Pin This My neighbor knocked on the door one Wednesday evening holding a Tupperware container of this pasta, insisting I try what she'd thrown together in twenty minutes. The chicken was juicy, the broccoli still had bite, and the cheddar sauce clung to every twist of pasta like it had been planning this reunion all day. I handed back the empty container the next morning with a scribbled recipe request on a sticky note. She laughed and said she didn't measure anything, but we figured it out together over coffee, and now it's the dinner I make when I need something reliable and warm without thinking too hard.
I made this the night my brother announced he was going vegetarian, and I panicked halfway through browning the chicken. He ended up eating the broccoli and pasta separately with extra cheese, and my dad had double chicken, so it worked out in the strangest way. That dinner turned into a monthly thing where everyone customizes their bowl, and I just put out all the components like a build your own station. It's become less about the recipe and more about everyone hovering around the stove, stealing bites and talking over each other.
Ingredients
- Penne or rotini pasta (340 g): The ridges and twists grab onto the cheese sauce better than smooth noodles, and I've learned that slightly undercooking it by a minute saves it from getting mushy when you toss everything together.
- Chicken breasts (350 g): Cut them into equal sizes so they cook evenly, and if you're tired, rotisserie chicken works just as well and shaves off ten minutes.
- Broccoli florets (2 cups): Toss them into the pasta water at the end so they stay bright green and tender without needing another pan.
- Garlic (2 cloves, minced): Fresh garlic makes the kitchen smell like you've been cooking all day, even if you haven't.
- Unsalted butter (2 tbsp): This starts the roux and adds a silky richness that olive oil alone can't match.
- All purpose flour (2 tbsp): It thickens the sauce without any weird aftertaste, just whisk it fast so it doesn't clump.
- Whole milk (2 cups): The fat content keeps the sauce creamy and prevents it from breaking when you add the cheese.
- Sharp cheddar cheese (1 1/2 cups, shredded): Shred it yourself from a block because pre shredded cheese has coatings that make the sauce grainy.
- Salt, black pepper, and paprika: These keep the flavors balanced, and the paprika adds a subtle warmth without any heat.
- Olive oil (1 tbsp): Just enough to keep the chicken from sticking while it browns.
Instructions
- Boil the pasta and broccoli:
- Bring a large pot of salted water to a rolling boil and cook the pasta according to the package directions. Drop the broccoli florets in during the last two minutes so they soften just enough without losing their color, then drain everything together and set it aside.
- Cook the chicken:
- Heat olive oil in a large skillet over medium heat and add the chicken pieces seasoned with a pinch of salt and pepper. Let them sizzle undisturbed for a couple minutes to get a golden crust, then stir and cook until no pink remains, about five to seven minutes total, and move them to a plate.
- Build the roux:
- Melt butter in the same skillet, toss in the minced garlic, and let it bloom for thirty seconds until it smells sweet and toasty. Sprinkle the flour over the butter and whisk it into a thick paste, cooking for a full minute so the raw flour taste disappears.
- Make the cheese sauce:
- Slowly pour in the milk while whisking constantly to keep lumps from forming, and let it bubble gently until it thickens enough to coat the back of a spoon, about three to four minutes. Stir in the shredded cheddar, salt, pepper, and paprika, and keep stirring on low heat until the cheese melts into a smooth, glossy sauce.
- Combine everything:
- Add the cooked pasta, broccoli, and chicken back into the skillet and toss everything together so every piece gets coated in that cheesy goodness. Let it warm through for a minute or two, then serve it hot with extra cheese or a sprinkle of herbs if you're feeling fancy.
Pin This The first time I served this to my picky niece, she announced that broccoli was still gross but ate three bowls anyway because the cheese made it okay. My sister in law looked at me like I'd performed a miracle, and honestly, watching a seven year old voluntarily eat vegetables felt like winning a tiny, cheesy lottery. Now every time she visits, she asks if we're having the chicken pasta, and I love that something this simple became her favorite.
Customizing Your Pasta
You can swap the chicken for turkey, shrimp, or even crispy bacon bits if you want a different protein, and I've added spinach, peas, or roasted red peppers when I had them sitting in the fridge. Sometimes I use half cheddar and half mozzarella for a milder, stretchier sauce, or toss in a handful of parmesan at the end for extra sharpness. If someone wants heat, a pinch of red pepper flakes or a drizzle of hot sauce does the trick without overwhelming the whole dish. It's flexible enough that you can make it yours without losing what makes it comforting in the first place.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and I reheat them gently on the stovetop with a splash of milk to loosen the sauce back up. The microwave works too, but stir it halfway through and add a little liquid so the pasta doesn't dry out. I don't recommend freezing this because the sauce can get grainy when thawed, but if you do, undercook the pasta slightly and freeze it in individual portions for easier reheating. Honestly, though, this never lasts long enough in my house to worry about freezing.
Pairing and Serving Ideas
This pasta is hearty enough to stand on its own, but I like serving it with a simple green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread or a warm baguette is perfect for mopping up any extra sauce left in the bowl, and a crisp white wine or iced tea rounds out the meal without much effort. If you're feeding a crowd, double the recipe and bake it in a casserole dish topped with extra cheese and breadcrumbs for a bubbly, golden finish.
- Add a squeeze of lemon juice at the end for brightness if the sauce feels too heavy.
- Stir in a spoonful of cream cheese for an even richer, tangier sauce.
- Garnish with fresh parsley or chives to make it look like you tried harder than you did.
Pin This This is the kind of dinner that doesn't ask much of you but gives back in full with creamy, cheesy comfort and a clean skillet at the end. It's become my answer to busy weeknights and unexpected guests, and I hope it does the same for you.
Recipe FAQ
- → Can I use a different pasta shape?
Yes, penne and rotini work beautifully, but you can also use farfalle, fusilli, or any short pasta that holds sauce well. Avoid thin pasta like spaghetti, which doesn't capture the cheese sauce as effectively.
- → How do I prevent a lumpy cheese sauce?
The key is whisking constantly while gradually pouring in the milk. Create a smooth roux first, then add milk slowly while whisking to incorporate it evenly. Keep the heat at medium to avoid scorching.
- → Can I make this ahead and reheat it?
Yes, you can prepare it up to 2 days ahead and store it in an airtight container. Reheat gently on the stovetop over medium-low heat, adding a splash of milk if needed to restore creaminess.
- → What's the best cheese to use?
Sharp cheddar provides the best flavor, but you can blend in gruyere, fontina, or parmesan for extra depth. Avoid pre-shredded cheese with anti-caking agents, which can affect the sauce texture.
- → How can I add more vegetables?
Peas, diced bell peppers, and mushrooms work wonderfully. Add harder vegetables like carrots earlier in cooking, and tender ones like peas near the end to maintain their texture.
- → Is this dish suitable for freezing?
The dish freezes well for up to 3 months. Cool completely before transferring to freezer containers. Thaw overnight in the refrigerator and reheat gently on the stovetop with a bit of extra milk.