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
Scale
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
