Cheesy Chicken and Broccoli Pasta
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
712 kcal
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Course
Main Course
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Cuisine
Italian
Cheesy Chicken and Broccoli Pasta
Description
The recipe starts with cooking whole wheat pasta until just tender. The pasta water is retained to cook broccoli florets briefly until crisp-tender. Meanwhile, a classic cheese sauce is prepared by making a roux with butter and flour, then gradually adding milk and whisking until thickened. Whole-grain mustard adds a tangy note to the smooth sauce.
Fontina and Parmesan cheeses are melted into the sauce off heat to create a rich, creamy texture that coats the shredded cooked chicken, pasta, and broccoli evenly. The dish is seasoned with kosher salt and black pepper to taste and garnished with extra Parmesan for added flavor. The combination of chicken, pasta, and vegetables creates a well-rounded dish with moist, tender textures.
This cheesy pasta is well suited for lunch or dinner and can be served hot immediately after assembly. The use of whole wheat pasta and fresh broccoli makes it a satisfying, wholesome meal.
Ingredients
- 8 ounces whole wheat pasta such as fusilli or penne, DeLallo short
- 4 cups broccoli florets
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk low-fat
- 1 tablespoon whole-grain mustard
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 ½ cups fontina cheese shredded
- ½ cup Parmesan Cheese plus more for garnishing, grated
- 2 cups chicken breast shredded, cooked
Instructions
- Cook pasta in salted water according to package directions. Scoop the pasta into a drainer or bowl and reserve the hot pasta water.
- Add the broccoli to the pasta water and cook for about 3 minutes or until desired tenderness. Drain and set aside.
- While pasta is cooking, make the cheese sauce. Over medium high heat, melt butter in a large sauce pan and whisk in the flour. Cook while whisking for about 2 minutes.
- Add milk and whisk continuously to avoid any clumps. Cook until mixture thickens and begins to bubble, stirring often, about 5 minutes.
- Stir in the mustard and season with kosher salt and freshly ground black pepper.
- Remove from the heat and stir in the cheeses. Add the chicken breast, the whole wheat pasta and the broccoli and stir to combine. Season with more salt and pepper to taste and garnish with shredded parmesan cheese. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 712 kcal
% Daily Value*
| Calories | 712kcal | 36% |
| Carbohydrates | 54g | 18% |
| Protein | 50g | 100% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 142mg | 47% |
| Sodium | 814mg | 34% |
| Potassium | 672mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 1562IU | 31% |
| Vitamin C | 81mg | 90% |
| Calcium | 610mg | 61% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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