Pin it My sister texted me on a rainy Wednesday asking for something warm that her kids would actually finish. I stared into my fridge and spotted chicken, a head of broccoli, and some cheddar that needed using. What started as a pantry rescue became the dish she now requests every time she visits. There's something about pasta draped in real cheese sauce, with bits of tender chicken and bright green broccoli, that feels like a hug you can eat.
I made this for a friend who had just moved into a new apartment with nothing but a hot plate and two pots. We improvised with a single skillet and a soup pot, laughing as we juggled the timing. When we finally sat on her empty living room floor with bowls in our laps, she declared it the best housewarming gift she'd ever received. It became our tradition, her place or mine, whenever one of us needed comfort that tasted like home.
Ingredients
- Penne or rotini pasta (340 g): Short pasta shapes hold onto the cheese sauce better than long noodles, and rotini's spirals catch every creamy bit.
- Chicken breasts (350 g): Cut them into even bite size pieces so they cook at the same rate and stay juicy, not rubbery.
- Broccoli florets (2 cups): Adding them to the pasta water during the last two minutes means one less pot to wash and perfectly tender florets.
- Garlic (2 cloves, minced): Fresh garlic bloomed in butter adds a fragrant backbone that jarred stuff just cannot match.
- Unsalted butter (2 tbsp): The base of your roux, and using unsalted lets you control the saltiness of the sauce.
- All purpose flour (2 tbsp): Whisked into the butter, this thickens the milk into a silky sauce without any chalkiness.
- Whole milk (2 cups): The richness of whole milk makes the sauce luxurious, though 2 percent works in a pinch.
- Sharp cheddar cheese (1 1/2 cups, shredded): Shred it yourself from a block because pre shredded cheese has anti caking agents that make the sauce grainy.
- Salt (1/2 tsp plus more): Season the pasta water generously and taste the sauce before serving to adjust.
- Black pepper (1/4 tsp): Freshly cracked pepper adds a gentle heat that balances the creamy richness.
- Paprika (1/2 tsp, optional): A hint of smokiness and color that makes the sauce feel a little more special.
- Olive oil (1 tbsp): Keeps the chicken from sticking and adds a subtle fruity note to the browning.
Instructions
- Boil the pasta and broccoli:
- Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions, tossing in the broccoli florets during the final two minutes. Drain both together and set aside, letting the residual steam keep them warm.
- Sauté the chicken:
- Heat olive oil in a large skillet over medium heat, add the chicken pieces seasoned with a pinch of salt and pepper, and cook until golden brown and cooked through, about five to seven minutes. Remove the chicken to a plate and resist the urge to wipe the skillet, those browned bits add flavor.
- Build the roux:
- Melt butter in the same skillet over medium heat, add minced garlic and cook for thirty seconds until it smells like heaven, then sprinkle in the flour and whisk constantly for one minute. The mixture should look like wet sand and smell toasty, not raw.
- Make the cheese sauce:
- Gradually pour in the milk while whisking to prevent lumps, then cook for three to four minutes until the sauce thickens enough to coat the back of a spoon. Stir in the shredded cheddar, salt, black pepper, and paprika, reducing the heat to low and mixing until the cheese melts into a glossy, smooth sauce.
- Combine and serve:
- Add the cooked pasta, broccoli, and chicken to the skillet, tossing everything together until each piece is coated in that luscious cheddar blanket. Heat for one to two minutes until warmed through, then serve immediately with extra cheese or fresh herbs on top if you are feeling fancy.
Pin it The first time I served this to my nephew, he picked out every piece of broccoli and lined them up on the edge of his plate. I braced for a fight, but then he dipped one into the cheese sauce, took a bite, and quietly ate the rest. His mom looked at me like I'd performed a miracle. Now he asks for the chicken pasta with the trees, and I never correct him because that smile is worth every floret.
Shortcuts and Swaps
If you are racing against the clock, grab a rotisserie chicken from the store and shred the meat instead of cooking raw chicken. You can also use frozen broccoli florets, just thaw and pat them dry so they do not water down the sauce. For a gluten free version, swap in your favorite gluten free pasta and use a gluten free flour blend for the roux, the texture stays creamy and no one will know the difference. I have even made this with leftover turkey after Thanksgiving, and it felt like a completely new meal.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and they reheat like a dream. Add a splash of milk or a tablespoon of water before microwaving to loosen the sauce, stirring halfway through so it heats evenly. On the stovetop, warm it gently over low heat with a bit of extra milk, stirring often to prevent sticking. I have never tried freezing this because it disappears too fast, but if you do, thaw it overnight in the fridge and reheat slowly to keep the sauce from separating.
Serving Suggestions
This pasta is hearty enough to stand alone, but I love pairing it with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread or buttery dinner rolls are perfect for mopping up any extra sauce left in the bowl. If you want to make it a little more special, sprinkle some fresh parsley or chives on top, or add a pinch of crushed red pepper flakes for a gentle kick.
- Serve with a simple arugula salad tossed in olive oil and lemon juice for a peppery contrast.
- Pair with garlic knots or warm baguette slices to soak up every drop of cheese sauce.
- Garnish with extra shredded cheddar, chopped parsley, or a crack of black pepper right before serving.
Pin it There is something magical about a dish that makes everyone at the table reach for seconds without saying a word. This chicken broccoli cheddar pasta has earned its place in my weekly rotation, and I hope it finds a cozy spot in yours too.
Recipe FAQs
- → Can I use a different type of pasta?
Yes, any medium-sized pasta works well. Penne and rotini are ideal for holding the cheese sauce, but you can also use farfalle, rigatoni, or even spaghetti based on preference.
- → How do I prevent lumps in the cheese sauce?
Whisk constantly when adding the milk to the roux to create a smooth paste. Add milk gradually rather than all at once, and continue whisking until the sauce thickens before adding the cheese.
- → Can I make this ahead of time?
Yes, you can prepare the components separately and refrigerate for up to 2 days. Reheat gently on the stovetop with a splash of milk to restore creaminess, as the sauce may thicken when cold.
- → What's the best way to cook the chicken?
Cut chicken into uniform bite-size pieces for even cooking. Sauté over medium heat in olive oil until the exterior is golden and the internal temperature reaches 165°F, about 5–7 minutes total.
- → Can I substitute the cheddar cheese?
Sharp cheddar provides the best flavor, but you can blend it with gruyère, fontina, or parmesan for complexity. Avoid pre-shredded cheese when possible, as it contains anti-caking agents that affect sauce texture.
- → How do I make this dish lighter?
Use half-and-half or 2% milk instead of whole milk, reduce butter to 1.5 tablespoons, and use part-skim cheese. You can also increase broccoli proportion and reduce pasta slightly for added nutrition.