Name: Cheesy Chicken Broccoli Pasta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 12 oz penne pasta (or pasta of choice); 1½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes; 3 cups fresh broccoli florets (or 12 oz frozen); 2 tablespoons olive oil; 3 tablespoons butter, divided; 5 cloves garlic, minced; 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); 2½ cups chicken broth; 1½ cups heavy cream; 2 cups sharp cheddar cheese, freshly shredded; ½ cup Parmesan cheese, freshly grated; 2 tablespoons all-purpose flour (optional, for thicker sauce); Salt and pepper to taste; Fresh parsley for garnish (optional)

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If you’re searching for the ultimate comfort food that brings together everything your family loves in one delicious dish, this Cheesy Chicken Broccoli Pasta is it! Picture perfectly cooked pasta tossed with tender chicken, vibrant green broccoli florets, and the creamiest, cheesiest sauce that coats every single bite. It’s the kind of meal that makes everyone at the table go quiet because they’re too busy enjoying every forkful!

This recipe is a lifesaver for busy weeknights when you need something satisfying, nutritious, and ready in under 40 minutes. It’s also perfect for Sunday family dinners, potlucks, or meal prep sessions. The beauty of this dish lies in its versatility – it works equally well as a weeknight staple or a company-worthy main course. Kids absolutely love the creamy, cheesy sauce, while adults appreciate that it sneaks in healthy vegetables without sacrificing any of that rich, indulgent flavor. Best of all, it’s made entirely in one pot, which means minimal cleanup and maximum flavor!

History / Background

Cheesy chicken and pasta dishes have been beloved comfort foods in American households for generations, but their roots trace back to Italian-American cuisine that evolved in the early 20th century. When Italian immigrants came to America, they adapted their traditional pasta dishes to incorporate ingredients that were readily available and affordable in their new country, including chicken and cream-based sauces.

The combination of chicken, broccoli, and pasta became particularly popular in the 1970s and 1980s when one-pot meals and casseroles dominated American home cooking. During this era, busy families sought recipes that were quick, filling, and used simple ingredients. The addition of broccoli to pasta dishes reflected the growing awareness of nutrition and the desire to incorporate more vegetables into family meals.

This specific style of creamy, cheesy pasta draws inspiration from classic Italian Alfredo sauce (created in Rome in the early 1900s by restaurateur Alfredo di Lelio) but has been thoroughly Americanized. While traditional Italian cuisine rarely combines chicken with pasta, Italian-Americans embraced this pairing, creating what became known as “Italian-American comfort food.” The addition of broccoli not only adds nutritional value but also provides a pop of color and a pleasant textural contrast to the creamy sauce.

Today, chicken broccoli pasta has become a staple in households across America, appearing in countless variations from simple stovetop dinners to elaborate baked casseroles. It represents the perfect marriage of convenience, comfort, and flavor that modern families crave.

Why You’ll Love This Recipe

This Cheesy Chicken Broccoli Pasta is about to become your family’s new favorite dinner request! It combines everything we love about comfort food with the practicality that busy home cooks need. The pasta comes out perfectly cooked, the chicken is tender and juicy, the broccoli stays bright and crisp-tender, and that cheese sauce? Absolutely irresistible! Plus, it all comes together in one pot, which means less time washing dishes and more time enjoying your meal.

Here’s why this recipe is a total winner:

One-Pot Wonder – Everything cooks in a single pot, making cleanup a breeze and infusing every ingredient with maximum flavor
Quick and Easy – Ready in just 35 minutes from start to finish, perfect for those hectic weeknight dinners
Kid-Approved – The creamy, cheesy sauce makes vegetables disappear from plates faster than you can imagine
Budget-Friendly – Uses affordable, everyday ingredients that won’t break the bank
Protein-Packed – Loaded with chicken and cheese, providing plenty of protein to keep everyone satisfied
Sneaky Veggies – A delicious way to get picky eaters to enjoy their broccoli without complaints
Customizable – Easy to adapt with different vegetables, proteins, or pasta shapes based on what you have on hand
Meal Prep Champion – Makes excellent leftovers and reheats beautifully for easy lunches throughout the week
Crowd-Pleaser – Satisfies everyone from toddlers to grandparents with its universally loved flavors
Comfort Food at Its Best – Rich, creamy, and satisfying without being overly heavy or complicated

