This Creamy Broccoli Cheese Pasta Recipe is one of those dishes that brings comfort and satisfaction in every bite, without any fuss. It’s quick to whip up, super cheesy, and sneakily packed with broccoli, making dinner both delicious and a bit healthier.
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Why You'll Love This Recipe
I’ve made this creamy broccoli cheese pasta countless times on busy weeknights when I want something filling without spending hours in the kitchen. It’s cheesy without being heavy, and the broccoli blends into the sauce perfectly, pleasing even picky eaters.
- Simple Ingredients: You probably already have most of these in your pantry, making it an easy go-to meal.
- Balanced Comfort: The broccoli adds a fresh touch to the rich, cheesy sauce, so you get comfort without feeling weighed down.
- Quick to Make: From start to finish, this recipe takes just about 30 minutes—perfect for busy days.
- Versatile Pasta Choice: While I used Gemelli, you can switch up the pasta shape to whatever you have on hand.
Ingredients & Why They Work
Let’s talk about the key players in this Creamy Broccoli Cheese Pasta Recipe. Each ingredient has its role, ensuring the sauce is silky, the flavor balanced, and that broccoli blends beautifully without overpowering the dish.
- Chicken Broth: Adds depth and a savory base that brings all the flavors together without being too rich.
- Half and Half: Creates that luscious creamy texture without being as heavy as cream.
- Chicken Bouillon Cube: Enhances savory notes, giving a boost to the broth without needing extra seasoning.
- Hot Sauce (like Frank’s): I use it just for a subtle flavor lift—it doesn't make the dish spicy but adds complexity.
- Seasonings (onion powder, garlic powder, oregano, basil, mustard powder, parsley): These layer aromatic flavors that complement the cheese and broccoli beautifully.
- Butter and Flour: These make the roux, the foundation of our creamy sauce, thickening it perfectly.
- Broccoli (finely chopped): The more finely chopped, the better it cooks and blends into the sauce for a silky finish—no big florets here!
- Gemelli Pasta: Its twists trap sauce well, but really, any shape like rotini or shells works great.
- Cheddar Cheese: I recommend a sharp cheddar for bold cheesy flavor that's tender and melty.
- Parmesan Cheese: Adds a nutty tang and depth to the cheese sauce.
Make It Your Way
I love how this Creamy Broccoli Cheese Pasta Recipe is such a blank canvas—you can adjust it easily to fit your mood or pantry. Feel free to experiment with different cheeses, add-ins, or seasoning tweaks to keep it fresh every time you make it.
- Variation: Once, I swapped out half the cheddar for smoked gouda, and it gave the pasta a delightful smoky twist I still crave.
- Vegetarian: Skip the chicken broth and use vegetable broth—I’ve done this often and the dish stays just as tasty.
- Veggie Boost: Try adding finely diced carrots or spinach for extra color and nutrients; just toss them in with the broccoli while simmering.
- Protein Add-On: Stir in cooked chicken or crispy bacon if you want a heartier meal.
Step-by-Step: How I Make Creamy Broccoli Cheese Pasta Recipe
Step 1: Prep Your Broccoli and Sauce Base
Start by finely chopping your broccoli because it’s super important for the texture—too big pieces won’t soften enough in the sauce. Combine your chicken broth, half and half, bouillon cube, hot sauce, and seasonings in a large measuring cup with a spout. Having this ready as a liquid mixture makes the next steps a breeze.
Step 2: Boil the Pasta
Boil a big pot of salted water and cook your pasta until al dente. Trust me, you want a little bite left because the pasta will keep soaking up the sauce later. Drain and set aside once done, but hold on to just a splash of pasta water—it’s handy for loosening the sauce if it gets too thick.
Step 3: Make the Roux and Sauce
Melt butter in a large, deep skillet over medium heat, then whisk in the flour. Cook this roux for about 1-2 minutes—it should smell a bit nutty and golden but not dark. Slowly add your broth mixture in small splashes while whisking constantly, then stir in the chopped broccoli. Bring to a boil, then reduce to a simmer and partially cover.
Step 4: Cheese It Up and Combine
Reduce heat to low before adding your cheddar and Parmesan—this step is crucial to keep your sauce creamy and smooth without turning grainy. Stir gently until the cheese melts fully. Then, fold in your cooked pasta and toss everything until well coated. If the sauce feels too thick, add a splash of that reserved pasta water.
Top Tip
After making this creamy broccoli cheese pasta many times, I’ve learned a few little tricks to keep it tasting amazing and looking vibrant:
- Finely Chop the Broccoli: It cooks through perfectly and blends into the sauce for a creamy texture without any crunch or toughness.
- Low Heat When Adding Cheese: Always reduce the heat to low before stirring in cheese. Overheating can cause the sauce to break and become grainy.
- Reserve Pasta Water: A splash of this starchy water helps loosen the sauce to your desired consistency without watering down the flavor.
- Use Freshly Grated Cheese: Pre-shredded cheese often has additives that prevent melting properly. Grating from a block gives you that silky sauce texture.
