This White Cheddar Chicken Pasta with Broccoli is a cozy, one-pan-style dinner that starts with my classic White Cheddar Chicken Pasta and gets an easy veggie boost with tender broccoli. It’s made with tender chicken, cavatappi pasta, and a smooth white cheddar cheese sauce that coats every bite. The broccoli cooks right with the pasta, making this an easy, balanced meal the whole family can enjoy.
Ingredients & Substitutions
- Chicken: I used boneless, skinless chicken breasts. Chicken thighs also work and stay extra tender. Cut into even pieces so they cook at the same rate.
- Pasta: Cavatappi is great because the ridges hold the creamy sauce. You can also use penne, rotini, or ziti.
- Broccoli: Adds color and a fresh bite. Cut into small florets so it cooks quickly with the pasta and stays crisp-tender.
- Seasoning: Salt, pepper, dry mustard, and paprika add simple flavor with a little warmth and depth.
- Butter, garlic, and flour: These make the base of the sauce. The flour helps thicken it so it coats the pasta.
- Milk: Whole milk makes the sauce smooth and creamy. You can use 2% for a lighter option.
- White cheddar cheese: The main flavor. Shred it from a block if you can, so it melts smoothly and is creamy.
- Red pepper flakes (optional): Add a little heat. You can leave them out or add more to taste.
FAQs
Why is my cheese sauce grainy?
This usually happens if the heat is too high or the cheese is added too quickly. Keep the heat low and add the cheese a handful at a time, stirring until smooth.
Can I use pre-shredded cheese?
You can, but freshly shredded cheese melts more smoothly. Pre-shredded cheese can make the sauce a little less creamy.
Can I use a different pasta?
Yes. Penne, rotini, or ziti all work well. Use a short pasta that holds the sauce.
Can I use rotisserie chicken?
Yes! Rotisserie chicken is a great shortcut. Skip the chicken cooking steps and use about 2 to 3 cups of shredded cooked chicken. Stir it into the sauce at the end and heat just until warmed through.
Can I add other vegetables?
Yes! Try peas, spinach, or mushrooms. Add quick-cooking vegetables at the end so they don’t get too soft.
How do I know when the chicken is done?
Chicken is fully cooked when it reaches an internal temperature of 165°F and is no longer pink in the center.
Can I make white cheddar chicken pasta with broccoli ahead of time?
This dish is best served fresh. If reheating, add a splash of milk to help bring the sauce back to a creamy texture.
Serving Ideas
This white cheddar chicken pasta is rich and creamy, so simple sides work best.
- Serve with a crisp side salad or Caesar salad for a fresh contrast.
- Add cheesy garlic dinner rolls or breadsticks to soak up the extra cheese sauce.
- Pair with roasted vegetables like air fryer carrots, roasted parmesan green beans, or roasted asparagus.
- Top with extra shredded white cheddar or a sprinkle of parmesan before serving.
How to Store White Cheddar Chicken Pasta with Broccoli
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Reheating: Reheat on the stovetop or in the microwave. Add a splash of milk or reserved pasta water to loosen the sauce and bring it back to a creamy texture.
Freezer: Not recommended. The cheese sauce can separate and become grainy after freezing and thawing.
White Cheddar Chicken Pasta with Broccoli
Ingredients
Pasta & Broccoli
- 16 ounces cavatappi pasta
- 4 cups (about 1 large head) broccoli florets, cut into bite-sized pieces
Chicken
- 1 pound boneless skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 2 tablespoons extra virgin olive oil
Cheese Sauce
- ¼ cup (½ stick / 57 g) unsalted butter
- 2 teaspoons garlic, minced
- ¼ cup (31 g) all-purpose flour
- 2 cups (490 g) whole milk
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper flakes, optional
- 2 cups (226 g) white cheddar cheese, shredded
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. In the last 3 to 4 minutes, add the broccoli florets and cook until crisp-tender. Reserve 2 cups of pasta water, then drain the pasta and broccoli. Set aside.
- In a small bowl, combine salt, pepper, dried mustard, and paprika. Season chicken evenly with the seasoning mixture.
- To a large nonstick skillet over medium heat, add oil. Once hot, add chicken breasts. Cook chicken for 5 minutes. Then, flip over the chicken, reduce heat to medium-low, and cook for an additional 5 minutes, or until the chicken reaches an internal temperature of 165°F. Remove from heat. Transfer the chicken to a plate. Tent to keep warm.
- In the same skillet over medium heat, melt the butter. Add the garlic and cook for 1 minute.
- Whisk in flour and cook for 1 minute to form a roux.
- Slowly whisk in milk, scraping up any browned bits from the pan. Stir in dry mustard, salt, and red pepper flakes (if using).
- Reduce heat to low and simmer for 3 to 4 minutes until the sauce thickens slightly and coats the back of a spoon.
- Add the shredded white cheddar a handful at a time, stirring until fully melted and the sauce is smooth and velvety. If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
- Add pasta and broccoli to the sauce and toss to coat.
- Slice or chop chicken and add back in (or stir through). Heat gently until everything is combined.
- Garnish with fresh parsley and serve warm.
Did you make this recipe?
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