Description
This creamy and cheesy broccoli pasta is a comforting, quick, and delicious dish perfect for a weeknight dinner. It combines tender pasta and broccoli with a rich sauce made from chicken broth, light cream, and sharp cheeses for a flavorful and satisfying meal in just 25 minutes.
Ingredients
Pasta and Vegetables
- 8 ounces medium pasta (penne or rotini, approx 3 cups dry)
- 4 cups broccoli, chopped
Sauce
- 1 cup chicken broth (not low sodium)
- 1 cup light cream
- 2 tablespoons + 1 teaspoon cornstarch
- ½ teaspoon onion powder
- ¼ teaspoon garlic salt
- 1 cup sharp cheddar cheese, shredded
- ¼ cup parmesan cheese, shredded
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
Instructions
- Prepare the Pasta and Broccoli: Bring a large saucepan of salted water to a boil. Add the pasta and cook according to the package directions until al dente. In the last 4 minutes of cooking, add the chopped broccoli to the boiling water. Once cooked, drain the pasta and broccoli, but do not rinse them. Set aside.
- Make the Sauce: Using the same saucepan, whisk together chicken broth, light cream, cornstarch (both tablespoons and teaspoon), onion powder, and garlic salt. Bring the mixture to a simmer over medium heat, whisking continuously until it boils and thickens to a creamy consistency.
- Combine: Remove the saucepan from heat. Stir in the shredded sharp cheddar and parmesan cheese until melted and smooth. Add the cooked pasta and broccoli into the cheese sauce and toss well to coat everything evenly. Season with salt and pepper to your preference. Serve immediately for best taste.
Notes
- Adding the broccoli in the last few minutes of pasta cooking ensures they remain tender-crisp and vibrant.
- Do not rinse pasta after draining; this helps the sauce adhere better.
- Use sharp cheddar cheese for a more robust flavor.
- Adjust salt and pepper according to your taste preferences.
- Light cream can be swapped with half-and-half for a lighter option.
