Creamy Chicken Broccoli Cheddar Pasta (Printable version)

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

# What You’ll Need:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Proteins

02 - 2 chicken breasts (about 12 oz), cut into bite-sized pieces

→ Vegetables

03 - 2 cups fresh broccoli florets
04 - 2 cloves garlic, minced

→ Dairy and Cheese

05 - 2 tablespoons unsalted butter
06 - 2 cups whole milk
07 - 1.5 cups sharp cheddar cheese, shredded

→ Seasonings and Thickener

08 - 2 tablespoons all-purpose flour
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 olive oil

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions, adding broccoli florets during the final 2 minutes of cooking. Drain and reserve.
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 fully cooked, approximately 5 to 7 minutes. Transfer cooked chicken to a plate.
03 - In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle flour over butter and whisk continuously for 1 minute to form a smooth roux.
04 - Gradually pour milk into the roux while whisking constantly to prevent lumps from forming. Continue cooking, stirring frequently, until sauce thickens, approximately 3 to 4 minutes.
05 - Add shredded cheddar cheese, salt, black pepper, and paprika if using. Reduce heat to low and stir until cheese melts completely and sauce achieves a smooth consistency.
06 - Add cooked pasta, broccoli florets, and chicken to the skillet. Toss thoroughly to coat all components evenly with cheese sauce. Heat for 1 to 2 minutes until warmed through.
07 - Transfer to serving dishes immediately. Garnish with additional shredded cheddar cheese or fresh herbs as desired.

# Expert Tips:

01 -
  • Everything comes together in one skillet after the pasta is done, so cleanup is actually manageable on a weeknight.
  • The cheddar sauce is silky and rich without feeling heavy, and it coats every piece of pasta and chicken perfectly.
  • It's one of those rare dishes that makes vegetables disappear from kids' plates without a single complaint.
  • You can have dinner on the table in under an hour, even if you're starting from scratch.
02 -
  • Shred your own cheddar instead of buying pre-shredded because the anti-caking powder can make your sauce gritty and refuse to melt smoothly.
  • Don't skip salting the pasta water generously, it's your only chance to season the pasta itself and it makes a huge difference in the final dish.
  • Add the milk slowly while whisking or you'll end up with flour clumps that are impossible to smooth out later.
  • Keep the heat low once the cheese goes in because high heat can cause the sauce to break and turn oily.
03 -
  • Reserve a cup of pasta water before draining, it's starchy and salty and perfect for loosening the sauce if it gets too thick.
  • Let the chicken rest for a minute after cooking so the juices redistribute and every bite stays tender and moist.
  • Taste the sauce before adding the pasta and adjust the salt and pepper then, because it's much easier to fix at that stage.
  • Use a large skillet with high sides so you have room to toss everything together without pasta flying onto the stovetop.
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