Name: Cheesy Garlic Chicken and Broccoli Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 oz penne or rotini pasta; 2 tablespoons olive oil; 1 pound boneless skinless chicken breast, cut into bite-sized pieces; 4 cups broccoli florets; 4 cloves garlic, minced; 2 tablespoons all-purpose flour; 2 cups milk; 1 cup chicken broth; 1 teaspoon salt; ½ teaspoon black pepper; 1½ cups shredded cheddar cheese; ½ cup grated Parmesan cheese

Why You’ll Love This Recipe

I love this recipe because it hits all the right notes: cheesy, creamy, garlicky, and filling. It’s a one-pan (and one-pot) dinner that feels indulgent but still includes veggies and protein. The broccoli adds color and freshness, while the garlic and cheese sauce ties everything together beautifully. It’s also flexible—I’ve used rotisserie chicken when I’m short on time, and the flavor still holds up perfectly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pasta:

12 oz penne or rotini pasta

For the chicken:

2 tablespoons olive oil
1 pound boneless, skinless chicken breast (cut into bite-sized pieces)

For the broccoli:

4 cups broccoli florets

For the sauce:

4 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups milk
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese

Directions

1. Cook the pasta and broccoli:
I start by bringing a large pot of salted water to a boil and cook the pasta according to package directions. I toss the broccoli florets into the boiling water for the last 2 minutes, then drain everything together and set it aside.

2. Cook the chicken:
While the pasta cooks, I heat the olive oil in a large skillet over medium-high heat. I add the chicken pieces and cook them until golden brown and fully cooked, about 6–8 minutes. I stir in the minced garlic and let it cook for another 30 seconds, just until fragrant.

3. Make the cheesy garlic sauce:
I sprinkle in the flour and stir to coat the chicken and garlic. Then I slowly whisk in the milk and chicken broth, making sure there are no lumps. I let the sauce simmer until it thickens slightly, about 5 minutes. Once thickened, I stir in the salt, pepper, cheddar cheese, and Parmesan cheese, mixing until melted and smooth.

4. Combine everything:
I add the drained pasta and broccoli into the skillet and toss everything together until it’s heated through and well coated in the cheesy garlic sauce.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Calories (estimated): ~500–600 per serving (depending on cheese and pasta used)

Variations

When I want a shortcut, I use rotisserie chicken instead of cooking the chicken from scratch. For a spicier kick, I toss in red pepper flakes or a dash of hot sauce. Sometimes I swap the cheddar for mozzarella or add a couple of tablespoons of cream cheese for an extra-rich sauce. If I need a lower-carb version, I substitute the pasta with cooked cauliflower florets or zucchini noodles.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat in the microwave or in a skillet with a splash of milk to loosen up the sauce. It also freezes decently—though the sauce may separate slightly upon reheating, a quick stir brings it back together.

FAQs

Can I use frozen broccoli?

Yes, I can. I just add the frozen florets to the pasta water a minute or two earlier than fresh ones to ensure they’re fully cooked and warmed through.

What’s the best cheese to use?

I love the sharpness of cheddar and the salty bite of Parmesan. For a smoother melt, I always use freshly shredded cheese instead of pre-shredded, which has anti-caking agents.

Can I make this ahead of time?

Yes, I sometimes prep the pasta and sauce ahead, then reheat and combine just before serving. The sauce may thicken as it sits, so I add a little milk when reheating.

Is this dish kid-friendly?

Absolutely. The cheesy sauce and mild garlic flavor are always a win with kids, especially if I cut the broccoli into small pieces or use a fun-shaped pasta like rotini.

Can I make this gluten-free?

Yes. I use gluten-free pasta and swap the all-purpose flour for a 1:1 gluten-free flour blend or cornstarch slurry for thickening.

Conclusion

This Cheesy Garlic Chicken and Broccoli Pasta is a creamy, hearty meal that I can whip up in just 30 minutes. It’s the perfect balance of protein, veggies, and comfort—all in one dish. Whether I’m cooking for my family or prepping a weeknight dinner ahead of time, this recipe is always a reliable and delicious choice.