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Broccoli Cheddar Pasta
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5 from 1 vote

Broccoli Cheddar Pasta with Chicken

An extremely cheesy, creamy, flavorful one-pot dish, this broccoli cheddar pasta with chicken will please even the pickiest palate! 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 565kcal
Author: Savory With Soul


  • 2 Tbsp oil , olive or avocado
  • 1 small onion , finely chopped
  • 2 cloves garlic , minced (about 1 Tbsp)
  • ½ pound chicken breast boneless/skinless, cut into ½-inch chunks
  • ½ bell pepper red, sliced in medium-sized pieces (about ¾ cup)
  • 1 medium carrot , chopped small (about 1 cup)
  • 1 Tbsp paprika
  • 3 cups pasta uncooked (I used rotini)
  • 4 cups chicken broth
  • 2 cups broccoli cut in small pieces
  • ½ tsp salt (more to taste)
  • ½ tsp black pepper (more or less to taste)
  • 3 cups cheddar cheese shredded


  • Heat oil to medium in a large heavy pot (such as a Dutch oven).
  • Add onion, garlic, and chicken and cook uncovered about 10 minutes or until chicken is done, turning a couple times during cooking.
  • Add bell pepper, carrot, and paprika and blend. Cover and cook 5 minutes (still on medium heat).
  • Uncover and add pasta and broth and blend. Bring to a boil on medium-high heat.
  • Reduce heat to low-medium (about 3). Cover and cook 5 minutes.
  • Uncover and add broccoli. Cover and cook another 10 minutes.
  • Uncover and turn off heat. Add cheese and blend thoroughly. Let sit 10 minutes before serving.
  • Best eaten right away, but leftovers can be refrigerated for up to 3 days. Add a bit of liquid (water or broth) when reheating on low heat.


Calories: 565kcal | Carbohydrates: 21g | Protein: 39g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 125mg | Sodium: 2734mg | Potassium: 1377mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5796IU | Vitamin C: 92mg | Calcium: 689mg | Iron: 4mg