Ingredient Notes

Pasta – Short pasta shapes work best here! I recommend penne, rigatoni, farfalle (bow ties), or rotini because their shapes hold onto that creamy cheese sauce beautifully. Use about 12 ounces (roughly ¾ of a standard box). Whole wheat pasta or gluten-free pasta work great too – just follow package directions for cooking times.

Chicken Breasts – Boneless, skinless chicken breasts are the most popular choice, but chicken thighs work wonderfully if you prefer darker meat. You’ll need about 1-1½ pounds. Cut the chicken into bite-sized pieces (about 1-inch cubes) for even cooking and easy eating. Pre-cooked rotisserie chicken is a fantastic time-saver!

Broccoli Florets – Fresh broccoli is ideal, but frozen works perfectly fine and saves prep time. You’ll need about 3 cups of florets. Fresh broccoli should be cut into bite-sized pieces so they cook at the same rate as the pasta. If using frozen, don’t thaw it first – just add it straight from the freezer.

Heavy Cream – This creates that luxuriously rich and creamy sauce. Heavy whipping cream is essential for the proper consistency and prevents curdling. For a lighter version, you can use half heavy cream and half milk, though the sauce won’t be quite as rich.

Chicken Broth – Adds depth of flavor and helps create the sauce base. Use good-quality low-sodium broth so you can control the salt level. Homemade stock is even better if you have it!

Cheddar Cheese – Sharp cheddar is my favorite because it has more flavor than mild cheddar, but use whichever you prefer. You’ll need about 2 cups freshly shredded. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy, so shred it yourself for the smoothest results.

Parmesan Cheese – Freshly grated Parmigiano-Reggiano adds a nutty, salty depth that elevates the entire dish. It also helps thicken the sauce and adds that irresistible umami flavor.

Garlic – Fresh minced garlic is essential! It adds aromatic flavor that makes the whole dish sing. Plan on 4-5 cloves depending on your love for garlic. Pre-minced jarred garlic won’t provide the same punch.

Butter and Olive Oil – The combination provides the best flavor. Butter adds richness while olive oil prevents burning when cooking the chicken.

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 subtle warmth.

Equipment Needed

Large Dutch oven or heavy-bottomed pot with lid (5-6 quart capacity)
Sharp knife and cutting board
Measuring cups and spoons
Box grater for cheese (if shredding your own)
Wooden spoon or silicone spatula
Tongs or slotted spoon
Colander (if pre-draining pasta)
Ladle for serving
Microplane or garlic press

Tips & Variations

Veggie Boost: Add extra vegetables like cherry tomatoes, bell peppers, mushrooms, spinach, or peas. Stir in tender veggies like spinach at the very end, or add heartier vegetables like bell peppers with the broccoli.

Bacon Addition: Everything’s better with bacon! Cook 4-6 slices of bacon until crispy, crumble, and stir into the finished dish. Use some of the bacon fat in place of butter for extra flavor.

Spicy Kick: Add an extra ¼-½ teaspoon red pepper flakes, diced jalapeños, or a dash of cayenne pepper for those who like heat. Hot sauce on the side lets everyone customize their spice level.

Different Proteins: Swap chicken for cooked shrimp (add during last 2 minutes), Italian sausage (cook first like the chicken), or even keep it vegetarian by omitting meat and adding chickpeas or white beans.

Cheese Variations: Try mozzarella for extra stretchiness, Gruyère for sophistication, or Monterey Jack for mild creaminess. A mix of different cheeses creates more complex flavor.

Lighter Version: Use milk instead of cream, reduce cheese to 1½ cups total, and add an extra cup of broccoli to bulk up the dish without adding calories.

