Creamy Chicken Broccoli Cheddar Pasta (Printable Version)

Tender chicken, fresh broccoli florets, and creamy cheddar cheese sauce combined with pasta for an easy, comforting weeknight meal.

# What You Need:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Protein

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

→ Vegetables

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

→ Dairy and 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 more for pasta water
10 - 0.25 teaspoon ground black pepper
11 - 0.5 teaspoon paprika

→ Oils

12 - 1 tablespoon olive oil

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, adding the broccoli florets for the last 2 minutes of cooking. Drain and set aside.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with a pinch of salt and pepper, and sauté until golden and cooked through, approximately 5 to 7 minutes. Remove chicken from the skillet and set aside.
03 - In the same skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and whisk for 1 minute to form a roux.
04 - Gradually pour in the milk, whisking constantly to avoid lumps. Cook until the sauce thickens, approximately 3 to 4 minutes.
05 - Stir in the cheddar cheese, salt, black pepper, and paprika. Reduce heat to low and mix until the cheese is fully melted and the sauce is smooth.
06 - Add the cooked pasta, broccoli, and chicken to the skillet. Toss well to coat everything in the cheese sauce. Heat for 1 to 2 minutes until warmed through.
07 - Transfer to serving dishes immediately, garnished with extra cheddar or fresh herbs if desired.

# Expert Advice:

01 -
  • It tastes like the creamy comfort of mac and cheese but feels like an actual meal you can serve without guilt.
  • You can have it on the table in forty minutes with only one skillet and one pot to wash.
  • Leftovers reheat beautifully and somehow taste even richer the next day.
02 -
  • Don't skip salting the pasta water generously because that's your only chance to season the noodles from the inside out.
  • Add the milk slowly and whisk constantly or you'll end up with a lumpy sauce that's impossible to fix.
  • Turn the heat to low before adding the cheese or it can separate and turn greasy instead of creamy.
03 -
  • Reserve a cup of pasta water before draining in case you need to thin the sauce later, the starch helps everything cling together.
  • Use a block of sharp cheddar and shred it yourself because it melts smoother and tastes about ten times better than the bagged stuff.
  • Let the chicken rest for a minute after cooking so the juices redistribute and it stays tender when you toss it back in.
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