Save One rainy Tuesday, I stood in front of the fridge wondering what to do with leftover chicken and a head of broccoli that was about to turn. I had pasta in the pantry and a block of cheddar that had been waiting for the right moment. What started as a scraps dinner turned into something my kids asked for by name every week after. The way the cheese clings to every piece of pasta, the little pockets of flavor from the garlic, the fact that it all comes together in one skillet—it just works.
I remember the first time I made this for my neighbor after she had her baby. I doubled the recipe, packed it in a foil pan, and watched her face light up when she tasted it still warm. She texted me two days later asking for the recipe, and I realized then that this wasnt just comfort food for my family. It had become the dish I brought when I wanted to show up for someone without making a fuss.
Ingredients
- Penne or rotini pasta: The ridges and tubes catch the cheese sauce beautifully, and they hold up well if you need to reheat leftovers.
- Chicken breasts: Cut them into even pieces so they cook at the same rate, and dont skip the browning step or youll lose that golden flavor.
- Broccoli florets: Cooking them with the pasta saves a pot and ensures theyre tender but still bright green.
- Garlic: Fresh garlic makes all the difference here, it blooms in the butter and perfumes the whole sauce.
- Unsalted butter: This is the base of your roux, and using unsalted gives you control over the salt level in the final dish.
- All purpose flour: Whisking it into the butter creates the roux that thickens your sauce without any lumps.
- Whole milk: The fat content keeps the sauce creamy and smooth, lower fat milk can work but the texture wont be as rich.
- Sharp cheddar cheese: Shred it yourself from a block, pre shredded cheese has anti caking agents that can make the sauce grainy.
- Salt, black pepper, and paprika: Simple seasonings that let the cheese shine, the paprika adds a subtle warmth without heat.
- Olive oil: Just enough to sear the chicken and keep it from sticking to the pan.
Instructions
- Boil the pasta and broccoli:
- Bring a large pot of salted water to a rolling boil, then cook your pasta according to the package directions. In the last two minutes, drop in the broccoli florets so they soften and turn vibrant green, then drain everything together and set it aside.
- Cook the chicken:
- Heat olive oil in a large skillet over medium heat, add the chicken pieces seasoned with a pinch of salt and pepper, and sauté until theyre golden on the outside and cooked through, about five to seven minutes. Remove them from the skillet and set them aside on a plate.
- Build the roux:
- Melt the butter in the same skillet, add the minced garlic and let it sizzle for thirty seconds until it smells amazing. Sprinkle in the flour and whisk constantly for a minute, creating a thick paste that will give your sauce body.
- Make the cheese sauce:
- Slowly pour in the milk while whisking to keep lumps from forming, then let it cook and thicken for three to four minutes. Stir in the shredded cheddar, salt, pepper, and paprika, reducing the heat to low and stirring until the cheese melts into a smooth, glossy sauce.
- Combine everything:
- Add the cooked pasta, broccoli, and chicken back into the skillet, tossing everything together so every piece is coated in that creamy cheddar sauce. Let it all warm through for a minute or two, then serve it hot.
Save The night my son asked if we could have this for his birthday dinner instead of going out, I knew it had earned its place in our rotation. We sat around the table with garlic bread on the side, and he went back for seconds without me even asking. Sometimes the best meals arent fancy, theyre just the ones that make people feel cared for.
Making It Your Own
If you want a little kick, toss in a pinch of crushed red pepper flakes when you add the garlic, or drizzle some hot sauce over your bowl. I have also swapped the chicken for rotisserie chicken when I am short on time, just shred it and stir it in at the end. For a lighter version, you can use half and half instead of whole milk, though the sauce will be thinner. Sometimes I add a handful of spinach in the last minute of cooking, it wilts right into the pasta and adds color without changing the flavor.
Storing and Reheating
This keeps well in the fridge for up to three days in an airtight container. When you reheat it, add a splash of milk or a little butter to bring the sauce back to life, it can thicken as it sits. I have reheated individual portions in the microwave with good results, just stir halfway through and add a tablespoon of milk if needed. It does not freeze as well because the cheese sauce can separate, but if you must, undercook the pasta slightly and freeze in portions, then reheat gently on the stove.
Serving Suggestions
This is hearty enough to stand on its own, but I love pairing it with a simple arugula salad dressed with lemon and olive oil to cut through the richness. Garlic bread or buttered rolls are always a hit, especially for soaking up any extra sauce. If you are feeding a crowd, double the recipe and serve it straight from a big cast iron skillet, it looks impressive and stays warm longer.
- Serve with a crisp green salad tossed in a tangy vinaigrette.
- Add garlic bread or warm dinner rolls on the side for extra comfort.
- Top each bowl with extra shredded cheddar or fresh parsley for a finishing touch.
Save This is the kind of recipe that makes weeknights feel manageable and special at the same time. I hope it becomes a favorite in your home the way it has in mine.
Questions & Answers
- → Can I use a different pasta shape?
Yes, absolutely. While penne and rotini work wonderfully, any pasta shape works well with this creamy sauce. Fettuccine, farfalle, or even shells are great alternatives.
- → What type of cheddar cheese is best?
Sharp cheddar provides the richest flavor, but medium cheddar works too. Avoid pre-shredded cheese when possible, as it contains additives that can make the sauce grainy. Freshly shredded cheese melts more smoothly.
- → How do I prevent a lumpy cheese sauce?
The key is whisking constantly when adding milk to the roux, and keeping heat at medium. Add milk gradually rather than all at once. Ensure the roux cooks for a full minute before adding any liquid.
- → Can I prepare this ahead of time?
Yes, you can prepare individual components ahead. Cook pasta and broccoli earlier, sear chicken in advance, and make the cheese sauce fresh. Combine everything just before serving for best texture and flavor.
- → What's a good side dish to serve with this?
A crisp green salad with vinaigrette balances the richness perfectly. Garlic bread is another classic pairing. For lighter options, try roasted vegetables or a simple arugula salad.
- → How do I make this gluten-free?
Swap regular pasta for gluten-free pasta and replace all-purpose flour with a gluten-free flour blend in equal amounts. Everything else remains the same. The sauce will thicken identically with the substitution.