This One Pot Creamy Broccoli Cheddar Pasta is a simple, 30-minute meal featuring soft pasta shells and fresh broccoli mixed in a decadent Greek yogurt cheese sauce. It’s warm, family-approved, and ideal for hectic weeknights!
Table of Contents
If you enjoy broccoli cheddar soup and creamy mac and cheese, this Creamy Broccoli Cheddar Pasta merges the best elements of both! Tender pasta shells combined with finely chopped broccoli cook in a single pot, absorbing all that mouthwatering flavor while simplifying cleanup. The ultimate comforting dish that can serve as both a main course and a delightful side!
Sharp cheddar brings richness to the sauce, while Greek yogurt introduces additional creaminess and protein without relying on heavy cream. This cozy pasta dish comes together in just 30 minutes, making it a weeknight hit for the entire family!
Why You’ll Love This
- One pot preparation – the pasta and broccoli cook right in the creamy sauce, meaning minimal preparation and fewer dirty dishes.
- Rich and cheesy – sharp cheddar alongside Greek yogurt creates a creamy, velvety sauce without heavy cream.
- Loaded with broccoli – this pasta dish includes four full cups of broccoli, making it a convenient way to incorporate more vegetables into your meal.
- Family-friendly – this creamy broccoli pasta has the flavor profile of both broccoli cheddar soup and creamy mac and cheese!
- Ready in approximately 30 minutes – perfect for busy weeknights when a quick, easy, and satisfying meal is needed.
Ingredients You’ll Need
- olive oil – utilized for sautéing the garlic and imparting a touch of richness to the sauce. You could substitute butter for the olive oil.
- garlic – fresh minced garlic infuses the pasta with flavor.
- chicken broth – the pasta cooks directly in the broth, absorbing that savory essence. Opt for low-sodium chicken broth to manage the salt level.
- milk – contributes to the sauce’s creaminess without heavy cream. An extra splash may be needed at the end to thin the sauce.
- pasta shells – medium shells are great as they hold onto the creamy cheese sauce. You’ll require 12 ounces, roughly 4½ cups of dry pasta.
- seasonings – a basic blend of onion powder, garlic powder, salt, black pepper, and smoked paprika delivers plenty of taste.
- broccoli – cut the broccoli florets into very small pieces for quick cooking and even distribution throughout the pasta.
- cheddar cheese – for optimal flavor, choose sharp cheddar cheese and shred it yourself. Pre-shredded cheese often contains anti-caking agents that can hinder smooth melting.
- greek yogurt – adds extra creaminess and protein while keeping the sauce lighter. Allow it to come to room temperature before incorporating it into the pasta.
How to Make One Pot Broccoli Cheddar Pasta
- Sauté the garlic. In a large, deep skillet or pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the pasta. Pour in the chicken broth and milk, then mix in the pasta shells, onion powder, garlic powder, salt, black pepper, and smoked paprika.
- Cook until nearly tender. Bring everything to a gentle boil or simmer. Lower the heat to medium-low, cover, and cook for 9 to 10 minutes, stirring every few minutes to prevent the pasta from sticking.
- Add the broccoli. Mix in the finely chopped broccoli, cover, and continue cooking for another 4 to 6 minutes, stirring often, until the pasta is al dente and the broccoli is tender. Add a splash of broth or milk if the pasta absorbs all the liquid before cooking is complete.
- Make it cheesy. Remove the pot from the heat, letting it sit for 1 to 2 minutes. Stir in the shredded cheddar cheese a handful at a time until fully melted.
- Add the Greek yogurt. Gently stir in the room-temperature Greek yogurt until the sauce becomes smooth and creamy. Add a splash of milk if you desire a thinner sauce.
- Serve. Taste and adjust seasoning with more salt and pepper if necessary. Allow the pasta to rest for 2 to 3 minutes before serving, as the sauce will continue to thicken.
Tips for the Best Broccoli Cheddar Pasta
- Chop the broccoli very small. Smaller pieces will cook quickly, allowing you to enjoy broccoli in every bite.
- Stir the pasta frequently. Stirring every few minutes prevents the noodles from sticking to the bottom of the pot.
- Maintain gentle heat. Once the liquid starts simmering, lower the heat to prevent the milk from scorching or separating.
- Shred your own cheese. Freshly shredded cheddar melts much more seamlessly than store-bought shredded cheese.
- Remove the pot from heat before adding dairy. To help create a smooth sauce and prevent the yogurt from curdling, add the cheddar and Greek yogurt off the heat.
- Adjust the sauce as needed. As the pasta sits, it will continue to absorb liquid. Stir in a splash of milk when reheating or whenever the sauce appears too thick.
Variations and Substitutions
- Add protein – mix in shredded cooked chicken, diced chicken sausage, or leftover turkey for a more filling meal.
- Use vegetable broth – swap out chicken broth for vegetable broth or stock to make this pasta vegetarian-friendly.
- Change the pasta – small shells, elbow macaroni, rotini, or other short pasta shapes will all work. Cooking time and liquid quantity may vary.
- Add more veggies – consider incorporating finely chopped spinach, peas, or cauliflower for extra flavor.
- Make it spicy – include a pinch of crushed red pepper flakes or a splash of hot sauce for heat.
- Switch up the cheese – swap part of the cheddar for freshly grated Parmesan, Monterey Jack, or Gruyère.