How to Serve Creamy Broccoli Cheese Pasta Recipe
Garnishes
I like to sprinkle a little extra freshly grated Parmesan on top with a pinch of crushed red pepper flakes if I want a mild kick. Sometimes I finish it with chopped fresh parsley or basil for a hit of brightness that contrasts beautifully with the cheesy richness.
Side Dishes
To keep things balanced, I often pair this pasta with a crisp green salad dressed in a light vinaigrette or some roasted cherry tomatoes to add a sweet tang. Garlic bread or a crusty baguette also make excellent companions for soaking up any leftover sauce.
Creative Ways to Present
For a special touch, I’ve served this pasta layered in a clear glass bowl to show off the swirls of green broccoli and golden cheese. On cozy nights, it shines in individual oven-safe dishes topped with extra cheese and broiled until bubbly and golden on top.
Make Ahead and Storage
Storing Leftovers
Leftovers store really well in an airtight container in the fridge for up to three days. Keep the pasta slightly undercooked initially if you plan to save it—that way, it stays tender and doesn’t get mushy when reheated.
Freezing
I’ve frozen this pasta a couple of times with good results—just let it cool completely, then freeze in portions. Thaw overnight in the fridge for best results before reheating.
Reheating
To reheat, I prefer warming it gently on the stove over low heat with a splash of milk or broth to revive the creaminess. The microwave works too but add a little liquid and stir halfway through to keep it smooth.
Frequently Asked Questions:
Yes! Frozen broccoli works just fine, but I recommend thawing and draining it before adding to avoid extra water that could thin the sauce. Chop it finely if the pieces are large.
While I used Gemelli, any short pasta like rotini, fusilli, medium shells, or penne will catch the sauce beautifully and work well with the broccoli.
The key is to reduce the heat to low before adding the cheese and to use freshly grated cheese. Also, avoid boiling the sauce after the cheese is added to keep it smooth.
To make it vegan or dairy-free, substitute the half and half with a plant-based milk like oat or cashew milk, use vegetable broth, and swap the cheeses for vegan cheese alternatives. The sauce will be slightly different but still creamy and tasty.
Final Thoughts
This Creamy Broccoli Cheese Pasta Recipe feels like a warm hug on a plate and has genuinely become one of my favorite quick dinners to make when I want to keep things comforting but not complicated. I hope you love making (and eating!) it as much as I do. It’s a simple recipe that’s easy to personalize—so don’t hesitate to put your spin on it and make it your own.
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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
This creamy Cheese Pasta recipe features a flavorful sauce made with chicken broth, half and half, and a blend of seasonings, combined with finely chopped broccoli and gemelli pasta. Topped with sharp cheddar and Parmesan cheeses, it is a comforting, cheesy dish perfect for a quick dinner.
Ingredients
Sauce Ingredients
- 1 cup chicken broth
- 1 cup half and half
- 0.5 chicken bouillon cube
- 1 teaspoon Frank's hot sauce
- 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 Ingredients
- 3 tablespoon butter
- 2 tablespoon flour
- 1.5 cups broccoli, very finely chopped
- 0.5 lb gemelli pasta
- 1 cup cheddar cheese, shredded
- 2 tablespoon Parmesan cheese, grated
Instructions
- Prepare the Sauce Base: Combine chicken broth, half and half, half a bouillon cube, hot sauce, onion powder, garlic powder, oregano, basil, mustard powder, and parsley in a large measuring cup with a spout. Set aside.
- Boil the Pasta Water: Bring a large pot of water to a boil. Once boiling, add 0.5 tablespoons kosher salt to season the water.
- Make the Roux: Melt butter in a large, high-walled skillet over medium heat. Whisk in the flour and cook for 1 to 2 minutes to create a roux.
- Add Sauce and Broccoli: Slowly whisk in the reserved chicken broth mixture in small splashes, stirring continuously to avoid lumps. Add the finely chopped broccoli. Bring the sauce to a boil, then reduce heat to a simmer.
- Cook the Pasta: While simmering the sauce, partially cover the skillet or use a separate pot to boil the pasta to al dente, stirring gently periodically. Once cooked, drain the pasta.
- Add Cheese to Sauce: Reduce sauce heat to low and stir in shredded cheddar cheese and grated Parmesan until fully combined and smooth. Be careful not to let the sauce get too hot to prevent separation.
- Combine Pasta and Sauce: Add the drained pasta to the sauce and stir well to combine. The sauce will thicken further as it stands.
- Serve: Serve the cheesy broccoli pasta immediately for best taste and texture.
Notes
- Use gemelli pasta or substitute with rotini, fusilli, medium shells, macaroni, or penne as preferred.
- Grate cheese from blocks for better melt and flavor instead of using pre-shredded packaged cheese.
- If you prefer larger broccoli pieces, boil broccoli with pasta for the last 4 minutes instead of cooking in the sauce.
- The hot sauce adds depth of flavor without noticeable spiciness—Frank's hot sauce is recommended.
- Avoid adding cheese when the sauce is too hot to prevent grainy texture due to dairy separation.
- Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months. Reheat well before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg
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