Save My youngest had just declared broccoli the enemy when I threw together this pasta on a Wednesday night. I was exhausted, the fridge was half-empty, and I needed something fast that wouldn't spark a dinner table rebellion. The chicken sizzled in the pan, the cheese melted into golden rivers, and suddenly that same kid was asking for seconds. Sometimes the best recipes aren't planned, they're born out of necessity and a little bit of luck.
I made this for my sister after she had her second baby, doubling the batch and delivering it in a foil pan. She texted me later that night saying her husband ate three bowls standing at the counter. There's something about the way the pasta soaks up that cheddar sauce that makes it impossible to stop at one serving. It's the kind of meal that feels like a hug when you need it most.
Ingredients
- Penne or rotini pasta: The ridges and curves catch the cheese sauce beautifully, and I've learned that slightly undercooking it by a minute keeps it from getting mushy when you toss everything together.
- Chicken breasts: Cut them into bite-size pieces so they cook evenly and quickly, and don't skip the golden sear because that's where the flavor lives.
- Broccoli florets: Adding them to the pasta water during the last two minutes is a game changer, it saves a pot and keeps them bright green and tender.
- Garlic: Fresh minced garlic adds a sharp, aromatic punch that bottled stuff just can't match.
- Unsalted butter: It creates the base for the roux and lets you control the saltiness of the sauce.
- All-purpose flour: This thickens the sauce into that luscious, coat-the-back-of-a-spoon consistency.
- Whole milk: The fat content makes the sauce rich and smooth, and I've tried skim milk before but it just doesn't have the same body.
- Sharp cheddar cheese: Freshly shredded melts better than pre-shredded, and sharp cheddar brings a bold tang that balances the creaminess.
- Salt, black pepper, and paprika: These simple seasonings build layers of flavor, and the paprika adds a subtle warmth without any heat.
- Olive oil: A little drizzle keeps the chicken from sticking and adds a hint of richness to the pan.
Instructions
- Boil the pasta and broccoli:
- Bring a large pot of well-salted water to a rolling boil, cook the pasta until it's just shy of tender, then toss in the broccoli florets for the final two minutes. Drain everything together and set aside while you build the sauce.
- Sear the chicken:
- Heat olive oil in a large skillet over medium heat, add the chicken pieces seasoned with a pinch of salt and pepper, and cook until golden brown and cooked through, about five to seven minutes. Remove the chicken and set it on a plate.
- Start the roux:
- Melt butter in the same skillet, add the minced garlic, and let it sizzle for thirty seconds until it smells incredible. Sprinkle in the flour and whisk constantly for a minute to cook out the raw taste.
- Build the cheese sauce:
- Slowly pour in the milk while whisking to keep lumps at bay, and cook until the sauce thickens enough to coat the back of a spoon, about three to four minutes. Stir in the shredded cheddar, salt, pepper, and paprika, then reduce the heat to low and mix until the cheese melts into a silky sauce.
- Combine everything:
- Add the cooked pasta, broccoli, and chicken back into the skillet, tossing everything together until every piece is coated in that golden cheese sauce. Let it warm through for a minute or two, then serve immediately.
Save The first time I served this to my in-laws, my mother-in-law asked for the recipe before she even finished her plate. She'd been making pasta dishes for forty years, and watching her savor each bite made me realize this simple weeknight dinner had earned a spot in the family rotation. Food has a way of connecting us like that, one creamy forkful at a time.
Making It Your Own
I've swapped in rotisserie chicken on nights when I'm truly pressed for time, and it works beautifully. You can also add a pinch of crushed red pepper flakes or a splash of hot sauce to the cheese sauce if you like a little kick. Sometimes I toss in frozen peas or sautéed mushrooms alongside the broccoli, and it never fails to surprise me how flexible this recipe is.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and I actually look forward to them. Reheat gently on the stovetop with a splash of milk to loosen the sauce, or microwave in short bursts, stirring in between. The pasta soaks up more of the sauce as it sits, so it becomes even creamier the next day.
What to Serve Alongside
This pasta is hearty enough to stand on its own, but I love pairing it with a crisp green salad dressed in a simple vinaigrette to cut through the richness. Garlic bread is always a crowd-pleaser, and sometimes I'll roast a tray of cherry tomatoes to add a burst of acidity and color to the plate.
- A light arugula salad with lemon and parmesan balances the creamy pasta perfectly.
- Garlic bread or cheesy breadsticks turn this into a true comfort feast.
- Roasted or steamed green beans add a fresh, crunchy contrast.
Save This dish has become my go-to when I need something reliable, comforting, and quick. I hope it finds a place in your kitchen the same way it has in mine.
Recipe FAQ
- → Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this dish. Thaw it first and pat dry to avoid excess moisture. Add it in the last 2 minutes of pasta cooking or directly to the skillet with the finished sauce.
- → What type of pasta works best?
Penne and rotini are ideal choices because their shapes hold the creamy sauce well. You can also use fettuccine, shells, or bow-tie pasta. Avoid thin pasta that may get mushy.
- → How do I prevent the cheese sauce from becoming grainy?
Keep heat at medium or low when adding cheese, and whisk constantly when combining milk with the roux. Never allow the sauce to boil vigorously after adding cheese, as high heat can cause separation.
- → Can I make this ahead and reheat?
Yes, store the dish in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk to restore creaminess, or microwave in short intervals, stirring between sessions.
- → What are good substitutes for cheddar cheese?
Gruyere, smoked cheddar, or a blend of cheddar and parmesan create excellent variations. Avoid low-moisture cheeses. For a lighter option, reduce the amount and add cream cheese for extra creaminess.
- → How can I make this dish gluten-free?
Substitute regular pasta with gluten-free pasta and use cornstarch or rice flour instead of all-purpose flour for the roux. Verify that all packaged ingredients are certified gluten-free to avoid cross-contamination.