Save The smell of garlic hitting melted butter always pulls me back to Wednesday nights when nothing fancy was planned but everyone needed comfort. This chicken broccoli cheddar pasta became my answer to those evenings when the kitchen felt like the only warm spot in the house. I started making it after a friend mentioned she threw leftover rotisserie chicken into mac and cheese, and I thought, why not make it a real meal? The first batch disappeared so fast I barely got a photo, and my youngest asked if we could have it every week. It stuck around not because it was complicated, but because it made everyone sit down together without a fuss.
I remember serving this to my brother when he stopped by unannounced on a rainy Thursday. He sat at the counter, fork in hand, and said it reminded him of something our mom used to make but better because the chicken was actually seasoned. That comment made me laugh because it was true. Sometimes the simplest tweaks, like browning the chicken with a little paprika or letting the garlic bloom in butter, turn a basic dinner into something people remember. He went home with a container of leftovers and texted me later asking for the recipe, which felt like the highest compliment.
Ingredients
- Penne or rotini pasta (340 g): Short shapes hold onto the cheese sauce better than long noodles, and rotini in particular catches little pockets of cheddar in every twist.
- Chicken breasts (350 g): I cut them into bite size pieces so they cook fast and stay juicy, and honestly, smaller chunks mean more surface area for seasoning to stick.
- Broccoli florets (2 cups): Adding them to the pasta water in the last two minutes saves a pan and keeps them bright green and just tender enough.
- Garlic (2 cloves, minced): Fresh garlic makes the whole kitchen smell inviting, and cooking it in butter for just 30 seconds keeps it sweet instead of bitter.
- Unsalted butter (2 tbsp): This is the base of the roux, and using unsalted lets you control the salt level in the sauce without it getting too salty.
- All purpose flour (2 tbsp): Whisked into the butter, it thickens the milk into a sauce that clings to every piece of pasta instead of pooling at the bottom.
- Whole milk (2 cups): The fat content makes the sauce creamy and smooth, and I learned the hard way that skim milk just doesn't cut it here.
- Sharp cheddar cheese (1 1/2 cups, shredded): Shred it yourself from a block because pre shredded cheese has coatings that make the sauce grainy instead of silky.
- Salt, black pepper, and paprika: These wake up the flavors without overpowering the cheese, and the paprika adds a subtle warmth I didn't know I needed until I tried it.
- Olive oil (1 tbsp): A quick slick in the skillet keeps the chicken from sticking and gives it a golden edge that tastes like you put in more effort than you did.
Instructions
- Boil the pasta and broccoli:
- Bring a large pot of salted water to a rolling boil, cook your pasta until it's just shy of tender, then toss in the broccoli florets for the last two minutes. Drain everything together and set it aside while you handle the rest.
- Cook 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 let them sizzle untouched for a minute or two before stirring so they get golden brown. Cook until no pink remains, about 5 to 7 minutes total, then move them to a plate.
- Start the cheese sauce:
- In the same skillet, melt the butter over medium heat, add the minced garlic, and stir for 30 seconds until it smells like every good meal you've ever had. Sprinkle in the flour and whisk constantly for a full minute to cook off the raw taste and create a pale roux.
- Build the creamy base:
- Pour in the milk slowly while whisking to keep lumps from forming, then let it bubble gently until it thickens enough to coat the back of a spoon, about 3 to 4 minutes. Keep the heat steady and stir often so nothing scorches on the bottom.
- Melt in the cheese:
- Lower the heat, stir in the shredded cheddar along with the salt, pepper, and paprika, and keep stirring until the cheese melts completely into a smooth, glossy sauce. If it looks too thick, a splash more milk will loosen it right up.
- Combine everything:
- Add the drained pasta, broccoli, and cooked chicken back into the skillet, toss everything together so each piece gets coated in that cheese sauce, and let it warm through for a minute or two. Serve it hot, maybe with a little extra cheddar on top if you're feeling generous.
Save There was a night last fall when I made this for a neighbor who'd just had surgery and didn't feel like cooking. I brought it over in a glass dish with a lid, still warm, and she called me the next morning to say it was the first thing that tasted good to her in days. That's when I realized this recipe wasn't just about feeding my own family. It's the kind of meal that shows up when people need something easy and comforting, no fuss, just care in a bowl.
Making It Your Own
I've made this pasta a dozen different ways depending on what's in the fridge or who's coming to dinner. Sometimes I stir in a pinch of crushed red pepper flakes for a little kick, or swap the chicken for rotisserie meat when I'm too tired to cook it from scratch. A splash of hot sauce whisked into the cheese sauce can wake it up if you're in the mood for heat. I've also used gluten free pasta and a gluten free flour blend for friends with dietary restrictions, and it worked perfectly without changing the texture or flavor.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and they reheat better than most creamy pastas if you do it right. I add a splash of milk before warming it in a skillet over low heat, stirring gently until it loosens up and looks creamy again. The microwave works in a pinch, but the stovetop gives you more control and keeps the sauce from splitting. I've even packed this for lunch in a thermos after reheating it, and it stayed warm and delicious until noon.
What to Serve Alongside
This pasta is hearty enough to stand alone, but I like pairing it with something crisp to balance the richness. A simple green salad with lemon vinaigrette or a handful of arugula tossed with olive oil and parmesan works beautifully. Garlic bread is always a hit, especially if you toast it with a little butter and let people dip it into the leftover cheese sauce on their plates.
- A crisp green salad with lemon or balsamic cuts through the creamy richness.
- Garlic bread or a warm baguette makes it feel like a real sit down dinner.
- Roasted vegetables like carrots or bell peppers add color and a little extra nutrition without much effort.
Save This chicken broccoli cheddar pasta has earned its place in my weekly rotation, not because it's fancy, but because it's reliable and makes everyone happy. I hope it becomes one of those recipes you reach for without thinking, the kind that feels like home no matter what kind of day you've had.
Recipe FAQs
- → Can I use rotisserie chicken instead of fresh chicken breasts?
Yes, rotisserie chicken is an excellent time-saving substitute. Simply shred or cut the chicken into bite-sized pieces and add it at the end when tossing with the pasta and sauce, reducing overall prep time significantly.
- → How do I prevent lumps in the cheese sauce?
The key is whisking constantly when adding the milk to the roux. Pour gradually while whisking continuously to ensure smooth incorporation. If lumps form, strain the sauce through a fine-mesh sieve before adding the cheese.
- → What's the best cheese to use for this dish?
Sharp cheddar delivers the strongest flavor, but you can blend sharp and mild cheddar for a more balanced taste. Avoid pre-shredded cheese with anti-caking agents when possible, as freshly shredded melts more smoothly.
- → Can I make this gluten-free?
Absolutely. Substitute gluten-free pasta and use cornstarch or gluten-free flour for the roux in equal amounts. Ensure your cheese and other ingredients carry gluten-free certification if needed.
- → How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over medium heat with a splash of milk to restore the sauce's creamy consistency, or use the microwave in 30-second intervals, stirring between them.
- → What vegetables can I add or substitute?
Spinach, peas, mushrooms, and bell peppers work wonderfully. Add tender vegetables like spinach at the very end, while harder vegetables like carrots should be diced small and added when cooking the broccoli.