Cheesy Chicken Broccoli Pasta Recipe

This creamy tender Cheesy Chicken Broccoli Pasta is made with sharp cheddar, fresh broccoli, and ready in 30 minutes. The hot pasta gets tossed directly into a rich, bubbling cheese sauce until every piece is heavily coated. I make this regularly on busy weeknights when everyone needs quick comfort food.

Why This Classic Works

I used to struggle with cheese sauces splitting and turning grainy in the pan. The trick I learned is taking the skillet completely off the heat before stirring in the shredded cheddar.

Using a mix of sharp cheddar and parmesan gives the sauce depth without making it feel too heavy. It balances perfectly with the earthy broccoli florets and savory seared chicken pieces.

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Cheesy Chicken Broccoli Pasta Ingredients

• 8 oz penne pasta
• 1 lb chicken breast, diced
• 2 cups fresh broccoli florets
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1.5 cups sharp cheddar cheese, shredded
• 1/4 cup parmesan cheese, grated
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

How To Make Cheesy Chicken Broccoli Pasta

1. Boil Pasta and Broccoli: Cook the pasta in salted boiling water, adding the broccoli florets during the last 3 minutes of cooking. Drain well and set aside.
2. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season diced chicken with salt and pepper, cooking for 6 to 8 minutes until golden.
3. Make the Sauce: Lower the heat and add minced garlic, cooking for 30 seconds. Pour in the chicken broth and heavy cream, simmering for 3 minutes.
4. Melt the Cheese: Remove the skillet from the heat entirely. Stir in the freshly shredded cheddar and parmesan cheeses until melted and smooth.
5. Combine and Serve: Fold the cooked pasta, broccoli, and chicken into the warm cheese sauce. Toss well to coat everything and serve immediately.

Recipe Tips

• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into the cream sauce.
• Cut uniform chicken pieces: Dicing the chicken into equal half-inch chunks ensures they all cook at the exact same rate.
• Do not overcook the broccoli: Adding the florets to the pasta water at the very end keeps them bright green and slightly crisp.

What To Serve With Cheesy Chicken Broccoli Pasta

Serve this heavy pasta dish with a crisp garden salad dressed in a light vinaigrette to cut through the richness. Warm garlic bread is also great for wiping up any leftover cheese sauce in the bowl.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to help the sauce become creamy again.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, you can easily use frozen broccoli florets. Just thaw them first and drain any excess water before adding them to the final cheese sauce.

Why did my cheese sauce clump together?

This happens if the pan is too hot when the cheese is added. Always remove the skillet from the heat source before stirring in your grated cheese.

Can I substitute the heavy cream?

You can use half-and-half or whole milk as a lighter alternative. The sauce will be slightly thinner, but it will still taste great.

Nutrition

• Calories: 620 kcal
• Total Fat: 32g
• Saturated Fat: 16g
• Cholesterol: 135mg
• Sodium: 850mg
• Total Carbohydrate: 48g
• Protein: 42g

Try More Recipes:

• Chicken Broccoli Pasta Bake Recipe
• Creamy Chicken Broccoli Pasta Recipe
• Chicken Carbonara Pasta Recipe