Chicken And Broccoli Pasta

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Oh my gosh, you have to try this Chicken and Broccoli Pasta – it’s my go-to weeknight lifesaver! Creamy cheese sauce clinging to every noodle, juicy chicken bites, and crisp-tender broccoli all come together in just 30 minutes flat. I’ve been making this for years, ever since my college roommate showed me how to whip it up between study sessions. Now it’s my kids’ favorite “special request” meal (though they don’t need to know how easy it is!). The best part? One pan, simple ingredients, and that magical moment when the cheese melts into silky perfection.

Why You’ll Love This Chicken And Broccoli Pasta

Let me tell you why this dish has earned a permanent spot in my recipe rotation:

• Creamy dreamy sauce: That cheese sauce clings to every noodle like a cozy blanket – rich but not heavy
• One-pan wonder: From stovetop to tabletop with minimal cleanup (my kind of cooking!)
• Kid-approved magic: Sneaks in veggies while tasting like pure comfort food
• Protein powerhouse: Packed with chicken and cheese to keep you full for hours
• Endlessly adaptable: Swap veggies, change up cheeses, or add spices – it’s impossible to mess up

Seriously, what’s not to love? It’s the dinner equivalent of a warm hug.

Ingredients for Chicken And Broccoli Pasta

Here’s everything you’ll need to make this creamy dream come true – I promise it’s all simple stuff you probably have already! The key is using fresh ingredients and prepping them right. Trust me, taking 5 extra minutes to cut the chicken evenly makes all the difference.

• 12 oz penne or rotini pasta – The ridges hold onto that luscious sauce (but use what you’ve got!)
• 2 tablespoons olive oil – For that perfect golden sear on the chicken
• 1 pound boneless skinless chicken breast – Cut into 1-inch pieces so they cook evenly
• 4 cups broccoli florets – Fresh is best! Cut them into bite-sized pieces
• 4 cloves garlic – Minced fine (I always add extra – no shame!)
• 2 tablespoons all-purpose flour – Our sauce thickener – don’t skip it!
• 2 cups milk – Whole milk makes the creamiest sauce, but any works
• 1 cup chicken broth – Adds depth to the flavor
• 1 teaspoon salt – Season as you go!
• 1/2 teaspoon black pepper – Freshly ground if you can
• 1 1/2 cups shredded cheddar cheese – Buy the block and shred it yourself – melts SO much better
• 1/2 cup grated Parmesan cheese – The salty, nutty finishing touch

See? Nothing fancy, just good ingredients prepped right. Now let’s make some magic!

How to Make Chicken And Broccoli Pasta

Alright, let’s get cooking! This comes together fast, so have all your ingredients prepped and ready to go. I promise it’s simple, but these little tricks make all the difference between good and “oh wow, can we have this tomorrow night too?” delicious.

Cooking the Pasta

First things first – let’s get that pasta going. Here’s how I do it:

1. Bring a large pot of salted water to a boil (I use about 1 tablespoon of salt – it should taste like the sea!).
2. Add your penne or rotini and stir immediately to prevent sticking.
3. Cook for 1 minute less than the package says – we want it al dente because it’ll keep cooking in the sauce later.
4. Before draining, scoop out ¼ cup of the starchy pasta water (trust me, this is liquid gold for adjusting sauce consistency later!).
5. Drain the pasta and let it hang out in the colander while we work on the good stuff.

Preparing the Chicken and Broccoli

Now for the main event! Grab your favorite large skillet (I use my trusty 12-inch cast iron) and:

1. Heat 2 tablespoons olive oil over medium-high heat until it shimmers – you’ll know it’s ready when a piece of chicken sizzles immediately when added.
2. Add your chicken pieces in a single layer (don’t crowd them!) and let them get a nice golden sear – about 2-3 minutes per side.
3. Once the chicken is cooked through (no pink inside!), push it to one side of the pan and add the minced garlic to the empty space. Stir for just 30 seconds until fragrant – any longer and it might burn!
4. Toss in the broccoli florets and stir everything together. Cook for about 3-4 minutes until the broccoli turns bright green but still has some crunch – we’re not making mushy veg here!

Making the Cheese Sauce

Here’s where the magic happens – watch closely!

1. Sprinkle the 2 tablespoons of flour evenly over everything in the pan. Stir constantly for about 1 minute to cook out that raw flour taste.
2. Now slowly pour in the milk and chicken broth, stirring continuously as you go. This gradual addition prevents lumps from forming – don’t rush it!
3. Add the salt and pepper and let the sauce simmer gently for 3-5 minutes, stirring often, until it coats the back of a spoon. If it gets too thick, add a splash of that reserved pasta water.
4. Turn the heat to low and stir in the cheddar and Parmesan until they melt into creamy perfection. The sauce should be smooth and velvety – if it seems thin, let it simmer another minute or two.
5. Finally, add the cooked pasta and toss everything together until every noodle is coated in that luscious cheese sauce.

And there you have it – restaurant-quality chicken and broccoli pasta that came together in your own kitchen! Now grab a fork and dig in while it’s piping hot. The cheese pull alone is worth the effort, don’t you think?

