White Cheddar Chicken Pasta with Broccoli
This White Cheddar Chicken Pasta with Broccoli is a creamy, comforting dinner made with tender chicken, cavatappi pasta, and crisp-tender broccoli all coated in a smooth white cheddar cheese sauce!
Servings: 6 people
Calories: 674kcal
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.
Nutrition
Serving: 1portion | Calories: 674kcal