Can I use frozen broccoli in this Creamy Broccoli Cheese Pasta Recipe?

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.

What pasta types work best in this recipe?

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.

How do I prevent the cheese sauce from becoming grainy?

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.

Can I make this recipe vegan or dairy-free?

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.

Broccoli Cheese Pasta: Delicious & Quick Weeknight Favorite

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

Scale

Sauce Ingredients

1 cup chicken broth
1 cup half and half
0.5 chicken bouillon cube
1 tsp Frank's hot sauce
0.5 tsp onion powder
0.5 tsp garlic powder
0.5 tsp oregano
0.5 tsp basil
0.5 tsp mustard powder
0.5 tsp parsley

Pasta Ingredients

3 tbsp butter
2 tbsp flour
1.5 cups broccoli, very finely chopped
0.5 lb gemelli pasta
1 cup cheddar cheese, shredded
2 tbsp Parmesan cheese, grated

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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