This might be one of the creamiest, coziest dinners you’ll crave—my Creamy Broccoli Cheese Pasta Recipe combines velvety cheese sauce with tender pasta and just the right pop of fresh broccoli. It’s comfort food elevated in the best way.
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Why You'll Love This Recipe
I've made this creamy broccoli cheese pasta more times than I can count, and each time it hits the spot. What makes it truly special is how easy it is to pull together with ingredients you likely already have—and how every bite feels indulgent without any fuss.
- Rich, Creamy Sauce: With a blend of chicken broth, half and half, and just enough cheese, the sauce is silky without being heavy or greasy.
- Broccoli That Blends In: The broccoli is finely chopped so it cooks perfectly and mixes evenly, giving you veggie goodness without big chunks.
- Super Quick to Make: Prep and cooking time both fall around 15 minutes, making this a great weeknight dinner go-to.
- Flexible Pasta Options: You can swap in your favorite shapes to customize texture and presentation.
Ingredients & Why They Work
Each ingredient in this Creamy Broccoli Cheese Pasta Recipe has a purpose. Together, they build a comforting bowl of cheesy pasta that doesn’t feel heavy but still satisfies deeply. I always recommend buying block cheese and grating it fresh, it really makes a difference!
- Chicken Broth: Adds savory depth to the sauce without overpowering the cheese.
- Half and Half: Gives the sauce richness and creaminess with a light touch.
- Chicken Bouillon Cube: Concentrates flavor and enhances the broth base.
- Hot Sauce: Just a splash—used for subtle flavor layering without heat.
- Onion Powder, Garlic Powder, Oregano, Basil, Mustard Powder, Parsley: These seasoning bits build complexity and a hint of earthiness.
- Butter & Flour: The classic combo for thickening your sauce into a perfect roux.
- Broccoli: Finely chopped so it cooks through and blends, no awkward big chunks here!
- Gemelli Pasta: I love how the twisty shape catches sauce well, but fusilli or shells work beautifully too.
- Cheddar Cheese: Choose a sharp, flavorful cheddar for maximum cheesy punch.
- Parmesan Cheese: Adds that nutty finish and layers of flavor to the sauce.
Make It Your Way
I love to play with this dish depending on what’s in the fridge. You can easily swap pasta shapes, add different veggies, or even sneak in some protein. It’s super forgiving and invites creativity.
- Variation: Sometimes, I swap the broccoli for spinach or kale for a different green and a pop of color; it’s just as delicious!
- For a Vegan Option: Use plant-based butter, unsweetened almond milk, and a vegan cheddar alternative—just keep an eye on thickening the sauce.
- Extra Protein: Adding cooked chicken or crispy tofu on top turns this into a hearty meal perfect for leftovers.
Step-by-Step: How I Make Creamy Broccoli Cheese Pasta Recipe
Step 1: Prep Your Broccoli Super Fine
I can’t stress this enough: finely chopping the broccoli is key for a smooth sauce texture and to ensure it cooks through quickly. I use a knife or pulse it a few times in my food processor. No big bites here—just a gentle veggie whisper.
Step 2: Whisk Up Your Creamy Sauce Base
Start by combining your chicken broth, half and half, bouillon cube, hot sauce, and all those wonderful seasonings in a large measuring cup. This lets you pour it smoothly in little splashes when you’re ready to make your roux with butter and flour. I like to whisk the flour into melted butter for 1-2 minutes to cook out that raw taste, then slowly add the broth mix. It might look thin at first, but it thickens beautifully.
Step 3: Bring on the Broccoli and Simmer
Once your sauce base is bubbling, stir in the finely chopped broccoli. Bring everything to a gentle boil, then reduce to a simmer and partially cover your pan. This allows the broccoli to soften perfectly as you cook your pasta.
Step 4: Boil Pasta to Al Dente
Get your salted water boiling—about half a tablespoon of kosher salt is my go-to for that nice flavor lift. Toss in your Gemelli pasta or your chosen shape and stir occasionally to keep it from sticking. Drain it once al dente, remembering it’ll soak up the sauce later.
Step 5: Stir in Cheese, Then Combine All Together
Reduce the sauce heat to low before adding your shredded cheddar and grated Parmesan—high heat can make cheese separate, and you don’t want grainy sauce! Stir gently until creamy and smooth. Then fold in the pasta, letting it soak up that cheesy goodness. It thickens more as it rests, so don’t panic if it seems loose at first.
Top Tip
Over the years, I’ve discovered a few hacks to make this recipe foolproof and absolutely delicious every single time.
- Cheese Quality Matters: Grate your own cheddar and Parmesan from blocks, never pre-shredded—it melts better and has richer flavor.
- Don’t Overheat the Cheese: Add cheese on low heat to avoid the sauce breaking and turning grainy.
- Finely Chop Your Veggies: It ensures broccoli cooks evenly and blends seamlessly with the sauce, making every bite perfect.
- Reserve Pasta Water: If your sauce gets too thick, a splash of pasta water will loosen it just right without diluting flavor.
