Cheesy Chicken Broccoli Pasta
User Reviews
4.5
Cheesy Chicken Broccoli Pasta
Description
The recipe begins by browning chicken seasoned with salt and pepper in olive oil, then cooking onions and garlic to soften alongside it. Uncooked pasta is added directly to the skillet with chicken broth and milk, brought to a boil, and simmered until tender. Broccoli florets are stirred in near the end to cook slightly without becoming mushy.
Seasoned with nutmeg and generous shredded cheddar cheese, the sauce binds the ingredients together with a creamy texture and sharp flavor. The choice of pasta shapes like penne or shells helps trap the cheese sauce, enhancing each bite.
This one-pan pasta meal is hearty and can be tailored by substituting other proteins such as turkey or shrimp, or cheeses like mozzarella. It stores well in the refrigerator for several days; reheating with some milk or broth helps restore creaminess.
For an extra layer of flavor, a pinch of red pepper flakes can be added with the seasonings during cooking. This recipe suits casual weeknight dinners or comforting lunches.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast boneless and skinless cut into small bite size pieces
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 medium onion chopped
- 4 cloves garlic minced
- 8 ounce pasta uncooked, such as penne, shells, rigatoni, etc.
- 1 cup chicken broth low sodium
- 2 cups milk
- 2 cup broccoli cut into small florets, 1 head of broccoli
- ¼ teaspoon nutmeg
- 2 cups cheddar cheese shredded
Instructions
- Heat the olive oil in a large skillet. Add the chicken breasts to the skillet and season them with salt and pepper. Cook for about 5 minutes until the chicken is cooked through and starts to lightly brown.
- Add the onions, garlic and cook for another 2 minutes until the onions softens a little bit.
- Add the pasta, chicken broth, milk and bring to a boil. Turn the heat down to low, stir, cover the pot/skillet and simmer for 15 minutes, stirring occasionally, until the pasta cooks through.
- Uncover the pot and stir in the broccoli. Continue cooking for a couple more minutes until all the liquid evaporates.
- Stir in the nutmeg and cheddar cheese. Taste for seasoning and adjust with salt and pepper if needed.
Notes
- Use your preferred pasta shape such as penne, rigatoni, or shells to hold the sauce well.
- Chicken can be substituted with turkey, shrimp, or tofu for different protein options.
- Cheese varieties like mozzarella, Monterey Jack, or Gouda work well as alternatives to cheddar.
- Store leftovers refrigerated for 3 to 5 days; reheat with added milk or broth to revive the creamy sauce.
- For mild heat, add a pinch of red pepper flakes when seasoning the chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 468kcal | 23% |
| Carbohydrates | 38g | 13% |
| Protein | 34g | 68% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 92mg | 31% |
| Sodium | 590mg | 25% |
| Potassium | 670mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 671IU | 13% |
| Vitamin C | 30mg | 33% |
| Calcium | 397mg | 40% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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