Pin It My neighbor knocked on the door one Tuesday evening holding a grocery bag and a crumpled recipe card. She had a dinner party in an hour and her oven had just died. We emptied that bag onto my counter, turned on some music, and somehow pulled together this creamy chicken pasta while laughing about kitchen disasters. It became the dish I make when I need something reliable, fast, and guaranteed to make people happy.
I started making this on weeknights when my kids began requesting it by name. One of them called it the yellow pasta, and the name stuck for months. Now it shows up on birthdays, after long work days, and whenever someone needs a bowl of something warm and uncomplicated. It never tries to be fancy, and that is exactly why it works.
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Ingredients
- Penne or rotini pasta (340 g): The ridges and tubes grab onto the cheese sauce better than smooth noodles, and they hold up when you toss everything together at the end.
- Chicken breasts (350 g): Cut them into small, even pieces so they cook quickly and stay tender without drying out in the pan.
- Broccoli florets (2 cups): Adding them to the pasta water in the last two minutes means one less pot to wash and perfectly tender bites.
- Garlic (2 cloves, minced): Fresh garlic in butter creates the base flavor that makes the whole sauce smell like home.
- Unsalted butter (2 tbsp): This starts the roux and adds richness without making the sauce greasy.
- All-purpose flour (2 tbsp): Whisked into butter, it thickens the milk into a sauce that coats the back of a spoon.
- Whole milk (2 cups): The fat content keeps the sauce creamy and smooth, and it does not split like lower-fat milk sometimes does.
- Sharp cheddar cheese (1 1/2 cups, shredded): Shred it yourself from a block because pre-shredded cheese has coatings that can make the sauce grainy.
- Salt, black pepper, and paprika: These season the chicken and the sauce, with paprika adding a gentle warmth that feels barely there but rounds everything out.
- Olive oil (1 tbsp): Just enough to sear the chicken and keep it from sticking before the butter takes over.
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Instructions
- Boil the pasta and broccoli:
- Bring a large pot of salted water to a rolling boil, then add the pasta and cook according to the package timing. Drop the broccoli florets in during the last two minutes so they turn bright green and tender, then drain everything together and set it aside in the colander.
- Cook the chicken:
- Heat the olive oil in a large skillet over medium heat, add the chicken pieces seasoned with a pinch of salt and pepper, and sauté them until golden and cooked through, about 5 to 7 minutes. Remove the chicken to a plate and leave the flavorful bits in the pan.
- Start the roux:
- Melt the butter in the same skillet, add the minced garlic, and cook for 30 seconds until it smells sweet and toasted. Sprinkle in the flour and whisk it constantly for a full minute until it forms a smooth, golden paste.
- Build the sauce:
- Pour in the milk slowly while whisking to prevent lumps, then let it cook for 3 to 4 minutes until it thickens enough to coat the whisk. Stir in the cheddar cheese, salt, black pepper, and paprika, and keep the heat low so the cheese melts into a silky sauce without breaking.
- Combine everything:
- Add the drained pasta, broccoli, and cooked chicken back into the skillet with the cheese sauce. Toss everything together gently until every piece is coated, then let it heat through for a minute or two before serving.
Pin It One night I served this to a friend who had just moved across the country and was living out of boxes. She sat at my kitchen table with a bowl in her lap and said it tasted like someone cared. That is when I realized this dish is not just about dinner. It is about the kind of food that makes people feel seen and steady again, even on the hard days.
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Making It Your Own
I have swapped in rotisserie chicken when I am too tired to deal with raw meat, and it works beautifully as long as you add it at the very end so it does not dry out. Sometimes I toss in a pinch of crushed red pepper flakes or a splash of hot sauce if I want a little heat that sneaks up on you. If gluten is an issue, gluten-free pasta and a gluten-free flour blend hold up just fine in this recipe without changing the texture much.
What to Serve Alongside
This pasta is rich enough to stand on its own, but a crisp green salad with a tangy vinaigrette cuts through the creaminess in a way that feels refreshing. Garlic bread is the other move, especially if you want something to soak up any extra sauce left in the bowl. I have also served it with roasted cherry tomatoes on the side when I need a pop of color and brightness on the plate.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of milk and warm it gently on the stovetop or in the microwave, stirring halfway through so it does not dry out. The broccoli might soften a bit more, but the flavor stays just as comforting.
- If the sauce looks too thick after storing, a few tablespoons of milk will bring it back to life.
- Reheat only what you plan to eat because the pasta gets softer each time it is warmed up.
- You can freeze portions for up to two months, but thaw them in the fridge overnight before reheating to avoid a watery texture.
Pin It This recipe has become the one I reach for when I want something easy but never boring, the kind of meal that fills the kitchen with good smells and empties the plates without much conversation. I hope it finds a place in your rotation, too.
Recipe Questions & Answers
- → Can I use a different type of pasta?
Yes, any pasta shape works well with this dish. Penne, rotini, fettuccine, or even rigatoni will hold the creamy sauce nicely. Choose based on your preference.
- → How can I make this sauce creamier?
Add an extra 1/2 cup of milk or replace some of the milk with heavy cream for a richer, creamier texture. You can also increase the butter to 3 tablespoons.
- → What type of cheddar cheese is best?
Sharp or extra-sharp cheddar provides the most robust flavor. Avoid pre-shredded cheese if possible, as it contains anti-caking agents that can make the sauce grainy.
- → Can I prepare this ahead of time?
Cook the pasta and broccoli separately, then store them refrigerated. Prepare the chicken ahead as well. Assemble and heat just before serving to maintain the best texture and prevent the pasta from becoming mushy.
- → What can I serve alongside this dish?
A crisp green salad with vinaigrette, garlic bread, roasted asparagus, or steamed green beans complement this creamy pasta beautifully. A light wine pairing also works well.
- → How do I prevent lumps in the cheese sauce?
Whisk constantly when adding milk to the roux, and add it gradually rather than all at once. Keep heat at medium and avoid boiling, which can cause the sauce to break.