How to Serve Creamy Broccoli Cheese Pasta Recipe
Garnishes
I like to sprinkle a little extra shredded cheddar and freshly cracked black pepper on top just before serving. Sometimes I add a few red pepper flakes for a subtle kick and a handful of chopped fresh parsley to brighten up the flavors.
Side Dishes
A crisp green salad with a simple lemon vinaigrette pairs wonderfully—balancing the richness of the pasta. Garlic bread or a warm baguette also makes a perfect partner to soak up any leftover sauce.
Creative Ways to Present
For a dinner party, I like plating this pasta in shallow bowls, topped with a parmesan crisp or a drizzle of truffle oil for a touch of elegance. It also makes a fantastic baked pasta—just layer it in a casserole dish and bake until bubbly and golden on top.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the refrigerator, and they usually last up to 3 days. The sauce thickens nicely in the fridge, so give it a little stir before reheating.
Freezing
This recipe freezes surprisingly well. I portion out into freezer-safe containers and freeze for up to 3 months. When you're ready to enjoy it again, thaw overnight in the fridge.
Reheating
To reheat, I gently warm it in a skillet over low heat with a splash of water or milk to loosen the sauce. Microwaving works too—just stir every 30 seconds to keep it creamy and prevent drying out.
Frequently Asked Questions:
Absolutely! While sharp cheddar and Parmesan give the best flavor and creaminess, you can swap in gouda, mozzarella, or a blend of your favorites. Just keep an eye on melting properties to keep the sauce smooth.
I recommend chopping the broccoli so the pieces are about the size of rice grains or slightly larger. This ensures the broccoli cooks quickly in the sauce and blends well without dominating the texture.
Definitely! Simply swap the chicken broth and bouillon cube for vegetable broth versions. The sauce will still be flavorful and rich without the meat base.
The hot sauce adds a subtle depth and tanginess that enhances the overall flavor without delivering heat. I use Frank’s Hot Sauce, which works beautifully as a flavor booster here.
Final Thoughts
I hope you give this Creamy Broccoli Cheese Pasta Recipe a try soon—it really feels like a warm hug on a plate. Whether you’re feeding family or craving a solo comfort fix, this pasta comes together quickly and delivers big on flavor every time. Trust me, once you’ve made it, it’ll be one of those go-to meals you keep coming back to.
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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
Creamy Cheese Pasta with finely chopped broccoli cooked in a flavorful sauce made from chicken broth, half and half, and a blend of spices, finished with sharp cheddar and Parmesan cheese. This comforting pasta dish is perfect for a quick and satisfying meal.
Ingredients
Sauce
- 1 cup chicken broth
- 1 cup half and half
- 0.5 chicken bouillon cube
- 1 teaspoon hot sauce (Frank's hot sauce)
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon oregano
- 0.5 teaspoon basil
- 0.5 teaspoon mustard powder
- 0.5 teaspoon parsley
Pasta and Vegetables
- 3 tablespoons butter
- 2 tablespoons flour
- 1.5 cups broccoli, very finely chopped
- 0.5 lb Gemelli pasta
- 1 cup cheddar cheese, shredded
- 2 tablespoons Parmesan cheese, grated
Instructions
- Prepare the sauce mixture. Combine chicken broth, half and half, half a bouillon cube, hot sauce, onion powder, garlic powder, oregano, basil, mustard powder, and parsley in a large measuring cup with a spout and set aside.
- Boil salted water. Bring a large pot of water to a boil and add 0.5 tablespoon kosher salt once boiling to prepare for the pasta.
- Make the roux. Melt butter in a large, high-walled skillet over medium heat. Whisk in the flour and cook for 1 to 2 minutes until smooth and slightly bubbling to form the base of the sauce.
- Add broth mixture and broccoli. Slowly add the broth mixture in small splashes to the roux while whisking continuously to avoid lumps. Stir in the finely chopped broccoli, then bring the sauce to a boil before reducing to a simmer.
- Cook the pasta. Partially cover the skillet with the sauce simmering. Meanwhile, add pasta to the boiling salted water and cook until al dente, stirring gently occasionally. Drain the pasta once cooked.
- Finish the sauce with cheese. Reduce the heat under the sauce to low and stir in shredded cheddar and grated Parmesan cheese until fully combined and melted, making sure the sauce isn't too hot to avoid graininess.
- Combine pasta and sauce. Add the drained pasta to the cheese sauce and stir to combine well. The sauce will thicken and absorb into the pasta as it stands. Serve warm immediately.
Notes
- Any type of pasta like Rotini, Fusilli, Medium Shells, Macaroni, or Penne can be substituted for Gemelli.
- Use freshly grated cheese from a block for better melting and flavor compared to pre-grated cheese.
- If you prefer larger broccoli pieces, boil them with the pasta during the last 4 minutes instead of cooking in the sauce.
- The hot sauce adds subtle flavor enhancement without noticeable spiciness.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze for up to 3 months. This dish freezes and reheats well.
Nutrition
- Serving Size: 1 serving
- Calories: 440 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 70 mg
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