Description
A cozy, weeknight-friendly meal combining creamy white cheddar sauce with tender chicken and crisp broccoli.
Ingredients
Scale
- 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
Instructions
- Cook the penne pasta according to package instructions until al dente. Add broccoli florets during the last 2–3 minutes of cooking. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a light roux.
- Gradually add chicken broth and milk, whisking until smooth and slightly thickened. Stir in white cheddar cheese and garlic powder, cooking until cheese melts and sauce is creamy.
- Add shredded chicken, cooked pasta, and broccoli to the skillet, stirring until well coated and heated through. Season with salt and pepper.
Notes
For best texture, serve warm topped with extra cheese or a sprinkle of black pepper. Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 5g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 46g
- Cholesterol: 90mg