Description
This Cheesy Chicken Broccoli Pasta is the ultimate one-pot comfort meal! Tender chicken, perfectly cooked pasta, and crisp-tender broccoli are tossed in a creamy, ultra-cheesy sauce that the whole family will devour. Ready in just 35 minutes with minimal cleanup!
Ingredients
Scale
For the Base:
- 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)
For the Creamy Cheese Sauce:
- 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)
Instructions
- Season and Cook the Chicken – Pat chicken cubes dry with paper towels and season with salt, pepper, garlic powder, and onion powder. Heat olive oil and 1 tablespoon butter in a large Dutch oven or pot over medium-high heat. Add chicken in a single layer and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through (internal temperature 165°F). Remove chicken to a plate and set aside.
- Sauté the Aromatics – In the same pot, add 1 tablespoon butter and minced garlic. Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
- Add Liquids and Pasta – Pour in chicken broth and heavy cream, stirring to combine and scraping up any browned bits from the bottom of the pot (that’s flavor gold!). Add Italian seasoning and red pepper flakes if using. Bring to a gentle boil.
- Cook the Pasta – Add the dry pasta to the pot, stirring well to ensure all pieces are submerged in the liquid. Reduce heat to medium and cook according to package directions (usually 10-12 minutes), stirring occasionally to prevent sticking. The pasta will absorb the liquid and create a creamy sauce base.
- Add Broccoli – When pasta is about 5 minutes from being done, add the broccoli florets. If using fresh broccoli, add it with 5 minutes remaining. If using frozen, add it with 3 minutes remaining. Continue cooking until pasta is al dente and broccoli is crisp-tender and bright green.
- Create the Cheese Sauce – Reduce heat to low. If the mixture seems dry, add a splash more cream or broth. Stir in the remaining 1 tablespoon butter until melted. Add shredded cheddar and Parmesan cheese in batches, stirring constantly until completely melted and smooth. If you want a thicker sauce, whisk the flour into ¼ cup of the hot liquid first, then stir it back into the pot.
- Combine Everything – Add the cooked chicken back to the pot along with any accumulated juices. Stir everything together until the chicken is heated through and everything is coated in that gorgeous creamy cheese sauce. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve – Remove from heat and let sit for 2-3 minutes to allow the sauce to thicken slightly. Garnish with fresh parsley and extra Parmesan if desired. Serve immediately while hot and creamy!
Notes
- Pasta Absorption: Different pasta shapes absorb liquid differently. If your dish seems too dry, add extra broth or cream. If too soupy, let it simmer uncovered for a few extra minutes.
- Cheese Quality: Shred cheese yourself from a block for the smoothest sauce. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Broccoli Texture: Add broccoli timing based on your preference – earlier for softer broccoli, later for more crunch.
- Gluten-Free: Use gluten-free pasta and omit the flour or use cornstarch slurry instead.
- Make it Lighter: Use half-and-half instead of heavy cream and reduce cheese slightly. The sauce will be thinner but still delicious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop (One-Pot)
- Cuisine: Italian-American
Nutrition
- Serving Size: About 2 cups (⅙ of recipe)
- Calories: 625
- Sugar: 4g
- Sodium: 745mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 145mg