Creamy pasta dish with tender chicken, broccoli florets, and rich cheddar cheese sauce. Ready in 40 minutes for four servings.
# What You'll Need:
→ Pasta
01 - 12 oz penne or rotini pasta
→ Protein
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 tablespoons all-purpose flour
07 - 2 cups whole milk
08 - 1.5 cups sharp cheddar cheese, shredded
→ Seasonings
09 - 0.5 teaspoon salt, plus additional for pasta water
10 - 0.25 teaspoon ground black pepper
11 - 0.5 teaspoon paprika, optional
→ Oils
12 - 1 tablespoon olive oil
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, adding the broccoli florets during the final 2 minutes of cooking. Drain and set aside.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with a pinch of salt and pepper, and sauté until golden and cooked through, approximately 5 to 7 minutes. Remove chicken from the skillet and set aside.
03 - In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and whisk for 1 minute to form a roux.
04 - Gradually pour in the milk while whisking constantly to prevent lumps. Cook until the sauce thickens, approximately 3 to 4 minutes.
05 - Stir in the cheddar cheese, salt, black pepper, and paprika. Reduce heat to low and mix until the cheese is fully melted and the sauce achieves a smooth consistency.
06 - Add the cooked pasta, broccoli, and chicken to the skillet. Toss well to coat everything in the cheese sauce. Heat for 1 to 2 minutes until warmed through.
07 - Transfer to serving dishes immediately and garnish with additional cheddar cheese or fresh herbs as desired.
