This flavorful creamy Cheesy Chicken and Broccoli Pasta is a cinch to make, which makes it perfect for busy weeknights. Combining a rich tangy cheese sauce with grilled chicken and fresh Broccoli over Rotini Pasta it’s going to be your next go-to meal in the dinner rotation.
What’s not to love about a good Homemade Creamy Cheese Sauce over Rotini Pasta? How can you go wrong adding a grilled chicken and fresh broccoli to the mix? You just can’t in my book. Unless you hate broccoli, and in that case, you have stumbled on the wrong recipe today.
Have you ever noticed how frustrating making dinner can be sometimes? Don’t get me wrong I love to cook. I also love trying out new recipes. The only hitch? My other half is one of those people that like something one minute and hate it the next. That can be frustrating when making dinner on a daily basis. Can you relate?
One day he will rant and rave about how delicious dinner is and they next time you make it again a month later it’s meh at best. I call it Dr. Jekyll and Mr. Hyde Dinner Syndrom. I know maybe I am being a little extra with that description, aren’t I? Sorry, but it’s 100% factual. LOL!
The other day I was having one of those dreaded I have no idea what to make for dinner. I am so tired of beef, beef, beef all the time. Which by the way, is his favorite meat to eat on a constant basis. I just really am not a huge beef eater. I like it, but once a week is more than enough for me.
I’m a chicken girl, I love chicken, fried, grilled, baked, broiled, so on and so forth. He can take it or leave it most times. So after eating beef 2 days in a row, I just could not imagine it again for dinner. I wanted to eat chicken. However, whatever I made had to satisfy both Dr. Jekyll and Mr. Hyde’s fancy. This was going to be hard to pull off.
I decided whatever I make for dinner, it must be SUPER creamy, cheesy, and not skimp on flavor. As luck had it I had 2 large grilled chicken breasts, several types of cheeses in the refrigerator, and a few crowns of broccoli that needed to be used up soon. I had an idea!
He loves cheese, I mean really loves it. Actually, he seems to love all dairy with a passion, ice cream, yogurt, cheese, cottage cheese, and milk. You get the picture. A true dairy lover. So I decided to make him and me, both happy with this recipe for Cheesy Chicken and Broccoli Pasta.
Update: Guess who loved this recipe so much he went back for seconds and wanted it again? Husband approved x2. I have to agree with him, it was delicious and I consider it a go-to meal when I don’t want to be in the kitchen. I feel like I got the Cook of the Year Award after him having requested a second plate! Yay me!
Let’s talk about the ingredients I use.
- If you can use All-Natural Chicken, no added hormones, no antibiotics ever.
- Use organic lightly steamed frozen or fresh Broccoli if possible.
- Organic dairy products are a great healthy option if available and affordable.
- Real unsalted butter is a must for making the proper cheese sauce texture.
- 1 pound cooked Rotini or corkscrew-shaped pasta, al dente
- 1 teaspoon salt, for water
- 2-6-ounce Grilled chicken breasts, pre-cooked
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 3-4 cups raw broccoli florets
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup Half and Half cream, warmed
- 1/4 cup sour cream
- 1 cup chicken stock
- 2 cups freshly shredded mild yellow Cheddar
- 2 cups freshly shredded Colby-Jack Cheese
- 1 tablespoon prepared Dijon mustard
- Kosher salt
- Black pepper
- Parmesan cheese, topping
- 1 pound Rotini or corkscrew-shaped pasta, al dente
- 1 teaspoon Salt for boiling water
- 2-6- ounce Grilled chicken breasts, pre-cooked cut in thin strips
- 2 tablespoons Unsalted butter
- 1 small Sweet onion, chopped
- 3 tablespoons Unsalted butter for sauce
- 3 tablespoon All-purpose flour
- 2 cups Whole milk warmed
- 1 cup Half and Half cream warmed
- 1/4 cup Sour cream
- 2 cups Freshly shredded Mild Yellow Cheddar
- 2 cups Freshly Shredded Colby-Jack
- 1 tablespoon Prepared Dijon mustard
- 3-4 cups Frozen Broccoli florets, lightly steamed thawed
- Kosher salt, to own taste
- Black Pepper, to own taste
Fill a large pot with cold water and put 1 teaspoon of salt in the water, place on high heat and bring to a full boil. Once the water has come to a boil add pasta. Cook about 8-9 minutes. Drain but do not rinse.
Meanwhile, slice the precooked chicken into strips. If you do not have leftover grilled chicken rotisserie chicken from the market will work perfectly fine too.
While pasta is still cooking place a metal skillet on medium-low heat, melt 2 tablespoons of butter, then add the chopped onions. Cook 3 about minutes. Reserve until needed
Place the pasta pot on medium-low heat ( do not add the past back to the pot until needed. ) Melt the 3 tablespoons of butter, add the flour, and stir while cooking for about 3 minutes. Add the onions back in, warm milk, warm Half and Half Cream, sour cream, both kinds of cheese, and prepared Dijon Mustard. Reduce the heat and melt the cheeses constantly stirring the cheese sauce.
Once the cheese sauce is finished add and combine the al dente pasta, chicken, and broccoli into the pasta pot. Reduce to lowest heat setting and cook for 3-5 minutes on the lowest heat setting.
Top with Parmesan cheese and serve while still hot.
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