Cheesy Broccoli Pasta
Tender pasta and broccoli are enveloped in a smooth, savory cheese sauce made with sharp cheddar, Parmesan, chicken broth, and half-and-half. This comforting dish is best served immediately while the sauce remains creamy.
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Ingredients
- 4 cups fresh or frozen broccoli florets cut into bite-size pieces
- 1 cup freshly grated sharp cheddar cheese
- 1 cup regular chicken broth
- ¼ teaspoon freshly ground black pepper plus additional pepper as desired
- 8 ounces medium-size dried pasta such as penne or rotini
- ½ teaspoon onion powder
- ¼ cup finely shredded Parmesan cheese
- 1 cup half-and-half or light cream
- ¼ teaspoon garlic salt
- ¼ teaspoon salt with more added according to taste
- 2 tablespoons plus 1 teaspoon cornstarch
- 2 tablespoons cold water for combining with the cornstarch
Instructions
- Fill a large saucepan with salted water and bring it to a rolling boil.
- Add the dried pasta and cook according to the package instructions until it reaches an al dente texture.
- Place the broccoli florets into the boiling water during the final 4 minutes of the pasta’s cooking time.
- When both the pasta and broccoli are tender, drain them thoroughly and set them aside. Do not rinse the pasta.
- In a small bowl, blend the cornstarch with 2 tablespoons of cold water until a smooth slurry forms.
- Using the same saucepan, combine the chicken broth, half-and-half, cornstarch slurry, onion powder, and garlic salt.
- Whisk the ingredients together over medium heat. Bring the mixture to a simmer, continuing to whisk until it begins to boil and develops a thick, creamy consistency.
- Remove the saucepan from the heat once the sauce has thickened.
- Stir the sharp cheddar and Parmesan into the hot sauce until the cheeses are fully melted and the mixture is uniformly smooth.
- Return the drained pasta and broccoli to the saucepan.
- Gently toss everything together until the pasta and broccoli are evenly coated with the cheese sauce.
- Season with the salt and ground black pepper, adjusting the quantities to taste.
- Serve immediately to preserve the smooth texture of the sauce.
Notes
Freshly shredded cheddar melts more evenly than packaged pre-shredded cheese.
For a more pronounced peppery finish, scatter additional cracked black pepper over the pasta just before serving.