Creamy Chicken Broccoli Cheddar Pasta

My daughter walked into the kitchen one Tuesday evening and announced she wanted something cheesy, something with chicken, and definitely broccoli because she was on a health kick. I stared into the fridge, pulled out what I had, and this dish was born out of necessity and a little bit of hope. The smell of garlic hitting melted butter filled the room, and suddenly I wasn't just making dinner, I was solving a craving none of us knew we had. By the time I tossed everything together in that skillet, the cheese clinging to every piece of pasta, I knew this was going to be on repeat. It's funny how the best recipes start with a random weeknight and a hungry kid.

I made this for a friend who had just moved into a new apartment, and she didn't even have a full set of dishes yet. We sat on her floor with mismatched bowls, twirling pasta and laughing about how grown up we were supposed to be. She went back for seconds, then thirds, and by the end of the night, the skillet was scraped clean. A week later, she texted me asking for the recipe, and I realized this dish had become more than just dinner, it was a memory we'd both hold onto.

Ingredients

• Penne or rotini pasta: I prefer rotini because the spirals catch more sauce, but penne works beautifully too and holds up well when you toss everything together.
• Chicken breasts: Cut them into bite-size pieces so they cook quickly and evenly, and don't skip the seasoning, even just a pinch makes a difference.
• Broccoli florets: Adding them to the pasta water in the last two minutes means one less pot to wash, and they come out tender with just a bit of bite.
• Garlic: Fresh minced garlic brings a sharpness that bottled just can't match, and it blooms beautifully in the butter.
• Unsalted butter: This is the base of your sauce, and using unsalted lets you control the seasoning without it getting too salty.
• All-purpose flour: It thickens the sauce into a roux, giving it that creamy body that coats the pasta perfectly.
• Whole milk: The richness of whole milk makes the sauce luscious, but if you only have 2%, it'll still work, just a little lighter.
• Sharp cheddar cheese: Shred it yourself if you can, pre-shredded has additives that can make the sauce grainy instead of smooth.
• Salt, black pepper, and paprika: Simple seasonings that let the cheese and chicken shine, with paprika adding a subtle warmth.
• Olive oil: Just enough to sear the chicken and keep it from sticking to the skillet.

Instructions

Boil the pasta and broccoli:

Bring a large pot of salted water to a rolling boil, then cook your pasta according to the package directions. In the last two minutes, drop in the broccoli florets so they soften just enough without turning mushy, then drain everything together.

Sauté the chicken:

Heat olive oil in a large skillet over medium heat, add the chicken pieces with a pinch of salt and pepper, and cook until they're golden and no longer pink inside, about 5 to 7 minutes. Remove them from the skillet and set aside so they don't overcook.

Build the roux:

In the same skillet, melt the butter over medium heat, add the minced garlic, and let it sizzle for just 30 seconds until it smells amazing. Sprinkle in the flour and whisk it constantly for a minute until it turns a light golden color.

Make the cheese sauce:

Slowly pour in the milk while whisking to keep lumps from forming, then let it cook and thicken for 3 to 4 minutes. Stir in the shredded cheddar, salt, pepper, and paprika, then reduce the heat to low and mix until the cheese melts into a smooth, glossy sauce.

Combine everything:

Add the cooked pasta, broccoli, and chicken back into the skillet, tossing everything together so each piece gets coated in that creamy cheddar sauce. Let it warm through for a minute or two, then serve it up hot.

Save

One night, my son asked if we could make this together, and I let him whisk the sauce while I chopped the chicken. He was so focused, stirring in slow circles, and when the cheese melted in and turned silky, his face lit up like he'd discovered magic. We sat down as a family, and for once, no one asked for ketchup or complained about vegetables. That's when I knew this recipe wasn't just easy, it was the kind of meal that brought us all to the table without a fight.

Make It Your Own

If you want to speed things up, grab a rotisserie chicken from the store and shred it instead of cooking raw chicken, it cuts your time in half and tastes just as good. You can also swap in different vegetables like peas, spinach, or bell peppers depending on what's in your fridge. For a little kick, I've added a pinch of crushed red pepper flakes to the sauce, and it gives the whole dish a subtle heat that my husband loves. If you're feeding someone who needs gluten-free, just use gluten-free pasta and substitute a gluten-free flour blend for the roux, it works perfectly.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day once the flavors have melded together. When you reheat it, add a splash of milk or a little extra cheese to bring the sauce back to life, because it tends to thicken up in the cold. I usually reheat it gently on the stovetop over low heat, stirring often, but the microwave works in a pinch if you're in a hurry. Just cover it with a damp paper towel so it doesn't dry out.

Serving Suggestions

This dish is hearty enough to stand on its own, but I like to serve it with a simple green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread on the side is never a bad idea, especially if you want something to soak up any extra sauce left in the bowl. If you're feeding a crowd, double the recipe and serve it straight from the skillet, it's casual and impressive at the same time.

• Top with extra shredded cheddar and a sprinkle of fresh parsley or chives for color and freshness.
• Pair it with roasted vegetables or a crisp cucumber salad if you want to add more veggies to the meal.
• A glass of white wine or iced tea rounds out the dinner perfectly without competing with the creamy flavors.

Save

This recipe has become my go-to when I need something comforting, quick, and reliable, the kind of meal that feels like a hug at the end of a long day. I hope it brings as much warmth to your table as it has to mine.

Recipe FAQs

→ Can I use a different type of pasta?

Yes, you can substitute penne or rotini with any pasta shape you prefer. Bow ties, fusilli, or even spaghetti work well. Stick to similar cooking times for best results.

→ How do I prevent the cheese sauce from becoming lumpy?

Whisk the milk gradually into the roux while stirring constantly. This prevents clumps from forming. Keep heat at medium and avoid boiling the sauce once cheese is added.

→ Can I prepare this dish ahead of time?

You can prepare the sauce and cook the pasta separately, then combine them just before serving. Store components in airtight containers for up to 2 days in the refrigerator.

→ What's the best cheese to use for this dish?

Sharp cheddar provides the richest flavor, but you can mix in gruyere, fontina, or a combination of cheeses. Avoid pre-shredded cheese with anti-caking agents if possible for smoother melting.

→ How can I make this gluten-free?

Substitute regular pasta with gluten-free pasta and use cornstarch or rice flour instead of all-purpose flour for the roux. Check cheese labels to ensure they're gluten-free certified.

→ What side dishes pair well with this?

A crisp green salad with vinaigrette, garlic bread, or roasted vegetables complement this dish nicely. Light sides balance the creamy richness of the pasta.