This Broccoli Cheddar Pasta is creamy, cheesy and impossible to stop eating. Plus, it's so easy to make with minimal ingredients and it cooks all in one pot. The perfect weeknight meal and it's ready to eat in under 30 minutes.
I'm pretty sure I could live off this meal, at least for a month. It's so good, that I was shoveling into my mouth. Plus, it's about the easiest meal you can make.
If you have little kids, like toddler age, this is the perfect lunch or dinner for them! The shells and broccoli are super small and fun to eat, and they aren't weird about broccoli yet. Plus, you can enjoy it too!
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Why You'll Love This Recipe:
- Easy to Make. This recipe includes minimal ingredients and simple step by step instructions with photos that are so easy to follow.
- Quick. Ready in under 30 minutes and great for busy weeknights.
- Comfort Food. Cheese and pasta equals total comfort food.
- Simple Clean Up. A One Pot Recipe with really easy clean up.
For more one pot recipes, try this Chicken Minestrone Soup, Chicken Orzo Bake, Beef Tenderloin Tips, and Beef Macaroni.
Ingredients:
Cheddar Cheese: I used a Cabot aged cheddar for this recipe, which turned out fantastic. The brand doesn't matter as much; however, make sure to shred the cheese from a block. It will not melt well from a bagged pre-shredded cheese because of the anti-caking agents (preservatives).
Chicken Stock: Use stock over broth for a richer taste. I prefer Kirkland's brand from Costco or Kitchen Basics. Both of these brands have a superior taste to their competitors, and have a nice balance of salt added.
See the recipe card below for the full list of ingredients and quantities.
Substitutions and Variations:
Want extra protein? Add this Sauteed Chicken or Blackstone Chicken Breast over the top or grab a rotisserie chicken from the store.
The small shells pasta can be substituted with elbow macaroni, ditalini, or orecchiette.
Not big on broccoli? Leave it out or substitute with Cauliflower.
If you're vegetarian, the chicken stock can be substituted with vegetable stock.
*I do NOT recommend frozen broccoli. It will get mushy and has the potential to turn the whole dish green.
Love comfort food? Try my popular Chicken Dumpling Soup, Sausage Gnocchi, and Marry Me Chicken Tortellini.
How to Make Broccoli Cheese Pasta:
Step 1: Place a dutch oven, large pot or deep skillet on the stovetop over medium low heat. Toss in the butter and allow it to melt, then add onions and salt and pepper. Cook for 2 to 3 minutes until softened and translucent, stirring every minute. Add in the garlic and cook for 60 seconds.
Step 2: Pour in the pasta shells, chicken stock and heavy cream. Stir, cover and cook for 6 minutes.
Step 3: Remove the lid. Add in the broccoli and stir to combine. Scrape the bottom of the pan with a wooden spoon to make sure no pasta is sticking to the bottom. Cover with lid and cook for 8-10 minutes, stirring once half way through.
Step 4: Check the pasta and broccoli to make sure it's fully cooked. Reduce the heat to low and stir in the cheese until melted and combined. Note: If the pasta absorbs the cream and chicken stock before the pasta and broccoli are cooked through, add a few tablespoons each of heavy cream and chicken stock and cover and cook for another 2-3 minutes. Repeat if necessary.
Step 5: Serve immediately once the cheese melts and enjoy!
Expert Tips:
- Don't overcook the onions. We want them softened and translucent, not browned.
- Make sure the broccoli is cut into smaller sized pieces, so that it cooks through without having to overcook the pasta.
- Shred the cheddar cheese fresh from the block. It should melt almost instantly when stirred into the dish.
- If the pasta absorbs the cream and chicken stock before the pasta and broccoli are cooked through, add a splash (a few tablespoons each of heavy cream and chicken stock) and cover and cook for another 2-3 minutes. Repeat if necessary.
- Serve right away for the best fresh creamy texture.
Love Broccoli and Cheese recipes? You have to try this Broccoli Bacon Quiche, Chicken Broccoli Lasagna, Broccoli Cheddar Chicken Soup, and Chicken Broccoli Potato Casserole.
Recipe FAQs:
This is tricky because once it's tender, it breaks apart so easy when the cheese is stirred in. I actually like it like that, but you can either try to cook it a bit less, or steam the broccoli on the side and add into the dish after the cheese.
Store in a sealed container in the fridge for up to 3 days.
To reheat, transfer the pasta back into a dutch oven or large pot with a splash of chicken stock and a splash of heavy cream. Cover and return to the stovetop on medium low heat for a few minutes until hot again, stirring frequently.
More One Pot Weeknight Dinners You'll Love:
If you tried this Broccoli Cheddar Pasta Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Broccoli Cheddar Pasta (One Pot)
- Total Time: 25 minutes
- Yield: About 5 cups 1x
Description
This Broccoli Cheddar Pasta is creamy, cheesy and impossible to stop eating. Plus, it's so easy to make with minimal ingredients and it cooks all in one pot. The perfect weeknight meal and it's ready to eat in under 30 minutes.
Ingredients
- 2 tablespoons salted butter
- ¼ cup yellow onion, diced fine
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 garlic cloves, peeled and minced
- 2 cups small shells dry pasta
- 2 cups chicken stock
- 1 cup heavy cream
- 1 cup fresh, not frozen, broccoli florets, each floret chopped into smaller pieces
- 2 cups cheddar cheese, shredded from the block
Instructions
- Place a dutch oven, large pot or deep skillet on the stovetop over medium low heat. Toss in the butter and allow it to melt, then add onions and salt and pepper. Cook for 2 to 3 minutes until softened and translucent, stirring every minute. Add in the garlic and cook for 60 seconds.
- Pour in the pasta shells, chicken stock and heavy cream. Stir, cover and cook for 6 minutes.
- Remove the lid. Add in the broccoli and stir to combine. Scrape the bottom of the pan with a wooden spoon to make sure no pasta is sticking to the bottom. Cover with lid and cook for 8-10 minutes, stirring once half way through.
- Check the pasta and broccoli to make sure it's fully cooked. Reduce the heat to low and stir in the cheese until melted and combined. Note: If the pasta absorbs the cream and chicken stock before the pasta and broccoli are cooked through, add a few tablespoons each of heavy cream and chicken stock and cover and cook for another 2-3 minutes. Repeat if necessary.
- Serve immediately once the cheese melts and enjoy!
Notes
- Don't overcook the onions. We just want them softened and translucent, not browned.
- Make sure the broccoli is cut into smaller sized pieces, so that it cooks through without having to overcook the pasta.
- Shred the cheddar cheese fresh from the block. It should melt almost instantly when stirred into the dish.
- If the pasta absorbs the cream and chicken stock before the pasta and broccoli are cooked through, add a splash (a few tablespoons each of heavy cream and chicken stock) and cover and cook for another 2-3 minutes. Repeat if necessary.
- Serve right away for the best fresh creamy texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: dinner
- Method: stovetop
- Cuisine: American
Holly
Ok I’m obsessed with this pasta! So yummy! I can’t wait to make it again.
Tara Smithson
Hi Holly! Me too. I couldn't stop eating it!