Chicken Broccoli Cheddar Pasta

There's something about the smell of butter hitting a hot pan that makes you drop whatever you're doing and pay attention. Years ago, I was rushing through a weeknight dinner, stressed about what to feed four hungry people, when my mom called with her trick: make a cheese sauce from scratch, throw in some chicken and broccoli, toss it all with pasta, and suddenly everyone's happy. That's when I realized comfort food doesn't have to be complicated—it just needs to be genuine and taste like someone cared enough to cook it properly.

I made this for my brother's first week in his new apartment, when his kitchen was still mostly empty boxes and hope. He took one bite and got that look—you know the one—where someone realizes they don't have to eat cereal for dinner. Now he texts me photos of his versions with different vegetables mixed in, and I love that this recipe became his foundation for actually cooking at home.

Ingredients

• Penne or Rotini Pasta (12 oz): The shape matters here—tubes and spirals trap the sauce beautifully, so every bite has that creamy coating.
• Chicken Breasts (2, about 12 oz): Cutting them into bite-size pieces means they cook faster and distribute evenly throughout the dish instead of being one tough hunk in the middle.
• Broccoli Florets (2 cups): Fresh florets stay tender but not mushy if you add them to the pasta water in the last 2 minutes—this one timing trick changed my whole broccoli game.
• Garlic (2 cloves, minced): Raw garlic would be harsh, so we cook it in butter first, which turns it mellow and sweet.
• Unsalted Butter (2 tbsp): This is your roux base, and using unsalted gives you control over the salt level.
• All-Purpose Flour (2 tbsp): Just enough to thicken the milk without making it taste floury—the trick is cooking it out with the butter before adding liquid.
• Whole Milk (2 cups): Full-fat milk makes the sauce silky; skim milk turns thin and sad no matter how hard you try.
• Sharp Cheddar Cheese, Shredded (1½ cups): Sharp cheddar has personality and doesn't get as grainy when heated, unlike mild cheese which can turn weirdly separated.
• Salt, Black Pepper, Paprika: Salt and pepper are obvious, but paprika gives a subtle warmth and color that makes people ask what your secret ingredient is.
• Olive Oil (1 tbsp): Just enough to get the chicken golden without making it greasy.

Instructions

Get the pasta and broccoli going:

Boil salted water in a large pot—salt it like the sea, which sounds dramatic but actually makes a difference. Cook pasta to just under al dente since it'll soften a bit more when tossed with the warm sauce. Toss in broccoli florets for the last 2 minutes; they'll turn bright green and tender without falling apart.

Sear the chicken until golden:

While pasta cooks, heat olive oil in a skillet over medium heat until you can feel the warmth rising from it. Add chicken pieces and season them right away—they'll develop a golden, slightly crispy exterior in 5 to 7 minutes, which means they're cooked through without being rubbery.

Build your roux and make the sauce base:

In the same skillet (don't wash it—all those golden bits are flavor), melt butter over medium heat and cook minced garlic for just 30 seconds until it smells incredible. Sprinkle flour over the butter and whisk constantly for a minute to cook out the raw flour taste and form a smooth paste.

Create the creamy sauce:

Pour milk in slowly while whisking nonstop to avoid lumps—this is the moment people worry they messed up, but as long as you're whisking, you're fine. Keep cooking and stirring for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.

Melt in the cheese and season:

Lower the heat to low, then stir in shredded cheddar, salt, pepper, and paprika. Keep stirring gently until the cheese is completely melted and the sauce looks glossy and smooth instead of separated.

Bring everything together:

Add the drained pasta, broccoli, and cooked chicken back to the skillet. Toss everything together until each piece is coated in that gorgeous cheese sauce, then heat through for 1 to 2 minutes—it doesn't need to be boiling, just warm and cohesive.

Plate and serve:

Get it on plates while it's still steaming, maybe with a little extra cheddar sprinkled on top or some fresh herbs if you have them around.

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My daughter came home from soccer practice and ate three plates of this without even sitting down properly. She asked why it tasted different from the boxed mac and cheese I'd made for years, and I realized that moment mattered—not because I was a better cook, but because she was actually tasting the difference between quick and careless versus quick and genuine.

Why Fresh Ingredients Make This Better

Fresh broccoli florets cook in minutes and stay bright green with a bit of crunch, while frozen broccoli releases water and makes the sauce thinner and less flavorful. Fresh garlic minced right before cooking tastes sharp and alive, whereas jarred garlic tastes like vinegar and regret. Real blocks of cheddar shred to the perfect texture—when you buy pre-shredded, you're getting potato starch as a filler, and it changes everything about how the sauce behaves. These ingredients are staples anyway, so there's no extra cost, just a tiny bit of actual attention paid.

Timing Your Steps for a Smooth Dinner

Start the pasta water first because it takes longest to boil, then get your skillet heating while you're waiting. Prep all your ingredients—cut chicken, mince garlic, measure milk and cheese—before you start cooking; this is called mise en place and it's how you avoid panicking halfway through. The actual cooking happens in one skillet from start to finish once the pasta is draining, so everything comes together at the same moment instead of you juggling hot pans.

Making It Your Own

This recipe is sturdy enough to handle changes—add a pinch of crushed red pepper flakes if you like heat, or stir in a splash of hot sauce at the end for complexity. Use rotisserie chicken from the store if you're genuinely short on time and it won't make anyone judge you. Swap in different vegetables like peas, spinach, or roasted bell peppers; just make sure they're not watery or they'll dilute your sauce.

• For a gluten-free version, use gluten-free pasta and cornstarch instead of flour in the roux.
• Serve it alongside a crisp salad or garlic bread to make the meal feel less one-note.
• Leftovers keep in the fridge for three days and actually taste creamier the next day once everything settles together.

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This is the kind of dish that doesn't ask for anything fancy—it just wants you to cook it with intention and let it be what it is. When you taste that first forkful, creamy and savory and warm, you'll understand why simple food made properly beats complicated food made carelessly every single time.

Common Recipe Questions

→ How do I keep broccoli crisp in this dish?

Add broccoli florets during the last 2 minutes of pasta cooking to retain their texture and vibrant color.

→ Can I use a different cheese instead of cheddar?

Sharp cheddar gives a rich flavor and melts well, but you can substitute with similar melting cheeses like Monterey Jack or Colby.

→ What is the best way to cook the chicken?

Sauté bite-sized chicken pieces in olive oil until golden and cooked through, about 5–7 minutes, seasoning with salt and pepper.

→ How do I make the sauce smooth without lumps?

Whisk the flour into melted butter to form a roux before gradually adding milk while whisking constantly to prevent lumps.

→ Can I prepare this dish gluten-free?

Yes, substitute regular pasta and all-purpose flour with gluten-free versions to accommodate dietary needs.