A Cheesy Classic You’ll Keep Coming Back To/ Easy Weeknight Dinner
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Cost per Serving: Around $2.80
- Calories per Serving: ~520 kcal
- Servings: 6
Let me tell you — this cheesy chicken broccoli pasta is a total life-saver on those busy weeknights when everyone’s hungry and you’re short on time (and energy). It’s one of those comforting, creamy dishes that checks all the boxes: protein, veggies, pasta and yes, cheese lovers — lots of it.
What I love most? You don’t need anything fancy. Most of this is pantry + fridge staples. And it’s totally flexible — use rotisserie chicken to save time, swap the cheese blend, or even bake it for that golden top. I’ve got all the tips for you below!
What Makes Cheesy Chicken Broccoli Pasta So Good?
I always try to use organic or antibiotic-free chicken when I can. The flavor is richer, and I just feel better knowing it’s free from hormones, chemicals, and all the stuff we don’t want in our food — especially when feeding our kids. I grew up eating this kind of chicken, and it’s still my go-to. Honestly, even when I’m in a rush, I’ll grab a rotisserie chicken from the store that’s labeled hormone and antibiotic-free — it’s a great shortcut without compromising quality.
Another thing I love? This recipe doesn’t need a million fancy ingredients to taste amazing. It’s simple, hearty, and full of real, nourishing stuff. The broccoli adds a beautiful pop of color and a healthy crunch, and it’s packed with vitamins and fiber (a win-win for growing kiddos!). And using evaporated milk instead of heavy cream keeps the sauce rich and creamy — but a little lighter, too.
What really makes this dish stand out from the usual chicken pasta recipes is that tangy touch of Dijon mustard in the sauce. Trust me, it gives the whole thing a subtle zip that balances out the richness of the cheese. Speaking of cheese — I mix sharp cheddar with colby jack for that perfect gooey melt and bold flavor combo that just makes this pasta so satisfying.
All together — the tender chicken, vibrant broccoli, creamy sauce, and melty cheese — this dish is more than just dinner. It’s comfort food you can feel good about serving your family. And if you’ve got some crusty bread on the side to soak up that sauce? Game over.
How to make Cheesy Chicken Broccoli Pasta
Ingrédients
Let’s keep it simple and delicious. Here’s what you’ll need:
- 5–6 tablespoons olive oil — for sautéing everything into flavor heaven
- 1 lb. Rotini or Fusilli pasta — or whatever shape your kids like best
- 1 lb. chicken, diced — seasoned how you like, or use store-bought rotisserie!
- 1 large crown of broccoli — broken into small florets for quick cooking
- 1 large yellow onion, thinly sliced — adds a sweet depth
- 5 garlic cloves, minced — because garlic = love
- 3 tablespoons flour — helps thicken our dreamy sauce
- 1 cup chicken stock — adds savory flavor
- 1 (12 oz) can evaporated milk — makes it super creamy
- 2/3 cup half & half — start with 1/2 cup and add more if you like it extra saucy
- 2 teaspoons Dijon mustard — adds a little zing
- Salt and pepper to taste — about 1/2 teaspoon each
- 2 cups grated cheese, divided — I do a mix of sharp cheddar and colby jack
Tip: Want to add extra creaminess without heavy cream? Evaporated milk does the trick beautifully!
Step-by-Step Instructions
Step 1: Boil the Pasta + Broccoli
Start by bringing a big pot of salted water to a boil. Once it’s rolling, toss in your pasta and cook it according to the package instructions. About 2 minutes before the pasta’s done, add the broccoli florets right into the same pot. This way, they cook just enough to stay bright and slightly crisp. Drain everything and set aside.
Step 2: Cook the Chicken
While the pasta’s going, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken and season it how you like — I usually go with a little garlic powder, paprika, salt, and pepper. Cook until it’s golden and cooked through, about 6–8 minutes. Set the chicken aside on a plate (you’ll add it back in later).
Shortcut? Totally okay to use rotisserie chicken here — just chop and warm it up in the pan with a little olive oil for extra flavor.
Step 3: Sauté the Aromatics
Add a splash more olive oil to the same skillet (no need to wash it — that’s flavor!). Toss in your thinly sliced onion and sauté until soft and translucent, about 4–5 minutes. Then, add the minced garlic and stir for 30 seconds until fragrant.
Step 4: Make the Sauce
Now sprinkle the flour evenly over the onions and garlic. Stir it around and let it cook for about a minute — you want to get rid of that raw flour taste.
Slowly whisk in the chicken stock, followed by the evaporated milk and half & half. Stir in the Dijon mustard, salt, and pepper. Let it simmer gently for 5–7 minutes until thick and creamy.
