Ingredients
Scale
- 1 tablespoon Olive Oil: For searing the chicken and sautéing the aromatics.
- 1 lb (about 2 large) Boneless, Skinless Chicken Breasts: Cut into 1-inch bite-sized cubes.
- 1 teaspoon Salt: Divided for seasoning the chicken and the sauce.
- 1/2 teaspoon Black Pepper: Freshly ground for the best flavor.
- 1 medium Yellow Onion: Finely chopped.
- 3 cloves Garlic: Minced.
- 4 cups Chicken Broth: Low-sodium is preferred so you can control the saltiness.
- 2 cups Milk: Whole milk or 2% will yield the creamiest results. Avoid skim milk as it can make the sauce watery.
- 12 oz Uncooked Short Pasta: Penne, rotini, fusilli, or cavatappi work wonderfully as their shapes are perfect for catching the sauce.
- 1 large head of Broccoli (about 4–5 cups): Cut into small, bite-sized florets.
- 2 cups Shredded Cheddar Cheese: A sharp or medium cheddar provides a great tangy flavor. Shredding your own from a block is highly recommended for a smoother, meltier sauce, as pre-shredded cheeses often contain anti-caking agents that can make the sauce grainy.
- 1/2 cup Grated Parmesan Cheese: For an extra layer of salty, nutty flavor.
Instructions
- Sear the Chicken: Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil. Once shimmering, add the cubed chicken to the pot in a single layer. Season generously with ½ teaspoon of salt and ¼ teaspoon of black pepper. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through. Using a slotted spoon, remove the chicken from the pot and set it aside on a plate. Do not wipe out the pot; the browned bits (fond) on the bottom are packed with flavor.
- Sauté the Aromatics: Reduce the heat to medium. Add the finely chopped onion to the same pot and cook for 3-4 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
- Deglaze and Build the Sauce Base: Pour about ½ cup of the chicken broth into the pot. Use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the pot. This process, known as deglazing, infuses your sauce with an incredible depth of flavor.
- Cook the Pasta: Pour the remaining chicken broth and the milk into the pot. Add the uncooked pasta and the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper. Stir everything together and bring the liquid to a gentle simmer.
- Simmer and Thicken: Once simmering, reduce the heat to medium-low. Cover the pot and let it cook for 10-12 minutes, or until the pasta is nearly al dente (still has a slight bite). It’s important to stir every few minutes to prevent the pasta from sticking to the bottom of the pot. The liquid will reduce and thicken into a creamy sauce as the starch from the pasta is released.
- Add the Broccoli: Uncover the pot and add the broccoli florets. Stir to combine, ensuring the broccoli is submerged in the sauce. Place the cover back on and continue to cook for another 3-4 minutes, just until the broccoli is tender-crisp and bright green. You don’t want to overcook it into mush.
- Incorporate the Cheeses and Chicken: Turn the heat down to low. This is a crucial step to prevent the cheese from becoming grainy or the sauce from breaking. Gradually add the shredded cheddar and grated Parmesan cheese, stirring constantly until the cheese is completely melted and the sauce is smooth and velvety.
- Finish and Serve: Return the cooked chicken to the pot. Stir everything together until the chicken is heated through and well-coated in the cheesy sauce. Remove the pot from the heat. Let it sit for 2-3 minutes; the sauce will thicken slightly as it cools. Serve immediately.
Nutrition
- Serving Size: One Normal Portion
- Calories: 580-620