Ready in just 15 minutes, this chicken and broccoli pasta is made with two types of cheese, shredded rotisserie chicken, and your choice of fresh or frozen broccoli florets.
This post is in partnership with DeLallo foods.
This Simple Pasta Recipe Is Picky Eater-Approved
I’m not going to paint a picture that’s all rosy and rah-rah that says my family agrees with me when I say, “Yes! Let’s eat more healthy whole foods!”
Ahhh, not to fear, I have my wiley ways. And things can change pretty quickly around here when I put my mind to it. My secret to converting the family to whole foods feasting is to infuse plenty of flavor into whatever it is I’m making.
This creamy, cheesy chicken and broccoli pasta recipe sneaks in whole wheat pasta, lean protein, and a green veggie — and everyone ate it! All because I made sure each bite was properly seasoned and cooked to perfection. (The two types of cheese in the sauce didn’t hurt either …)
If you like chicken fettuccine alfredo, consider this the lightened up version. It’s still just as tasty, just a smidge better for you!
Enjoy!
Heidi’s Tips for Recipe Success
Make sure your milk is cold, straight from the refrigerator, and you’ll avoid any clumps.
Buy a rotisserie chicken at the grocery store for quick and easy prep, or use leftovers from this week’s slow cooker chicken, roast chicken, or Instant Pot chicken breasts.
I used whole wheat pasta, but you can use any kind you like (including gluten-free).
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- DeLallo whole wheat pasta — DeLallo pasta is one of my favorite pastas because of its quality. I think what sets DeLallo apart from the rest is its texture, its toothiness that gives sauce something to stick to. Their whole wheat variety is made with organic semolina from the plains of Puglia, Italy. Yep, it’s the real deal.
- Broccoli florets — I used fresh broccoli because I had some on hand, but you can use frozen broccoli without issue. No need to thaw first, just add a minute or so to the cook time and you’re golden.
- Butter + all-purpose flour — When melted down together, butter and flour create a roux. The roux is what thickens the white sauce for this chicken broccoli pasta without us having to add any cream.
- Low-fat milk — You can use any kind of milk you like, but I opted to use 2% milk.
- Whole grain mustard — Adds a tangy savoriness similar to white wine-based white sauces.
- Cheese — I used a blend of shredded fontina and Parmesan, but any melting cheese may be used.
- Cooked chicken — I prefer to shred mine, but cubed or sliced works too.
How to Make Chicken and Broccoli Pasta
- Cook the pasta and broccoli in the same pan. First, you’ll need to cook the pasta according to package instructions. Then, to save a step and a clean pan, I scoop the pasta out of the pasta water once it’s done and transfer it to a drainer or bowl. I then add the broccoli to the pasta water and cook it for about 3 minutes or so, then drain it as well. Fewer dishes this way!
- Make the cheese sauce. The sauce starts out with a basic roux of low-fat milk added to lightly browned butter and flour.
- Bring it all together. Cook the roux until the mixture thickens, then stir in the mustard and season with salt and pepper. Remove from the heat and stir in the two types of cheese. Then, it’s just a matter of stirring in the cooked pasta, chicken, and broccoli and diving in.
Heidi’s Tip: Remove your roux from the heat before adding the cheese to the mix. You don’t want the cheese to seize and become a big clump or separate because it’s too hot!
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Cheesy Chicken and Broccoli Pasta Recipe
Ingredients
- 8 ounces DeLallo short whole wheat pasta , (such as fusilli or penne)
- 4 cups broccoli florets (fresh or frozen)
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups low-fat milk
- 1 tablespoon whole-grain mustard
- kosher salt and freshly ground black pepper , to taste
- 1 ½ cups shredded fontina cheese
- ½ cup grated parmesan cheese , plus more for garnishing
- 2 cups shredded, cooked chicken breast*
Instructions
- Cook pasta in salted water according to package directions. Scoop the pasta into a drainer or bowl and reserve the hot pasta water.
- Add the broccoli to the pasta water and cook for about 3 minutes or until desired tenderness. Drain and set aside.
- While pasta is cooking, make the cheese sauce. Over medium high heat, melt butter in a large sauce pan and whisk in the flour. Cook while whisking for about 2 minutes.
- Add milk and whisk continuously to avoid any clumps. Cook until mixture thickens and begins to bubble, stirring often, about 5 minutes.
- Stir in the mustard and season with kosher salt and freshly ground black pepper.
- Remove from the heat and stir in the cheeses. Add the chicken breast, the whole wheat pasta and the broccoli and stir to combine. Season with more salt and pepper to taste and garnish with shredded parmesan cheese. Serve hot.
Notes
Nutrition
Sides to Make This a Meal
More Kid-Friendly Pasta Recipes
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This post is sponsored by DeLallo Foods. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Wayne
Great dish – loved the mustard inclusion – really adds a lovely taste
M
I’m gonna try this today. I’m a college student on campus for the summer, so this should be a fun meal for dinner this week!
Colette
could I substitute the fontina cheese for marble or mozzarella ?
Yes, Colette, that would be a fine substitution. Enjoy!
Charlotte
Can you freeze this meal after you cook it? If so, does it freeze well?
Beth
Any suggestions for a cheaper substitution for fontina cheese? I’m sure it wouldn’t be as good, but fancy cheeses aren’t in our budget :(
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Emily
My kids would love this recipe!
ashley - baker by nature
You know I have a major weakness for pasta of any kind, so this is *right up my alley! Making one night very SOON!!!
naomi
I have to try this whole pasta with my little guy (and the dish of course). He loves pasta and I really never thought to give him anything but the regular kind.
Erin | The Law Student's Wife
Yep–> Off. The. Hook. (And I’m all for whole wheat pasta, especially when it has great texture!)
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Stephanie @ Girl Versus Dough
This is the perfect weeknight dinner!
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Aggie
I’m all over this pasta! It’s perfect! (though I’m kind of with Brian on the tuna thing…could totally go that way too!). Looks delicious Heidi.
Brian @ A Thought For Food
Is it weird that I want to put tuna in here? Yea… because I kind of like tuna casserole. Yup, it’s weird. No need to say it.
This dish looks great and yay for being the mom who gets their kids to like whole wheat pasta!
Fancy that! Sandy of Reluctant Entertainer just posted a Tuna Casserole here > http://reluctantentertainer.com/2014/09/tuna-casserole/. I’m with you on liking tuna casserole, I think it gets a bad rap!
kcaudad
I make a very similar recipe. It is a favorite in my house and ends up in the rotation a few times a month. Here is a tip for cooking the brocolli so it is done at the same time as the pasta: I either put it in with the pasta during the last few minutes of cooking the pasta (it does not change the flavor of the pasta) or, I put a steamer pan over the pasta water and cook the brocolli over the pasta pan during most of the cooking time. I have also used leftover chicken and frozen chopped brocolli in a pinch, and it still turns out great!
Annalise @ Completely Delicious
I’ve been very skeptical of whole wheat pasta up until this point, but I’ve heard good thing about DeLallo’s, so I think I better give it a try!
My whole family would agree with you! But I’m turning them into converts. !!YES!!
Kathy @ Olives & Garlic
Heidi I love this recipe for it’s simplicity and I know my daughter will love it.