One-Pot Broccoli Cheddar Pasta

This One-Pot Broccoli Cheddar Pasta has all the rich, cheesy comfort of broccoli cheddar soup in an easy pasta dinner! Tender ditalini, fresh broccoli, and rotisserie chicken come together in a creamy cheddar sauce, all made in one pan in about 30 minutes. No boiling pasta separately, no draining, and hardly any cleanup!

Behind the Broccoli Cheddar Pasta Recipe

I’ve always loved a good bowl of broccoli cheddar soup, especially when it’s extra thick, cheesy, and comforting. I wanted to capture that same cozy, decadent flavor in a pasta dish, but make it easy enough to throw together on a busy weeknight.

That’s how this one-pot broccoli cheddar pasta came about! Everything cooks in the same pan, including the pasta, which simmers right in the chicken stock before getting tossed in a rich, creamy cheddar sauce. I love adding rotisserie chicken to make it a little heartier without any extra work, but it’s just as delicious without it. It’s everything I love about broccoli cheddar soup, turned into an easy, cheesy pasta dinner!

Tips From My Kitchen

• Use a deep skillet with a lid. You want enough room for the pasta, broth, broccoli, and sauce to cook comfortably without overflowing. A large sauté pan works beautifully.
• Swap the pasta shape. Elbow macaroni, small shells, or other small pasta shapes work great in place of ditalini! Just keep in mind that different shapes may require slightly more or less cooking time and chicken stock, so adjust as needed until the pasta is tender.
• Keep the broccoli pieces small. Smaller florets cook quickly and distribute evenly throughout the pasta. Large pieces may need extra time and can make the dish harder to stir.
• Check the pasta as it cooks. Different brands of ditalini can absorb liquid at slightly different rates. If the broth is disappearing before the pasta is tender, add another splash of chicken stock and continue simmering.
• Shred your own cheddar. Freshly shredded cheese melts much more smoothly than packaged shredded cheese, which often contains anti-caking ingredients.
• Keep the heat low when making the sauce. Once the cream, butter and cheddar go in, stir gently over low heat until everything melts together. Avoid boiling the cheese sauce, which can cause it to separate or become grainy.
• Adjust the consistency before serving. The pasta will continue absorbing sauce as it sits. If it becomes too thick, stir in a splash of heavy cream or chicken stock until it’s creamy again.

Ingredients You’ll Need & Why

You only need a handful of everyday ingredients to make this creamy broccoli cheddar pasta. The best part is that the pasta cooks right in the broth, creating a flavorful, starchy base for the cheese sauce.

Olive oil, shallot, and garlic: These build the savory flavor base. Shallots are slightly sweeter and milder than onions, while fresh garlic adds plenty of flavor without overpowering the cheddar.

Ditalini pasta: These tiny pasta tubes are perfect for this recipe! They’re small enough to scoop up with a spoon, and their hollow centers catch little pockets of creamy cheddar sauce. They also cook quickly, making them ideal for a one-pot dinner.

Chicken stock: Instead of boiling the pasta in water, we’re cooking it directly in chicken stock for extra flavor. As the pasta cooks, it absorbs most of the broth and releases starch that helps the sauce become thick and creamy.

Fresh broccoli florets: Chop the broccoli into small, bite-sized pieces so it cooks quickly and mixes evenly throughout the pasta. I like having a little broccoli in nearly every bite!

Rotisserie chicken: This is optional, but it’s my favorite shortcut for turning this pasta into a hearty dinner. Just chop or shred the cooked chicken and stir it in toward the end to warm through.

Heavy cream and butter: These give the cheddar sauce its rich, velvety texture. The cream loosens the starchy pasta while the butter adds richness and helps everything come together.

Sharp cheddar cheese: The star of the sauce! I recommend freshly shredding sharp cheddar from a block for the smoothest melt and the best cheesy flavor.

Dijon mustard: Just a little Dijon adds a subtle tang that balances the richness of the cheese. You won’t notice a strong mustard flavor, but it helps bring out the cheddar.

