There’s something incredibly comforting about a big bowl of creamy, cheesy pasta loaded with tender chicken and vibrant green broccoli. This Cheesy Chicken and Broccoli Pasta is the ultimate weeknight dinner solution that brings together protein, vegetables, and carbs in one glorious dish. It’s the kind of meal that makes everyone at the table happy—from picky eaters to hungry adults looking for real comfort food.
This recipe is perfect for busy weeknights when you need dinner on the table fast, but it’s also impressive enough to serve to guests. The creamy cheese sauce clings to every piece of pasta, the chicken stays juicy and flavorful, and the broccoli adds that perfect pop of color and nutrition. Whether you’re cooking for your family on a Tuesday evening or preparing a cozy dinner for two, this one-pot wonder delivers big on flavor while keeping cleanup minimal. It’s also fantastic for meal prep, making it a go-to recipe you’ll return to again and again.
History / Background
While Cheesy Chicken and Broccoli Pasta doesn’t have ancient culinary roots like some classic Italian dishes, it represents a beautiful evolution of American home cooking that emerged in the late 20th century. This type of recipe was born from the busy American household’s need for quick, satisfying meals that could be made with readily available ingredients.
The combination of chicken, broccoli, and pasta in a creamy sauce became popular in the 1980s and 1990s when casseroles and one-dish meals dominated American dinner tables. During this era, working families needed efficient cooking solutions, and recipes that combined protein, vegetables, and starches in creamy, kid-friendly presentations became kitchen staples.
The dish draws inspiration from classic Italian pasta dishes like Chicken Alfredo, but adds the nutritional boost of broccoli—a vegetable that gained massive popularity in American cuisine during the health-conscious movement of the 1980s. The addition of multiple cheeses reflects America’s love affair with rich, comforting flavors that transform simple ingredients into something special.
Today, this recipe has become a modern classic in its own right, passed down through families and adapted countless ways. It represents the best of American comfort food: accessible, flexible, and absolutely delicious. Food bloggers and home cooks have embraced it as the perfect canvas for creativity, making it spicier, lighter, or more indulgent depending on their preferences.
Why You’ll Love This Recipe
This Cheesy Chicken and Broccoli Pasta isn’t just another weeknight dinner—it’s a game-changer for busy home cooks who refuse to compromise on flavor. The beauty of this recipe lies in its simplicity and versatility, making it perfect for both novice cooks and experienced home chefs looking for reliable comfort food.
Here’s why this recipe will become your new favorite:
- Ready in 30 minutes – From start to finish, you’ll have a complete, satisfying meal on the table in half an hour
- One-pot convenience – Minimal dishes mean more time with family and less time scrubbing pots and pans
- Kid-approved flavor – The creamy cheese sauce makes vegetables disappear from plates without complaints
- Budget-friendly ingredients – Uses everyday pantry staples and affordable protein
- Meal prep champion – Makes great leftovers and reheats beautifully for lunch throughout the week
- Endlessly customizable – Easily adapt to dietary needs or flavor preferences
- Crowd-pleaser guaranteed – Never met anyone who didn’t love creamy, cheesy pasta
- Nutritionally balanced – Provides protein from chicken, vitamins from broccoli, and energy from pasta in one dish
- No complicated techniques – Simple cooking methods that anyone can master
- Restaurant-quality taste – Tastes like something you’d order at a family Italian restaurant
Ingredient Notes
Understanding your ingredients is the key to cooking success. Here’s what makes this recipe work and how you can adapt it to your needs:
Pasta: I recommend penne, rigatoni, or bowtie pasta because their shapes hold the creamy sauce beautifully. Short pasta varieties work best for even distribution of chicken and broccoli. Avoid angel hair or spaghetti—they don’t provide the hearty texture this dish needs. For a healthier twist, whole wheat or chickpea pasta work wonderfully.
Chicken Breasts: Boneless, skinless chicken breasts are lean and cook quickly. You can substitute with chicken thighs for richer flavor and more forgiving cooking (they’re harder to overcook). Rotisserie chicken is a fantastic time-saver—just shred and add toward the end.
Broccoli Florets: Fresh broccoli provides the best texture and flavor, but frozen works in a pinch. If using frozen, don’t thaw it first—add it directly to the pot to avoid mushiness. The broccoli adds essential nutrients, fiber, and that beautiful green color contrast.
