Chicken Broccoli Cheddar Pasta (Printable)

Creamy pasta dish with tender chicken, broccoli florets, and savory cheddar cheese sauce. Easy weeknight comfort food.

# 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 - 1½ cups sharp cheddar cheese, shredded

→ Seasonings

09 - ½ teaspoon salt, plus more for pasta water
10 - ¼ teaspoon ground black pepper
11 - ½ 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 the pasta according to package instructions, adding the broccoli florets during the last 2 minutes of cooking. Drain and set aside.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and sauté until golden and cooked through, approximately 5–7 minutes. Transfer chicken to a plate.
03 - In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and whisk for 1 minute to create a roux base.
04 - Gradually pour in the milk while whisking constantly to prevent lumps from forming. Cook until the sauce thickens, approximately 3–4 minutes.
05 - Stir in the cheddar cheese, salt, black pepper, and paprika. Reduce heat to low and mix until the cheese is fully melted and the sauce reaches a smooth consistency.
06 - Add the cooked pasta, broccoli, and chicken to the skillet. Toss thoroughly to coat everything in the cheese sauce. Heat for 1–2 minutes until warmed through.
07 - Transfer to serving dishes immediately. Garnish with additional cheddar cheese or fresh herbs if desired.

# Expert Advice:

01 -
  • Everything cooks in under an hour, and most of it happens in one skillet so cleanup is ridiculously easy.
  • The cheddar sauce clings to every piece of pasta and coats the chicken and broccoli in creamy, sharp flavor.
  • It tastes like comfort food but sneaks in vegetables without anyone complaining.
  • Leftovers reheat beautifully with a splash of milk, so lunch the next day is already sorted.
02 -
  • Add the milk slowly and whisk constantly when making the roux or you'll end up with lumps that are impossible to smooth out later.
  • Shred the cheddar yourself from a block because pre-shredded cheese has additives that prevent it from melting smoothly into the sauce.
  • Don't skip salting the pasta water generously because that's your only chance to season the noodles from the inside out.
  • Cook the chicken in a single layer without crowding the pan so it browns properly instead of steaming and turning rubbery.
03 -
  • Use a large skillet so everything fits comfortably and the pasta can toss easily without spilling over the sides.
  • Taste the sauce before adding the pasta and adjust the seasoning because once everything is mixed together it's harder to fix.
  • Let the flour cook for a full minute after adding it to the butter so the sauce doesn't taste raw or pasty.
  • Reserve a little pasta water before draining in case you need to loosen the sauce later when tossing everything together.
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