Creamy Cheese Broccoli Pasta Recipe is one of those dishes that feels like a cozy hug but comes together faster than you think. If you’re craving comforting, cheesy pasta with a fresh touch from broccoli, you’re in the right place.
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Why You'll Love This Recipe
I’ve made this Creamy Cheese Broccoli Pasta Recipe countless times, and what keeps me coming back is how perfectly balanced it is—rich, cheesy, but brightened with fresh broccoli. It's a total crowd-pleaser that’s surprisingly simple to whip up.
- Quick comfort: Ready in about 30 minutes, perfect for busy weeknights when you want a hearty meal on the table fast.
- Flavor-packed sauce: The chicken broth and half-and-half base mixed with a touch of hot sauce and seasonings adds depth without overwhelming.
- Versatile pasta choice: You can swap Gemelli for your favorite pasta shapes without losing that creamy, satisfying texture.
- Broccoli integration: Finely chopped broccoli cooks right in the sauce, so you get tender, flavorful bites without extra fuss.
Ingredients & Why They Work
The magic of this Creamy Cheese Broccoli Pasta Recipe is really in how the ingredients come together for that silky, cheesy goodness with a subtle veggie boost. Each component plays a key role, so here’s why I love including these exact ingredients.
- Chicken broth: Adds savory depth that makes the sauce more than just creamy—it’s got this lovely backbone of flavor.
- Half and half: Creamy without being overly rich like heavy cream, striking the right balance for a smooth sauce.
- Chicken bouillon cube: A little goes a long way enhancing that meaty, comforting undertone.
- Hot sauce: Just a whisper for a subtle kick and flavor boost without any heat—Frank’s works perfectly.
- Onion powder, garlic powder, oregano, basil, mustard powder, parsley: Together, these seasonings build a nuanced, homey flavor profile you’ll want to savor.
- Butter and flour: The classic roux combo thickens up the sauce beautifully and gives it that luscious texture.
- Broccoli, finely chopped: Cooking it super finely means it blends into the sauce, making it tender and totally seamless.
- Gemelli pasta: My pick for perfect sauce pickup, but feel free to use rotini, fusilli, or shells for great results too.
- Cheddar cheese: Sharpness here makes all the difference—grate fresh for the best melt and flavor.
- Parmesan cheese: Adds that punchy, nutty finish that rounds out the cheesy sauce.
Make It Your Way
I’ve found that this Creamy Cheese Broccoli Pasta Recipe is a wonderful base you can easily customize. Whether you want more veggies, a protein boost, or a twist on the seasonings, it welcomes your own spin.
- Variation: Sometimes I toss in cooked chicken chunks or crispy bacon to turn it into a fuller meal. It’s such an easy way to switch up the flavor without extra hassle.
- Veggie swap: I’ve tried substituting some broccoli with chopped spinach or even kale for extra greens—just add them at the last minute to keep them vibrant.
- Spice level: While I usually stick with a teaspoon of Frank’s hot sauce, if you love some heat, feel free to bump it up or add red pepper flakes.
- Dairy-free version: You can swap the half-and-half for a creamy plant-based milk and use dairy-free cheese for a vegan-friendly take. It won’t be the exact same but still delicious!
Step-by-Step: How I Make Creamy Cheese Broccoli Pasta Recipe
Step 1: Prep the flavorful sauce base
Start by mixing your chicken broth, half and half, half a chicken bouillon cube, hot sauce, and all the dried seasonings in a large measuring cup or bowl with a spout. This makes it easy to pour in later. Measuring everything before you begin keeps the process smooth, especially when the pasta water is boiling.
Step 2: Boil your pasta perfectly
Get a large pot of water boiling and generously salt it—about half a tablespoon of kosher salt if you ask me. Toss in your pasta and cook it just until al dente. I usually stir gently a few times to keep it from sticking. Drain and set aside, but don’t overcook—you want some bite to balance the creamy sauce.
Step 3: Build the roux and add sauce ingredients
In a large, tall skillet over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until it’s bubbly and starting to smell nutty—this cooks out the raw flour taste. Then, carefully add your prepared broth mixture in small splashes, whisking constantly. This helps avoid lumps. Throw in the finely chopped broccoli here so it softens right in the sauce. Let it come to a gentle boil, then lower the heat to a simmer.
Step 4: Add cheese and combine with pasta
Turn the heat down to low to prevent the cheese from breaking. Stir in your shredded cheddar and grated Parmesan slowly until melted and silky. Then fold in the drained pasta, stirring gently to coat every piece. The sauce will thicken more as it sits, so don’t worry if it feels slightly loose at this point.
Top Tip
From making this Creamy Cheese Broccoli Pasta Recipe many times, I’ve learned small tweaks really elevate the dish and keep your sauce smooth and dreamy.
- Finely Chop the Broccoli: Make sure the broccoli is chopped very small so it cooks quickly inside the sauce, avoiding a crunchy surprise.
- Low and Slow Cheese Addition: Add cheese to the sauce only after you’ve reduced the heat to low to prevent the dairy from curdling or separating.
