Juicy golden chicken, tender broccoli, and perfectly cooked rotini pasta tossed in a rich garlic Parmesan cream sauce with melted cheddar cheese. The ultimate cheesy comfort food dinner!
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 6
Introduction
Creamy chicken and broccoli pasta recipe lovers, this cheesy homemade dinner is everything you want in a comforting pasta dish. Tender rotini spirals are coated in a rich garlic Parmesan sauce, mixed with juicy golden chicken breast, fresh broccoli florets, and plenty of melted cheddar cheese. Every bite is creamy, cheesy, and packed with flavor. I'm Ana, and this is the kind of easy family dinner I love making when everyone wants something warm and satisfying. The best part? This cheesy chicken rotini pasta comes together in about 40 minutes using simple ingredients you probably already have in your kitchen.
Why You'll Love This Recipe
- Rich, creamy garlic Parmesan sauce with melted cheddar cheese.
- Juicy, perfectly seasoned chicken breast.
- Fresh broccoli adds color, texture, and nutrients.
- Rotini pasta holds the creamy cheese sauce beautifully.
- Easy one-pan sauce and a family-friendly dinner.
Ingredients
For the Chicken and Pasta
- 12 oz dry rotini pasta (340 g)
- 1 1/2 lbs boneless, skinless halal chicken breast, cubed (680 g)
- 3 cups fresh broccoli florets (270 g)
- 2 tablespoons olive oil (30 ml)
- 1 teaspoon paprika (2 g)
- 1 teaspoon Italian seasoning (2 g)
- 1/2 teaspoon garlic powder (1.5 g)
- 1/2 teaspoon salt (2.5 g)
- 1/4 teaspoon freshly ground black pepper
For the Creamy Garlic Parmesan Cheese Sauce
- 3 tablespoons unsalted butter (42 g)
- 4 garlic cloves, minced
- 2 tablespoons all-purpose flour (16 g)
- 1 cup whole milk (240 ml)
- 1 cup heavy cream (240 ml)
- 3/4 cup freshly grated Parmesan cheese (75 g)
- 1 cup shredded sharp cheddar cheese (115 g)
- 1/2 cup shredded mozzarella cheese (55 g)
- 1/4 teaspoon black pepper
- 1/4 cup reserved pasta cooking water (60 ml), as needed
- 2 tablespoons fresh parsley, chopped (8 g)
Step-by-Step Instructions
- Cook the rotini pasta. Bring a large pot of salted water to a boil. Add the rotini and cook until al dente according to the package instructions. Reserve some pasta water before draining.
- Cook the broccoli. During the final 2–3 minutes of pasta cooking, add the broccoli florets to the boiling water. Drain everything together and set aside.
- Season the chicken. Place the cubed chicken in a bowl and toss with paprika, Italian seasoning, garlic powder, salt, and black pepper until evenly coated.
- Sear the chicken. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, turning occasionally, until golden brown and cooked through to 165°F (74°C). Transfer to a plate.
- Prepare the garlic butter base. Reduce the heat to medium and melt butter in the same skillet. Add minced garlic and cook for about 30 seconds until fragrant. Stir in the flour and cook for another minute.
- Make the creamy Parmesan sauce. Gradually whisk in the milk and heavy cream until smooth. Simmer gently for 3–4 minutes, stirring frequently, until the sauce begins to thicken.
- Add the cheese. Reduce the heat to low. Stir in Parmesan, cheddar, and mozzarella a handful at a time until completely melted and creamy. Season with black pepper.
- Combine everything. Return the chicken to the skillet, then add the cooked rotini and broccoli. Gently toss until every pasta spiral is coated in the rich garlic Parmesan cheese sauce.
- Adjust and serve. Add a splash of reserved pasta water if the sauce is too thick. Sprinkle with chopped parsley, extra Parmesan, and freshly cracked black pepper. Serve warm.
Tips for Perfect Creamy Chicken Broccoli Pasta
Don't overcook the pasta: Al dente rotini keeps its texture when mixed with the hot cheese sauce.
Use freshly grated cheese: Parmesan and cheddar melt more smoothly when grated from a block.
Keep the heat low: High heat can cause cheese sauce to separate or become grainy.
Cut chicken evenly: Similar-sized pieces cook consistently and stay juicy.
Save pasta water: A little starchy cooking water helps loosen the sauce without making it watery.
Serving Suggestions
Serve this creamy cheesy chicken and broccoli rotini pasta with warm garlic bread, a crisp green salad, or roasted vegetables. For extra freshness, add a little chopped parsley just before serving. It's perfect for weeknight dinners, family gatherings, and cozy weekend meals.
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 3–4 days at 40°F (4°C) or below.
Freezer: Freeze individual portions for up to 2 months, although the cream sauce may change texture after thawing.
Reheating: Warm gently in a skillet over low heat with a splash of milk, stirring until creamy and heated through to 165°F (74°C).
Frequently Asked Questions
1. Can I use frozen broccoli in creamy chicken and broccoli pasta?
Yes! Frozen broccoli works well. Thaw and drain it before adding it to the pasta to prevent excess moisture from thinning the garlic Parmesan sauce.
2. What cheese is best for cheesy chicken rotini pasta?
A combination of Parmesan, sharp cheddar, and mozzarella gives the best balance of flavor and texture. Parmesan adds savory richness, cheddar brings bold cheesy flavor, and mozzarella creates a creamy, stretchy finish.
3. How do I keep garlic Parmesan chicken pasta creamy?
Use low heat when melting the cheese, avoid boiling the finished sauce, and add a little reserved pasta water or warm milk when needed. This helps maintain a smooth, creamy texture.
Final Thoughts
This creamy chicken and broccoli pasta recipe brings together golden chicken, tender broccoli, rotini pasta, and a delicious homemade garlic Parmesan cheese sauce. It's an easy creamy chicken broccoli pasta dinner that tastes comforting, looks irresistible, and makes a satisfying meal for the whole family.