Chicken Broccoli Cheddar Pasta

My daughter pushed her plate away the first time I made this, claiming she didn't like broccoli. I didn't argue. I just twirled some pasta on my fork, let the cheese stretch between bites, and kept eating. Five minutes later, she reached over and speared a piece of chicken coated in that glossy cheddar sauce. Then another. By the end of dinner, her plate was empty and she asked if we could have it again tomorrow.

I started making this on weeknights when I needed something that felt like comfort food but didn't require a grocery run. The ingredients were always in my fridge or pantry. I'd stand at the stove, whisking milk into flour, and the smell of melting cheddar would fill the kitchen. My husband would wander in, drawn by the scent, and linger by the counter hoping for an early taste.

Ingredients

• Penne or rotini pasta (340 g): The ridges and tubes catch the cheese sauce beautifully, and I always cook it in heavily salted water so it tastes good on its own.
• Chicken breasts (350 g): I cut them into bite-size pieces so they cook fast and every forkful has protein, and I've learned that slightly smaller pieces brown better.
• Broccoli florets (2 cups): Tossing them into the pasta water during the last two minutes keeps them bright green and tender without dirtying another pot.
• Garlic (2 cloves, minced): Fresh garlic bloomed in butter makes the whole dish smell like a restaurant, and I never skip this step.
• Unsalted butter (2 tbsp): This builds the base of the cheese sauce, and using unsalted lets me control the seasoning exactly how I want it.
• All-purpose flour (2 tbsp): Whisked into the butter, it thickens the milk into a sauce that coats the back of a spoon.
• Whole milk (480 ml): I've tried skim and two percent, but whole milk creates a creaminess that feels indulgent without being heavy.
• Sharp cheddar cheese (150 g, shredded): I shred it myself because pre-shredded cheese has anti-caking agents that make the sauce grainy, and sharp cheddar gives the dish a tangy depth.
• Salt (1/2 tsp plus more): A pinch goes into the chicken while it cooks, and more adjusts the sauce at the end.
• Ground black pepper (1/4 tsp): Just enough to add a gentle warmth without overpowering the cheese.
• Paprika (1/2 tsp, optional): A light sprinkle adds a subtle smokiness and a faint blush to the sauce.
• Olive oil (1 tbsp): I use this to sear the chicken so it gets golden edges before the cheese sauce comes into play.

Instructions

Boil the pasta and broccoli:

Bring a large pot of salted water to a rolling boil, then cook the pasta according to the package directions. Drop the broccoli florets in during the last two minutes so they soften just enough without turning mushy, then drain everything together.

Cook the chicken:

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

Start the cheese sauce:

Melt the butter in the same skillet, add the minced garlic, and cook for thirty seconds until it smells fragrant and toasty. Sprinkle in the flour and whisk for one minute to form a smooth, pale roux.

Build the creamy base:

Pour in the milk gradually, whisking constantly to keep lumps from forming, and cook until the sauce thickens enough to coat the back of a spoon, about three to four minutes. The bubbles should be gentle and the sauce should look silky.

Melt in the cheese:

Stir in the shredded cheddar, salt, black pepper, and paprika, then reduce the heat to low and mix until the cheese melts completely and the sauce turns glossy. It should smell rich and a little tangy.

Combine everything:

Add the cooked pasta, broccoli, and chicken back into the skillet, then toss well so every piece gets coated in the cheese sauce. Heat for one to two minutes until everything is warmed through and the sauce clings to the pasta.

Serve:

Plate the pasta immediately while it's hot and creamy, and garnish with extra shredded cheddar or a sprinkle of fresh parsley if you have it on hand.

Pin It

One evening, I made a double batch because friends were coming over with their kids. I watched all the children sit together at the table, quiet for once, twirling pasta and sneaking broccoli without a single complaint. One of the mothers looked at me and whispered that she'd never seen her son eat a vegetable so willingly. That's when I knew this recipe wasn't just dinner anymore.

Making It Your Own

If you want a little heat, stir in a pinch of crushed red pepper flakes or a few dashes of hot sauce when you add the cheese. I've also swapped the chicken for rotisserie chicken on nights when I'm too tired to cook meat from scratch, and it shaves off ten minutes without losing any flavor. For a gluten-free version, use gluten-free pasta and a gluten-free flour blend for the roux, and the texture stays just as creamy.

What to Serve Alongside

This pasta is rich and filling, so I like to balance it with something crisp and fresh. A simple green salad with lemon vinaigrette cuts through the creaminess, and garlic bread is perfect for soaking up any extra cheese sauce left on the plate. On cooler nights, I've served it with roasted Brussels sprouts tossed in olive oil and sea salt, and the slight bitterness pairs beautifully with the cheddar.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though the sauce thickens as it cools. When I reheat it, I add a splash of milk to the skillet or microwave-safe bowl and stir gently over low heat until the sauce loosens and turns creamy again. The chicken and broccoli hold up well, and sometimes I think it tastes even better the next day when the flavors have had time to settle.

• Store leftovers in the fridge within two hours of cooking to keep everything safe and fresh.
• Reheat gently with a little milk to bring the sauce back to life without breaking it.
• This doesn't freeze well because the cheese sauce can separate when thawed, so enjoy it within a few days.

Pin It

This dish has become the one I turn to when I want to feed my family something that feels like a hug on a plate. It's simple, reliable, and always disappears quickly.

Recipe FAQs

→ Can I use a different type of pasta?

Yes, any pasta shape works well. Penne, rotini, farfalle, or rigatoni are excellent choices. Use approximately 340g regardless of shape, and follow package instructions for cooking time.

→ How do I prevent lumps in the cheese sauce?

The key is whisking constantly when adding milk to the roux. Pour the milk gradually in small amounts while whisking continuously. This ensures the flour mixture absorbs the liquid smoothly without clumping.

→ What type of cheddar cheese works best?

Sharp cheddar provides the strongest, most flavorful result. Avoid pre-shredded cheese if possible, as anti-caking agents can make the sauce grainy. Freshly shredded cheese melts more smoothly and creates a creamier texture.

→ Can I make this ahead and reheat it?

Yes, you can prepare it several hours ahead and refrigerate. Reheat gently over low heat on the stovetop, adding a splash of milk if the sauce has thickened too much. Avoid high heat, which can cause the cheese to separate.

→ How do I make this dish spicier?

Add crushed red pepper flakes directly to the sauce, or stir in hot sauce to taste. A pinch of cayenne pepper or paprika also adds warmth. Taste as you go to reach your preferred spice level.

→ What vegetables can I substitute for broccoli?

Frozen peas, diced bell peppers, spinach, or asparagus all work well. Add firmer vegetables like peppers directly to the pasta pot. Tender vegetables like peas can be added to the warm sauce just before serving.