This One Pot Cheesy Chicken Broccoli Pasta is a quick dinner where the pasta cooks right in the sauce. Bite-size chicken gets seared, then the pasta simmers in broth and milk until tender, broccoli goes in for the last few minutes, and cream cheese and cheddar are stirred in to make the sauce. It is ready in about 30 minutes, and everything happens in one pan.

When I am home from a long day of running my business and looking after my family, I want dinner to come together fast. Growing up in an Italian and Hispanic family in New York, I ate a lot of pasta, so a pasta dinner always feels right to me. This one takes just one pan and about half an hour. Cooking does not have to be hard, and this is a great example.

The trick to this recipe is the order of steps. Searing the chicken first leaves browned bits in the pan, and those bits flavor the whole sauce. The pasta then absorbs the broth and milk as it cooks, and its starch thickens the liquid by itself. Taking the pan off the heat before adding the cheese keeps the sauce smooth and prevents it from turning grainy.

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Why You’ll Love This Recipe

• One Pan: The chicken, pasta, broccoli, and sauce all cook in a single large skillet or pot.
• Ready in 30 Minutes: From the first slice of chicken to the table takes about half an hour.
• Sauce Makes Itself: The starch from the pasta thickens the broth and milk with no flour or roux.
• Vegetables Included: Broccoli cooks in the same pan, so dinner has protein, pasta, and a vegetable.
• Kid Friendly: The flavor is mild and cheesy, which suits picky eaters.
• Easy to Customize: Swap the broccoli for peas or spinach, or the cheddar for another cheese.
• Good for Leftovers: It reheats well with a splash of milk.

Ingredients

The recipe card has the exact amounts. Below is what each ingredient does in the pan and what you can swap in.

• Boneless Skinless Chicken Breasts: One and a half pounds, cut into bite-size pieces about ¾ inch. Small pieces cook fast and spread through the pasta. Chicken thighs work too.
• Olive Oil: One tablespoon for searing the chicken.
• Garlic, Paprika, Salt, and Pepper: Garlic powder and paprika season the chicken, and fresh garlic goes into the pan for the sauce.
• Chicken Broth: Three cups of low-sodium broth is the main cooking liquid for the pasta.
• Milk: One cup gives the sauce a creamy base. Whole milk works best, but 2 percent is fine.
• Short Pasta: Twelve ounces of penne, rotini, or shells. Short shapes hold sauce and cook evenly in the pan.
• Broccoli Florets: Three cups of small florets cook in the last few minutes so they stay bright green.
• Cream Cheese: Four ounces, cut into cubes, melt into the sauce and make it smooth and thick.
• Sharp Cheddar Cheese: Two cups, freshly shredded, give the sauce its cheesy flavor. Freshly shredded melts more smoothly than pre-shredded.

Tips For Making The Best One Pot Cheesy Chicken Broccoli Pasta

1. Use a Wide, Deep Pan: A large, deep skillet or a Dutch oven gives the pasta room to cook evenly. A small pan crowds the noodles and slows cooking.
2. Cut the Chicken Evenly: Pieces of the same size sear and cook through together.
3. Do Not Wash the Pan After Searing: The browned bits stuck to the bottom dissolve into the broth and add flavor.
4. Stir Often: Pasta cooked this way can stick to the bottom. Stir every minute or two for the first few minutes, then every few minutes after that.
5. Keep the Pasta at a Gentle Simmer: A hard boil can scorch the bottom before the pasta cooks. Aim for steady bubbles.
6. Add the Broccoli at the End: Four to five minutes is enough. Added earlier, it turns soft and loses color.
7. Take the Pan Off the Heat for the Cheese: High heat can make cheese separate and turn grainy. Stir it in off the heat.
8. Add Milk If It Thickens: The sauce keeps thickening as it rests. A splash of milk loosens it again.

Step-by-Step Instructions

1. Season the chicken with the garlic powder, paprika, ½ teaspoon of the salt, and the pepper.
2. Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken and cook 5 to 6 minutes, stirring occasionally, until browned and cooked through to 165°F. Transfer to a plate.
3. In the same pan, cook the minced garlic for 30 seconds. Pour in the broth and milk, scraping up any browned bits from the bottom.
4. Add the pasta and the remaining salt. Bring to a boil, then lower the heat to a steady simmer. Cook uncovered for 8 to 10 minutes, stirring often.
5. Add the broccoli and cook 4 to 5 minutes more, until the pasta is tender and the broccoli is bright green and crisp-tender.
6. Remove the pan from the heat. Stir in the cream cheese until it melts, then add the cheddar a handful at a time.
7. Return the chicken to the pan and stir. Let it sit 3 to 4 minutes to thicken. Serve hot.

