How To Make Creamy Chicken and Broccoli Pasta
Whip up a 30-minute dinner with this chicken and broccoli pasta cooked in a rich creamy sauce made of milk, cheddar, and Parmesan.
Serves:
Ingredients
- 9ozlarge shell pasta,dry (3¼ cups)
- 1lbboneless skinless chicken breasts,cooked and shredded into small bites-size pieces
- 12ozbroccoli florets,(4½ cups once diced), diced into small bite-size pieces
- 2½tbspbutter
- ¼cupall purpose flour
- ½tsponion powder
- ¼tspgarlic powder
- salt and freshly ground black pepper
- 3cupslow fat milk
- 6oz2% reduced fat sharp cheddar cheese,(1½ cups), shredded
- 1ozParmesan cheese,(⅓ cup), finely shredded
Instructions
-
Boil pasta according to directions listed on the package adding broccoli during the last 3 to 4 minutes of boiling.
-
Drain well. Reserve ¼ cup pasta water to thin pasta sauce if desired.
-
Meanwhile, in a pot, melt butter over medium heat, then stir in flour. Cook the mixture, stirring constantly for 1 minute.
-
While whisking vigorously, slowly add in milk, then season with onion powder, garlic powder, and salt and pepper to taste.
-
Increase heat to medium-high, cook mixture, stirring constantly until it boils and thickens.
-
Remove from heat, allow to cool for 1 minute, then add in cheddar and parmesan cheese and stir until melted.
-
Add drained pasta, broccoli, and chicken, then toss to evenly coat. As it sits it will thicken, thin it with a few tbsp pasta water if desired.
Nutrition
- Calories: 617.14kcal
- Fat: 23.64g
- Saturated Fat: 12.81g
- Trans Fat: 0.64g
- Monounsaturated Fat: 5.94g
- Polyunsaturated Fat: 1.61g
- Carbohydrates: 55.47g
- Fiber: 2.16g
- Sugar: 9.16g
- Protein: 45.12g
- Cholesterol: 127.36mg
- Sodium: 955.42mg
- Calcium: 537.13mg
- Potassium: 917.64mg
- Iron: 2.18mg
- Vitamin A: 343.42µg
- Vitamin C: 63.47mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!