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
Scale
- 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