Tips for Perfect Chicken And Broccoli Pasta

After making this dish more times than I can count (hello, weekly dinner rotation!), I’ve picked up some game-changing tricks that take it from good to “can I get your recipe?” great. These little touches make all the difference:

• Freshly grated cheese is non-negotiable: I know, I know – pre-shredded is convenient. But those anti-caking agents? They make your sauce grainy. Taking 2 minutes to grate a block of cheddar yourself gives you the silkiest, smoothest melt. My cheese grater hasn’t left my counter in years!
• Blanch your broccoli for perfect texture: For extra crisp-tender broccoli with vibrant color, quickly blanch the florets before adding them to the pan. Just 1 minute in boiling water, then straight into ice water. It stops the cooking so they stay bright green and slightly crunchy in the final dish.
• Salt in layers: Season as you go – a pinch when cooking the chicken, another in the sauce. Taste at the end and adjust. Different cheeses have different salt levels, so your perfect amount might vary each time.
• Don’t skimp on the garlic: Four cloves is just the starting point in my kitchen! I often add an extra one or two because… well, can you ever really have too much garlic? Just make sure to mince it fine so no one bites into a harsh chunk.
• Resist the stir urge: When searing the chicken, let it sit undisturbed for those first few minutes to develop a golden crust. Constant stirring = steamed chicken = sad dinner. A little patience gives you those delicious browned bits!

One last pro tip? Double the recipe. Leftovers reheat beautifully (with a splash of milk to revive the sauce), and I’ve never met anyone who complained about having extra of this cheesy goodness in their fridge!

Variations for Chicken And Broccoli Pasta

Here’s the best part about this recipe – you can tweak it a hundred different ways based on what’s in your fridge or what your crew craves! I’ve tested all these variations (sometimes by accident when I was missing an ingredient), and honestly? They all turn out delicious. That’s the beauty of a good pasta dish – it’s like a blank canvas for your cravings.

• Veggie swaps: Out of broccoli? Cauliflower florets work beautifully (roast them first for extra flavor!). My sister adds sliced bell peppers and mushrooms when she makes it, and my neighbor swears by tossing in a handful of sun-dried tomatoes for a sweet-tart punch.
• Protein play: Don’t have chicken? Try diced turkey breast or even shrimp (just cook them at the end so they don’t get rubbery). For my vegetarian friends, white beans or chickpeas make a fantastic substitute – they soak up all that cheesy goodness!
• Pasta possibilities: While penne’s my favorite for catching sauce in those ridges, any short pasta works. Gluten-free? Use your favorite GF pasta (just cook it extra al dente). Sometimes I use whole wheat rotini when I’m feeling virtuous – the nuttiness pairs surprisingly well with the cheese.
• Cheese adventures: Mix up your cheeses! Gruyère adds incredible depth, pepper jack brings heat, and a splash of cream cheese makes the sauce extra luxurious. Once I used smoked gouda when I ran out of cheddar – now it’s my husband’s favorite version!
• Spice it up: A pinch of red pepper flakes adds nice warmth, or try a teaspoon of Italian seasoning for herby notes. For a grown-up twist, stir in a tablespoon of Dijon mustard when you add the milk – it gives the sauce this incredible tangy kick.

The moral of the story? Don’t stress about having the “perfect” ingredients. Some of my best versions came from fridge clean-outs! As long as you’ve got pasta, something creamy, and something green(ish), you’re golden. What crazy-good combo will you try first?

Serving Suggestions

Now that you’ve whipped up this glorious pan of cheesy goodness, let’s talk about how to serve it up right! I’ve had this pasta every which way over the years – standing over the stove at midnight (no judgment), packed for lunch the next day (it travels surprisingly well), and dressed up nice for company. Here are my favorite ways to make it feel extra special:

• Garlic bread is non-negotiable: That crispy-on-the-outside, buttery-soft-on-the-inside garlic bread? Perfect for swiping up every last bit of cheese sauce. I keep frozen garlic bread on hand specifically for pasta nights – just pop it in the oven while you’re cooking.
• Simple side salad: A bright, lemony arugula salad cuts through the richness beautifully. My go-to? Baby greens with lemon juice, olive oil, and shaved Parmesan – takes 30 seconds and makes the whole meal feel balanced.
• The finishing touches: Right before serving, I always sprinkle on extra grated Parmesan (because is there ever enough?) and some chopped fresh parsley or basil if I have it. The green makes it pretty, and that extra hit of fresh herb flavor takes it over the top!
• Wine pairing: For grown-up dinners, a crisp Pinot Grigio or buttery Chardonnay complements the creamy sauce perfectly. Or hey, a cold beer works too – whatever makes you happy!
• Family-style serving: I love bringing the whole skillet to the table (with a trivet underneath!) – it stays warm longer and lets everyone serve themselves. Plus, fewer dishes to wash – win!

Honestly though? This pasta stands tall all on its own. Some nights it’s just big bowls, curled up on the couch, and happy silence as everyone digs in. However you serve it, I promise it’ll disappear fast!

