Cheesy Broccoli and Chicken Rigatoni

• 12 oz rigatoni
• 8 oz cooked, diced chicken breast
• 4 cups chopped broccoli florets
• 2 cups shredded sharp cheddar cheese
• 1 cup milk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• Salt to taste
• Ground black pepper to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Optional: Red pepper flakes for spice

Steps

1. 1 Cook rigatoni according to package instructions until al dente; drain and set aside.
2. 2 In a large skillet, melt butter over medium heat. Whisk in flour to create a roux.
3. 3 Gradually add milk, whisking constantly to avoid lumps. Stir in chicken broth.
4. 4 Bring to a simmer, stirring frequently, until the sauce thickens.
5. 5 Stir in garlic powder, onion powder, salt, and pepper.
6. 6 Add broccoli to the sauce and cook until tender but still vibrant.
7. 7 Stir in cooked chicken and most of the cheese, reserving some for garnish.
8. 8 Combine the cheese sauce with the rigatoni, ensuring everything is well coated.
9. 9 Serve immediately, garnished with remaining cheese and optional red pepper flakes.

Equipment

• Large pot
• Large skillet
• Whisk

Variations

• Add crispy pancetta for a smoky twist.
• Use whole wheat rigatoni for a healthier option.

Substitutions

• Substitute chicken with cooked shrimp for a seafood version.
• Use almond milk for a dairy-free alternative.

Pairings

• Serve with garlic bread.
• A glass of Chardonnay complements the dish beautifully.

Nutrition

Tips

• For extra flavor, sauté the diced chicken with a bit of olive oil and minced garlic before adding it to the sauce.
• Use fresh broccoli for the best texture and flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to maintain creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently, adding a splash of milk to loosen the sauce.

Serving Suggestions

• Pairs well with a simple Caesar salad.
• A sprinkle of fresh parsley adds a pop of color.

FAQ