This Cheesy Chicken Broccoli Pasta is everything you crave—tender chunks of chicken, perfectly cooked pasta, broccoli, and carrots tucked into a rich cheddar cheese sauce. Oh, and did I mention it all comes together in just one pot on the stove?
I created this dish on a night when I was trying to use up odds and ends from the freezer, and my husband was doing that subtle “so…what’s for dinner?” shuffle. We both took one bite and looked at each other like, “Well, hello, new favorite pasta!” It’s that good—and that easy!
Jump to:
- Quick Look at the Recipe
- Why you’ll love this recipe
- Ingredient notes and easy substitutions
- How to make the best cheesy chicken broccoli pasta
- What to serve with this cheesy chicken and broccoli pasta
- Recipe variations and twists
- Storing, reheating, and freezing tips
- Make it ahead (meal prep and tricks)
- Recipe FAQs (your questions answered)
- Shortcut to supper (time-saving tips)
- Pro tips for perfect results every time
- More easy one-pot meals
- 📋 Recipe:
Quick Look at the Recipe
- ✅ Ready in: 45 minutes
- 🛒 Ingredients: 15 pantry staples, doesn’t include salt and pepper
- 🍽️ Serves: 6
- 👩🍳 Difficulty: Easy → “No-Fuss Favorite”
- 🧊 Make-Ahead Friendly: Yes
Why you’ll love this recipe
- One-pot wonder – The pasta cooks right in the same pan with the chicken and veggies, soaking up all that delicious sauce. There is less mess and dishes to wash!
- Flavor-packed comfort food – Cheddar, parmesan, paprika, and a touch of mustard bring a cozy, mac-and-cheese-meets-broccoli-cheese-casserole vibe. Like my recipes for Creamy Broccoli Chicken Pasta with cream cheese and Slow Cooker Chicken Broccoli Pasta, it’s true comfort food.
- Totally customizable – Swap the pasta, veggies, or dairy based on what you have on hand or need to use up.
Ingredient notes and easy substitutions
Below are my ingredient notes (including substitutions) for the main ingredients in this cheesy chicken pasta bake and how you can make it your own. The recipe card below provides a complete list of all ingredients and measurements. (I know this sounds like a lot of ingredients, but this recipe comes together quickly!)
- Chicken breasts – About 1 to 2 medium breasts, diced into 1-inch pieces. You can also use rotisserie chicken for a shortcut!
- Ditalini pasta – I love how the short tubes soak up the sauce, but any small pasta like elbows, shells, or pastina will work. Just avoid large shapes unless you increase the liquid.
- Broccoli and carrots – Fresh or frozen broccoli is fine. Chop into small, bite-sized pieces for faster cooking. Shredded carrots add color and flavor and are one of the ingredients that sets this recipe apart.
- Cheddar cheese – Sharp cheddar gives it that classic flavor, but mild or even a blend works great too.
- Heavy cream – Makes the sauce extra luxurious. You can sub in half-and-half or whole milk for a lighter option.
- Panko breadcrumbs – For that irresistible crunchy topping! Regular breadcrumbs work too, but they’re not quite as crispy.
- Dry mustard, paprika, and turmeric – These pantry-friendly spices add flavor, warmth, and a gorgeous golden color.
How to make the best cheesy chicken broccoli pasta
- Sear the chicken – Season and sauté your diced chicken in one tablespoon of olive oil in a large skillet over high heat for about six minutes or until golden brown. Remove from the pan and set aside.
- Sauté the veggies – Add a tablespoon of olive oil to the pan and cook the onions for about two minutes. Add the carrots and cook for about 30 seconds or until soft and fragrant. If it looks like your veggies are cooking too quickly, reduce the heat.
- Simmer the pasta – Add chicken stock, water, pasta, and spices. Stir, cover, and let it cook (stirring often!) for 6-8 minutes or until just shy of al dente.
- Add the broccoli and cream – Stir in the chopped broccoli and heavy cream, and let it cook for 2-4 minutes or until tender.
- Cheesy finish – Fold in cheddar and cooked chicken.
- Top and broil: Mix panko, parmesan cheese, and melted butter in a small bowl and sprinkle over the pasta. Then broil for 2–4 minutes until golden brown and crispy. Watch it closely—it browns fast!
- Serve your Cheesy Chicken Broccoli Pasta hot – right from the pan.
What to serve with this cheesy chicken and broccoli pasta
I usually serve this dish as a meal in one, but it also pairs beautifully with:
- My basic House Salad with a tangy vinaigrette
- Homemade Cornmeal Biscuits or Sweet Potato Biscuits
- Garlic Parmesan Green Beans or Copper Penny Carrots
Recipe variations and twists
Make this broccoli cheddar pasta your own with a few easy swaps:
- Use rotisserie chicken or leftover turkey, or leave the meat out altogether.
- Swap broccoli for cauliflower, spinach, or peas.
- Add crumbled bacon or ham for a smoky twist.
- Use gluten-free pasta and breadcrumbs to make it gluten-free.
