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
Scale
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
