Save My neighbor showed up one Tuesday evening with a bag of broccoli from her garden and no plan for dinner. We stood in my kitchen tossing around ideas until I remembered I had chicken and a block of sharp cheddar in the fridge. What started as improvisation turned into one of those meals where everyone went quiet at the table, forks scraping plates clean. Now it's the recipe I make when I need something warm, filling, and reliable without spending the whole evening at the stove.
I made this for my family the first time on a rainy Saturday when we were all tired of takeout. My youngest picked out every broccoli floret and declared it the best part, which was a small miracle. My partner went back for seconds without saying a word, which is how I knew it was a keeper. It's become the kind of dish I make when I want comfort without fuss, and when I want to use up what's already in the fridge.
Ingredients
- Penne or rotini pasta: These shapes have ridges and curves that grab onto the cheese sauce, making every bite creamy and satisfying.
- Chicken breasts: Cut them into even bite-size pieces so they cook at the same rate and stay tender throughout.
- Broccoli florets: Adding them to the pasta water during the last two minutes keeps them bright green and perfectly crisp-tender.
- Garlic: Just two cloves add a gentle savory depth without overpowering the creamy cheese sauce.
- Unsalted butter: This is the base of your roux and helps create a smooth, velvety sauce that coats the pasta beautifully.
- All-purpose flour: Whisked into the butter, it thickens the milk into a silky sauce that holds the cheese in suspension.
- Whole milk: The fat content keeps the sauce rich and prevents it from breaking or becoming grainy.
- Sharp cheddar cheese: Shred it yourself from a block for the best melt and the boldest flavor.
- Salt, black pepper, and paprika: Simple seasonings that let the chicken, broccoli, and cheese shine without masking their flavors.
- Olive oil: A tablespoon is all you need to sear the chicken and build a flavorful fond in the skillet.
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. Drop the broccoli florets in during the last two minutes so they stay vibrant and just tender, then drain everything together.
- Sear the chicken:
- Heat olive oil in a large skillet over medium heat and add the chicken pieces, seasoning them with a pinch of salt and pepper. Cook until golden and cooked through, about 5 to 7 minutes, then transfer to a plate.
- Build the roux:
- Melt butter in the same skillet over medium heat, add the minced garlic, and cook for 30 seconds until it smells sweet and toasty. Sprinkle in the flour and whisk constantly for about a minute to form a smooth paste.
- Make the cheese sauce:
- Gradually pour in the milk, whisking constantly to prevent lumps, and cook until the sauce thickens, about 3 to 4 minutes. Stir in the cheddar cheese, salt, pepper, and paprika, reducing the heat to low and mixing until the cheese melts into a smooth, glossy sauce.
- Combine and serve:
- Add the cooked pasta, broccoli, and chicken back into the skillet, tossing everything together until every piece is coated in cheese sauce. Heat for 1 to 2 minutes until warmed through, then serve immediately.
Save One evening I made this for a friend who had just moved into a new apartment and didn't have much in her kitchen yet. We ate it straight out of the skillet with two forks, sitting on her living room floor surrounded by unpacked boxes. She said it tasted like home, and I realized that's exactly what good food does, it shows up when you need it and makes the moment feel a little softer.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to three days. The sauce may thicken as it cools, so when you reheat it, add a splash of milk or water and warm it gently on the stovetop over low heat, stirring often. You can also reheat individual portions in the microwave in 30-second intervals, stirring between each one to keep the sauce creamy and prevent hot spots.
Variations You Can Try
Swap the chicken for cooked shrimp or leave it out entirely for a vegetarian version loaded with extra broccoli or spinach. Use a mix of cheddar and Gruyère for a richer, more complex flavor, or stir in a handful of frozen peas along with the broccoli for extra color and sweetness. If you like a little heat, add a pinch of crushed red pepper flakes or a few dashes of hot sauce to the cheese sauce.
What to Serve Alongside
This pasta is hearty enough to stand on its own, but it pairs beautifully with a crisp green salad dressed in lemon vinaigrette or a basket of warm garlic bread for soaking up any extra sauce. A light side of roasted cherry tomatoes or sautéed green beans adds a fresh contrast to the creamy richness. On busier nights, I just serve it with a handful of crackers or a few apple slices on the side and call it done.
- A crisp green salad with lemon vinaigrette balances the richness of the cheese sauce.
- Garlic bread is perfect for soaking up every last bit of creamy goodness from the plate.
- Roasted cherry tomatoes or sautéed green beans add a fresh, bright contrast to the dish.
Save This is the kind of meal that makes a Tuesday feel like a Saturday, the kind you make when you want everyone at the table without spending hours in the kitchen. I hope it becomes one of those recipes you reach for again and again.
Questions & Answers
- → Can I use a different pasta shape?
Absolutely. While penne and rotini work wonderfully, any short pasta like farfalle, fusilli, or rigatoni will hold the cheese sauce beautifully. Avoid long pastas like spaghetti as they don't capture the sauce as effectively.
- → How do I prevent the cheese sauce from becoming grainy?
The key is gradual incorporation and constant whisking. Add milk slowly while stirring to prevent lumps in the roux, then stir in cheese off heat or at low temperatures. Never let the sauce boil vigorously after cheese is added.
- → Can I prepare this ahead of time?
Yes, but it's best served fresh. You can prep ingredients several hours ahead and cook the dish just before serving. If storing leftovers, refrigerate for up to 3 days and reheat gently with a splash of milk to restore creaminess.
- → What can I use instead of sharp cheddar?
Mild cheddar, Gruyère, or a blend of cheeses work well. For a tangier flavor, try aged cheddar or a cheddar-Parmesan combination. Avoid pre-shredded cheese with anti-caking agents, as fresh-shredded melts more smoothly.
- → How can I make this gluten-free?
Substitute gluten-free pasta and use cornstarch or a gluten-free flour blend instead of all-purpose flour for the roux. The ratio remains the same, and the result is equally creamy and delicious.
- → What are good side dishes to serve with this?
A crisp green salad with vinaigrette provides nice contrast, while garlic bread or toasted baguette complements the creamy sauce. Roasted asparagus or steamed green beans add freshness and nutritional balance.