This creamy, cheesy, and comforting dinner comes together in just about 30 minutes, making it a perfect weeknight meal. If you’re craving something cozy but still packed with veggies, this Creamy Broccoli Cheese Pasta Recipe is absolutely where you want to be.
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Why You'll Love This Recipe
I remember the first time I made this creamy broccoli cheese pasta—I was looking for something quick but satisfying, and wow, it didn’t disappoint. It’s not just another cheesy noodle dish; the finely chopped broccoli sneaks in some goodness without overwhelming the creamy sauce. Plus, the hot sauce twist adds a secret depth of flavor that’ll keep you coming back for more.
- Speedy and Simple: Ready in just 30 minutes with minimal fuss, perfect for busy evenings.
- Hidden Veggie Boost: The broccoli gets finely chopped so it cooks perfectly and blends seamlessly.
- Flavor-Packed Sauce: A combination of seasonings and a splash of hot sauce for complexity without heat.
- Cheesy Goodness: Sharp cheddar and Parmesan melted right into a silky, luscious sauce.
Ingredients & Why They Work
Every element in this recipe plays a role to give you that perfectly creamy, flavorful pasta. Choose quality cheeses and fresh broccoli for the best results, and don’t skip on finely chopping the greens—it’s a game-changer for texture and taste.
- Chicken Broth: Adds savory depth to the sauce without overpowering the other flavors.
- Half and Half: Creates a creamy base that's rich but not too heavy.
- Chicken Bouillon Cube: Amplifies the broth flavor, ensuring every bite is savory and satisfying.
- Hot Sauce: I love Frank’s for its flavor boost without making the dish spicy.
- Seasonings (onion powder, garlic powder, oregano, basil, mustard powder, parsley): A blend that layers gentle herbal and savory notes into the sauce.
- Butter: The fat we need to make the roux and add richness.
- Flour: Thickens the sauce to creamy perfection.
- Broccoli (very finely chopped): Sneaks in nutrition, and cooks evenly in the sauce.
- Gemelli Pasta: I used Gemelli for its twisted shape that holds sauce beautifully, but feel free to swap with rotini, fusilli, or shells.
- Cheddar Cheese: Sharp cheddar melts smoothly, giving bold cheese flavor.
- Parmesan Cheese: Adds a nutty finish that balances the creaminess.
Make It Your Way
One of my favorite parts about this creamy broccoli cheese pasta recipe is how easy it is to tweak—it’s like a blank canvas with guaranteed deliciousness. I usually add a pinch of cayenne if I want a subtle kick or swap the broccoli for spinach when I’m out.
- Variation: For a meatier version, toss in cooked diced chicken or crispy bacon bits—both add amazing flavor and texture.
- Dairy-Free Option: Try coconut milk with nutritional yeast instead of half and half and cheese; it's surprisingly good and creamy.
- Seasonal Switch-Up: Instead of broccoli, try finely chopped cauliflower or zucchini based on the season.
- Make it Spicy: Add more hot sauce or a dash of chili flakes to the sauce for some heat if you’re feeling bold.
Step-by-Step: How I Make Creamy Broccoli Cheese Pasta Recipe
Step 1: Prepare Sauce Base with Broccoli
I start by combining chicken broth, half and half, half a chicken bouillon cube, Frank’s hot sauce, and all the seasonings in a large measuring cup with a spout. This mix is the flavor powerhouse, and having it ready makes the cooking flow smoother. The finely chopped broccoli goes straight into the sauce so it cooks tender and melds with the cheesy goodness.
Step 2: Cook Pasta Meanwhile
While the sauce base waits, bring a large pot of water to a boil, then salt it generously—I use kosher salt because it dissolves nicely and seasons better. Adding the pasta once the water boils and cooking it to al dente ensures you don’t end up with mushy noodles later when it sits in the sauce. Stir gently every few minutes so nothing sticks.
Step 3: Make a Roux and Build the Sauce
In a high-walled skillet, melt butter over medium heat, then whisk in flour and cook for 1-2 minutes. This step is key to a silky, perfectly thick sauce without any raw flour taste. Next, I add the broth mixture in small splashes, whisking constantly to keep it smooth, then bring it to a simmer, letting the broccoli soften beautifully in the mix.
Step 4: Melt Cheese and Combine Everything
Lower the heat, then stir in shredded cheddar and grated Parmesan, patiently letting them melt without overheating the sauce—this avoids a grainy texture, trust me, it makes all the difference. Finally, add your drained pasta and stir well. The pasta will soak up that luscious sauce while it stands, so don’t rush to serve it.
Top Tip
I’ve made this creamy broccoli cheese pasta recipe dozens of times, and these little tips have saved me from ending up with a sauce that’s either too thin or grainy. Patience and prep are your best friends here!
- Finely Chop Broccoli: This ensures it cooks all the way through in the sauce and blends easily, so you get a smooth texture with veggie goodness.
- Don’t Add Cheese to Boiling Sauce: Lower the heat to prevent cheese from separating and becoming grainy.
- Use Freshly Grated Cheese: Block cheese melts creamier and tastes way better than pre-shredded.
- Cook Pasta Just Right: Al dente pasta holds up to the thick sauce better and keeps the dish balanced.
