Some dinners earn a permanent spot in your meal rotation, and this Easy Cheesy Chicken Broccoli Pasta is one of ours. It’s the kind of recipe you can pull together on a busy weeknight with simple ingredients you probably already have on hand. Creamy, cheesy, and loaded with tender chicken and broccoli, it’s comfort food that’s easy enough for any night of the week.
This is one of my Back Pocket Dinners – those dependable recipes I know I can count on when I need dinner on the table without a lot of planning. They’re family favorites that don’t require fancy ingredients or complicated steps, just good food that everyone is happy to eat.
Years ago, there was a boxed meal called Sizzle & Stir that tasted a lot like this. It was one of those inexpensive dinners I relied on when we were first starting out. After it disappeared from grocery store shelves, I missed it enough to recreate it myself. After a little trial and error, I came up with this homemade version, and I honestly think it’s even better.
If you’re looking for an easy chicken pasta recipe that’s creamy, comforting, and perfect for busy weeknights, this one deserves a spot in your own back pocket.
Why It’s a Back Pocket Dinner
- Ready in about 30 minutes
- Kid-Friendly
- Cheesy, gooey comfort food
- Inspired by an old-school favorite
Cheesy Broccoli Chicken Pasta
Ingredients
- 16 ounces pasta
- 1 lb boneless, skinless chicken breasts
- 1 tsp oil
- 1 pkg frozen broccoli
- 2 cups sharp cheddar cheese, shredded
- 2 tsp garlic salt
- 2 tsp black pepper
- 1 TBS Creole seasonings
- ¾ – 1 cup low fat milk
Instructions
- Cut the chicken breasts into bite-sized pieces. Heat the oil in a large skillet over medium heat, then add the chicken. Cook until the chicken is no longer pink and reaches an internal temperature of 165℉.
- While the chicken is cooking, prepare the pasta according to the package directions, omitting the salt. Drain and set aside.
- Sprinkle the cooked chicken with the Creole seasoning and stir to coat evenly. Add the frozen broccoli to the skillet and cook for 6-7 minutes, stirring occasionally, until heated through.
- Stir in the shredded cheese until completely melted. Gradually pour in the milk, a little at a time, stirring constantly until the sauce is smooth, creamy and coats the pasta.
- Season with garlic salt and black pepper to taste. Give everything on final stir, then serve warm.
Variations and Substitutions
- Chicken: Swap the chicken breasts for boneless, skinless chicken thighs, rotisserie chicken, or even leftover chicken
- Pasta: Penne, rotini, shells, bowties – use whatever pasta you have in your pantry
- Broccoli: Fresh broccoli florets can be used instead of frozen. Steam or blanch them until crisp-tender before adding them to the pasta
- Cheese: Try Colby Jack, Monterey Jack or a mild cheddar cheese for a different flavor
- Milk: Low fat milk works, but whole milk or 2% milk makes creamier sauce
- Creole Seasoning: Cajun seasoning is a great substitute, if that is what you have on hand. If using a salt-heavy blend, taste before adding extra garlic salt.
What to Serve with Cheese Broccoli Chicken Pasta
- Cheddar Bay Biscuits
- Simple Side Salad
- Country Green Beans
