One-Pot Cheesy Chicken and Broccoli Pasta Recipe
This cheesy chicken broccoli pasta is a one-pot wonder your whole family will love! It’s loaded with tender chicken, pasta, and fresh broccoli, all wrapped up in a rich cheddar cheese sauce and topped with buttery breadcrumbs. Perfect for a weeknight dinner or cozy Sunday meal—plus it’s freezer-friendly and kid-approved!
Servings: 6 servings
Calories: 498kcal
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.
Nutrition
Calories: 498kcal | Carbohydrates: 25g | Protein: 31g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 117mg | Sodium: 814mg | Potassium: 613mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6395IU | Vitamin C: 30mg | Calcium: 374mg | Iron: 1mg
