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Cheesy Chicken and Broccoli Pasta

A comforting and easy one-pot meal that combines tender chicken, vibrant broccoli, creamy cheese, and perfectly cooked ditalini pasta, making it perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breast (cut into 1-inch pieces) Juicy chunks that form the hearty protein base of the dish.
  • 1/2 teaspoon salt Just the right amount to enhance the flavor of the ingredients.
  • 1/2 teaspoon black pepper Adds a subtle warmth and depth of flavor.
  • 2 tablespoons extra virgin olive oil (divided) Rich and aromatic oil that imparts a gentle nuttiness.
  • 1/2 cup yellow onion (finely chopped) Transforms into a sweet, aromatic component as it sautés.
  • 1 1/2 cups carrots (shredded) Adds a pop of color and natural sweetness.
  • 1 cup chicken stock (homemade or purchased) Provides a savory base that envelopes the pasta and chicken.
  • 1 cup water Balances the flavors and helps cook the pasta.
  • 2 cups ditalini pasta (uncooked) Small pasta shapes that perfectly catch the creamy sauce.
  • 1/2 teaspoon paprika Adds a beautiful hue and a hint of smokiness.
  • 1/2 teaspoon dry ground mustard Enhances the overall flavor with a tangy note.
  • 1/2 teaspoon turmeric Provides a bright yellow color and earthy flavor.
  • 2 cups broccoli (chopped into small pieces) Fresh and vibrant, completing the dish's healthful profile.
  • 1/2 cup heavy cream Introduces a luscious, creamy texture to the dish.
  • 2 cups cheddar cheese (grated) Melts beautifully to create a gooey, cheesy richness.
  • 1/4 cup parmesan cheese (grated) Adds a nutty, salty depth to the cheesy topping.
  • 1/4 cup panko breadcrumbs For that satisfyingly crispy crust.
  • 1 tablespoon butter (melted) Brings everything together, adding a touch of richness.

Method
 

Preparation
  1. Season the chicken: Begin by seasoning your chicken pieces with salt and black pepper.
  2. Sauté the chicken: Heat a large sauté pan over medium-high heat. Coat the bottom with one tablespoon of olive oil, and add the chicken. Cook until golden brown on each side, approximately 6 minutes. Remove the chicken from the pan and set it aside.
  3. Sauté the vegetables: In the same pan, add the remaining tablespoon of olive oil. Toss in the finely chopped onions and sauté until they turn slightly translucent, about 2 minutes. Follow with the shredded carrots, sautéing for another 30 seconds.
  4. Prepare the pasta: Pour in the chicken stock and water, bringing it to a gentle boil. Stir in your ditalini pasta, paprika, dry mustard, and turmeric. Cover the pan and let it cook, stirring every 2 minutes to ensure nothing sticks to the bottom, about 6 to 8 minutes, until the pasta softens but is not quite al dente.
  5. Add broccoli and cream: Once the pasta is close to done, add the chopped broccoli and heavy cream. Allow the broccoli to soften, which should take around 2 to 4 minutes.
  6. Incorporate the cheese and chicken: Stir in the grated cheddar cheese until melted, then return the cooked chicken to the pan, combining it all well.
  7. Prepare the crispy topping: In a small bowl, combine the grated parmesan cheese, panko breadcrumbs, and melted butter. Mix well and sprinkle the mixture evenly over the pasta.
  8. Broil to perfection: Place the pan under the broiler until the top is golden brown and crispy, about 2 to 4 minutes. Keep a close eye to avoid burning!
  9. Serve: Carefully remove the hot pan from the oven and serve the dish warm.

Notes

Use fresh ingredients for the best flavor. Feel free to add other veggies like peas or bell peppers. For a spicy kick, add crushed red pepper flakes.