized this dish had officially earned its place in our weekly rotation.

Storing and Reheating

I store leftovers in an airtight container in the fridge for up to three days, and the sauce thickens as it sits, so I add a splash of milk when reheating. The microwave works fine, but I prefer reheating it gently on the stovetop with a little extra milk stirred in to bring back that creamy texture. It's one of those rare pasta dishes that doesn't turn sad and dry the next day.

Swaps and Variations

I've swapped in rotisserie chicken more times than I can count when I'm racing against the clock, and it shaves off ten minutes without sacrificing flavor. For a gluten-free version, I use gluten-free pasta and a gluten-free flour blend for the roux, and honestly, no one can tell the difference. Sometimes I toss in a pinch of crushed red pepper flakes or a splash of hot sauce when I want a little kick to cut through the richness.

Serving Suggestions

This pairs beautifully with a crisp green salad dressed in lemon vinaigrette to balance the creaminess, or a basket of warm garlic bread for soaking up any extra sauce. I've also served it alongside roasted cherry tomatoes when I want a pop of acidity on the plate. On busier nights, it stands alone just fine as a complete one-bowl meal.

• Add a squeeze of lemon juice over the top just before serving for a bright, unexpected lift.
• Sprinkle extra shredded cheddar and broil for a minute to get a bubbly, golden crust.
• Toss in some thawed frozen peas during the last minute of cooking for extra color and sweetness.

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This dish has become the meal I make when I want everyone to relax and just enjoy dinner without any fuss. There's something about creamy pasta that brings people together, and this one does it every single time.

Recipe Questions & Answers

→ Can I use a different type of pasta?

Absolutely. While penne and rotini work wonderfully, you can use fettuccine, rigatoni, or any short pasta shape that holds the creamy sauce well. Avoid thin pastas like angel hair as they may become mushy.

→ How do I prevent the cheese sauce from becoming lumpy?

The key is whisking constantly when adding milk to the roux. Add the milk gradually in small amounts while whisking steadily. Keep heat at medium to avoid scorching. If lumps do form, strain the sauce through fine mesh before adding cheese.

→ What type of cheddar cheese works best?

Sharp or extra-sharp cheddar provides the most flavor and richness. Avoid pre-shredded cheese if possible—it contains anti-caking agents that may make the sauce grainy. Freshly shredded cheese melts much more smoothly.

→ Can I make this ahead and reheat it?

Yes, you can prepare it up to 2 days ahead. Store in an airtight container in the refrigerator. Reheat gently on the stovetop over low-medium heat, adding a splash of milk to restore creaminess. Avoid microwaving, which can cause uneven heating.

→ What are good substitutions for chicken?

Rotisserie chicken saves time and tastes delicious. Turkey breast, ham, or bacon all work beautifully. For a vegetarian version, add mushrooms, spinach, or sun-dried tomatoes for substance and flavor.

→ How can I make this dish gluten-free?

Substitute the all-purpose flour with cornstarch or a gluten-free flour blend in equal amounts. Use gluten-free pasta instead of regular. Check that your cheddar cheese and other processed ingredients are certified gluten-free, as some may contain hidden gluten.