Creamy Broccoli Cheddar Pasta Made in a Single Pot

This One Pot Creamy Broccoli Cheddar Pasta offers a simple 30-minute dinner featuring tender pasta shells and fresh broccoli enveloped in a luscious, cheesy Greek yogurt sauce. It’s warm, family-friendly, and ideal for hectic weeknights!

If you’re a fan of broccoli cheddar soup and creamy mac and cheese, this Creamy Broccoli Cheddar Pasta marries the two perfectly! Tender pasta shells and finely diced broccoli cook together in one pot, absorbing all the delightful flavors while making cleanup a breeze. It’s the ultimate comforting meal that works as a main course or a tasty side!

Sharp cheddar cheese enriches the sauce, while Greek yogurt contributes extra creaminess and protein without the heaviness of cream. This hearty pasta dish comes together in just 30 minutes, making it a quick weeknight favorite for everyone!

Why You’ll Appreciate This

• One-pot wonder – the pasta and broccoli cook right in the creamy sauce, ensuring minimal preparation and fewer dishes to clean.
• Rich and creamy – sharp cheddar and Greek yogurt create a luxurious, velvety sauce without heavy cream.
• Abundant broccoli – with four full cups of broccoli, this pasta is an easy way to include more vegetables in your diet.
• Perfect for families – this creamy broccoli pasta is reminiscent of broccoli cheddar soup and creamy mac and cheese!
• Quick and easy – this cheesy pasta dish is an excellent solution for busy nights when you need something fast, simple, and satisfying.

Ingredients You’ll Require

• olive oil – utilized to sauté the garlic and infuse some richness into the sauce. Butter can also be substituted for olive oil.
• garlic – fresh minced garlic significantly enhances the flavor of the pasta.
• chicken broth – the pasta cooks directly in the broth, absorbing all that savory taste. Low-sodium chicken broth is advisable to better control the saltiness.
• milk – provides creaminess without using heavy cream. You might need an extra splash at the end to adjust the sauce’s consistency.
• pasta shells – medium shells are ideal as they catch onto the creamy cheese sauce well. You’ll need 12 ounces, around 4½ cups of dry pasta.
• seasonings – a straightforward mix of spices, including onion powder, garlic powder, salt, black pepper, and smoked paprika, adds plenty of flavor.
• broccoli – chop the broccoli into very small pieces for quicker cooking and even distribution throughout the pasta.
• cheddar cheese – for optimal flavor, use sharp cheddar and shred it fresh. Pre-shredded cheese often contains anti-caking agents like cellulose that inhibit smooth melting.
• greek yogurt – provides extra creaminess and protein while keeping the sauce lighter. Allow it to reach room temperature before mixing into the pasta.

Steps to Create One Pot Broccoli Cheddar Pasta

1. Sauté garlic. Heat the olive oil in a large, deep skillet or pot over medium heat. Incorporate the minced garlic and sauté for about 30 seconds until fragrant.
2. Add pasta. Pour in the chicken broth and milk, then mix in the pasta shells, onion powder, garlic powder, salt, black pepper, and smoked paprika.
3. Cook until nearly tender. Bring the mixture to a boil or gentle simmer. Lower the heat to medium-low, cover, and cook for 9 to 10 minutes, stirring occasionally to prevent sticking.
4. Incorporate broccoli. Add the finely chopped broccoli, cover, and continue cooking for 4 to 6 minutes more, stirring frequently, until the pasta is al dente and the broccoli is tender. If the pasta absorbs all the liquid before it’s fully cooked, add a bit more broth or milk.
5. Make it cheesy. Remove the pot from the heat and allow it to sit for 1 to 2 minutes. Gradually stir in the shredded cheddar one handful at a time until completely melted.
6. Mix in Greek yogurt. Carefully fold in the room-temperature Greek yogurt until the sauce is smooth and creamy. Add a splash of milk if a thinner consistency is preferred.
7. Serve. Taste and adjust with more salt and pepper if necessary. Let the pasta rest for 2 to 3 minutes before serving, as the sauce will continue to thicken.

Advice for the Best Broccoli Cheddar Pasta

• Chop broccoli finely. Smaller pieces will cook rapidly and ensure a bit of broccoli in every bite.
• Stir frequently. Since everything cooks in one pot, stirring occasionally prevents sticking.
• Maintain gentle heat. Once the liquid simmers, lower the heat to prevent scorching or separation of milk.
• Shred cheese fresh. Freshly shredded cheddar melts much more smoothly than store-bought shredded varieties.
• Remove pot from heat before adding dairy. Adding cheddar and Greek yogurt off-heat helps ensure a smooth sauce and avoids curdling of yogurt.
• Adjust sauce as needed. The pasta continues to absorb liquid as it sits. Incorporate a splash of milk when reheating or if the sauce thickens too much.

Variations and Alternatives

• Add protein – mix in cooked shredded chicken, diced sausage, or leftover turkey for a more substantial meal.
• Use vegetable broth – substitute vegetable broth for chicken broth to make the pasta vegetarian.
• Change pasta type – small shells, elbow macaroni, rotini, or any short pasta shape will work, but cooking time and liquid needed may vary.
• Incorporate more veggies – finely chopped spinach, peas, or cauliflower would be tasty additions.
• Spice it up – add crushed red pepper flakes or hot sauce for some heat.
• Experiment with cheese – mix in freshly grated Parmesan, Monterey Jack, or Gruyère with the cheddar.

What Pairs Well with Broccoli Cheddar Pasta

This pasta can easily be enjoyed as a complete meatless meal, but it also pairs nicely with:

Preparation and Storage

• Storing: Allow the pasta to cool down completely, then transfer it to an airtight container. Keep in the refrigerator for up to 3 or 4 days.
• Reheating: Reheat single servings in the microwave or warm the pasta in a skillet over medium-low heat. Add a little milk or broth to thin the sauce if necessary.
• Freezing: It’s not advisable to freeze this pasta. Dairy-based sauces can separate when thawed, and both the pasta and broccoli might become overly soft.

Common Questions

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