Dinner

White Cheddar Chicken Pasta

Name: White Cheddar Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz penne pasta; 2 cups cooked chicken, shredded; 2 cups broccoli florets; 2 cups white cheddar cheese, shredded; 2 cups chicken broth; 1 cup milk; 2 tbsp butter; 2 tbsp flour; 1 tsp garlic powder; Salt and pepper to taste

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This White Cheddar Chicken Pasta is a cozy, weeknight-friendly meal. Tender shredded chicken and crisp-tender broccoli meet warm, creamy white cheddar sauce. The pasta holds the sauce in every forkful. It smells rich and buttery and tastes cheesy with a mild garlic lift. You can make it in about 30 minutes and on a busy night it feels like comfort food with a touch of elegance.

Recipe Information

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

Approximate per serving (values will vary by brands and exact portions):

Calories per serving: 680 kcal
Protein: 46 g
Carbohydrates: 52 g
Fat: 30 g
Fiber: 4 g
Sugar: 5 g
Sodium: 820 mg

Why Make This White Cheddar Chicken Pasta

Make this recipe when you want a quick, comforting dinner that still feels special. It combines creamy cheese sauce with tender chicken and bright broccoli. The dish is simple to scale and reheats well. It satisfies picky eaters and also works for casual dinners with friends. The white cheddar gives a sharp, clean cheese flavor that stands out without being overpowering.

How to Make White Cheddar Chicken Pasta

Start by cooking the pasta and blanching the broccoli so they finish at the same time. Build a quick roux with butter and flour, then add broth and milk for a silky base. Stir in white cheddar off the heat so the sauce stays smooth. Fold in shredded chicken, pasta, and broccoli and warm through. Finish with salt and pepper and serve immediately for best texture.

Ingredients:

8 oz penne pasta
2 cups cooked chicken, shredded
2 cups broccoli florets
2 cups white cheddar cheese, shredded
2 cups chicken broth
1 cup milk
2 tbsp butter
2 tbsp flour
1 tsp garlic powder
Salt and pepper to taste

Directions:

Step 1: Preparation

Cook the penne pasta according to package instructions until al dente. Add the broccoli florets during the last 2–3 minutes of cooking so they stay bright and slightly crisp. Drain the pasta and broccoli together and set aside. Measure and shred the cheese and chicken so everything is ready.

Step 2: Mixing

In a large skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a light roux. This removes the raw flour taste and helps the sauce thicken.

Step 3: Cooking

Gradually add the chicken broth and milk, whisking constantly until the mixture is smooth and slightly thickened. Stir in the white cheddar cheese and garlic powder. Cook gently, stirring, until the cheese melts and the sauce is creamy. Lower the heat if the sauce looks grainy — gentle heat keeps the texture silky.

Step 4: Finishing

Add the shredded chicken, cooked pasta, and broccoli to the skillet. Stir until everything is well coated and heated through. Taste and season with salt and pepper. Serve warm, topped with extra cheese or a sprinkle of black pepper if you like.

How to Serve White Cheddar Chicken Pasta

Serve this pasta hot for the creamiest experience. Add a simple green salad and crusty bread to soak up any sauce. For a family meal, offer lemon wedges to brighten the flavors. For a heartier plate, serve with roasted cherry tomatoes or a side of garlic green beans. Garnish with chopped parsley or chives for color and a fresh note.

How to Store White Cheddar Chicken Pasta

Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Freeze portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat gently on the stove over low heat with a splash of milk or broth to loosen the sauce. Microwave in short intervals, stirring between, and add a little liquid if the sauce tightens.

Expert Tips for Perfect White Cheddar Chicken Pasta

Use freshly shredded cheese when possible. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
Grate the cheese fine so it melts quickly.
Heat the sauce gently. High heat can separate cheese and make the sauce oily.
Cook pasta al dente; it will absorb sauce and remain firm after mixing.
If the sauce is too thick, whisk in extra warm broth or milk a little at a time.
For lower sodium, use low-sodium chicken broth and taste before adding salt.
Leftover roasted or rotisserie chicken works great and saves time.

Delicious Variations

Veg-forward: Swap broccoli for spinach or asparagus for a different texture.
Smoky bacon: Add crisp bacon bits for smoky crunch.
Tomato twist: Stir in sun-dried tomatoes or roasted cherry tomatoes for tang.
Spice it up: Add crushed red pepper flakes or a pinch of cayenne for heat.
Different cheese: Try Gruyère or fontina for a nuttier flavor, or mix white cheddar with Parmesan for depth.
Baked version: Transfer to a baking dish, top with breadcrumbs and extra cheese, and bake at 375°F for 15 minutes until bubbly and golden.

Frequently Asked Questions

Q: Can I use frozen broccoli?
A: Yes. Add frozen broccoli to the pasta during the last 3–4 minutes of cooking. Do not thaw first; that helps keep the broccoli from getting mushy.

Q: Can I make this dairy-free or lower in lactose?
A: Use a dairy-free milk (unsweetened almond or oat) and a dairy-free cheese that melts well. The texture will differ, but the basic method still works. Use a little extra thickener (an extra tablespoon flour) if needed.

Q: Will pre-shredded cheese melt the same?
A: Pre-shredded cheese can contain anti-caking agents that affect melting. For the smoothest sauce, shred a block of cheese yourself.

Q: Can I prepare this ahead of time for a dinner party?
A: Yes. Make the sauce and cook the pasta and broccoli. Store separately in the fridge. Reheat gently and combine just before serving to keep textures fresh.

Q: How do I prevent a grainy cheese sauce?
A: Melt cheese over low heat and add it slowly. Avoid boiling the sauce once cheese is added. Use freshly shredded cheese and keep the heat gentle.

Q: Can I use different pasta shapes?
A: Absolutely. Fusilli, rotini, or shells work well because they hold the sauce.

Q: Is this safe to freeze after mixing?
A: Yes, but the texture may change slightly. Freeze in portioned containers and add a splash of milk when reheating to revive creaminess.

Conclusion

This White Cheddar Chicken Pasta is a simple, satisfying dish that tastes rich and comforting. It cooks fast and feeds a family or makes tasty leftovers. For another take on this recipe or inspiration, see White Cheddar Chicken Pasta – The Cozy Cook. Try it tonight — the creamy sauce, tender chicken, and bright broccoli make every bite comforting and delicious.