Heavy Cream: This creates the luscious, velvety sauce. Half-and-half can work but results in a thinner sauce. For a lighter version, try using milk thickened with a tablespoon of flour or cornstarch.
Cheddar Cheese: Sharp cheddar provides bold flavor. Freshly shredded cheese melts much better than pre-shredded (which contains anti-caking agents). You can mix different cheeses like Monterey Jack, Gruyere, or mozzarella for flavor variety.
Parmesan Cheese: Adds a salty, umami depth that elevates the entire dish. Always use freshly grated Parmigiano-Reggiano rather than the shelf-stable variety for superior flavor.
Garlic: Fresh garlic is non-negotiable for the best flavor. Minced garlic from a jar works in a pinch, but use twice as much.
Chicken Broth: Provides savory depth and helps create the sauce. Low-sodium broth gives you better control over seasoning. Vegetable broth works too.
Butter and Olive Oil: This combination prevents burning while adding rich flavor. The olive oil raises the smoke point while butter adds incomparable taste.
Seasonings: Italian seasoning, garlic powder, onion powder, salt, and pepper create a well-rounded flavor profile. Red pepper flakes are optional but add a nice kick.
Equipment Needed
- Large pot or Dutch oven (at least 5-quart capacity) – for cooking everything in one vessel
- Large skillet – if you prefer to cook the chicken separately
- Sharp chef’s knife – for cutting chicken and broccoli
- Cutting board – preferably separate boards for meat and vegetables
- Wooden spoon or silicone spatula – for stirring without scratching your pot
- Measuring cups and spoons – for accurate ingredient portions
- Cheese grater – for freshly grated cheese (makes a huge difference!)
- Colander – if you choose to pre-cook pasta separately
- Tongs – helpful for flipping chicken and serving
- Meat thermometer (optional but recommended) – ensures chicken reaches safe 165°F internal temperature
Cheesy Chicken and Broccoli Pasta Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This creamy, dreamy Cheesy Chicken and Broccoli Pasta is the ultimate comfort food that comes together in just one pot! Tender chicken, vibrant broccoli, and perfectly cooked pasta are smothered in a rich, cheesy sauce that will have everyone asking for seconds. It’s easy enough for weeknight dinners but delicious enough to serve to company.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 12 ounces penne or rigatoni pasta
- 3 cups fresh broccoli florets (about 1 medium head)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 2½ cups chicken broth, divided
- 1½ cups heavy cream
- 2 cups sharp cheddar cheese, freshly shredded
- ½ cup Parmesan cheese, freshly grated
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons all-purpose flour
- Fresh parsley for garnish (optional)
Instructions
- Prepare your ingredients: Cut the chicken into uniform 1-inch cubes for even cooking. Chop broccoli into bite-sized florets. Shred your cheeses if you haven’t already. Having everything prepped makes the cooking process smooth and stress-free.
- Season and cook the chicken: Season the chicken cubes with salt, pepper, garlic powder, and onion powder. In a large pot or Dutch oven, heat butter and olive oil over medium-high heat. Once the butter is melted and foamy, add the chicken in a single layer. Cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown on all sides and cooked through (internal temperature of 165°F). Remove chicken from the pot and set aside on a plate.
- Sauté the garlic: In the same pot (don’t wipe it out—you want those flavorful browned bits!), add minced garlic. Sauté for about 30-60 seconds until fragrant, stirring constantly to prevent burning.
- Create the sauce base: Sprinkle the flour over the garlic and stir continuously for about 1 minute to cook out the raw flour taste. Gradually pour in 2 cups of chicken broth while whisking constantly to prevent lumps. Add the Italian seasoning and bring to a simmer.
- Cook the pasta: Add the uncooked pasta to the pot, stirring to ensure all pieces are submerged in the liquid. Bring to a boil, then reduce heat to medium. Cook for about 8-10 minutes, stirring frequently to prevent sticking, until pasta is almost al dente. Add the remaining ½ cup of broth if the mixture seems too dry.
- Add the broccoli: When the pasta is about 2 minutes away from being done, stir in the broccoli florets. Continue cooking until the broccoli is bright green and tender-crisp, and the pasta is fully cooked.