Baked Version: Transfer everything to a greased 9×13 baking dish after step 7, top with extra cheese and breadcrumbs, and bake at 375°F for 20 minutes until bubbly and golden on top.

Sun-Dried Tomato Addition: Stir in ½ cup chopped sun-dried tomatoes (oil-packed or rehydrated) for a tangy, Mediterranean twist.

Pro Chef Tips

Don’t Overcook the Pasta: Since the pasta continues cooking in the residual heat even after you remove the pot from the stove, aim for just barely al dente. It should still have a slight bite when you add the cheese. This prevents mushy pasta in the final dish.

Room Temperature Cheese: Let your cheese sit at room temperature for 15-20 minutes before adding it to the sauce. Cold cheese can cause the sauce to seize up or become grainy. Also, always add cheese with the heat on low and stir constantly for a smooth, silky texture.

Save That Pasta Water: If you’re draining your pasta separately instead of cooking it in the sauce, reserve at least 1 cup of pasta water before draining. This starchy water is magical for loosening sauce and helping it cling to the pasta. Add it a few tablespoons at a time if your sauce seems too thick.

Layer Your Seasoning: Season the chicken before cooking, taste and adjust the sauce before adding cheese, and do a final seasoning check at the very end. Building flavor in layers creates a more complex, restaurant-quality result.

Cut Broccoli Properly: Cut broccoli florets so they’re all roughly the same size (about 1-1½ inches). This ensures even cooking. Don’t discard those stems! Peel the tough outer layer and slice the tender interior into coins – they’re delicious and shouldn’t go to waste.

Use the Right Pot: A wide, heavy-bottomed Dutch oven is ideal because it provides even heat distribution and plenty of surface area for the pasta to cook properly without overcrowding. If your pot is too small, the pasta won’t cook evenly.

Don’t Rush the Cheese: When adding cheese, remove the pot from direct heat first or reduce to the lowest setting. High heat can cause the cheese proteins to separate, creating a grainy or oily sauce instead of smooth and creamy. Patience here is key!

Fresh Grated Cheese is Non-Negotiable: Pre-shredded cheese contains cellulose (an anti-caking agent) that prevents it from melting smoothly. Take the extra two minutes to grate your own cheese – it makes a massive difference in sauce texture and flavor.

Common Mistakes to Avoid

Overcrowding the Pot: If your pot isn’t large enough for the pasta to move freely, it will clump together and cook unevenly. Use at least a 5-6 quart pot for this recipe. If you only have a smaller pot, consider making half the recipe or cooking the pasta separately.

Adding Cheese to Boiling Sauce: This is the most common reason for grainy, separated cheese sauce! Always reduce the heat to low and let the liquid stop bubbling before adding cheese. Add cheese gradually while stirring constantly, allowing each addition to melt before adding more.

Using Pre-Shredded Cheese: I know I’ve mentioned this multiple times, but it bears repeating because it’s such a crucial mistake! Those convenient bags of pre-shredded cheese simply won’t melt as smoothly due to the anti-caking coating. Invest two minutes in grating your own for dramatically better results.

Overcooking the Broccoli: Mushy, olive-green broccoli is sad broccoli! Add it late in the cooking process so it stays bright green and crisp-tender. Fresh broccoli needs about 4-5 minutes, while frozen needs only 2-3 minutes since it’s been blanched already.

Not Seasoning Properly: Pasta dishes need generous seasoning because the pasta itself is bland and absorbs salt. Taste your sauce before serving and don’t be shy about adding more salt, pepper, or garlic powder. The difference between good and great often comes down to proper seasoning.

Letting It Sit Too Long: This dish is best served immediately while hot. As it sits, the pasta continues to absorb liquid and the sauce thickens considerably. If you need to let it wait, reserve some extra cream or broth to stir in before serving to restore the creamy consistency.

Storage & Meal Prep

Refrigerator Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The sauce will thicken significantly as it cools and the pasta absorbs more liquid – this is completely normal! Let cool to room temperature before refrigerating to prevent excess condensation.

