This might be the coziest, most comforting pasta dish you’ll want to make on repeat. The way the broccoli blends right into the silky sauce makes this Creamy Broccoli Cheese Pasta Recipe a total crowd-pleaser—even for picky eaters!
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Why You'll Love This Recipe
I genuinely fell in love with this Creamy Broccoli Cheese Pasta Recipe because it feels like an indulgent treat that’s surprisingly easy to whip up. It’s my go-to when I crave something cheesy but still want a dose of green veggies sneaking onto my plate.
- Velvety Sauce: The combo of half and half plus cheddar creates this super smooth sauce that hugs every pasta twist perfectly.
- Hidden Veggie Magic: Finely chopped broccoli blends right in, giving you nutrients without the kids or fussy eaters even noticing.
- Quick and Convenient: Ready in about 30 minutes, it’s a lifesaver on busy weeknights.
- Customizable Comfort: You can easily swap the pasta shape or cheese to whatever you have on hand, and it still turns out wonderful.
Ingredients & Why They Work
Every ingredient here is chosen to create a creamy, flavorful sauce while balancing nutrition with indulgence. Plus, there are some handy tips on picking and prepping each one to set you up for success.
- Chicken Broth: Adds savory depth, keeping the sauce from tasting too one-dimensional.
- Half and Half: Provides creaminess without being too heavy like full cream would be.
- Chicken Bouillon Cube: Boosts flavor—just half a cube keeps it balanced and not too salty.
- Hot Sauce: A secret flavor enhancer; it adds subtle complexity without heat. I love using Frank’s Hot Sauce.
- Seasonings: Onion powder, garlic powder, oregano, basil, mustard powder, and parsley combine for a warm, herby backbone.
- Butter: Starts the roux and lends richness.
- Flour: Thickens the sauce to that perfect creamy consistency.
- Broccoli: Finely chopped so it cooks through and melds seamlessly into the sauce—no crunchy bits unless you want them!
- Gemelli Pasta: My favorite for this recipe because its twists trap the sauce beautifully, but any short pasta works.
- Cheddar Cheese: Sharp cheddar brings that classic tangy cheese flavor that makes this dish irresistible.
- Parmesan Cheese: Adds a salty, nutty kick to round everything out.
Make It Your Way
I love tweaking this Creamy Broccoli Cheese Pasta Recipe based on what’s in my fridge or the season. Don’t hesitate to personalize—it’s all about what makes you smile at the dinner table.
- Vegetable Swaps: Sometimes I swap broccoli for cauliflower or add peas for a pop of sweetness—just finely chop so everything cooks evenly.
- Cheese Variations: Using a combo of gouda or fontina instead of cheddar is a nice twist for a milder, creamier flavor.
- Make It Spicy: If you like heat, add more hot sauce or sprinkle crushed red pepper to give it a little kick.
- Gluten-Free Option: I've had great results using gluten-free pasta and gluten-free flour for the roux—just keep an eye on thickness.
Step-by-Step: How I Make Creamy Broccoli Cheese Pasta Recipe
Step 1: Prep the Sauce Base
Mix the chicken broth, half and half, half a chicken bouillon cube, hot sauce, and all the dried seasonings in a large measuring cup or bowl with a spout. This makes it super easy to add to your roux later without any spills or mess—trust me, it helps when your hands are full!
Step 2: Boil the Pasta Water
Get a large pot of water boiling and salt it well—about half a tablespoon of kosher salt. This step seasons the pasta from the inside, which makes a noticeable difference in flavor.
Step 3: Make the Roux
Melt butter in a large, deep skillet over medium heat. Once melted, whisk in the flour and cook for 1 to 2 minutes. This cooks out the raw flour taste and forms the thick base for your sauce.
Step 4: Add Liquids and Broccoli
Slowly add the chicken broth mixture you prepared, stirring constantly to keep things smooth. Toss in the finely chopped broccoli and bring everything to a gentle boil, then lower the heat to a simmer. Cover partially to keep the moisture in while the sauce finishes thickening.
Step 5: Cook Pasta & Combine
Drop your pasta in the boiling salted water and cook according to package directions until al dente. Remember to stir occasionally to prevent clumping. Drain the pasta once it’s ready, and then melt the cheddar and Parmesan into your simmering sauce off the heat to avoid graininess.
Finally, add the drained pasta to the sauce and stir until every piece is coated. Serve immediately for the creamiest texture.
Top Tip
One thing I’ve learned making this Creamy Broccoli Cheese Pasta Recipe over and over is that small details make a big difference between "good" and "wow!" moments. Here are some tips to keep your dish silky, cheesy, and perfectly balanced every time.
- Cheese Quality: Always grate your own cheese from a block if you can. Pre-grated cheese often contains anti-caking agents that stop it from melting smoothly.
- Temperature Matters: When adding cheese, remove the pan from direct heat or turn it to low to prevent the sauce from breaking (getting grainy).
- Broccoli Prep: Finely chop the broccoli to ensure it cooks through in the sauce. If you want chunkier bites, cook the broccoli with the pasta instead.
- Stir Frequently: While simmering the sauce, stir often to avoid scorching on the bottom and keep things smooth.
