Creamy Chicken Broccoli Cheddar Pasta

My neighbor knocked on the door one Thursday evening holding a colander of broccoli she couldn't use before the weekend. I had chicken thawing and a box of penne in the cupboard, so I started tossing things into a skillet without much of a plan. What came out was this creamy, golden pasta that my kids scraped clean in under ten minutes. Sometimes the best recipes happen because you just start cooking and trust your instincts.

I made this for a potluck once and watched three different people go back for thirds. One friend texted me the next morning asking for the recipe, saying her husband had been talking about it all night. It's become my go to whenever I need something reliable that feels a little indulgent without any fuss. There's something about the way the broccoli softens just enough and the cheese melts into every crevice that makes it feel like comfort in a bowl.

Ingredients

• Penne or rotini pasta (340 g): The ridges and tubes catch the cheese sauce perfectly, making every bite rich and satisfying.
• Chicken breasts (350 g): Cut them into even pieces so they cook at the same rate and stay tender throughout.
• Broccoli florets (2 cups): Adding them to the pasta water in the last two minutes keeps them bright green and crisp tender.
• Garlic (2 cloves, minced): Just 30 seconds in the butter is enough to wake up the whole kitchen with its smell.
• Unsalted butter (2 tbsp): This forms the base of your roux and gives the sauce a silky, rich backbone.
• All purpose flour (2 tbsp): Whisked into the butter, it thickens the milk into a luscious cheese sauce.
• Whole milk (2 cups): Don't skimp here, the fat content makes the sauce creamy and prevents it from separating.
• Sharp cheddar cheese (1 1/2 cups, shredded): Shred it yourself from a block for the smoothest melt and boldest flavor.
• Salt, black pepper, and paprika: These simple seasonings bring out the richness without overpowering the dish.
• Olive oil (1 tbsp): A quick drizzle keeps the chicken from sticking and adds a hint of flavor to the pan.

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. Toss in the broccoli florets during the last two minutes so they turn tender but still have a bit of bite.

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. Sauté until golden and cooked through, about 5 to 7 minutes, then set aside on a plate.

Build the roux:

Melt the butter in the same skillet over medium heat, add the minced garlic, and cook for just 30 seconds until fragrant. Sprinkle in the flour and whisk constantly for about a minute to form a smooth paste.

Make the cheese sauce:

Gradually pour in the milk while whisking to keep lumps from forming, and cook until the sauce thickens, about 3 to 4 minutes. Stir in the cheddar cheese, salt, black pepper, and paprika, then reduce the heat to low and mix until the cheese melts into a silky sauce.

Combine everything:

Add the cooked pasta, broccoli, and chicken back into the skillet and toss well to coat everything in the cheese sauce. Heat for 1 to 2 minutes until warmed through, then serve immediately.

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My daughter once told me this was her favorite dinner because it tasted like a hug. I didn't know what she meant until I watched her curl up on the couch with a bowl, eyes half closed, completely content. Food like this doesn't need to be fancy or complicated to make people feel cared for.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days. When you reheat them, add a splash of milk or cream to bring back the silky texture, and warm gently on the stovetop over low heat or in the microwave in short bursts. I've found that stirring halfway through reheating keeps the sauce from drying out and clinging to the sides of the bowl.

Swaps and Shortcuts

If you're short on time, rotisserie chicken works beautifully here and shaves off about ten minutes. You can also swap the broccoli for cauliflower, spinach, or peas depending on what you have on hand. For a gluten free version, use your favorite gluten free pasta and substitute the all purpose flour with a gluten free blend or cornstarch.

Serving Suggestions

This pasta is hearty enough to stand on its own, but it pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or a basket of warm garlic bread. Sometimes I'll sprinkle extra cheddar or a handful of chopped parsley on top just before serving to make it look a little more special.

• Add a pinch of crushed red pepper flakes if you like a subtle kick of heat.
• Try stirring in a handful of frozen peas during the last minute of cooking for extra color and sweetness.
• Leftovers can be baked in a casserole dish topped with breadcrumbs for a crispy second day meal.

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This is the kind of meal that feels like home no matter where you are. I hope it brings a little warmth to your table, too.

Recipe FAQs

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Thaw it first and pat dry to prevent excess moisture. Add it during the final tossing step rather than cooking with the pasta to maintain better texture.

→ What type of cheddar cheese is best?

Sharp cheddar delivers the most robust flavor and creates a smoother sauce. Avoid pre-shredded varieties when possible, as they contain anti-caking agents that can make the sauce grainy. Freshly shredded block cheese melts more evenly.

→ How do I prevent a lumpy cheese sauce?

The key is gradually whisking in the milk while maintaining medium heat and stirring constantly. Build your roux properly by cooking flour and butter together for about one minute before adding liquid. If lumps form, strain the sauce through a fine sieve.

→ Can I make this dish ahead?

This dish is best served immediately after combining. However, you can prepare components separately: cook pasta and broccoli ahead, sauté chicken, and make the sauce fresh before assembly. Store leftovers in an airtight container for up to three days.

→ What pasta shape works best?

Penne and rotini are ideal because their ridges and curves catch and hold the creamy sauce. Short tubular pastas like rigatoni or farfalle also work well. Avoid long thin pastas like spaghetti, which don't hold sauce as effectively.

→ How can I make this lighter?

Substitute half-and-half or 2% milk for whole milk to reduce fat content. Use boneless skinless chicken breasts and trim any excess fat. Replace butter with a modest amount of olive oil, though this affects the traditional sauce texture slightly.