Can I use frozen broccoli in this recipe?

Yes, you can use frozen broccoli in place of fresh. Just be sure to thaw it first, and keep an eye on it while cooking to ensure it doesn’t become too soft.

What can I use instead of Gruyere cheese?

Gruyere cheese provides a unique, nutty flavor, but if you can’t find it, you can substitute with mozzarella, cheddar, or Swiss cheese. Parmesan is also a great choice for a slightly sharper flavor.

How do I store Chicken Broccoli Pasta leftovers?

You can store leftover Chicken Broccoli Pasta in an airtight container in the refrigerator for up to 3-4 days. To reheat, add a splash of milk and warm it on the stovetop or in the microwave.

Chicken Broccoli Pasta: A Simple, Creamy Dinner Delight

Description

Chicken Broccoli Pasta is a creamy and comforting dish that combines tender pasta, shredded chicken, and fresh broccoli in a rich cheese sauce. It’s an easy-to-make, one-pot meal that’s perfect for busy weeknights or cozy weekend dinners.

Ingredients

Scale

1 pound farfalle pasta
1 head broccoli, chopped into florets
2 cups cooked, shredded chicken
3 tablespoons butter
3 tablespoons flour
2 cups milk
4 ounces cream cheese
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon pepper
1 cup shredded Gruyere cheese
1/2 cup shredded mozzarella cheese

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Instructions

Bring a large pot of water to a boil and cook the farfalle pasta according to package instructions. After 7 minutes, add the broccoli florets and cook for another 3 minutes until the pasta is al dente and the broccoli is bright green and tender-crisp.
While the pasta and broccoli cook, melt the butter in a separate saucepan over medium heat. Add the flour and whisk for about 1 minute to form a roux.
Gradually whisk in the milk, ensuring the mixture stays smooth. Add the cream cheese, garlic powder, salt, and pepper, and cook over medium heat, whisking constantly, for about 5 minutes until the sauce thickens.
Remove the sauce from heat and stir in the Gruyere and mozzarella cheese until fully melted and smooth.
Drain the pasta and broccoli, then return them to the pot. Stir in the shredded chicken. Pour the cheese sauce over the pasta and chicken, and stir to coat evenly. Taste and adjust seasoning with more salt or pepper as needed.

Notes

Use rotisserie chicken for convenience, or substitute with grilled or pan-fried chicken.
Fresh broccoli is recommended for the best texture, but frozen broccoli can also work in a pinch.
If you prefer a thinner sauce, add more milk to reach your desired consistency.
This dish can be made ahead by prepping the sauce and pasta separately, then combining when ready to serve.
Leftovers can be stored in the refrigerator for 3-4 days. Reheat with a splash of milk for a creamier texture.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 691 kcal
Sugar: 8g
Sodium: 134mg
Fat: 37g
Saturated Fat: 8g
Unsaturated Fat: 29g
Trans Fat: 0g
Carbohydrates: 73g
Fiber: 8g
Protein: 21g
Cholesterol: 28mg