- Make it creamy and cheesy: Reduce heat to low. Pour in the heavy cream and stir well to combine. Add the shredded cheddar cheese and grated Parmesan, stirring continuously until the cheese is completely melted and the sauce is smooth and creamy. This should take about 2-3 minutes.
- Combine everything: Return the cooked chicken (and any accumulated juices) to the pot. Stir everything together until the chicken is reheated and well coated with the cheesy sauce. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately: Garnish with fresh parsley and extra Parmesan cheese if desired. Serve hot and watch it disappear!
Notes
- Pasta cooking note: The pasta cooks directly in the sauce, which helps it absorb maximum flavor. However, if you prefer more control, you can cook the pasta separately according to package directions, drain, and add it in step 7.
- Broccoli texture: For very tender broccoli, add it earlier in step 5. For crunchier broccoli, add it in the last minute of cooking.
- Sauce consistency: If your sauce is too thick, add chicken broth or milk 2 tablespoons at a time. If it’s too thin, simmer uncovered for a few extra minutes or add more cheese.
- Cheese quality matters: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Always shred cheese fresh from the block for the creamiest sauce.
- Make it gluten-free: Use gluten-free pasta and substitute cornstarch for the flour (use 1 tablespoon).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop (One-Pot)
- Cuisine: American-Italian Fusion
Nutrition
- Serving Size: 1⅔ cups (approximately 1/6 of recipe)
- Calories: 612
- Sugar: 4g
- Sodium: 687mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 128mg
Note: Nutrition information is calculated based on the ingredients listed and is approximate. Individual results may vary.
Tips & Variations
Make it lighter: Substitute half-and-half or whole milk for heavy cream, use reduced-fat cheese, and add more broccoli. You can also use chicken breast instead of thighs and skip the butter, using only olive oil.
Spicy kick: Add ½ teaspoon red pepper flakes with the seasonings, use pepper jack cheese instead of cheddar, or drizzle with hot sauce before serving.
Extra vegetables: Throw in mushrooms, bell peppers, cherry tomatoes, spinach, or zucchini. Add heartier vegetables like mushrooms or peppers when cooking the chicken, and delicate greens like spinach at the very end.
Different proteins: Swap chicken for shrimp (cook for only 2-3 minutes until pink), Italian sausage (crumbled and browned), or make it vegetarian by omitting meat and adding chickpeas or white beans for protein.
Cheese variations: Try mixing mozzarella with cheddar for extra stretch, add Gruyere for sophisticated flavor, or use smoked Gouda for a unique twist.
Bacon lovers: Add 4-6 strips of crispy bacon, crumbled on top. Cook the bacon first, use the fat to cook the chicken, and garnish with bacon pieces.
Sun-dried tomato version: Add ½ cup chopped sun-dried tomatoes (oil-packed and drained) with the broccoli for a Mediterranean flair.
Cajun-style: Replace Italian seasoning with Cajun or Creole seasoning for a Louisiana-inspired version.
Pro Chef Tips
Don’t overcrowd the pan: When cooking chicken, make sure pieces aren’t touching. Overcrowding creates steam instead of a golden sear. Cook in batches if necessary for the best texture and flavor.
Salt your pasta water: Even though you’re cooking pasta in broth, a pinch of salt enhances the pasta’s flavor from the inside out.
Room temperature cheese melts better: Take your cheese out of the refrigerator 15-20 minutes before cooking. Cold cheese can cause the sauce to seize or become grainy.
Low heat for cheese: Always add cheese over low heat and stir constantly. High heat can cause the proteins in cheese to separate, creating a greasy, broken sauce instead of smooth creaminess.
Reserve pasta water: If cooking pasta separately, save a cup of the starchy pasta cooking water. It’s liquid gold for adjusting sauce consistency while adding flavor and helping the sauce cling to pasta.
Fresh garlic timing: Garlic burns quickly and becomes bitter. Add it after removing the chicken from the heat or when the pan has cooled slightly. Only sauté until fragrant, not until browned.
Season in layers: Don’t wait until the end to add all your seasoning. Season the chicken, taste the sauce before adding cheese, and adjust at the end. This creates depth of flavor.
Let it rest: After combining everything, let the dish rest off heat for 2-3 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together beautifully.