Reheating Instructions: Reheat gently on the stovetop over low heat, adding ¼-½ cup of chicken broth, milk, or cream to restore the creamy consistency. Stir frequently until heated through. You can also reheat in the microwave – add a splash of liquid, cover loosely, and heat at 50% power in 1-minute intervals, stirring between each interval. Never reheat on high power or the cheese sauce may break.

Meal Prep Strategy: This recipe is fantastic for meal prep! Cook a full batch on Sunday and portion into individual containers with tight-fitting lids. The flavors actually improve after a day in the fridge as they have time to meld together. Pack a small container of extra broth or cream to add when reheating.

Texture After Storage: The pasta will continue to absorb liquid while stored, so don’t be alarmed if leftovers look dry. Simply add liquid when reheating. The broccoli may soften slightly, but the flavors remain delicious.

Individual Portions: For grab-and-go meals, portion into single-serving containers. Add a piece of bread or roll to each container for a complete lunch. Leftovers stay fresh for 3-4 days.

Make-Ahead & Freezer Notes

Partial Make-Ahead: You can prep components in advance to speed up cooking. Cut and season the chicken up to 24 hours ahead, chop the broccoli and store in a container lined with paper towels, and pre-measure all your ingredients. When ready to cook, everything comes together in 20 minutes!

Complete Make-Ahead: Cook the entire dish, let it cool completely, and refrigerate for up to 2 days before serving. Reheat gently on the stovetop, adding extra liquid to restore creaminess.

Freezer Instructions: This dish can be frozen, though the texture of the pasta and cream sauce will change slightly upon thawing. To freeze, cool completely and transfer to freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Freeze for up to 2 months. Label with the date and reheating instructions.

Freezing Tips for Best Results: Slightly undercook the pasta (by about 2 minutes) if you know you’ll be freezing it, as pasta softens during freezing and reheating. Consider using pasta shapes like penne or rigatoni that hold up better to freezing than delicate shapes.

Thawing and Reheating: Thaw frozen pasta overnight in the refrigerator. Reheat in a large pot over low heat, stirring frequently and adding ½-1 cup of fresh cream or broth to bring back the creamy consistency. The sauce may look separated when cold, but stirring while heating should bring it back together. You can also bake frozen portions: transfer to a baking dish, cover with foil, and bake at 350°F for 45-60 minutes until heated through, stirring halfway.

Best Practice: For optimal texture and flavor, this dish is best enjoyed fresh. If you plan to make it ahead or freeze it, consider cooking the chicken and making the sauce, then freezing those components separately. Cook fresh pasta and broccoli when ready to serve, then combine with the thawed chicken and sauce.

Serving Suggestions

This Cheesy Chicken Broccoli Pasta is hearty enough to serve as a complete meal on its own, but here are some delicious ways to round out your dinner!

Bread Options: Serve with warm garlic bread, cheesy breadsticks, crusty Italian bread, or soft dinner rolls to soak up every drop of that incredible cheese sauce. Garlic knots are a family favorite pairing!

Salad Pairings: Balance the richness with a fresh, crisp salad. A simple Caesar salad, mixed green salad with balsamic vinaigrette, caprese salad with fresh mozzarella and tomatoes, or an arugula salad with lemon dressing all work beautifully.

Vegetable Sides: While this dish already contains broccoli, you can serve additional vegetables on the side like roasted asparagus, sautéed green beans, roasted Brussels sprouts, or a medley of roasted vegetables.

Light Sides: Since this pasta is quite rich, lighter sides complement it well. Try a fresh cucumber tomato salad, coleslaw, or steamed green beans with lemon.

Soup Starter: Begin the meal with a light soup like minestrone, Italian wedding soup, or a simple tomato soup for an Italian restaurant-style dinner at home.

Wine Pairing: A crisp white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay pairs beautifully with the creamy cheese sauce. For red wine lovers, choose a light-bodied option like Pinot Noir that won’t overpower the dish.

Complete Meal Ideas: Serve with garlic bread and Caesar salad for a classic combination, or pair with roasted vegetables and a glass of white wine for a more elegant presentation.

