Save My daughter came home from college one weekend craving something warm and cheesy, and I threw this together with what was already in the fridge. The kitchen smelled like melted cheddar and garlic within minutes, and she stood by the stove with a fork, testing the sauce before I even finished tossing everything together. That night, we ate straight from the skillet, laughing about her cafeteria horror stories. It's been our unofficial welcome-home meal ever since.
I remember making this on a rainy Tuesday when I had no plan and even less energy. The steam from the pasta pot fogged up the windows, and the sizzle of chicken hitting the hot skillet was the only sound cutting through the quiet. My son wandered in, drawn by the smell of browning garlic, and asked if he could help grate the cheese. We stood side by side, and he ate half the cheddar before it even made it into the pan.
Ingredients
- Penne or rotini pasta (340 g): The ridges and tubes grab onto the sauce better than smooth noodles, and I always cook it one minute less than the box says so it finishes perfectly in the skillet.
- Chicken breasts (350 g): Cutting them into bite-size pieces before cooking means they brown faster and stay tender, and I season them right in the pan so every piece gets flavor.
- Broccoli florets (2 cups): Tossing them into the boiling pasta water during the last two minutes keeps them bright green and slightly crisp without dirtying another pot.
- Garlic (2 cloves, minced): Fresh garlic makes the whole kitchen smell incredible, and I learned to cook it just until fragrant because burnt garlic turns bitter fast.
- Unsalted butter (2 tbsp): This is the base of the roux, and using unsalted means I control the salt level in the sauce instead of guessing.
- All-purpose flour (2 tbsp): Whisking it into the melted butter creates the thickening power that turns milk into creamy sauce, and I always let it cook for a full minute to get rid of the raw flour taste.
- Whole milk (2 cups): The fat content makes the sauce rich and smooth, and I pour it in slowly while whisking so no lumps form.
- Sharp cheddar cheese (1 1/2 cups, shredded): Shredding it yourself from a block melts so much better than pre-shredded, which has anti-caking powder that can make the sauce gritty.
- Salt (1/2 tsp plus more): I salt the pasta water generously and then season the chicken and sauce separately so every layer has flavor.
- Black pepper (1/4 tsp): Freshly ground pepper adds a little bite that balances the richness of the cheese.
- Paprika (1/2 tsp, optional): This adds a subtle warmth and a hint of color to the sauce without making it spicy.
- Olive oil (1 tbsp): I use this to sear the chicken because it handles high heat without burning like butter would.
Instructions
- Boil the pasta and broccoli:
- Bring a large pot of salted water to a rolling boil, then cook the pasta according to the package directions. In the last two minutes, drop in the broccoli florets so they soften just enough but still have a little snap, then drain everything together and set it aside.
- Cook the chicken:
- Heat the olive oil in a large skillet over medium heat until it shimmers, then add the chicken pieces in a single layer. Season with a pinch of salt and pepper, and let them sear without moving them too much until golden and cooked through, about five to seven minutes, then transfer to a plate.
- Start the roux:
- Melt the butter in the same skillet over medium heat, scraping up any browned bits from the chicken. Add the minced garlic and cook for thirty seconds until it smells amazing, then sprinkle in the flour and whisk constantly for a full minute until it turns a light golden color.
- Build the sauce:
- Pour in the milk gradually, whisking the whole time to keep it smooth and lump-free. Let it simmer and thicken for three to four minutes, stirring occasionally, until it coats the back of a spoon.
- Melt in the cheese:
- Lower the heat and stir in the shredded cheddar, salt, black pepper, and paprika. Keep stirring gently until the cheese melts completely and the sauce turns silky and smooth.
- Combine everything:
- Add the cooked pasta, broccoli, and chicken back into the skillet, and toss everything together until every piece is coated in that creamy cheddar sauce. Let it warm through for a minute or two, then taste and adjust the seasoning if needed.
- Serve hot:
- Spoon it into bowls while it's still steaming, and sprinkle a little extra shredded cheddar or chopped parsley on top if you want. It tastes best right away, but it reheats well with a splash of milk to loosen the sauce.
Save One night, my husband came home late from work, exhausted and quiet. I reheated a bowl of this, and he sat at the counter eating slowly, not saying much at first. Halfway through, he looked up and said it tasted like a hug, and I realized that's exactly what this dish is. Sometimes food doesn't need to be fancy to mean something.
Storing and Reheating
I always make extra because this keeps beautifully in an airtight container in the fridge for up to three days. When I reheat it, I add a few tablespoons of milk or cream and warm it gently on the stovetop over low heat, stirring until the sauce loosens and everything heats through. The microwave works in a pinch, but the stovetop brings back that fresh, creamy texture without drying out the pasta or chicken.
Swaps and Substitutions
I've made this with rotisserie chicken when I'm short on time, and it shaves off at least ten minutes of active cooking. You can swap the broccoli for cauliflower, spinach, or even peas if that's what you have, and the sauce works just as well. For a gluten-free version, I use gluten-free pasta and swap the all-purpose flour for a gluten-free blend, and nobody notices the difference.
Serving Suggestions
This pasta is rich and filling on its own, but I love serving it with a simple green salad dressed in lemon vinaigrette to cut through the creaminess. Garlic bread or a crusty baguette is perfect for mopping up any extra sauce left in the bowl. Sometimes I'll add a pinch of red pepper flakes to my own serving for a little heat, and it transforms the whole dish without changing what everyone else is eating.
- Serve with a crisp arugula or spinach salad to balance the richness.
- Keep crusty bread nearby for soaking up every last bit of cheddar sauce.
- Sprinkle extra shredded cheese or fresh parsley on top right before serving for a pop of color and flavor.
Save This is the kind of recipe that makes weeknight dinners feel less like a chore and more like a small celebration. I hope it becomes one of those dishes your family asks for by name.
Recipe FAQs
- → Can I use a different pasta shape?
Yes, any short pasta works well. Rotini, fusilli, farfalle, or rigatoni all hold the creamy sauce nicely. Avoid long pasta like spaghetti as it doesn't capture the sauce as effectively.
- → How do I prevent lumps in the cheese sauce?
Whisk constantly when adding milk to the roux. Add the milk gradually rather than all at once, and maintain medium heat. If lumps form, strain the sauce through a fine-mesh sieve before adding the cheese.
- → Can I make this ahead of time?
Yes, prepare components separately and refrigerate. Reheat gently on the stovetop with a splash of milk to restore creaminess. Avoid reheating in the microwave as it can cause the cheese sauce to separate.
- → What type of cheddar cheese works best?
Sharp or extra sharp cheddar provides the most flavor. Avoid pre-shredded cheese when possible as it contains anti-caking agents that prevent smooth melting. Freshly shredded block cheese creates a silkier sauce.
- → How can I make this dish lighter?
Substitute half-and-half or 2% milk for whole milk, use less butter, or reduce the cheese quantity slightly. Greek yogurt can replace some milk for added protein with fewer calories.
- → Is this gluten-free?
The standard version contains gluten from pasta and flour. Use certified gluten-free pasta and cornstarch instead of flour for the roux to make the entire dish gluten-free.