Broccoli Cheddar Pasta Recipe
Creamy One-Pot Broccoli Cheddar Pasta made with tender ditalini, fresh broccoli, sharp cheddar, and rotisserie chicken. Everything cooks in one pan, including the pasta, before being tossed in a rich, velvety cheddar sauce. Perfect for a cozy weeknight dinner!
Servings: 4 servings
Ingredients
Pasta & Broccoli
- 2 tablespoons olive oil
- 1 shallot finely diced
- 4 garlic cloves minced
- 1 1/2 cups dry ditalini pasta
- 2 3/4 cups chicken stock plus a splash more as needed
- 2 cups fresh broccoli florets chopped small
- 2 cups cooked rotisserie chicken chopped or shredded (optional)
Creamy Cheddar Sauce
- 2/3 cup heavy cream plus more as needed
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt plus more to taste
- 2 tablespoons butter
- 2 cups sharp cheddar cheese freshly shredded
- freshly cracked black pepper to taste
Instructions
- Sauté the aromatics. Heat the olive oil in a large, deep skillet over medium-low heat. Add the diced shallot and sauté for 2–3 minutes until softened and translucent. Stir in the minced garlic and cook for another 30–60 seconds until fragrant.
- Cook the pasta. Add the dry ditalini and stir to coat in the fragrant oil. Pour in the chicken stock and bring to a boil. Cover, reduce the heat to a gentle simmer and cook for 5 minutes.
- Add the broccoli. Remove the lid and stir in the chopped broccoli florets. Cover again and continue simmering for another 5–6 minutes, or until the pasta is tender and the broccoli is softened. Most of the chicken stock should be absorbed, leaving a little starchy liquid in the pan. If the pasta needs more time, add a splash of stock and continue cooking until tender.
- Make the creamy cheddar sauce. Reduce the heat to low. Stir in the rotisserie chicken (if using), heavy cream, Dijon mustard, paprika, red pepper flakes and salt. Add the butter and freshly shredded cheddar. Continue stirring for 3–5 minutes, until the chicken is heated through, the cheese is completely melted and the sauce becomes thick and creamy, coating the pasta evenly. Add a splash more heavy cream if needed to loosen the sauce.
- Season and serve. Taste and adjust with additional salt and freshly cracked black pepper. Sprinkle with extra red pepper flakes, if desired, and serve immediately while warm and creamy.
Notes
- Pasta cooking: Different brands of ditalini may require slightly different cooking times. If the pasta isn't tender and the stock is nearly absorbed, add a splash of additional stock and continue cooking.
- Liquid consistency: Most of the stock should be absorbed before making the sauce. Don't drain any remaining liquid; the starch helps the cheddar sauce come together.
- Freshly shredded cheese: For the smoothest sauce, shred sharp cheddar from a block rather than using packaged shredded cheese.
- Low heat is important: Keep the heat low when adding the cream and cheddar, and avoid boiling the finished cheese sauce.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently with a splash of milk, cream or chicken stock to loosen the sauce.