Common Mistakes to Avoid
Overcooking the chicken: Dry, rubbery chicken ruins the dish. Cut uniform pieces for even cooking, don’t cook beyond 165°F internal temperature, and remember the chicken will cook a bit more when returned to the hot pasta.
Adding cheese to boiling liquid: This is the number one mistake that causes grainy, separated sauce. Always reduce heat to low before adding cheese, and stir constantly while the cheese melts.
Using pre-shredded cheese: Those convenient bags contain cellulose (wood pulp) to prevent clumping, which also prevents smooth melting. Spend the extra two minutes shredding your own cheese for restaurant-quality results.
Not stirring the pasta enough: When cooking pasta directly in the sauce, it needs frequent stirring to prevent sticking to the bottom and ensure even cooking. Stir every 2-3 minutes.
Skipping the flour: The flour is essential for thickening the sauce and preventing it from being too thin or separating. Don’t skip this step, and make sure to cook it for a full minute to eliminate the raw flour taste.
Overcooking the broccoli: Nobody wants mushy, olive-green broccoli. Add it late in the cooking process and cook just until bright green and tender-crisp. It should still have a slight bite.
Not adjusting seasoning at the end: Cheese adds saltiness, so always taste before serving and adjust with salt, pepper, or additional seasonings as needed.
Storage & Meal Prep
Refrigerator storage: Transfer cooled leftovers to an airtight container and refrigerate for up to 3-4 days. The pasta will absorb some sauce as it sits, which actually makes the flavors even better the next day.
Reheating instructions: The best method is on the stovetop over medium-low heat. Add 2-4 tablespoons of chicken broth, milk, or cream to restore the creamy consistency, stirring frequently until heated through. Microwave reheating works too—use 50% power in 1-minute intervals, stirring between each, and add a splash of liquid to prevent drying out.
Portion control: Divide into individual serving containers for grab-and-go lunches throughout the week. This makes portion control easy and reheating even simpler.
Sauce separation note: Cream-based sauces can sometimes separate slightly when refrigerated. This is normal! Simply stir well while reheating and add a little extra liquid to bring it back together.
Best practices: Don’t leave at room temperature for more than 2 hours. Cool quickly by spreading in a shallow container before refrigerating. Store the pasta in the sauce rather than separately to prevent the pasta from drying out.
Make-Ahead & Freezer Notes
Make-ahead preparation: You can prep this recipe up to 24 hours in advance. Cook the chicken and store separately, chop the broccoli, shred the cheese, and measure your seasonings. When ready to serve, simply cook the pasta with the sauce and combine everything. This cuts active cooking time in half.
Partial make-ahead: Cook the complete dish but slightly undercook the pasta and broccoli. Cool completely, refrigerate, and finish cooking when reheating. This prevents mushy vegetables and overcooked pasta.
Freezer-friendly option: Yes, this dish freezes reasonably well for up to 2 months! Cool completely, then transfer to freezer-safe containers, leaving about an inch of headspace for expansion. Press plastic wrap directly onto the surface before sealing to prevent freezer burn.
Freezing considerations: Cream sauces can sometimes separate when frozen and thawed. To minimize this, slightly undercook the pasta and don’t overcook the broccoli. The texture is best when you add a splash of cream while reheating.
Thawing instructions: Transfer from freezer to refrigerator 24 hours before you plan to serve. Reheat gently on the stovetop over medium-low heat, stirring frequently and adding additional cream or broth as needed to restore the creamy consistency.
Best freezing method: For optimal results, freeze in portion-sized containers rather than one large batch. This allows you to thaw only what you need and ensures faster, more even reheating.
Alternative freezer method: Freeze the cooked, seasoned chicken separately from the pasta and sauce. This gives you more flexibility and better texture results when thawing and reheating.
Serving Suggestions
This hearty Cheesy Chicken and Broccoli Pasta is substantial enough to stand alone as a complete meal, but these accompaniments take it to the next level:
Breads: Serve with warm, crusty garlic bread for soaking up every drop of that creamy sauce. Garlic knots, breadsticks, or a warm baguette with herb butter are also fantastic choices.
