Broccoli cheddar pasta is a comforting, creamy dish that combines tender pasta with a rich, cheesy sauce and vibrant broccoli. It strikes the perfect balance between flavor and texture, making it ideal for both lunch and dinner. Best of all, this recipe is approachable for beginners while still satisfying for intermediate cooks looking for a flavorful, home-cooked meal.
The secret to the perfect broccoli cheddar pasta lies in creating a smooth, velvety cheese sauce while maintaining the broccoli’s bright color and crisp texture. First, cooking the pasta just until al dente allows it to absorb the sauce without becoming mushy. Then, gradually incorporating cheese into a warm cream base prevents clumping and ensures a luscious, creamy coating. As a result, every bite becomes irresistibly rich and smooth.
For the Broccoli Cheddar Pasta:
12 ounces pasta (penne, fettuccine, or rotini)
2 cups fresh broccoli florets
3 tablespoons unsalted butter
3 garlic cloves, minced
1 1/2 cups heavy cream
2 cups shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional, for depth)
Fresh parsley, chopped, for garnish
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente.
Reserve 1/2 cup of pasta water, then drain the rest.
Blanch or sauté broccoli florets for 2–3 minutes until tender-crisp.
Drain and set aside.
Pro Tip: Quickly blanching broccoli in boiling water preserves its bright green color and crisp texture.
In a skillet, melt butter over medium heat.
Add garlic and sauté for about 1 minute until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Gradually whisk in cheddar cheese, stirring until smooth.
Season with salt, pepper, and paprika.
Pro Tip: Use freshly shredded cheese for a smoother sauce; pre-shredded cheese often contains anti-caking agents that prevent melting.
Add cooked pasta to the cheese sauce, tossing to coat evenly.
Stir in the cooked broccoli.
If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
Transfer to serving plates or a large bowl.
Garnish with fresh parsley and extra shredded cheddar.
Serve immediately for the best creamy texture.
Spicy: Add 1/4 teaspoon red pepper flakes to the sauce.
Garlic Lovers: Increase garlic to 6 cloves for a stronger flavor.
Vegetable Boost: Add sautéed mushrooms, bell peppers, or peas for extra nutrition.
Lighter Version: Replace half the cream with milk or Greek yogurt for a lighter sauce.
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet over low heat, adding a splash of cream or milk to restore the creamy texture.
Avoid microwaving for long periods: This can make the sauce separate.
Overcooking pasta: Always cook until just al dente to prevent mushy noodles.
Overheating cheese: Can cause clumping; always melt cheese over low heat.
Undercooking broccoli: Results in tough, bitter florets. Quick blanching is key.
Skipping pasta water: Adding reserved water helps achieve a silky, well-coated sauce.
Creamy cheese sauce clings perfectly to pasta.
Tender-crisp broccoli adds color, texture, and nutrition.
Balanced seasoning enhances the flavor of cheddar and cream.
Easy to customize with vegetables, spices, or protein.
Reliable for both beginner and intermediate cooks.
Broccoli cheddar pasta is a comforting, indulgent dish perfect for lunch or dinner. Creamy sauce, tender pasta, and vibrant broccoli make it a family-friendly favorite. With simple ingredients and straightforward steps, you can recreate this classic comfort food at home and enjoy a deliciously cheesy, satisfying meal.