Chicken Broccoli Cheddar Pasta (Printable)

Creamy pasta with tender chicken, broccoli florets, and rich cheddar cheese sauce. Easy to prepare and perfect for family dinners.

# 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 tablespoons all-purpose flour
07 - 2 cups whole milk
08 - 1.5 cups sharp cheddar cheese, shredded

→ Seasonings

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

→ Oils

12 - 1 tablespoon olive oil

# How to make it:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions, adding broccoli florets during the final 2 minutes. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chicken pieces, season with salt and pepper, and sauté for 5-7 minutes until golden and cooked through. Transfer 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 for 1 minute to create a smooth roux.
04 - Gradually pour milk into the roux while whisking constantly to prevent lumps. Continue cooking for 3-4 minutes until sauce thickens.
05 - Stir in cheddar cheese, salt, black pepper, and paprika. Reduce heat to low and mix until cheese melts completely and sauce is smooth.
06 - Add cooked pasta, broccoli, and chicken to the skillet. Toss thoroughly to coat all ingredients in cheese sauce. Heat for 1-2 minutes until warmed through.
07 - Transfer to serving plates immediately. Garnish with additional cheddar cheese or fresh herbs if desired.

# Expert Suggestions:

01 -
  • Everything cooks in under an hour, and most of it happens in one skillet so cleanup feels like a gift.
  • The cheese sauce tastes homemade but comes together with pantry basics and a little patience at the stove.
  • Kids actually eat the broccoli when its tangled up with pasta and coated in cheddar.
  • Leftovers reheat beautifully with a splash of milk, making lunch the next day something to look forward to.
02 -
  • Shred your own cheese from a block because the pre shredded stuff has anti caking agents that make your sauce gritty instead of smooth.
  • Don't skip salting the pasta water generously, it's your only chance to season the pasta itself and it makes a noticeable difference.
  • If the sauce seems too thick after adding everything, whisk in a little reserved pasta water or extra milk to bring it back to life.
03 -
  • Let the roux cook for a full minute after adding the flour so your sauce doesn't taste pasty or raw.
  • Use a whisk instead of a spoon when adding the milk to avoid lumps and get a silky smooth sauce every time.
  • Taste the sauce before you add the pasta and adjust the salt and pepper then, because it's harder to fix once everything is mixed together.
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