Salads: Balance the richness with a crisp Caesar salad, simple mixed greens with balsamic vinaigrette, or a tangy tomato and cucumber salad. The fresh acidity cuts through the creamy cheese beautifully.
Vegetable sides: Roasted Brussels sprouts, sautéed green beans with garlic, or roasted asparagus add extra nutrition and color to your plate.
Wine pairing: A crisp white wine like Chardonnay or Pinot Grigio complements the creamy sauce perfectly. For red wine lovers, try a light-bodied Pinot Noir.
Family-style serving: Present in a large, beautiful serving bowl garnished with fresh parsley, extra Parmesan, and a drizzle of good olive oil. Let everyone help themselves.
For kids: Serve with apple slices or carrot sticks on the side. The sweet crunch appeals to young palates and adds nutrition.
Finishing touches: A sprinkle of red pepper flakes for heat lovers, fresh lemon zest for brightness, or crispy fried onions for texture all make excellent garnishes.
FAQs Section
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works well in this recipe. Add it directly from frozen (don’t thaw) during the last 3-4 minutes of cooking. Keep in mind that frozen broccoli releases more water, so your sauce might be slightly thinner. If this happens, simmer uncovered for an extra minute or two to thicken.
How do I prevent the cheese sauce from becoming grainy?
The key is temperature control. Always reduce heat to low before adding cheese, add cheese gradually while stirring constantly, and use freshly shredded cheese (pre-shredded contains anti-caking agents that prevent smooth melting). Also, don’t let the sauce boil once cheese is added, as high heat causes the proteins to separate.
Can I make this recipe in a slow cooker or Instant Pot?
Yes! For the Instant Pot: use the sauté function to cook chicken and garlic, add broth, pasta, and seasonings, pressure cook on high for 4 minutes, quick release, then stir in cream, broccoli, and cheese. For the slow cooker: cook chicken with seasonings and broth on low for 3-4 hours, add pasta and broccoli for the last 30 minutes, then stir in cream and cheese at the very end.
What’s the best way to reheat leftovers without drying them out?
Stovetop reheating is best. Place the pasta in a skillet or pot over medium-low heat, add 2-4 tablespoons of chicken broth, milk, or cream, and stir frequently until heated through. The added liquid restores the creamy consistency. If microwaving, use 50% power, stir every minute, and add a splash of liquid.
Can I substitute the heavy cream with a lighter option?
Yes, though the sauce won’t be quite as rich and creamy. Half-and-half works well. Whole milk can work if you increase the flour to 3 tablespoons for proper thickening. Greek yogurt or cream cheese (thinned with milk) can also work—add them off heat and stir gently to prevent curdling.
How can I make this recipe gluten-free?
Use your favorite gluten-free pasta (chickpea, brown rice, or corn-based all work well). Replace the all-purpose flour with cornstarch (use 1 tablespoon instead of 2 tablespoons flour) or a gluten-free flour blend. Make sure your chicken broth is certified gluten-free, and double-check all other ingredients for hidden gluten.
My sauce is too thick/too thin. How do I fix it?
Too thick? Add chicken broth, milk, or cream 2 tablespoons at a time, stirring until you reach desired consistency. Too thin? Simmer uncovered for a few extra minutes to reduce and thicken, or make a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water, stir into the sauce, and simmer until thickened.
Conclusion
There you have it—the ultimate Cheesy Chicken and Broccoli Pasta that’s destined to become a regular in your dinner rotation! This recipe proves that weeknight dinners don’t have to be boring or complicated. With just one pot, simple ingredients, and 30 minutes, you can create a restaurant-quality meal that brings smiles to everyone at your table.
The beauty of this dish lies in its versatility. Whether you’re feeding a hungry family, meal-prepping for the week ahead, or impressing dinner guests, this creamy, cheesy pasta delivers every single time. The tender chicken, vibrant broccoli, and silky sauce create the perfect comfort food trifecta that satisfies both kids and adults alike.
I’d love to hear how your Cheesy Chicken and Broccoli Pasta turns out! Did you add your own creative twist? Did your family devour it as quickly as mine does? Drop a comment below and let me know. And if you loved this recipe, please share it with your friends and save it to your Pinterest boards so you can find it again when that comfort food craving hits!
Happy cooking, and here’s to many more delicious dinners made with love! 🧀🍗🥦
