Creamy Cheddar Chicken & Broccoli Penne

Name: Creamy Cheddar Chicken & Broccoli Penne
Total time: 30 min
Yield: 4 people
Ingredients: 12 oz Penne Pasta; 1 lb Chicken Breast; 4 cups Broccoli Florets; 2 cups Cheddar Cheese (Shredded); 2 cups Whole Milk; 4 tbsp Salted Butter; 0.25 cup All Purpose Flour; 1 small Onion (Diced); 2 cloves Garlic (Minced); 1 tbsp Olive Oil

Under 30 MinsHigh ProteinStovetopDinnerComfort Food • Kid-FriendlyItalian

Medium

30min

650kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A rich and comforting stovetop pasta dish featuring tender chicken, fresh broccoli, and a homemade sharp cheddar cheese sauce.

When comfort food calls, this Creamy Cheddar Chicken & Broccoli Penne answers with a rich, velvety embrace that transforms simple pantry staples into a gourmet dinner. The magic of this dish lies in the homemade cheese sauce—a far cry from anything you'll find in a jar. By starting with a classic roux using salted butter and all purpose flour, we build a foundation that thickens the whole milk into a luxurious béchamel. Once the sharp cheddar cheese melts into this base, it creates a golden, savory coating that clings perfectly to the ridges of the penne. The addition of tender, pan-seared chicken breast adds a robust protein punch, ensuring the meal is filling and satisfying. Meanwhile, fresh florets of broccoli provide a necessary crunch and a burst of vibrant green, cutting through the richness of the dairy with their earthy sweetness. The aromatics are simple yet essential; onion and garlic sautéed in olive oil offer a depth of flavor that ties the meat and vegetables together seamlessly. This Creamy Cheddar Chicken & Broccoli Penne is not just a meal; it's a warm hug in a bowl, perfect for busy weeknights when you need something hearty, wholesome, and ready in under 30 minutes. It's a fantastic way to use up fresh produce before it spoils while delivering a family-favorite Italian-American classic.

Ingredients

340 g Penne Pasta
450 g Chicken Breast
300 g Broccoli Florets
225 g Cheddar Cheese (Shredded)
480 ml Whole Milk
4 tbsp Salted Butter
30 g All Purpose Flour
1 small Onion (Diced)
2 cloves Garlic (Minced)
1 tbsp Olive Oil

Instructions

1
Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions. During the last 3 minutes of boiling, add the broccoli florets to the water. Drain both and set aside.
2
While the pasta cooks, heat olive oil in a large deep skillet over medium-high heat. Add the cubed chicken breast, season with salt and pepper, and cook until golden and cooked through (about 6-8 minutes). Remove chicken breast from the pan and set aside.
3
Reduce heat to medium. In the same skillet, melt the salted butter. Add the diced onion and cook until soft (3 mins), then add the garlic and cook for 1 minute until fragrant.
4
Sprinkle the all purpose flour over the onions and stir constantly for 1-2 minutes to cook out the raw flour taste.
5
Gradually whisk in the whole milk, stirring constantly to prevent lumps. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
6
Remove from heat and stir in the shredded cheddar cheese until fully melted and smooth.
7
Toss the cooked penne, broccoli, and chicken breast into the cheese sauce until well coated. Serve immediately.

Chef's Tips

•Freshly grate your cheese if possible; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
•If the sauce becomes too thick, splash in a little extra milk or reserved pasta water to loosen it up.

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