Cheesy Chicken Broccoli Rotini
Creamy, comforting, and irresistibly delicious, Cheesy Chicken Broccoli Rotini is a one-pan masterpiece perfect for busy weeknights or cozy family dinners. This quick and easy recipe combines tender rotini pasta, juicy bites of seasoned chicken, and vibrant broccoli florets, all enveloped in a velvety homemade cheese sauce made with sharp cheddar and Parmesan. A touch of garlic and a hint of paprika elevate the dish, while the option to garnish with fresh parsley adds a bright, herby finish. Ready in just 40 minutes and packed with wholesome ingredients, this hearty pasta dish is a surefire crowd-pleaser. Perfectly balanced, it's the ultimate comfort food that brings bold flavors and creamy textures together in every bite.
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Recipe Information
Ingredients
- 12 oz Rotini pasta
- 1 lb Chicken breast, boneless and skinless
- 2 cups Broccoli florets
- 3 tbsp Unsalted butter
- 2 cloves Garlic, minced
- 3 tbsp All-purpose flour
- 2 cups Milk
- 1 cup Chicken broth
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Cut the chicken breast into bite-sized cubes, then season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and paprika. Cook the chicken for 5-7 minutes until golden brown and fully cooked. Transfer to a plate and set aside.
In the same skillet, add the broccoli florets along with 2 tablespoons of water. Cover with a lid and steam over medium heat for 4-5 minutes until the broccoli is tender but still vibrant. Remove from the skillet and set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Sprinkle in the flour and whisk continuously for 1-2 minutes to make a roux.
Gradually add the milk and chicken broth to the roux, whisking constantly to prevent lumps. Cook for 3-4 minutes until the mixture thickens.
Reduce the heat to low and stir in the cheddar cheese and Parmesan cheese until melted and smooth. Season the cheese sauce with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large mixing bowl, combine the cooked pasta, chicken, broccoli, and cheese sauce. Toss everything together until evenly coated. If the sauce is too thick, stir in a bit of the reserved pasta water until your desired consistency is reached.
Serve the Cheesy Chicken Broccoli Rotini warm and garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 985 mg | 43% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 4.9 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 542 mg | 42% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 421 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
