Description
If you’re looking for a quick and satisfying meal that combines comfort, flavor, and nutrition, this Quick Broccoli Pasta recipe is the perfect choice. Ready in just 25 minutes, this creamy broccoli pasta is ideal for busy weeknights, a tasty hot lunch, or even a simple side dish. With tender pasta, crisp broccoli florets, and a creamy cheesy sauce, every bite delivers a wholesome balance of flavors that the whole family will love.
Ingredients
- 8 ounces medium pasta (penne, rotini, or your favorite short pasta)
- 4 cups broccoli florets
- 1 cup chicken broth (not low sodium)
- 1 cup half and half or light cream
- 2 tablespoons + 1 teaspoon cornstarch
- ½ teaspoon onion powder
- ¼ teaspoon garlic salt
- 1 cup shredded sharp cheddar cheese
- ¼ cup shredded parmesan cheese
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Instructions
- Cook pasta and broccoli – Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Add broccoli florets during the last 4 minutes of cooking. Drain well (do not rinse) and set aside.
- Make the sauce – In the same saucepan, whisk together chicken broth, cream, cornstarch, onion powder, and garlic salt. Bring to a simmer over medium heat, whisking constantly until the sauce thickens and begins to boil.
- Add the cheese – Remove from heat and stir in shredded cheddar and parmesan until melted and smooth.
- Combine and serve – Toss the pasta and broccoli with the sauce, season with salt and black pepper, and serve hot.
Notes
-
- Serving: Quick Broccoli Pasta is best served immediately while the sauce is creamy and smooth. Pair it with garlic bread, a side salad, or grilled chicken for a complete meal.
- Storage: Place leftovers in an airtight container and refrigerate for up to 3 days.
- Reheating: Warm gently on the stovetop over low heat. Add a splash of milk, cream, or chicken broth to loosen the sauce.
- Freezing: Not recommended, as the creamy cheese sauce may separate when thawed.