Pro tip: Keep the heat medium-low and stir often to avoid scorching the bottom — especially once the dairy goes in.
Step 5: Melt the Cheese
Turn off the heat and stir in 1½ cups of the shredded cheese until melted and smooth. It’ll be thick, creamy, and smell amazing.
Step 6: Bring It All Together
Add the cooked chicken back into the sauce, followed by the drained pasta and broccoli. Give everything a gentle stir until it’s well-coated in cheesy goodness.
Optional: Bake It for Extra Comfort
If you want that golden, bubbly top, transfer the pasta into a lightly greased baking dish. Sprinkle the remaining ½ cup of cheese over the top and broil on high for 3–5 minutes — just until the cheese is melty and browned in spots.
Cheesy Chicken Broccoli Pasta Recipe Tips
Because We’re All About Easy Wins :
Use what you’ve got.
No rotini? No problem. Penne, fusilli, even macaroni work great. Just pick a pasta with some curves or ridges so the sauce clings to every bite.
Blanch your broccoli with the pasta.
Seriously, don’t skip this hack. Dropping the broccoli into the boiling pasta water for the last 2 minutes saves you from dirtying another pan and gets it perfectly tender with just a little bite.
Go fresh with the cheese.
I know the pre-shredded stuff is convenient, but freshly grated cheese melts so much smoother. It’s totally worth the extra minute — especially for that dreamy sauce.
Let the sauce thicken before adding cheese.
Give it time to simmer just until it coats the back of a spoon. Then, off the heat, stir in the cheese. This helps it melt evenly without turning gritty or stringy.
Want to make it ahead?
You totally can. Just keep the pasta and sauce separate, then reheat together with a splash of milk to loosen it up. Or prep the whole thing in a baking dish, cover, and pop it in the oven when you’re ready to serve.
Add-ins are your friend.
Toss in a handful of spinach, chopped sun-dried tomatoes, or even some cooked bacon bits if you want to switch it up. This recipe’s super flexible.
Mom tip: This pasta makes awesome leftovers. Just add a little milk or broth when reheating to bring the sauce back to life.
Perfect Pairings
For When You Want a Little Something on the Side :
A crisp green salad
This pasta is rich and cheesy, so a fresh salad really balances things out. I usually toss together some mixed greens, cherry tomatoes, sliced cucumber, and a quick lemon vinaigrette. Nothing fancy — just fresh and bright.
Garlic bread (because carbs on carbs = joy)
If I’ve got time, I’ll whip up my Easy No-Knead Skillet Bread. But honestly? Even store-bought garlic bread works wonders here. Warm, toasty, and perfect for soaking up every last bit of that creamy sauce.
Roasted veggies
If you’ve got picky eaters who need extra veggies, pop a tray of carrots, zucchini, or bell peppers in the oven with a little olive oil and sea salt. They roast while the pasta cooks, and you’ve got a colorful, nourishing plate in the end.
A simple side of fruit
For my kids, I’ll usually slice up some apple or serve a bowl of grapes alongside this — just something fresh and sweet to round out the meal.
And for dessert?
If you’re in the mood to treat the fam, this would be amazing followed by our No-Bake Chocolate Peanut Butter Bars. Super easy, freezer-friendly, and no oven required
If you’re into creamy, comforting pasta dishes (hi, same 🙋♀️), you have to try our Instant Pot Marry Me Chicken Pasta next. It’s just as rich and satisfying, but made in the Instant Pot — perfect for those nights when you need dinner now.
Kitchen Tools You’ll Need
1. Large Deep Skillet or Sauté Pan
You’ll want a good-sized skillet to build your sauce and toss everything together without it spilling over the edges. A deep sauté pan gives you space to simmer, stir, and mix in all that cheesy goodness comfortably. I use mine constantly for one-pan meals like this one!
2. Cheese Grater
Freshly grated cheese melts smoother and makes a big difference in flavor. A box grater or handheld grater works perfectly here — plus it lets you customize your cheese mix depending on what you have in the fridge.
FAQ (Because Moms Always Have Questions!)
Can I use frozen broccoli instead of fresh?
Totally! Just steam it or microwave it first, then drain well before adding. You want to avoid extra water in the sauce. I do this all the time when I’m low on fresh produce.
Is it okay to use pre-cooked chicken?
Absolutely. Rotisserie chicken is a time-saver and works great here. Just shred or dice it, then stir it in once your sauce is ready.
Can I make this ahead of time?
Yep! You can make the whole dish earlier in the day and reheat it in the oven or on the stove. Just add a splash of milk or broth when reheating to keep it creamy.
Does this freeze well?