- Try Monterey Jack, Gruyère, or pepper jack in place of cheddar.
Storing, reheating, and freezing tips
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months.
- To reheat: Microwave straight from frozen for 2½–3 minutes or reheat thawed in the oven at 350°F until warmed through.
Make it ahead (meal prep and tricks)
- Chop the chicken and veggies in advance.
- Shred your cheese and mix the topping ahead of time.
- You can even fully assemble the dish, refrigerate it overnight, then reheat and broil just before serving.
Recipe FAQs (your questions answered)
Yes! You can use frozen broccoli straight from the freezer without thawing. It cooks quickly and blends perfectly into the creamy sauce.
If you can’t find ditalini, small shapes like elbows, mini shells, orzo, or pastina will work well. Just keep an eye on cook time and add additional liquid as needed.
The topping adds a delicious crunch, but the broccoli cheddar pasta is still amazing without it. Feel free to skip it if you prefer a softer, extra-creamy finish.
Yes! Follow the directions and prepare the dish, but do not add the topping.
Let it cool, then cover it tightly and refrigerate it for up to 24 hours before reheating it in a 350°F oven for about 20 minutes or until it is warmed through. Then, add the toppings and broil as directed before serving.
Shortcut to supper (time-saving tips)
- To save prep time, use pre-chopped broccoli, frozen chopped onions, and shredded carrots.
- Grab a rotisserie chicken and skip step one.
- Shred cheese in advance or purchase it shredded and store it in the fridge until ready.
Pro tips for perfect results every time
- Be sure to stir the pasta frequently while it cooks to prevent it from sticking to the bottom.
- Chop your broccoli small for faster, even cooking.
- Keep a close eye when broiling—the topping can go from golden to burnt in seconds!
- Let the dish sit for 5 minutes before serving so it thickens up.
More easy one-pot meals
If you love this recipe, you might also enjoy some of my other favorite one-pot meals!
⭐ ⭐ ⭐⭐⭐ Did you make this recipe? I’d be thrilled to hear what you thought! Did you add your own twist or have a tip to share? Drop a comment below, I read every one, and don’t forget to leave a star rating. Your feedback makes my day and helps others find and perfect this recipe.
Thanks for stopping by Grits and Pinecones! Your visit means the world to me. I hope you’ll swing back soon for more Southern-inspired goodness.
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One-Pot Cheesy Chicken and Broccoli Pasta Recipe
Equipment
- large high-sided skillet with lid or Dutch oven
Ingredients
- 1 pound chicken breast, cut into 1-inch pieces
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons extra virgin olive oil, divided
- ½ cup yellow onion, finely chopped
- 1 ½ cups carrots, shredded
- 1 cup chicken stock, homemade chicken stock or purchased
- 1 cup water
- 2 cups ditalini pasta, uncooked
- ½ teaspoon paprika
- ½ teaspoon dry ground mustard
- ½ teaspoon turmeric
- 2 cups broccoli, chopped in small pieces
- ½ cup heavy cream
- 2 cups cheddar cheese grated
- ¼ cup parmesan cheese grated
- ¼ cup panko breadcrumbs
- 1 tablespoon butter melted
Instructions
- Season chicken with salt and pepper. Heat a large sauté pan over medium high heat. Coat the bottom of the pan with one tablespoon of olive oil and carefully add chicken. Allow to cook until golden brown on each side (about 6 minutes), remove from pan and set aside.
- Add the remaining tablespoon of olive oil to the pan and sauté the onions until slightly translucent (about 2 minutes), then add the shredded carrots and sauté for about 30 seconds. (If it looks like your veggies are cooking too quickly, reduce the heat.)
- Pour in the chicken stock and water and bring to a gentle boil. Stir in the pasta, paprika, mustard, and turmeric. Cover and allow to cook, stirring every 2 minutes (be sure to scrape the bottom of the pan to prevent burning). When pasta has softened but is not quite al denté (about 6-8 minutes), add broccoli and heavy cream.
- Allow broccoli to soften (about 2-4 minutes). Stir in cheddar cheese and add the cooked chicken.
- In a small bowl, combine the parmesan cheese, panko breadcrumbs, and butter. Sprinkle the mixture on top of the pasta and broil until golden brown and crispy (about 2-4 minutes). Carefully remove the hot pan from the oven and serve warm.
Notes
- Be sure to stir the pasta frequently while it cooks to prevent it from sticking to the bottom.
- Chop your broccoli small for faster, even cooking.
- Keep a close eye when broiling—the topping can go from golden to burnt in seconds!
- Let the dish sit for 5 minutes before serving so it thickens up.
- Store leftovers in an airtight container in the fridge for up to 5 days
- Freeze individual portions for up to 3 months. To reheat: Microwave straight from frozen for 2½–3 minutes or reheat thawed in the oven at 350°F until warmed through.
Sharon Rigsby
This recipe has a lot of ingredients, but it is really simple. You dump everything into a pot on your stove and stir it up. Only one pot to cook in, and you can serve from the same pot. Delicious!