Craving comfort food? This Creamy Broccoli Pasta is a winner. Tender pasta and fresh broccoli are tossed in a rich, velvety sauce made with garlic, half and half, and cheese. Perfect for weeknight dinners or when you're craving comfort food with a healthy twist.
😍Why You'll Love This Creamy Broccoli Pasta
This Creamy Broccoli Pasta isn't just a recipe; it's a mood. It's the kind of dish you crave on a busy weeknight when you want something comforting and delicious without a lot of fuss. The creamy sauce is rich and flavorful, and the broccoli adds a nice touch of freshness and healthiness. Plus, it's easy to customize – add some chicken or shrimp for protein, or swap out the half & half for a lighter alternative.
Craving more delicious pasta dishes? Check out recipes Creme Fraiche Salmon Pasta, Caramelized Onion Pasta, Creamy Tuscan Chicken Pasta, or Creamy Lemon Chicken Pasta for your next flavorful meal!
✅Ingredient Notes
- Chicken Broth: Use good quality broth for the best flavor. Homemade is ideal, but store-bought works just fine.
- Half & Half: Adds richness and creaminess to the sauce. You can substitute with heavy cream or whole milk for a lighter version.
- Chicken Bouillon Cube: Adds depth of flavor to the sauce. If you don't have it, you can use vegetable broth and add a pinch of chicken powder for flavor.
- Herbs & Spices: Fresh herbs are always best, but dried work well too. Adjust the amount of black pepper and herbs to taste.
- Butter: Use unsalted butter for better control over the saltiness of the dish.
- Garlic: Freshly minced garlic adds a pungent flavor. You can substitute with garlic powder, but fresh is always better.
- Flour: Makes a roux, which thickens the sauce.
- Broccoli: Use fresh broccoli florets for the best flavor and texture.
- Pasta: Choose a pasta shape that can hold the sauce well. Gemelli, rotini, fusilli, cavatappi, penne, and rigatoni all work great.
- Cheese: Use a high-quality cheddar cheese for the best flavor. Parmesan cheese adds a touch of saltiness and nuttiness.
🔪How to Make Creamy Broccoli Pasta
For the full recipe and instructions, see the recipe card below.
Sauté: Melt the butter in a skillet, sauté garlic for 30 seconds. Whisk in the flour to make a roux, stirring constantly for 1–2 minutes.
Sauce: Combine the broth, half-and-half, bouillon, and seasonings. Gradually add the broth mixture and whisk.
Add the broccoli and simmer.
Finish: Reduce heat, add the cheese, and melt.
Add the cooked pasta and toss.
👨🍳Pro Tips
- Pasta: Gemelli is perfect, but feel free to use any pasta shape you enjoy! Rotini, Fusilli, Medium Shells, Macaroni, and Penne all work wonderfully.
- Broccoli: If you prefer larger pieces, boil them with the pasta during the last 4 minutes.
- Cheese Tip: Always grate your own cheese! Freshly grated cheese melts smoother and tastes far superior to pre-shredded varieties.
- Sauce Tip: When adding cheese, ensure the sauce is off the heat or at a very low temperature. High heat can cause the cheese to separate and make a grainy texture.
🗄️Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. For longer storage, freeze for up to 3 months. To reheat, gently warm the pasta in a saucepan over low heat, adding a splash of milk or broth if needed to loosen the sauce. You can also reheat individual portions in the microwave in short bursts, stirring in between to prevent drying out.
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Creamy Broccoli Pasta
Ingredients
For The Sauce:
- 1 cup chicken broth
- 1 cup half and half
- ½ chicken bouillon cube
- ¼ teaspoon ground black pepper or to taste
- ½ teaspoon EACH: basil oregano, parsley
For The Pasta:
- 3 tablespoons unsalted butter
- 3 garlic gloves finely minced
- 2 tablespoons flour
- 1 ¾ cups broccoli very finely chopped
- ½ pound Gemelli pasta or Rotini, Fusilli, Cavatappi, Penne, or Rigatoni
- 1 cup cheddar cheese shredded
- 2 tablespoons Parmesan cheese grated
Instructions
- Note: For best results, use a food processor to finely chop the broccoli into small, even pieces.
- Prep Ingredients: Combine the chicken broth, half-and-half, ½ bouillon cube, and seasonings in a large measuring cup. Measure out the remaining ingredients before starting.
- Sauté Garlic: Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Be careful not to burn it.
- Make the Roux: Whisk in the flour with the garlic butter and cook for 1–2 minutes, stirring constantly to remove the raw flour taste.
- Build the Sauce: Gradually add the chicken broth mixture in small splashes, whisking continuously to avoid lumps. Stir in the broccoli and bring the sauce to a boil, then reduce to a simmer.
- Cook the Pasta: Boil pasta in salted water until al dente, then drain.
- Finish the Sauce: Reduce the heat of the sauce to low and stir in the cheese until melted and smooth.
- Add the drained pasta to the skillet and toss to combine with the sauce. Let it sit for a few minutes to thicken and allow the pasta to absorb the flavors.
- Serve: Plate the pasta, garnish as desired, and serve immediately!
Notes
Nutrition
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Michael says
I was pleasantly surprised by how rich and creamy this pasta was! The broccoli added a nice freshness and texture. It’s a great way to sneak in veggies while still enjoying a comforting, cheesy pasta. A definite crowd-pleaser!
Tatiana says
Thank you so much! I’m glad you enjoyed the recipe. It's always great to hear when a recipe becomes a regular favorite!