Honestly? It’s best fresh or refrigerated up to 4 days. You can freeze it, but creamy pasta sometimes gets a little grainy after thawing. If you do freeze, reheat gently with extra liquid stirred in.
Can I make it gluten-free?
For sure! Just use your favorite gluten-free pasta and swap the flour with a 1:1 gluten-free blend or cornstarch slurry for thickening the sauce.
Can I add more veggies?
Yes, yes, and yes. Spinach, peas, mushrooms — whatever your family loves or needs to use up in the fridge. This recipe is super flexible like that.
What if I want to bake it with a crunchy topping?
Go for it! Mix 1/3 cup of panko with a little olive oil or melted butter, sprinkle on top with the cheese, and bake or broil until golden and bubbly.
Cheesy Chicken Broccoli Pasta
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This cheesy chicken broccoli pasta is a cozy, family-favorite meal packed with tender chicken, vibrant broccoli, and a creamy, cheesy sauce that clings perfectly to every bite of pasta. It’s ready in just over 30 minutes, made with simple pantry staples, and totally customizable. Whether you use rotisserie chicken for convenience or go all in with freshly diced chicken, this dish is comforting, satisfying, and perfect for busy weeknights. Serve it as is or finish it off under the broiler for a bubbly, golden top. Either way — it’s always a hit!
Ingredients
5–6 tablespoons olive oil — for sautéing everything into flavor heaven
1 lb. Rotini or Fusilli pasta — or whatever shape your kids like best
1 lb. chicken, diced — seasoned how you like, or use store-bought rotisserie!
1 large crown of broccoli — broken into small florets for quick cooking
1 large yellow onion, thinly sliced — adds a sweet depth
5 garlic cloves, minced — because garlic = love
3 tablespoons flour — helps thicken our dreamy sauce
1 cup chicken stock — adds savory flavor
1 (12 oz) can evaporated milk — makes it super creamy
2/3 cup half & half — start with 1/2 cup and add more if you like it extra saucy
2 teaspoons Dijon mustard — adds a little zing
Salt and pepper to taste — about 1/2 teaspoon each
2 cups grated cheese, divided — I do a mix of sharp cheddar and colby jack
Instructions
Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to package directions. In the last 2 minutes of cooking, stir in the broccoli florets to blanch them. Drain both together and set aside. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken, season to taste, and sauté until cooked through and golden. Remove and set aside. In the same skillet, add more oil if needed and sauté the onion until softened, about 4–5 minutes. Stir in the garlic and cook for 30 seconds. Sprinkle in the flour and stir for 1 minute to remove the raw taste. Slowly whisk in the chicken stock, then add the evaporated milk and half and half. Stir in Dijon mustard, salt, and pepper. Let it simmer gently for 5–7 minutes, until thickened. Turn off the heat and stir in 1½ cups of shredded cheese until melted and smooth. Return the chicken to the pan, then add in the cooked pasta and broccoli. Stir gently to coat everything in the cheesy sauce. If desired, transfer to a baking dish, sprinkle with the remaining cheese, and broil for 3–5 minutes until bubbly and golden on top. Serve warm and enjoy!
Notes
Freshly shredded cheese melts much better than pre-shredded.
Use gluten-free pasta and flour alternatives if needed.
Add-ins like spinach, peas, or cooked bacon are great here!
Store leftovers in the fridge for up to 4 days — reheat with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American comfort food
Nutrition
- Serving Size: 1 generous portion
- Calories: 520kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
Keywords: cheesy chicken broccoli pasta, chicken and broccoli pasta bake, broccoli cheddar pasta bake, pasta broccoli chicken, chicken broccoli mac and cheese, family dinner, creamy pasta recipe, eazy weeknight dinner
This cheesy chicken broccoli pasta has truly become a staple in our home. It’s one of those dishes I turn to on a Sunday evening when I want to set us up for a smooth week ahead. It’s cozy, filling, and so satisfying — the kind of meal that brings everyone to the table without a single complaint. My kids love the gooey, cheesy pasta (and don’t even notice they’re eating broccoli!), and I love that it’s made with simple ingredients I usually have on hand.
But the real win? It’s amazing for meal prep. I always make a big batch, portion it into containers, and just like that — lunch or dinner is taken care of for the next few days. Honestly, the flavors get even better the next day, and it reheats like a dream with a splash of milk.
If you give this cheesy chicken and broccoli pasta a try, I’d love to hear how it went for your family! Did your kids devour it like mine do? Did you put your own twist on it? Leave a comment below or tag me on Instagram @SavorAtHome — your creations always make my day
it’s really a totaly life saver for my busy weeknights
★★★★★