Variations To Try

• Garlic Parmesan Style: Replace the cheddar with 1 cup of grated Parmesan and add an extra clove of garlic for a lighter, more savory sauce.
• Buffalo Chicken Version: Skip the paprika, stir 2 to 3 tablespoons of hot sauce into the finished pasta, and swap the broccoli for diced celery.
• Bacon Addition: Cook 4 slices of bacon first, crumble it over the top, and sear the chicken in a spoonful of the bacon fat.
• Veggie Boost: Stir in a cup of frozen peas or a few handfuls of baby spinach during the last 2 minutes.
• Smoked Sausage Swap: Use sliced smoked sausage in place of the chicken, and skip the searing step by browning it for 3 to 4 minutes.

What To Serve With It

This pasta is a full meal on its own, but a simple side salad or a few slices of garlic bread rounds it out nicely. A squeeze of lemon over each bowl brightens the cheese sauce. For a casual family dinner, set out hot sauce and red pepper flakes at the table so everyone can adjust their own bowl.

How To Store Leftovers

• Refrigerator: Store in an airtight container for up to 4 days. The pasta will absorb sauce as it sits.
• Reheating: Add a splash of milk or broth and warm in the microwave in 60 second intervals, stirring between each. Or reheat gently in a skillet over low heat.
• Freezer: It can be frozen for up to 2 months, but the cheese sauce may change texture a little when thawed. Stir well when reheating.
• Meal Prep Tip: Divide into single-serve containers right after cooking so you have lunches ready for the week.

Frequently Asked Questions

Can I use frozen broccoli? Yes. Add it straight from the freezer in the last 5 to 6 minutes. It will release a bit more water, so the sauce may be slightly thinner.

Can I use a different pasta? Rotini, penne, shells, and rigatoni all work. Avoid long noodles, which are harder to cook evenly in this amount of liquid.

Why is my sauce grainy? The cheese was likely added over high heat or it was pre-shredded. Take the pan off the heat and shred cheese from a block.

Can I use rotisserie chicken? Yes. Skip the searing step, cook the pasta first, and stir in about 3 cups of shredded rotisserie chicken at the end.

Can I make it with gluten-free pasta? Yes, but cooking times vary. Check the package and watch the liquid, since gluten-free pasta can absorb liquid differently.

Can I add other vegetables? Peas, spinach, or diced bell peppers all work. Add peas and spinach in the last 2 minutes.

Can I make it ahead? It is best fresh, but you can sear the chicken and cut the broccoli ahead of time. Then it takes about 20 minutes to finish.

Can I use a different cheese? Monterey Jack, Colby Jack, or a mix of cheddar and Parmesan all work well.

Recipe Card

One Pot Cheesy Chicken Broccoli Pasta By Mercedes

Bite-size chicken, broccoli, and pasta cooked in one pan with a cheddar and cream cheese sauce.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 6

Ingredients

• 1½ pounds boneless skinless chicken breasts, cut into ¾ inch pieces
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt, divided
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 3 cups low-sodium chicken broth
• 1 cup whole milk
• 12 ounces penne or rotini
• 3 cups small broccoli florets
• 4 ounces cream cheese, cubed
• 2 cups freshly shredded sharp cheddar cheese

Instructions

1. Season the chicken with garlic powder, paprika, ½ teaspoon salt, and pepper.
2. Sear the chicken in olive oil 5 to 6 minutes until cooked through to 165°F. Set aside.
3. Cook the garlic 30 seconds. Add the broth and milk, scraping the pan.
4. Add the pasta and remaining salt. Simmer 8 to 10 minutes, stirring often.
5. Add the broccoli and cook 4 to 5 minutes more.
6. Off the heat, stir in the cream cheese and cheddar.
7. Return the chicken, stir, and rest 3 to 4 minutes before serving.

Notes

• Add a splash of milk if the sauce gets too thick.
• Store leftovers in the refrigerator for up to 4 days.

Nutrition (estimate per serving): about 610 calories, 45 g protein, 52 g carbohydrates, 24 g fat. Values are approximate and vary with brands and substitutions.

Did you make this recipe? Tag @lifewithmercedes on Instagram and use the hashtag #lifewithmercedes.