What to Serve with Broccoli Cheddar Pasta
This pasta serves well as a complete meatless dish, but can also be paired with:
Prepping and Storage
- To Store: Allow the pasta to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 to 4 days.
- To Reheat: Reheat portions in the microwave or warm in a skillet over medium-low heat. Add a splash of milk or broth to thin the sauce and bring back its creamy texture.
- To Freeze: Freezing this pasta is not recommended. Dairy-based sauces may separate when thawed, and both the pasta and broccoli could turn too soft.
Frequently Asked Questions
Yes, frozen broccoli can be used without thawing it first. Chop any larger florets smaller and add them in the last few minutes of cooking. Frozen broccoli may release extra moisture and will likely have a softer texture compared to fresh broccoli.
Yes! Any short pasta shape should work, including small shells, elbow macaroni, rotini, fusilli, or cavatappi. Just be aware that different shapes might need slightly varied cooking times or more liquid.
Definitely. Simply substitute the chicken broth with low-sodium vegetable broth. All other ingredients are already vegetarian.
You may swap sour cream for the Greek yogurt in equal measure. Cream cheese can also be used for a richer sauce, though you might need extra milk to thin it out.
A grainy texture often occurs from adding cheese while the pot is too hot or using pre-shredded cheese. Let the pasta rest off the heat, then slowly add freshly shredded cheddar, stirring until each handful melts fully before adding more.
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- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the garlic and sauté for about 30 seconds, just until fragrant.
Pour in the chicken broth and milk. Stir in the pasta, onion powder, garlic powder, salt, black pepper and smoked paprika.
Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover and cook for 9 to 10 minutes, stirring every couple of minutes to prevent the pasta from sticking.
Stir in the finely chopped broccoli. Cover and continue cooking for another 4 to 6 minutes, stirring frequently, until the pasta is al dente and the broccoli is tender. Add another splash of broth or milk if the pasta absorbs the liquid before it finishes cooking.
Remove the pot from the heat and let it sit for 1 to 2 minutes. Add the shredded cheddar one handful at a time, stirring until melted and smooth.
Stir in the room-temperature Greek yogurt until fully incorporated. Add a splash of milk if a thinner sauce is desired.
Taste and season with additional salt and pepper, as needed. Let the pasta rest for 2 to 3 minutes before serving, as the sauce will continue to thicken.
Serving: 1/6th of recipe | Calories: 400kcal | Carbohydrates: 50g | Protein: 20g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 620mg | Fiber: 4g | Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
Title: Creamy Broccoli Cheddar Pasta Made in One Pot
Introduction:
In the realm of comfort dishes, few can match the creamy, cheesy delight of broccoli cheddar pasta. This one-pot marvel merges the nutritious benefits of broccoli with the savory notes of cheddar cheese, all enveloped in a rich sauce that coats every piece of pasta. Ideal for hectic weeknights or a cozy weekend dinner, this dish is not only scrumptious but also extremely easy to make, requiring little cleanup.
Ingredients:
– 8 oz (about 2 cups) of pasta (like penne, fusilli, or shells)
– 2 cups of broccoli florets, chopped into small pieces
– 2 tablespoons of unsalted butter
– 2 cloves of garlic, minced
– 2 cups of vegetable or chicken broth
– 1 cup of milk (whole or 2% for creaminess)
– 1 cup of shredded cheddar cheese
– 1/4 cup of grated Parmesan cheese
– Salt and pepper to taste
– Optional: Red pepper flakes for a kick of spice
– Optional: Fresh parsley or chives for garnish
Instructions:
1. **Prepare the Ingredients:**
Start by gathering and prepping all your ingredients. Chop the broccoli into small, bite-sized pieces, mince the garlic, and shred the cheddar cheese.
2. **Sauté the Garlic:**
In a large pot or Dutch oven, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, making sure not to burn it.
3. **Add Broth and Pasta:**
Pour in the vegetable or chicken broth and bring to a gentle boil. Add the pasta to the pot, mixing to ensure it is evenly distributed and submerged in the liquid.
4. **Cook the Pasta:**
Allow the pasta to cook for approximately 5 minutes, stirring occasionally to prevent sticking. The pasta should be partially cooked but still firm to the bite.
5. **Incorporate the Broccoli:**
Mix the broccoli florets into the pot, stirring to combine. Continue cooking for another 5-7 minutes, or until the pasta is al dente and the broccoli is tender yet bright green.
6. **Create the Creamy Sauce:**
Lower the heat and pour in the milk, stirring continuously. Gradually incorporate the shredded cheddar and Parmesan, stirring until the cheeses melt and the sauce becomes smooth and creamy.
7. **Season to Taste:**
Adjust the seasoning with salt and pepper. If desired, add a pinch of red pepper flakes for subtle heat. Mix thoroughly to ensure even seasoning.
8. **Serve and Garnish:**
Once the pasta is creamy and well-coated, remove the pot from the heat. Serve hot, garnished with freshly chopped parsley or chives for a touch of color and freshness.
Conclusion:
Creamy broccoli cheddar pasta prepared in one pot is a delightful dish that brings together the comforting flavors of cheese and pasta with the nutritious properties of broccoli. This recipe is exceedingly simple and quick to make, while also minimizing cleanup, making it a fantastic option for any meal. Whether cooking for family or enjoying a solo dinner, this dish promises satisfaction in every bite. Relish the creamy, cheesy deliciousness and appreciate the ease of one-pot cooking!
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