Creamy pasta with tender chicken, broccoli florets, and sharp cheddar sauce. Easy weeknight comfort food for four.
# What You Need:
→ Pasta
01 - 12 oz penne or rotini pasta
→ Proteins
02 - 2 chicken breasts (about 12 oz), cut into bite-size pieces
→ Vegetables
03 - 2 cups broccoli florets
04 - 2 cloves garlic, minced
→ Dairy and Cheese
05 - 2 tablespoons unsalted butter
06 - 2 cups whole milk
07 - 1.5 cups sharp cheddar cheese, shredded
→ Seasonings and Thickeners
08 - 2 tablespoons all-purpose flour
09 - 0.5 teaspoon salt, plus additional for pasta water
10 - 0.25 teaspoon ground black pepper
11 - 0.5 teaspoon paprika
→ Oils
12 - 1 tablespoon olive oil
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions, adding broccoli florets during the final 2 minutes of cooking. Drain and set aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chicken pieces, season with salt and pepper, and sauté until golden and cooked through, approximately 5 to 7 minutes. Transfer chicken to a plate.
03 - In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle flour and whisk for 1 minute to create a smooth roux.
04 - Gradually pour milk into the roux while whisking constantly to prevent lumps. Continue cooking until sauce thickens, approximately 3 to 4 minutes.
05 - Stir in shredded cheddar cheese, salt, black pepper, and paprika. Reduce heat to low and mix until cheese is fully melted and sauce achieves smooth consistency.
06 - Add cooked pasta, broccoli, and chicken to the skillet. Toss thoroughly to coat everything in cheese sauce. Heat for 1 to 2 minutes until warmed through.
07 - Transfer to serving bowls immediately. Garnish with extra cheddar cheese or fresh herbs if desired.