How to Serve Creamy Broccoli Cheese Pasta Recipe
Garnishes
I love topping this pasta with a sprinkle of fresh chopped parsley or a little extra Parmesan. Sometimes, I add a touch of cracked black pepper or a drizzle of good olive oil to brighten things up just before serving.
Side Dishes
To round it out, a crisp green salad or some rustic garlic bread pairs beautifully—both bring a fresh contrast to the creamy pasta.
Creative Ways to Present
For special occasions, I like serving this pasta in individual small casserole dishes topped with a golden crust of extra Parmesan and breadcrumbs, then broiled until bubbly and crisp. It looks fancy but is still super comforting!
Make Ahead and Storage
Storing Leftovers
I place leftovers in airtight containers and refrigerate them—they stay fresh for up to 3 days, which is perfect for quick lunches or dinners after a busy day.
Freezing
Because this pasta is a creamy dish, I portion out leftovers into freezer-safe containers and freeze for up to 3 months. When thawed, the texture holds up nicely if reheated gently, making it a great make-ahead meal option.
Reheating
I reheat leftovers on low heat, adding a splash of milk or broth to restore creaminess and prevent the sauce from drying out. Stir frequently until warmed through, and you'll have a delicious second round that tastes just as good.
Frequently Asked Questions:
Absolutely! While Gemelli works great because it holds sauce well, rotini, fusilli, penne, or shells all work beautifully to catch that creamy broccoli cheese sauce.
Make sure to add cheese off the heat or on very low heat. If the sauce is boiling, the dairy can separate. Also, use freshly grated cheese rather than pre-shredded for a smoother melt.
Definitely! Finely chopped cauliflower, zucchini, or even spinach work well. Just adjust cooking times accordingly so they become tender but not mushy.
Yes! The creamy texture and mild flavors usually appeal to kids, especially when the broccoli is finely chopped so it's hardly noticeable. You can also reduce or omit the hot sauce if preferred.
Final Thoughts
This Creamy Broccoli Cheese Pasta Recipe feels like a little hug on a plate—comforting, cheesy, and secretly healthy with all that broccoli. Whenever I whip it up, it feels like I’m treating myself without spending hours in the kitchen. I’m pretty sure once you try it, it’ll become your go-to easy dinner too. So grab your favorite pasta, and let’s get cooking!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Delicious and creamy cheese pasta with finely chopped broccoli, cheddar, and Parmesan cheese in a flavorful sauce made with chicken broth and half and half. This comforting dish is perfect for an easy weeknight meal and uses simple ingredients for a rich and satisfying flavor.
Ingredients
Sauce
- 1 cup chicken broth
- 1 cup half and half
- 0.5 chicken bouillon cube
- 1 teaspoon hot sauce (Frank's Hot Sauce recommended)
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon oregano
- 0.5 teaspoon basil
- 0.5 teaspoon mustard powder
- 0.5 teaspoon parsley
Pasta
- 3 tablespoons butter
- 2 tablespoons flour
- 1.5 cups broccoli, very finely chopped
- 0.5 pound Gemelli pasta
- 1 cup cheddar cheese, shredded (preferably Cracker Barrel Extra Sharp Yellow Cheddar)
- 2 tablespoons Parmesan cheese, grated (preferably Belgioioso Parmesan)
Instructions
- Prepare the sauce mixture. Combine the chicken broth, half and half, half bouillon cube, hot sauce, and all the seasonings (onion powder, garlic powder, oregano, basil, mustard powder, parsley) in a large measuring cup with a spout and set aside for easy pouring.
- Boil the pasta water. Bring a large pot of water to a boil. Once boiling, salt the water with about half a tablespoon of kosher salt to enhance the pasta’s flavor.
- Make the roux. In a large, high-walled skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes to remove the raw flour taste, forming a smooth paste.
- Add the liquid and broccoli. Slowly add the chicken broth mixture in small splashes to the roux, whisking continuously to avoid lumps. Stir in the finely chopped broccoli, bring the mixture to a boil, then reduce the heat to a simmer.
- Cook the pasta. While the sauce simmers with a partially covered pan, cook the Gemelli pasta in the boiling salted water until al dente, gently stirring occasionally. Drain the pasta once cooked.
- Add cheese to sauce. Reduce the sauce heat to low and stir in the shredded cheddar and grated Parmesan cheese until melted and smooth. Avoid heating the sauce too much here to prevent the cheese from separating.
- Combine pasta and sauce. Add the drained pasta to the sauce and stir well to combine. The pasta will continue to absorb the sauce and thicken as it stands. Serve immediately and enjoy your creamy cheese pasta with broccoli!
Notes
- Gemelli pasta works great for this recipe, but Rotini, Fusilli, Medium Shells, Macaroni, or Penne are also good options.
- Use freshly grated cheese from a block or wedge for better melting and flavor compared to pre-packaged shredded cheese.
- If you prefer larger broccoli chunks, boil broccoli with the pasta during the last 4 minutes instead of cooking it in the sauce.
- The hot sauce adds flavor without noticeable spiciness; Frank's Hot Sauce is recommended.
- To prevent grainy sauce, avoid adding cheese to sauce that is too hot.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 65 mg
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