main-dishes
Cheesy Chicken & Broccoli Pasta
Cheesy Chicken & Broccoli Pasta is a cozy one-pot dinner that delivers maximum comfort with minimal cleanup. Tender chicken pieces and pasta shells simmer together in a flavorful broth, absorbing richness as they cook. Fresh broccoli steams right in the pot, adding color and nutrition without extra steps. A creamy cheddar cheese sauce—made with milk, shredded cheddar, and gentle seasoning from cayenne and nutmeg—brings everything together into a satisfying, family-friendly dish. Ready in one pot and perfect for busy nights, this recipe balances protein, veggies, and creamy pasta in every bite.
Ingredients
Main Dish
- 2 tbsp olive oil
- 2 chicken breasts, cut into 1-inch pieces
- Salt, to taste
- Black pepper, to taste
- 1/2 cup diced yellow onion (about half an onion)
- 2 cloves garlic, minced (about 1 tbsp)
- 2 cups chicken broth
- 1 cup water
- 16 oz pasta shells
- 4 cups broccoli florets (about 1 head of broccoli)
- 1/2 tsp cayenne powder
- 1/4 tsp nutmeg
- 1 cup milk
- 2 cups shredded cheddar cheese
Instructions
- Heat **2 tbsp olive oil** in a large pot over medium heat. Add the **2 chicken breasts cut into 1-inch pieces**, season with **salt** and **black pepper**, and allow the chicken to brown on one side.
- Flip the browned chicken pieces, then add **1/2 cup diced yellow onion** and **2 minced garlic cloves (about 1 tbsp)** to the pot. Continue cooking until the second side of the chicken browns.
- Add **2 cups chicken broth**, **1 cup water**, and **16 oz pasta shells** to the pot with the browned chicken and aromatics. Stir well to coat the pasta in the liquid.
- Cover the pot with a lid and bring to a boil. Once boiling, uncover and stir. Reduce heat to low, stir again, re-cover, and let the mixture simmer for **20 minutes**, allowing the pasta to cook and absorb most of the liquid.
- After 20 minutes, uncover the pot and add **4 cups broccoli florets**. Stir continually as the broccoli steams and cooks, allowing any remaining liquid to evaporate.
- Pour in **1 cup milk** and add **2 cups shredded cheddar cheese**, stirring until the cheese melts completely and forms a smooth, creamy sauce.
- Season the cheesy pasta with **salt**, **black pepper**, **1/2 tsp cayenne powder**, and **1/4 tsp nutmeg**. Stir again to blend the flavors, then serve hot.
Notes
- Use freshly shredded cheddar for the smoothest sauce—pre-shredded cheese can make the sauce grainy.
- If your pasta absorbs liquid too quickly, add an extra splash of chicken broth or water.
- For a milder dish, reduce the **1/2 tsp cayenne powder**.
- You can swap broccoli for cauliflower or add mushrooms for extra vegetables.
- Leftovers reheat best with a splash of milk to loosen the sauce.