Cheesy Chicken Broccoli Pasta

• 8 oz pasta (rotini or penne)
• 1 lb boneless, skinless chicken breasts, cubed
• 2 cups broccoli florets, fresh or frozen
• 2 cups shredded cheddar cheese
• 1 cup milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup chicken broth
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 2 tbsp olive oil

Steps

1. 1 Cook pasta according to package instructions; drain and set aside.
2. 2 Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat and cook chicken until browned and cooked through.
3. 3 In the same skillet, melt butter, then whisk in flour to create a roux.
4. 4 Gradually add milk and chicken broth, whisking constantly until sauce thickens.
5. 5 Stir in garlic powder, onion powder, and half of the cheddar cheese until melted.
6. 6 Add broccoli and cooked pasta to the skillet, tossing to coat.
7. 7 Remove from heat and stir in remaining cheese until smooth and creamy.

Nutrition

Tips

• For a vegetarian option, substitute chicken with extra broccoli or sautéed mushrooms.
• Use whole milk for a richer sauce, or light milk for a lighter option.
• Add a pinch of red pepper flakes for a kick of heat.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, stirring in a splash of milk if needed to loosen the sauce.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with garlic bread for a satisfying meal.

FAQ