Indulge in the savory delight of White Cheddar Chicken Pasta with Broccoli, where the creamy, cheese-infused sauce mingles perfectly with tender chicken and vibrant broccoli. This dish is a perfect blend of comfort and nutrition, making it a go-to choice for any family gathering or a cozy weeknight dinner.

Ingredients

For the Chicken Pasta

• 2 boneless, skinless chicken breasts, cubed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• 1 pound pasta (penne or fusilli works best)
• 2 cups broccoli florets, blanched

For the best results, opt for fresh, high-quality chicken breasts and pasta. The choice of pasta is crucial as shapes like penne or fusilli effectively catch and hold the creamy sauce. Ensure the broccoli is vibrant and fresh, as this will add a delightful crunch and color contrast to the dish.

For the White Cheddar Cheese Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 2 cups white cheddar cheese, shredded
• 1/4 teaspoon nutmeg (optional)
• Salt to taste

Use whole milk for a richer sauce, but 2% milk can be a lighter alternative. Grate the cheese yourself for a smoother melt, avoiding pre-shredded cheese that often contains anti-caking agents. The touch of nutmeg, though optional, adds a subtle depth to the flavor profile. Check out our related guide for more tips.

Toppings and Garnishes

• Fresh parsley, chopped
• Red pepper flakes (optional)
• Grated Parmesan cheese

For a burst of freshness, garnish with freshly chopped parsley. If you enjoy a bit of heat, sprinkle some red pepper flakes. The addition of grated Parmesan enhances the savory notes of the dish, complementing the white cheddar beautifully.

Steps / Instructions

1. Cook the pasta: In a large pot of boiling salted water, cook pasta according to package instructions; drain and set aside.
2. Prepare the chicken: Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with salt, pepper, and Italian seasoning, and cook until golden brown, approximately 5-7 minutes. Add minced garlic and sauté for another minute until fragrant. Remove chicken from the skillet and set aside.
3. Blanch the broccoli: In the same pot used for the pasta, bring water to a boil, add the broccoli florets, and cook for about 2 minutes until just tender. Drain and rinse under cold water to stop the cooking process.
4. Make the cheese sauce: In the same skillet, melt butter over medium heat. Whisk in flour and cook, whisking constantly, until the mixture is light golden brown, about 1 minute. Slowly whisk in milk, ensuring no lumps form. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
5. Add the cheese: Remove the skillet from heat and stir in the white cheddar cheese until completely melted. Add salt and a pinch of nutmeg, if using. Adjust seasoning as needed.
6. Combine everything: Add the cooked pasta, chicken, and broccoli into the cheese sauce, stirring well to combine. Return the skillet to low heat and cook just until everything is heated through.
7. Finish and serve: Transfer the pasta to a serving dish. Garnish with chopped parsley, a sprinkle of Parmesan cheese, and a dash of red pepper flakes for an extra kick. Serve immediately.

Ensure each ingredient is heated evenly by gently stirring the mixture in the skillet. This helps the flavors meld together seamlessly. For an extra touch, let the pasta sit for a minute in the sauce to absorb more flavor before serving.

Tips & Tricks

• Make-ahead option: Prepare the cheese sauce in advance and store it in the refrigerator. Reheat gently before adding to pasta.
• Storage tips: Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk to retain creaminess.
• Avoid curdling: Ensure the milk is added slowly to the flour and butter mixture, and whisk continuously to prevent lumps and curdling.
• Quality ingredients: Use high-quality white cheddar for a richer, more flavorful sauce.
• Timing is crucial: Blanch the broccoli just before adding it to the sauce to keep its vibrant color and crisp texture intact.

Variations

• Vegan variation: Substitute the chicken with tofu and use a plant-based cheese and milk for a vegan-friendly dish.
• Gluten-free option: Use gluten-free pasta and a gluten-free flour blend for the sauce.
• Spicy kick: Add a diced jalapeño to the cheese sauce for a spicy twist.
• Extra veggies: Enhance the dish by adding sautéed mushrooms or sun-dried tomatoes.
• Herbal twist: Try adding fresh basil or thyme leaves for a fragrant herbal boost.

Serving Suggestions

• Serve alongside a fresh green salad or Cowboy Pasta Salad for a well-rounded meal.
• Pair with a crisp white wine or refreshing iced tea.
• Complete the meal with a light dessert like Green Velvet Cupcakes.
• For an extra touch of elegance, serve the pasta in individual bowls with garnishes at the center of the table for guests to help themselves.

FAQ

• Can I use other types of cheese? Yes, feel free to experiment with sharp cheddar, gouda, or mozzarella for different flavors.
• How do I prevent the pasta from sticking together? Toss the cooked pasta with a little olive oil to keep it from sticking.
• What’s the best pasta shape for this dish? Penne, fusilli, or any pasta that holds sauce well is recommended.
• Can I freeze this dish? Freezing is not recommended as the cheese sauce may separate upon thawing, leading to a less desirable texture.

Print

White Cheddar Chicken Pasta with Broccoli

Recipe by m h

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: American Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

15 min

🍳

Cook Time

30 min

🔥

Calories

—

Indulge in the savory delight of White Cheddar Chicken Pasta with Broccoli, where the creamy, cheese-infused sauce mingles perfectly with tender chicken and vibrant broccoli. This dish is a perfect blend of comfort and nutrition, making it a go-to choice for any family gathering or a cozy weeknight dinner.

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Ingredients

US Metric

• 2 boneless, skinless chicken breasts, cubed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• 1 pound pasta (penne or fusilli works best)
• 2 cups broccoli florets, blanched
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 2 cups white cheddar cheese, shredded
• 1/4 teaspoon nutmeg (optional)
• Salt to taste
• Fresh parsley, chopped
• Red pepper flakes (optional)
• Grated Parmesan cheese

Directions

1.

Cook the pasta: In a large pot of boiling salted water, cook pasta according to package instructions; drain and set aside.

2.

Prepare the chicken: Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with salt, pepper, and Italian seasoning, and cook until golden brown, approximately 5-7 minutes. Add minced garlic and sauté for another minute until fragrant. Remove chicken from the skillet and set aside.

3.

Blanch the broccoli: In the same pot used for the pasta, bring water to a boil, add the broccoli florets, and cook for about 2 minutes until just tender. Drain and rinse under cold water to stop the cooking process.

4.

Make the cheese sauce: In the same skillet, melt butter over medium heat. Whisk in flour and cook, whisking constantly, until the mixture is light golden brown, about 1 minute. Slowly whisk in milk, ensuring no lumps form. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.

5.

Add the cheese: Remove the skillet from heat and stir in the white cheddar cheese until completely melted. Add salt and a pinch of nutmeg, if using. Adjust seasoning as needed.

6.

Combine everything: Add the cooked pasta, chicken, and broccoli into the cheese sauce, stirring well to combine. Return the skillet to low heat and cook just until everything is heated through.

7.

Finish and serve: Transfer the pasta to a serving dish. Garnish with chopped parsley, a sprinkle of Parmesan cheese, and a dash of red pepper flakes for an extra kick. Serve immediately.