Paprika, red pepper flakes and salt: These simple seasonings add warmth, a little kick and plenty of savory flavor. Finish with freshly cracked black pepper and extra red pepper flakes if you like a little heat.

How to Make One Pot Broccoli Cheddar Pasta

This recipe comes together in one pan, starting with a flavorful shallot and garlic base. The pasta cooks directly in chicken stock before the broccoli, chicken and creamy cheddar sauce are added.

Step 1: Sauté the Shallot and Garlic

Heat 2 tablespoons olive oil in a large, deep skillet over medium-low heat. Add the diced shallot and sauté until softened and translucent, about 2–3 minutes.

Stir in the minced garlic and cook for another 30–60 seconds, just until fragrant. Be careful not to brown the garlic.

Step 2: Cook the Pasta in Chicken Stock

Add the dry ditalini pasta directly to the skillet and stir to coat it in the fragrant oil.

Pour in the chicken stock and bring the liquid to a boil. Cover the pan, reduce the heat to a gentle simmer and cook for 5 minutes.

The pasta will begin absorbing the flavorful broth as it cooks, and the liquid will gradually become starchier.

Step 3: Add the Broccoli

Remove the lid and stir in the chopped broccoli florets. Cover again and continue cooking for another 5–6 minutes, or until the pasta is tender and the broccoli is softened but still has a little texture.

By this point, most of the chicken stock should be absorbed, leaving a small amount of starchy liquid in the pan. This is exactly what you want! It creates the perfect base for the creamy cheddar sauce.

If the pasta needs a little longer to cook, add a splash of stock and continue simmering until tender.

Step 4: Make the Creamy Cheddar Sauce

Reduce the heat to low. Add the chopped rotisserie chicken, if using, followed by the heavy cream, Dijon mustard, paprika, red pepper flakes and salt. Stir everything together until the pasta and broccoli are evenly coated.

Add the butter and freshly shredded cheddar cheese. Continue stirring for about 3–5 minutes, until the cheese is completely melted and the sauce transforms into a thick, creamy coating that clings to the ditalini.

The chicken should be warmed through and every little pasta tube should be coated in that rich cheddar sauce. If the mixture looks too thick, stir in another splash of heavy cream until it reaches your desired consistency.

Step 5: Finish and Serve

Taste and adjust with additional salt and freshly cracked black pepper. Sprinkle with extra red pepper flakes for a little heat.

Serve immediately while the pasta is warm and the cheddar sauce is silky and creamy!

Variations & Substitutions

Make it vegetarian: Skip the rotisserie chicken and substitute vegetable stock for the chicken stock. You’ll still have a rich, satisfying broccoli cheddar pasta.

Swap the pasta: Small shells or elbow macaroni can work in place of ditalini, although you may need to adjust the cooking time and liquid depending on the pasta shape.

Try a different cheese blend: Sharp cheddar gives this recipe its classic broccoli cheddar flavor, but you can replace part of it with Monterey Jack for an extra creamy, mild cheese sauce.

Add more vegetables: Finely diced carrots would be a delicious addition, especially if you love the flavors of classic broccoli cheddar soup. Sauté them with the shallot so they have time to soften.

Leave out the chicken: This pasta is plenty comforting on its own and makes a delicious meatless main dish or cheesy side dish when prepared with vegetable stock.

More Recipes to Try

If you love creamy, cheesy comfort food, my One-Pan French Onion Mac and Cheese is another cozy favorite, packed with rich caramelized onion flavor and plenty of melted cheese. My One-Pan Butter Parmesan Pasta is perfect when you’re craving something buttery, garlicky, and comforting, while my Chicken Alfredo Soup combines tender chicken, bacon, and pasta in a rich garlic Parmesan broth. They’re all delicious options for those nights when you want something warm, homemade and satisfying!

Made This Recipe?

I’d love to hear how your One Pot Broccoli Cheddar Pasta turned out! Leave a comment and star rating below to let me know what you think. And if you share your creation on Instagram, tag @BadBatchBaking and use #badbatchbaking so I can see it!