Storing and Reheating Chicken And Broccoli Pasta

Okay, let’s talk leftovers – because if by some miracle you don’t finish this pasta in one sitting (it happens to the best of us), you’ll want to know how to keep it tasting just as amazing later. I’ve learned a few tricks the hard way over the years (nobody wants grainy, separated sauce!), so let me save you from my past mistakes.

Storing it right: As soon as your pasta cools to room temp (but no longer than 2 hours – food safety first!), transfer it to an airtight container. I’m partial to glass containers because they don’t absorb smells, but whatever you’ve got works. It’ll keep beautifully in the fridge for 3-4 days – though in my house, it never lasts that long!

Reheating magic: Here’s my foolproof method to bring back that creamy texture:

• Splash some milk (about 1-2 tablespoons per serving) over the cold pasta before microwaving – this is the secret to reviving the sauce!
• Cover loosely with a damp paper towel to trap steam and prevent drying out.
• Heat in 30-second bursts, stirring between each, until warmed through. Slow and steady wins the race here – rushing it turns the cheese sauce oily.

For larger portions, I prefer reheating on the stovetop over medium-low heat with that same splash of milk, stirring constantly. It takes a few extra minutes, but the results are worth it – just like fresh!

Freezing? I’ll be honest – dairy-based sauces can get a bit grainy when frozen and thawed. If you must freeze it, store in individual portions and expect to revive it with extra milk and a vigorous stir when reheating. Better yet? Just make a fresh batch – it’s so quick anyway!

One last tip: Leftover pasta actually makes amazing baked pasta the next day! Just transfer to a baking dish, top with extra cheese, and broil until bubbly. It’s like getting two completely different meals from one pot – my kind of kitchen hack!

Chicken And Broccoli Pasta FAQs

Over the years, I’ve gotten so many questions about this recipe – and I love helping people make it their own! Here are the answers to everything you might be wondering, from my own kitchen experiments and reader feedback. Don’t see your question here? Drop it in the comments – I’m happy to help troubleshoot!

Q1. Can I freeze Chicken and Broccoli Pasta?
I don’t recommend freezing this dish because dairy-based sauces tend to separate and get grainy when thawed. The cheese sauce loses its creamy texture, and the broccoli gets mushy. If you must freeze it, store in individual portions and plan to revive it with extra milk when reheating – but honestly? This pasta comes together so quickly, it’s better fresh!

Q2. Can I use frozen broccoli instead of fresh?
Absolutely! Just thaw and drain it really well first – no one wants watery sauce. I like to pat the thawed broccoli dry with paper towels to remove excess moisture. You might need to add it a minute later in the cooking process since it’s already partially cooked. Frozen broccoli works in a pinch, but fresh does give better texture and brighter color.

Q3. How can I make this pasta spicier?
Oh, I love this question! My favorite ways to add heat:

• Stir in ¼-½ teaspoon red pepper flakes when cooking the garlic
• Use pepper jack cheese instead of some of the cheddar
• Add a dash of hot sauce or cayenne pepper to the sauce
• Top with crushed chili crisp right before serving

Start with less heat than you think you’ll want – you can always add more!

Q4. My sauce seems too thin/thick – how can I fix it?
Don’t panic! Sauce consistency is easily adjusted:

• Too thin? Let it simmer uncovered for a few extra minutes to reduce, or make a quick slurry with 1 tsp cornstarch + 1 tbsp cold water and stir it in.
• Too thick? That reserved pasta water is your best friend! Add a splash at a time until it reaches the perfect creamy consistency. No pasta water? Milk works too.

Remember – the sauce will thicken more as it cools, so err on the slightly thinner side.

Q5. Can I make this vegetarian?
You bet! Simply swap the chicken for:

• Canned white beans (drained and rinsed)
• Sliced mushrooms
• Extra broccoli or other veggies
• Meatless chicken substitutes

Use vegetable broth instead of chicken broth, and you’ve got a delicious meat-free meal that’s just as satisfying!

Nutritional Information

Let’s talk numbers – I know some folks like to keep track, and I want you to have all the info! Just remember, these are estimates based on my specific ingredients and portion sizes (about 1/4 of the recipe). Your exact counts might vary depending on the brands you use or if you tweak the recipe (no judgment here – I tweak it all the time!).

Per serving (approximately 1 1/2 cups):

• 520 calories – Filling but not crazy indulgent
• 38g protein – Thanks to all that chicken and cheese!
• 48g carbohydrates – The pasta gives you energy
• 20g fat – That’s where the creamy magic happens
• 980mg sodium – From the cheese and broth – go easy if you’re watching salt
• 4g fiber – Broccoli for the win!
• 8g sugar – Mostly natural from the milk and veggies

If you’re counting macros or have dietary needs, you can easily adjust:

• Use low-fat cheese and milk to reduce calories and fat
• Try whole wheat or chickpea pasta for extra fiber
• Swap low-sodium broth if you’re watching salt intake

But here’s my two cents – sometimes it’s okay to just enjoy a delicious, homemade meal without overanalyzing. Life’s too short not to savor that perfect cheesy bite!

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