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!
Servings: 4 servings
Calories: 565kcal
Ingredients
- 2 tablespoon 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 tablespoon paprika
- 3 cups pasta uncooked (I used rotini)
- 4 cups chicken broth
- 2 cups broccoli cut in small pieces
- ½ teaspoon salt (more to taste)
- ½ teaspoon black pepper (more or less to taste)
- 3 cups cheddar cheese shredded
Instructions
- 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.
Nutrition
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