- Grate Cheese Fresh: Freshly grated cheese melts smoother and tastes way better than pre-shredded packaged cheese.
- Salt Your Pasta Water Well: Season the boiling water generously so your pasta is flavorful, setting a good foundation for the whole dish.
How to Serve Creamy Cheese Broccoli Pasta Recipe
Garnishes
I like to top this pasta with a little extra freshly grated Parmesan and a sprinkle of chopped fresh parsley for color. Sometimes a crack of black pepper or a dash of red pepper flakes adds a nice kick if I’m feeling fancy.
Side Dishes
A simple green salad with a lemon vinaigrette or some crusty garlic bread pairs beautifully with this creamy pasta. If you want to amp it up, roasted veggies or even a light soup are perfect complements.
Creative Ways to Present
For special dinners, I sometimes plate the pasta in small nests topped with a broccoli floret and a cheese crisp or basil leaf on top. It looks extra inviting without extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, where it keeps well for about three days. Before reheating, it’s a good idea to add a splash of milk or broth to loosen the sauce back up.
Freezing
Freezing is totally doable with this recipe. I portion it out, freeze in airtight containers, and thaw overnight in the fridge. The texture stays good, especially if you reheat gently.
Reheating
Reheat leftovers over low heat on the stove or in the microwave with a little splash of milk or broth. Stir frequently to bring it back to that creamy yumminess without drying out or getting grainy.
Frequently Asked Questions:
Absolutely! Gemelli is my go-to, but rotini, fusilli, shells, or penne all work wonderfully because their shapes trap the sauce nicely.
The secret is to add cheese only after lowering the heat to low, and to use freshly grated cheese. High heat or pre-shredded cheese can cause separation or a gritty texture.
While not strictly necessary, the hot sauce adds a subtle depth of flavor without making the dish spicy. I use Frank’s because it enhances savory notes and keeps the sauce interesting.
Yes, you can substitute plant-based milk (like oat or almond) and use vegan cheese alternatives. You may need a thickener like a bit more flour or a cornstarch slurry to achieve the creamy texture. The flavor will be different but still tasty!
Final Thoughts
This Creamy Cheese Broccoli Pasta Recipe is a real keeper in my kitchen because it’s reliable, comforting, and endlessly adaptable. If you want a simple way to wow your family or yourself with cheesy goodness and a hidden veggie boost, give it a try. I’m sure you’ll love how it hits all the right notes in every bite, just like a warm, cheesy hug on a busy night.
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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 comforting Cheese Pasta recipe combines tender gemelli pasta with a creamy cheddar and Parmesan sauce infused with finely chopped broccoli and flavorful seasonings. Perfect for a quick weeknight dinner, it offers a delicious and cheesy way to enjoy a vegetable-packed pasta dish.
Ingredients
Sauce
- 1 cup chicken broth
- 1 cup half and half
- ½ chicken bouillon cube
- 1 teaspoon hot sauce (Frank's Hot Sauce recommended)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon mustard powder
- ½ teaspoon parsley
Pasta and Add-ins
- 3 tablespoons butter
- 2 tablespoons flour
- 1 ½ cups broccoli, very finely chopped
- ½ lb Gemelli pasta
- 1 cup shredded cheddar cheese (preferably extra sharp)
- 2 tablespoons grated Parmesan cheese
Instructions
- Prepare Sauce Base: In a large measuring cup with a spout, combine the chicken broth, half and half, ½ chicken bouillon cube, hot sauce, and all the dried seasonings. Set aside.
- Boil Water: Bring a large pot of water to a rolling boil. Add ½ tablespoon kosher salt to the boiling water to season it.
- Make Roux: In a large high-walled skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes to form a roux, stirring continuously to avoid browning.
- Add Sauce Mixture and Broccoli: Gradually pour the sauce mixture into the roux in small splashes while stirring continuously to avoid lumps. Stir in the finely chopped broccoli. Bring the mixture to a boil, then reduce the heat to a simmer and partially cover the pan.
- Cook Pasta: While the sauce simmers, cook the gemelli pasta in the boiling salted water until al dente, stirring gently occasionally. Drain the pasta once cooked.
- Add Cheese to Sauce: Reduce the sauce heat to low. Stir in the shredded cheddar cheese and grated Parmesan until fully melted and combined, ensuring the sauce stays warm but not too hot to prevent graininess.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the cheese sauce. Stir well to combine, allowing the pasta to absorb the sauce as it stands.
- Serve: Serve the cheesy broccoli pasta warm immediately for best texture and flavor.
Notes
- The finely chopped broccoli ensures it cooks through evenly in the sauce; alternatively, for chunkier broccoli, boil it with the pasta during the last 4 minutes of cooking.
- Any short pasta shape works well such as rotini, fusilli, medium shells, macaroni, or penne.
- Grate cheese fresh from a block or wedge instead of using pre-shredded for better melt and flavor.
- Keep the sauce temperature low when adding cheese to prevent it from separating and becoming grainy.
- The hot sauce adds flavor depth without making the dish spicy, with Frank's Hot Sauce as a preferred choice.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months. Freezes and reheats well.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 55 mg
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