Chicken and Roasted Broccoli Cheddar Pasta

• 8 oz pasta
• 1 lb boneless, skinless chicken breasts, cubed
• 2 cups broccoli florets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 cups shredded sharp cheddar cheese
• 1 ½ cups milk
• ¼ cup all-purpose flour
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp salt
• 2 tbsp butter
• Optional: ¼ cup breadcrumbs for topping

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss broccoli with 1 tbsp olive oil and roast for 15 minutes.
3. 3 Meanwhile, cook pasta according to package instructions.
4. 4 Season chicken with paprika, pepper, and salt. Cook in remaining olive oil until browned and cooked through.
5. 5 In a saucepan, melt butter over medium heat, whisk in flour to make a roux.
6. 6 Gradually add milk, stirring constantly until thickened.
7. 7 Remove from heat, stir in cheddar cheese until melted.
8. 8 Combine cooked pasta, chicken, roasted broccoli, and cheese sauce in a large pot.
9. 9 Optional: Sprinkle breadcrumbs on top and broil until golden.
10. 10 Serve hot and enjoy!

Equipment

• Oven
• Large pot
• Saucepan
• Baking sheet

Variations

• Use cauliflower instead of broccoli for a low-carb twist.
• Add diced bell peppers for extra color and crunch.

Substitutions

• Substitute chicken with cooked shrimp for a seafood version.
• Use milk alternative and vegan cheese for a vegan option.

Pairings

• Garlic bread
• Steamed asparagus

Nutrition

Tips

• For extra flavor, sauté the garlic with the chicken.
• Feel free to add a pinch of nutmeg to the cheese sauce for a gourmet touch.

Storage

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

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

Serving Suggestions

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

FAQ