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This broccoli cheddar pasta is creamy, delicious, and easy to make! Feel free to use any type of pasta or cheese for this dish.
Don’t have broccoli on hand? Omit it! Also, feel free to throw in some rotisserie chicken or even shrimp! I love serving this with cheesy garlic bread and salad.
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Broccoli – I prefer to use fresh broccoli but frozen works too. Just make sure to thaw it completely.
- Cheese – Cheddar cheese is great for this recipe, but mozzarella works too.
- Pasta – Any type of pasta will work.
- Chicken Stock – Don’t substitute with water! It will turn out very bland. I highly recommend using good quality chicken stock for best results.
HOW TO MAKE IT
- Add the butter to a large skillet and allow it to melt completely. Once the butter melts, whisk in the all-purpose flour and cook for 2 minutes while stirring frequently.
- Stir in the chicken stock, half and half, garlic powder, onion powder, and Italian seasoning. Once it comes to a boil, add the broccoli and cook for 4-5 minutes or until the sauce starts to thicken.
- Turn off the heat and stir in the cheddar cheese. Check for seasoning and add salt and pepper if needed.
- Toss in the al dente pasta and serve.
TOP TIPS
- Make sure to cook the butter and flour for at least two minutes to eliminate that raw flour taste.
- Turn off the heat before adding the cheddar cheese.
- Do not use an entire box of pasta otherwise, this will turn out dry! Make sure only to use 1/2 lb. If you want to use an entire box of pasta, double the sauce recipe.
- Season with salt and pepper right before serving.
STORAGE & REHEATING
If you have any leftovers, allow them to cool completely, then transfer them to an air-tight container and refrigerate for up to 2 days. Reheat in the microwave or stovetop until heated through.
Tried this broccoli cheddar pasta recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Broccoli Cheddar Pasta
Ingredients
- ½ lb fussili pasta , *Not the entire box* Cooked till al dente
- 1 cup broccoli , chopped into small pieces
- 1 cup cheddar cheese , grated
- 1 cup chicken stock
- 1 cup half and half
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- salt and pepper to taste
Instructions
- Add the butter to a large skillet and allow it to melt completely. Once the butter melts, whisk in the all-purpose flour and cook for 2 minutes while stirring frequently.
- Stir in the chicken stock, half and half, garlic powder, onion powder, and Italian seasoning. Once it comes to a boil, add the broccoli and cook for 4-5 minutes or until the sauce starts to thicken.
- Turn off the heat and stir in the cheddar cheese. Check for seasoning and add salt and pepper if needed.
- Toss in the al dente pasta and serve.
Notes
- Make sure to cook the butter and flour for at least two minutes to eliminate that raw flour taste.
- Turn off the heat before adding the cheddar cheese.
- Do not use an entire box of pasta otherwise, this will turn out dry! Make sure only to use 1/2 lb. If you want to use an entire box of pasta, double the sauce recipe.
- Season with salt and pepper right before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
