Cheesy Chicken and Broccoli Pasta
Reinvent your leftover spaghetti with this easy cheesy chicken and broccoli pasta recipe. Made from a few simple ingredients, this entire dish comes together in under 20 minutes. Plus, you’ll most likely already have everything you need to pull this recipe together.
This is one of those meals you can easily customize and throw together after a long day at work. It’s warm, cozy and absolutely delicious. Let me know if you give this dish a try!
Ingredients Needed for Cheesy Chicken and Broccoli Pasta
Pasta – You’ll need three cups of roughly chopped leftover cooked spaghetti. However, you can use any leftover cooked pasta that you enjoy most.
Cheesy Sauce – This recipe calls for butter, AP flour, 2% milk, chicken bone broth or stock, parmesan cheese and shredded mozzarella or gruyere.
Chicken – This recipe calls for one pound of cubed chicken. Be sure to season the chicken with salt and black pepper.
Aromatics – You’ll need olive oil, thinly sliced garlic, and diced yellow onion for this recipe.
Broccoli – You’ll need one heaping cup of broccoli florets for this recipe.
How to Make Cheesy Chicken and Broccoli Pasta
Heat olive oil in a non-stick skillet. Add thinly sliced garlic and diced onions. Sauté. Add the cubed chicken and season with salt and pepper. Sauté until cooked through.
In a second large non-stick skillet add butter and AP flour. Whisk to form a roux. Slowly add the chicken bone broth, followed by the milk. Whisk until well combined. Add the grated parmesan cheese and shredded mozzarella / gruyere mix. Whisk until well combined.
Add the broccoli florets, followed by the chopped spaghetti and sauteed chicken mixture. Mix everything together until well combined. If your sauce gets too tight, reduce the heat and add a touch more broth. Mix well. Serve hot.
When reheating, add a touch of water or chicken stock to help reconstitute the sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave. When reheating, add a touch of water or chicken stock to help reconstitute the sauce.
Looking for more recipes?
Cheesy Chicken and Broccoli Pasta
Ingredients
Chicken
- 1 lb. chicken tenderloin, cubed
- 1 tablespoon olive oil
- 2 teaspoons garlic, thinly sliced, about 2 cloves
- ¾ cup yellow onion, diced small
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheesy Sauce / Pasta / Broccoli
- 3 cups spaghetti, cooked and chopped
- 2 tablespoons butter
- 1 tablespoon AP flour
- 1 cup chicken bone broth, or stock
- ½ cup 2% milk
- ½ cup grated parmesan cheese
- ½ cup shredded mozzarella, or gruyere
- 1 cup broccoli florets, heaping cup
Equipment
- 2 large non-stick sauce pans
Instructions
- Heat olive oil in a non-stick skillet. Add thinly sliced garlic and diced onions. Sauté. Add the cubed chicken and season with salt and pepper. Sauté until cooked through.
- In a second large non-stick skillet, add salted butter and AP flour. Whisk to form a roux. Once bubbly, slowly add the chicken bone broth, followed by the milk. Whisk until well combined. Add the grated parmesan cheese and shredded mozzarella / gruyere mix. Whisk until well combined.
- Add the broccoli florets, followed by the chopped spaghetti and sauteed chicken mixture. Mix everything together until well combined. If your sauce gets too tight, reduce the heat and add a touch more broth. Mix well. Serve hot.
