Pin It My daughter used to push broccoli to the edge of her plate until I started hiding it in creamy cheese sauce. One Wednesday night, I tossed cooked pasta with shredded cheddar and leftover chicken, and she asked for seconds before I even sat down. The trick was making the sauce thick enough to cling to every piece, turning something ordinary into comfort she actually craved. Now it shows up on our weekly rotation without negotiation. Sometimes the best recipes are born from small rebellions at the dinner table.
I made this for my neighbors after they had a baby, and the empty dish came back with a note asking if Id share the recipe. There was something about the way the pasta soaked up the sauce that made it reheat beautifully the next day, which apparently saved them during a sleepless week. Ive since learned that the best compliment isnt always about taste but about how a dish fits into someones life. This one does that quietly and well.
Ingredients
- Penne or rotini pasta (340 g): The ridges and curves grab onto the cheese sauce better than smooth noodles, and cooking the broccoli right in the pasta water saves you a pan.
- Chicken breasts (350 g): Cut them into bite-size pieces so they cook fast and evenly, and dont skip the browning step or youll lose that golden flavor.
- Broccoli florets (2 cups): Adding them in the last two minutes of boiling keeps them bright green and just tender, never mushy.
- Garlic (2 cloves, minced): Let it bloom in the butter for only thirty seconds or it turns bitter and the whole sauce suffers.
- Unsalted butter (2 tbsp): This starts your roux, and using unsalted means you control the salt level in the final dish.
- All-purpose flour (2 tbsp): Whisked into butter, it thickens the milk into a sauce that coats the back of a spoon.
- Whole milk (2 cups): Skim milk makes a watery sauce, so go for whole or even half-and-half if you want extra richness.
- Sharp cheddar cheese (1 1/2 cups, shredded): Shred it yourself instead of buying pre-shredded because the anti-caking agents can make the sauce grainy.
- Salt, black pepper, and paprika: Season in layers so every bite has depth, and the paprika adds a faint smokiness that surprises people.
- Olive oil (1 tbsp): Just enough to sear the chicken without making it greasy.
Instructions
- Boil the pasta and broccoli:
- Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions. Toss the broccoli florets in during the last two minutes so they soften but stay bright green, then drain everything together and set aside.
- Sear the chicken:
- Heat olive oil in a large skillet over medium heat, add the chicken pieces with a pinch of salt and pepper, and cook until golden and no longer pink inside, about five to seven minutes. Remove the chicken and set it aside on a plate.
- Make the roux:
- Melt butter in the same skillet, add minced garlic and cook for thirty seconds until fragrant. Sprinkle in the flour and whisk constantly for one minute to form a smooth paste.
- Build the cheese sauce:
- Slowly pour in the milk while whisking to avoid lumps, and cook until the sauce thickens enough to coat the back of a spoon, about three to four minutes. Stir in the shredded cheddar, salt, pepper, and paprika, then reduce heat to low and mix until the cheese melts into a silky sauce.
- Combine and serve:
- Add the cooked pasta, broccoli, and chicken back into the skillet and toss everything together until every piece is coated in cheese sauce. Let it warm through for one to two minutes, then serve immediately with extra cheddar or fresh herbs if you like.
Pin It The first time I served this, my husband scraped the skillet clean with a piece of bread and looked up like hed discovered something. He said it reminded him of the boxed mac and cheese from his childhood but better, which is about the highest compliment a grown man can give. Since then, Ive made it on rainy nights and busy Tuesdays, and it always feels like a small victory. Food that makes people pause and reach for seconds is food worth keeping.
Make It Your Own
If you want a little heat, sprinkle in crushed red pepper flakes or stir in a splash of hot sauce before adding the cheese. Rotisserie chicken works beautifully here and cuts your prep time in half, especially on nights when chopping raw chicken feels like too much. For a gluten-free version, swap in your favorite gluten-free pasta and use a gluten-free flour blend for the roux. The sauce adapts without complaint.
What to Serve Alongside
A crisp green salad with a tangy vinaigrette balances the richness of the cheese sauce and makes the meal feel complete. Garlic bread is never a bad idea, especially for soaking up any extra sauce left in the bowl. If youre feeding kids, carrot sticks or apple slices on the side keep things simple and colorful. The pasta is hearty enough to stand alone, but a light side makes it feel more like dinner than just a big bowl of carbs.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, and they reheat better than you might expect. Add a splash of milk when reheating in the microwave or on the stovetop to loosen the sauce back up, because it thickens as it sits. The flavors actually meld and deepen overnight, so day-two lunch might be even better than dinner. Just dont freeze it unless you want a grainy sauce and sad pasta.
- Reheat gently over low heat to avoid breaking the cheese sauce.
- Cover the dish with a damp paper towel in the microwave to keep the pasta from drying out.
- Stir halfway through reheating so everything warms evenly.
Pin It This recipe has saved more weeknights than I can count, and it never feels like settling. Keep it in your back pocket for the days when you need something reliable, warm, and loved by everyone at the table.
Recipe Questions & Answers
- → Can I use a different pasta shape?
Yes, penne and rotini work wonderfully, but you can also use fettuccine, rigatoni, or any medium pasta shape. Avoid very thin pasta like angel hair, as it may become too soft when mixed with the warm sauce.
- → How do I prevent the cheese sauce from becoming grainy?
The key is whisking constantly when adding milk to create a smooth roux base, and melting the cheese on low heat after the sauce thickens. Adding cheese gradually and stirring gently ensures a creamy, silky texture every time.
- → What can I substitute for cheddar cheese?
Gruyere, fontina, or a blend of cheddar with parmesan create excellent alternatives. Avoid pre-shredded cheese when possible, as anti-caking agents can affect sauce smoothness. Freshly grated cheese melts much better.
- → How do I make this dish gluten-free?
Simply swap regular pasta for gluten-free pasta and use cornstarch or gluten-free flour for the roux in equal amounts. The rest of the preparation remains identical. Check all labels on processed ingredients to ensure they're certified gluten-free.
- → Can I prepare this ahead of time?
Cook pasta and broccoli, chicken, and sauce separately, then refrigerate for up to 2 days. Combine and gently reheat over low heat with a splash of milk to restore the sauce's creamy consistency. Avoid reheating in the microwave, as it can dry out the dish.
- → What proteins work well in this dish?
Rotisserie chicken saves time significantly. Diced ham, cooked bacon, or even shrimp work beautifully. For vegetarian versions, substitute mushrooms, bell peppers, or extra broccoli to maintain the dish's heartiness.