Tender chicken, fresh broccoli florets, and creamy cheddar cheese sauce combined with pasta for an easy, satisfying comfort meal.
# What You Need:
→ Pasta
01 - 12 oz penne or rotini pasta
→ Proteins
02 - 2 chicken breasts (about 12 oz), cut into bite-size pieces
→ Vegetables
03 - 2 cups broccoli florets
04 - 2 cloves garlic, minced
→ Dairy & 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 - 1/2 teaspoon salt, plus more for pasta water
10 - 1/4 teaspoon ground black pepper
11 - 1/2 teaspoon paprika
→ 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 instructions, adding broccoli florets during the last 2 minutes of cooking. 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 until golden and cooked through, about 5-7 minutes. Remove from skillet and set aside.
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 form a roux.
04 - Gradually pour milk into the roux while whisking constantly to prevent lumps. Cook until sauce thickens, approximately 3-4 minutes.
05 - Stir in cheddar cheese, salt, black pepper, and paprika. Reduce heat to low and mix until cheese melts completely and sauce becomes smooth.
06 - Add cooked pasta, broccoli, and chicken to the skillet. Toss thoroughly to coat everything in cheese sauce. Heat for 1-2 minutes until warmed through.
07 - Serve immediately, garnished with extra cheddar cheese or fresh herbs if desired.
