Chicken Broccoli Cheddar Pasta (Print version)

A creamy, comforting pasta dish with tender chicken, fresh broccoli, and rich cheddar cheese sauce.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Protein

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

→ Vegetables

03 - 2 cups fresh 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 and Oils

09 - 1 tablespoon olive oil
10 - 0.5 teaspoon salt, plus more for pasta water
11 - 0.25 teaspoon ground black pepper
12 - 0.5 teaspoon paprika (optional)

# 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 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 until golden and cooked through, approximately 5 to 7 minutes. Transfer chicken to a plate.
03 - In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle flour and whisk continuously for 1 minute to form a smooth roux.
04 - Gradually pour milk while whisking constantly to prevent lumps. Continue cooking until sauce thickens, approximately 3 to 4 minutes.
05 - Stir in shredded cheddar cheese, salt, black pepper, and paprika. Reduce heat to low and mix until cheese melts completely and sauce achieves smooth consistency.
06 - Add cooked pasta, broccoli, and chicken to the skillet. Toss thoroughly to coat everything evenly in cheese sauce. Heat for 1 to 2 minutes until warmed through.
07 - Transfer to serving dishes immediately. Garnish with additional cheddar cheese or fresh herbs if desired.

# Expert Tips:

01 -
  • Everything cooks in under an hour, and most of it happens in one skillet so cleanup is a breeze.
  • The cheese sauce is made from scratch with just butter, flour, milk, and cheddar, no mystery packets required.
  • Kids devour the broccoli without complaint when it is coated in creamy cheddar, and adults love that it tastes indulgent without being heavy.
  • Leftovers reheat beautifully with a splash of milk, making it perfect for meal prep or next day lunches.
02 -
  • Always shred your own cheddar from a block because pre shredded cheese contains cellulose that prevents it from melting smoothly into the sauce.
  • If your sauce looks too thick, whisk in a splash of milk or reserved pasta water until it reaches a silky, pourable consistency.
  • Do not let the sauce boil once the cheese is added or it will break and turn grainy, keep the heat low and stir gently.
  • Season the pasta water generously with salt so the noodles have flavor on their own, not just from the sauce.
03 -
  • Let the chicken rest for a minute after cooking so the juices redistribute, keeping each bite moist and flavorful.
  • Taste the cheese sauce before adding the pasta and adjust the salt and pepper, because once everything is mixed it is harder to fix.
  • Use a large skillet so you have room to toss everything together without the pasta clumping or the sauce spilling over the sides.
  • If you love extra cheesy pasta, stir in an additional half cup of cheddar at the end for a thicker, more indulgent sauce.
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