How to Serve Creamy Broccoli Cheese Pasta Recipe
Garnishes
I usually top this dish with a sprinkle of extra Parmesan and a crack of fresh black pepper. Sometimes I add toasted breadcrumbs for crunch or a handful of freshly chopped parsley to brighten it up. It’s the little touches that make this feel special.
Side Dishes
Since this pasta is rich and creamy, I love pairing it with a crisp green salad dressed with lemon vinaigrette or roasted garlic green beans. A crusty piece of bread is perfect too if you want to soak up every bit of that cheesy sauce.
Creative Ways to Present
For family dinners or casual entertaining, I sometimes bake this pasta in a casserole dish topped with extra cheese and breadcrumbs until golden and bubbly. It’s a guaranteed hit and looks so inviting straight from the oven!
Make Ahead and Storage
Storing Leftovers
I store leftover Creamy Broccoli Cheese Pasta in an airtight container in the fridge, and it usually lasts about 3 days. When I reheat, I add a splash of milk or broth to refresh the sauce and keep it creamy.
Freezing
This pasta freezes really well! I portion it out into freezer-safe containers or bags, and it keeps for up to 3 months. Just thaw overnight in the fridge before reheating on the stove or microwave with a bit of liquid to maintain creaminess.
Reheating
Reheat gently on the stovetop over low heat while stirring and adding a little milk or broth as needed. This keeps the sauce smooth and delicious without drying out or separating.
Frequently Asked Questions:
Absolutely! Cheddar and Parmesan are great staples for flavor, but feel free to try mozzarella, fontina, gouda, or a blend for different textures and tastes. Just make sure they melt well.
You want the broccoli chopped very finely, almost like tiny bits, so it cooks through in the sauce and doesn’t stay crunchy or raw. If you prefer bigger chunks, cook the broccoli with the pasta instead to soften it properly.
Yes! Just swap the chicken broth and bouillon cube for vegetable broth and a vegetarian bouillon alternative. The flavor will still be rich and cheesy without the meat base.
If you plan to make it ahead, slightly undercook your pasta (al dente or just shy) and combine it with the sauce when slightly cooled. This helps prevent the pasta from absorbing too much liquid and getting mushy during storage. Reheat gently with added liquid as needed.
Final Thoughts
This Creamy Broccoli Cheese Pasta Recipe has become a staple in my house because it’s so straightforward yet feels indulgent. I love that it sneaks in veggies without fuss and can easily be adapted to whatever you have on hand. Give it a try—you might just find your new favorite comfort food, too!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A creamy and cheesy pasta dish featuring finely chopped broccoli and sharp cheddar cheese, combined with a flavorful sauce made from chicken broth, half and half, and subtle seasonings. This recipe is quick to prepare and perfect for a comforting weeknight meal.
Ingredients
Sauce
- 1 cup chicken broth
- 1 cup half and half
- ½ chicken bouillon cube
- 1 teaspoon Frank's hot sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon mustard powder
- ½ teaspoon parsley
Pasta
- 3 tablespoons butter
- 2 tablespoons flour
- 1 ½ cups broccoli, very finely chopped
- ½ pound Gemelli pasta
- 1 cup cheddar cheese, shredded
- 2 tablespoons Parmesan cheese, grated
Instructions
- Prepare the sauce mixture: Combine the chicken broth, half and half, ½ chicken bouillon cube, Frank's hot sauce, and all the seasonings (onion powder, garlic powder, oregano, basil, mustard powder, parsley) in a large measuring cup with a spout and set aside.
- Boil pasta water: Bring a large pot of water to a boil. Once boiling, add ½ tablespoon kosher salt to season the water.
- Make the roux: Melt the butter in a large, high-walled skillet over medium heat. Whisk in the flour and cook for 1 to 2 minutes to remove the raw flour taste.
- Cook the sauce: Gradually add the chicken broth mixture to the roux in small splashes while stirring continuously to avoid lumps. Add the finely chopped broccoli, bring the mixture to a boil, then reduce heat to a simmer and partially cover the skillet.
- Cook the pasta: While the sauce simmers, cook the Gemelli pasta until al dente according to package instructions, stirring gently periodically. Drain the pasta once cooked.
- Add cheese to the sauce: Reduce the heat of the sauce to low, then stir in the shredded cheddar and grated Parmesan cheese until fully combined, ensuring the sauce doesn't get too hot to prevent dairy separation.
- Combine pasta and sauce: Add the drained pasta to the sauce and stir well to coat. The sauce will thicken further as it stands. Serve immediately for best texture and flavor.
Notes
- You can substitute Gemelli pasta with rotini, fusilli, medium shells, macaroni, or penne.
- Use freshly grated cheese from a block or wedge for better melting and taste compared to pre-grated cheese.
- If you prefer larger broccoli chunks, boil broccoli with pasta during the last 4 minutes instead of cooking it in the sauce.
- The hot sauce adds flavor without noticeable spiciness; Frank's hot sauce is recommended.
- Store leftovers in airtight containers; refrigerate up to 3 days or freeze up to 3 months. It freezes and reheats well.
- Make sure the sauce is not too hot when adding cheese to avoid grainy texture from dairy separating.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 55 mg
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