Creamy Chicken Broccoli Cheddar Pasta

My youngest refused to eat broccoli until I stirred it into this creamy cheddar pasta one Wednesday night. She didn't even notice the green florets hiding under all that cheese, and by the time she realized, she'd already declared it her new favorite dinner. Now she asks for it by name, broccoli and all. It's amazing how a little melted cheddar can turn a standoff into a victory. This dish has saved more weeknight sanity in my house than I can count.

I started making this on nights when I needed something filling but didn't have the energy for complicated steps. The first time, I panicked halfway through because I thought the sauce would turn lumpy, but whisking it slowly saved the day. My husband walked into the kitchen, smelled the garlic and butter, and asked if we were celebrating something. We weren't, but it felt like we should have been. That's the kind of meal this is, ordinary ingredients that somehow feel special.

Ingredients

• Penne or rotini pasta (340 g/12 oz): The ridges and curves catch the cheese sauce perfectly, making every bite creamy and satisfying.
• Chicken breasts (2, about 350 g/12 oz): Cut them into bite size pieces so they cook quickly and distribute evenly throughout the pasta.
• Broccoli florets (2 cups): Adding them to the pasta water for the last 2 minutes keeps them tender crisp and saves you a pan.
• Garlic (2 cloves, minced): A small amount blooms into big flavor when you cook it in butter, so don't skip this step.
• Unsalted butter (2 tbsp): The base of your roux, it adds richness and helps the flour blend smoothly.
• All purpose flour (2 tbsp): This thickens the sauce without making it gluey, as long as you whisk constantly.
• Whole milk (2 cups/480 ml): The creaminess comes from the milk, and whole milk makes the sauce silky instead of thin.
• Sharp cheddar cheese (1 1/2 cups/150 g, shredded): Sharp cheddar melts beautifully and gives the sauce a bold, tangy flavor that doesn't fade.
• Salt (1/2 tsp plus more for pasta water): Season each layer, the pasta water, the chicken, and the sauce, so the flavor builds.
• Ground black pepper (1/4 tsp): A little pepper balances the richness and adds a subtle warmth.
• Paprika (1/2 tsp, optional): I started adding this for color, but it also gives a faint smokiness that surprises people.
• Olive oil (1 tbsp): This keeps the chicken from sticking and adds a hint of fruity flavor.

Instructions

Boil the pasta and broccoli together:

Bring a large pot of salted water to a rolling boil, then cook the pasta according to the package directions. Drop the broccoli florets in during the last 2 minutes so they soften but stay bright green, then drain everything together.

Sauté the chicken until golden:

Heat the olive oil in a large skillet over medium heat and add the chicken pieces seasoned with a pinch of salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until they're golden on the outside and no longer pink inside, then set them aside on a plate.

Build the roux with butter and garlic:

In the same skillet, melt the butter over medium heat and toss in the minced garlic, stirring for about 30 seconds until it smells incredible. Sprinkle the flour over the butter and whisk constantly for a full minute to cook off the raw flour taste.

Create the creamy sauce:

Pour in the milk slowly, whisking the whole time to keep lumps from forming. Let it bubble gently for 3 to 4 minutes until it thickens enough to coat the back of a spoon.

Melt in the cheddar and seasonings:

Stir in the shredded cheddar, salt, black pepper, and paprika if you're using it. Turn the heat to low and keep stirring until the cheese melts completely and the sauce turns smooth and glossy.

Combine everything and serve:

Add the drained pasta, broccoli, and cooked chicken back into the skillet and toss everything together so the sauce coats every piece. Let it warm through for a minute or two, then serve it hot with extra cheese or fresh herbs if you like.

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One evening I doubled the recipe for a potluck and watched it disappear in minutes. A neighbor asked for the recipe, and I realized I'd never written it down, I just made it from muscle memory by then. That's when I knew this wasn't just dinner anymore, it was the dish people remembered. It's become my go to when I want to feel generous without spending all day in the kitchen.

Make It Your Own

I've swapped in rotisserie chicken on nights when I'm too tired to sauté, and it works perfectly. You can also toss in a handful of frozen peas or diced bell peppers for extra color and sweetness. If you like heat, a pinch of crushed red pepper flakes or a drizzle of hot sauce wakes up the whole dish. For a gluten free version, use gluten free pasta and swap the all purpose flour for a gluten free blend, the texture stays just as creamy.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days. When you reheat it, add a splash of milk or a tablespoon of butter to bring back the creaminess, because the pasta soaks up the sauce as it sits. I usually warm it gently on the stovetop over low heat, stirring often, but the microwave works in a pinch. Just cover it loosely so it doesn't dry out, and stir halfway through.

Serving Suggestions

This pasta is hearty enough to stand alone, but I love pairing it with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread or a warm baguette is perfect for soaking up any extra sauce left on the plate. If you're feeding a crowd, set out a bowl of extra shredded cheddar and some fresh parsley so people can customize their bowls.

• Serve it in wide, shallow bowls so the sauce doesn't pool at the bottom.
• Garnish with a sprinkle of paprika or cracked black pepper for a restaurant style finish.
• Pour a glass of crisp white wine or iced tea on the side, it balances the creamy flavors beautifully.

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This is the kind of dinner that makes everyone relax a little, the kind where conversations start and no one rushes away from the table. I hope it becomes a favorite in your kitchen too.

Recipe Q&A

→ Can I use a different type of pasta?

Yes, any short pasta shape works well. Penne, rotini, farfalle, or rigatoni are excellent choices. Just follow the package instructions for cooking time.

→ How do I prevent lumps in the cheese sauce?

Whisk the milk in gradually rather than adding it all at once. Keep the heat at medium and stir constantly while pouring. Make sure your roux is smooth before adding any milk.

→ Can I make this ahead of time?

Yes, you can prepare the components separately and combine them when ready to serve. Store the pasta, chicken, and sauce in separate containers in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore the sauce consistency.

→ What cheese should I use for the best flavor?

Sharp cheddar provides the best flavor balance, but extra sharp works too for a more pronounced taste. Avoid pre-shredded cheese if possible, as it contains anti-caking agents that can make the sauce grainy. Freshly shredded cheese melts more smoothly.

→ How can I make this spicier?

Add crushed red pepper flakes, hot sauce, or cayenne pepper to taste. You can also include diced jalapeños when sautéing the garlic, or stir in sriracha at the end. Start with small amounts and adjust to your preference.

→ Can I substitute the chicken with other proteins?

Absolutely. Rotisserie chicken, diced ham, turkey, or even browned ground beef work well. For vegetarian options, try chickpeas, tofu, or additional vegetables like mushrooms or sun-dried tomatoes.