Chicken Broccoli Cheddar Pasta (Printable)

Tender chicken, crisp broccoli, and creamy cheddar cheese sauce tossed with pasta for a satisfying comfort meal.

# What You'll 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 cups whole milk
07 - 1.5 cups sharp cheddar cheese, shredded

→ Dry Goods

08 - 2 tablespoons all-purpose flour

→ Seasonings

09 - 0.5 teaspoon salt, plus additional for pasta water
10 - 0.25 teaspoon ground black pepper
11 - 0.5 teaspoon paprika

→ Oils

12 - 1 tablespoon olive oil

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, adding the broccoli florets during the final 2 minutes of cooking. Drain through a colander and set aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chicken pieces, season with salt and pepper, and sauté for 5 to 7 minutes until golden and cooked through. Transfer cooked chicken to a plate and set aside.
03 - In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle flour over the 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. Continue cooking for 3 to 4 minutes until the sauce reaches desired thickness.
05 - Stir in shredded cheddar cheese, salt, black pepper, and paprika. Reduce heat to low and stir until cheese is completely melted and sauce is smooth.
06 - Add cooked pasta, broccoli, and chicken to the skillet. Toss thoroughly to coat all ingredients evenly in the cheese sauce. Heat for 1 to 2 minutes until warmed through.
07 - Transfer to serving plates immediately. Garnish with additional cheddar cheese or fresh herbs if desired.

# Expert Advice:

01 -
  • Everything cooks in under an hour, most of it happening in one skillet while the pasta boils.
  • The cheddar sauce clings to every piece of pasta and chicken, turning simple ingredients into something rich and satisfying.
  • It sneaks vegetables onto the plate without a fight, because that cheese sauce makes everything taste better.
02 -
  • Shred your own cheese instead of buying pre-shredded, because the anti-caking powder in bagged cheese makes the sauce grainy and prevents it from melting smoothly.
  • Don't let the roux brown too much when you whisk the flour into the butter, or the sauce will taste slightly bitter instead of creamy and mild.
  • Add the broccoli to the pasta water at the end so it stays bright green and tender, because overcooking it separately turns it drab and mushy.
03 -
  • Cook the pasta one minute less than the package suggests if you plan to toss it in the skillet with the sauce, because it will finish cooking in the residual heat and soak up more flavor.
  • Taste the sauce before you add the pasta and adjust the salt then, because it's easier to fix when the sauce is still on its own.
  • Use a large skillet so everything fits comfortably and the sauce can coat each piece evenly without crowding.
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