FAQs Section

Can I use a different type of pasta?
Absolutely! While penne is classic, any short pasta shape works wonderfully – try rigatoni, farfalle (bow ties), rotini, shells, cavatappi, or even elbow macaroni. Long pastas like spaghetti or fettuccine can work too, though they’re a bit messier to eat. Whole wheat pasta, chickpea pasta, or gluten-free pasta are all great options that work with the same cooking method.

Can I use frozen broccoli?
Yes! Frozen broccoli is actually super convenient for this recipe. Don’t thaw it first – just add it directly from frozen during the last 2-3 minutes of cooking (slightly less time than fresh broccoli since it’s been blanched already). Frozen broccoli may release more water, so you might need to simmer the dish a bit longer to thicken the sauce.

Why did my cheese sauce become grainy?
Grainy cheese sauce usually happens when cheese is added while the liquid is too hot or boiling. Cheese contains proteins that can separate when exposed to high heat, creating a grainy texture. Always reduce heat to low and let the bubbling stop before adding cheese. Adding cheese gradually while stirring constantly also helps. Using freshly shredded cheese (not pre-shredded) makes a huge difference too!

Can I make this without heavy cream?
Yes, though the sauce won’t be quite as rich and creamy. You can substitute with half-and-half, whole milk mixed with a tablespoon of flour or cornstarch, or even evaporated milk. For dairy-free, try full-fat coconut cream or cashew cream. Keep in mind that lighter dairy products are more prone to curdling, so keep the heat low and stir constantly.

Can I use rotisserie chicken instead?
Definitely! Using pre-cooked rotisserie chicken is a fantastic time-saver. You’ll need about 3 cups of shredded or cubed chicken. Skip step 1 (cooking the chicken) and simply add the rotisserie chicken in step 7 when you’re combining everything together. This cuts prep time significantly!

How do I prevent the pasta from sticking together?
Stir the pasta frequently during the first few minutes of cooking – this is when sticking is most likely to occur. Make sure there’s enough liquid in the pot and that it’s at a steady simmer. Using a wide pot with plenty of surface area also helps. If pasta does stick, gently separate it with tongs or a fork.

Can I add other vegetables?
Absolutely! This recipe is very flexible. Try adding cherry tomatoes (add in the last 2 minutes), mushrooms (sauté with the garlic), bell peppers (add with broccoli), spinach (stir in at the end until wilted), peas (add with broccoli), or cauliflower (add with broccoli). Just be mindful of cooking times for different vegetables.

My sauce is too thick/thin – how do I fix it?
If too thick: Stir in chicken broth, cream, or milk a few tablespoons at a time until you reach desired consistency. Remember the sauce thickens as it cools and the pasta continues absorbing liquid. If too thin: Let it simmer uncovered for a few extra minutes to reduce and thicken, or stir in an extra handful of shredded cheese which will help thicken it.

Conclusion

And there you have it – the ultimate Cheesy Chicken Broccoli Pasta that’s guaranteed to become a staple in your dinner rotation! This one-pot wonder delivers on every level: it’s quick enough for weeknights, delicious enough for company, and uses simple ingredients that won’t break your budget. The combination of tender chicken, perfectly cooked pasta, crisp-tender broccoli, and that incredibly creamy cheese sauce is pure comfort food magic that satisfies every time.

Whether you’re feeding picky kids, hungry teenagers, or just treating yourself to some serious comfort food, this recipe delivers. The fact that it all comes together in one pot? That’s just the cherry on top! Less cleanup means more time enjoying your meal and spending time with the people you love.

I’d love to hear how this recipe works out in your kitchen! Did you try any of the variations? What did your family think? Drop a comment below and let me know, and please rate this recipe if it becomes a favorite at your table. Your feedback helps other home cooks discover this delicious dish!

Cheesy Chicken Broccoli Pasta Recipe – Easy One-Pot Comfort Food

History / Background

Why You’ll Love This Recipe

Ingredient Notes

Equipment Needed