If you’re craving a comforting yet vibrant dish that’s easy to whip up any night of the week, this Cheese Pasta with Broccoli and Rich Creamy Sauce Recipe is exactly what you need. Creamy, cheesy, and bursting with tender, finely chopped broccoli, this dish perfectly balances indulgence and a touch of wholesome greens. It’s a guaranteed crowd-pleaser with its velvety sauce coat over tender gemelli pasta, effortlessly bringing together simplicity and flavor in each bite.
Ingredients You’ll Need
The magic of this Cheese Pasta with Broccoli and Rich Creamy Sauce Recipe lies in using simple, everyday ingredients that each play a vital role in flavor, texture, and color. From the luscious cream base to the sharp cheddar cheese and fresh broccoli, every ingredient contributes to the dish’s irresistible character.
- Chicken broth: Adds a savory depth and subtle richness to the sauce without overpowering it.
- Half and half: Provides the creamy foundation that makes the sauce luxuriously smooth.
- Chicken bouillon cube: Enhances the broth’s flavor with a concentrated savory punch.
- Hot sauce (Frank’s recommended): Offers a mild tangy warmth that livens up the sauce without spiciness.
- Onion powder, garlic powder, oregano, basil, mustard powder, parsley: A blend of herbs and spices giving complexity, aroma, and a subtle garden-fresh note.
- Butter: Essential for creating the roux and adds a silky texture and rich flavor.
- Flour: Thickens the sauce to the perfect creamy consistency.
- Broccoli (finely chopped): Adds vibrant color and a pleasant, tender bite that complements the creamy sauce beautifully.
- Gemelli pasta: Its twisted shape is ideal for trapping the rich sauce and creating a delightful mouthfeel.
- Cheddar cheese (shredded): Delivers sharp, melty cheesiness that’s the heart of this recipe.
- Parmesan cheese (grated): Brings a nutty, salty finish that perfectly rounds out the flavors.
How to Make Cheese Pasta with Broccoli and Rich Creamy Sauce Recipe
Step 1: Prepare the Broccoli
Make sure the broccoli is chopped very finely—that’s key for this recipe! Finely chopping allows the broccoli to cook quickly and blend seamlessly into the sauce, so every bite bursts with flavor without any large, crunchy chunks.
Step 2: Mix the Sauce Base
Combine the chicken broth, half and half, half a bouillon cube, hot sauce, and all your seasonings in a large measuring cup or bowl with a spout. This mixture will form the flavorful liquid base of your creamy sauce, making it easy to add gradually when cooking.
Step 3: Cook the Pasta
Bring a large pot of water to a boil and add kosher salt for seasoning—about half a tablespoon. Cook the gemelli pasta until it’s perfectly al dente, gently stirring occasionally to prevent sticking. Once tender but still firm, drain and set aside.
Step 4: Make the Roux
In a large, high-sided skillet over medium heat, melt the butter until it’s foamy. Whisk in the flour and cook for 1 to 2 minutes. This step creates the roux, which will thicken your sauce and add that luscious texture everyone loves.
Step 5: Add Sauce Ingredients and Broccoli
Slowly add the chicken broth mixture in small splashes to the roux, whisking constantly to prevent lumps. Once combined, stir in the finely chopped broccoli. Bring everything up to a boil, then reduce the heat to a simmer. This gentle simmer lets the broccoli soften inside the sauce and infuse its flavor throughout.
Step 6: Combine Pasta and Cheese
Reduce your sauce heat to low and stir in both the shredded cheddar cheese and grated Parmesan until smooth and melty. Finally, fold in the cooked pasta, ensuring each gemelli piece is coated with the rich, creamy sauce. Keep stirring gently to let the sauce thicken further and truly cling to the pasta.
Step 7: Serve and Enjoy
Your Cheese Pasta with Broccoli and Rich Creamy Sauce Recipe is ready to serve hot, inviting you to dive into its creamy comfort. The sauce will continue thickening slightly as it stands, making every bite more decadent.
How to Serve Cheese Pasta with Broccoli and Rich Creamy Sauce Recipe
Garnishes
Elevate this dish by adding a sprinkle of freshly chopped parsley or basil right before serving. A dash of freshly ground black pepper or an extra dusting of Parmesan can also add that perfect finishing touch, enhancing both flavor and presentation with minimal effort.
Side Dishes
This cheesy broccoli pasta pairs beautifully with a crisp green salad dressed in a light vinaigrette to balance the richness. Garlic bread or a crusty baguette are perfect companions too, soaking up every drop of that irresistible creamy sauce.
Creative Ways to Present
Try serving the pasta in individual shallow bowls for a cozy, restaurant-style feel. For a fun twist, stuff the pasta mixture into hollowed-out bell peppers or mini acorn squashes for a colorful and memorable way to enjoy this Cheese Pasta with Broccoli and Rich Creamy Sauce Recipe.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftovers in an airtight container for up to 3 days. The flavors will meld nicely, and the sauce may thicken more, so you might want to loosen it with a splash of milk or broth when reheating.
Freezing
While freezing is possible, keep in mind that the texture of the pasta and broccoli can change slightly upon thawing. Place the cooled pasta in a freezer-safe container and freeze for up to 1 month. Thaw overnight in the fridge before reheating gently.
Reheating
Warm leftover pasta on the stove over low heat, stirring frequently. Add a little milk or broth to return the sauce to its original creamy consistency. Avoid microwaving uncovered to reduce drying out; stirring occasionally will keep the sauce luscious and smooth.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While gemelli is great because its twists hold sauce well, you can use penne, fusilli, or even macaroni. Just choose a pasta that can trap the creamy sauce for the best experience.
Is it necessary to finely chop the broccoli?
Yes, finely chopping the broccoli ensures it cooks evenly within the sauce and blends beautifully so you get small bursts of flavor without large, crunchy bits interrupting the creamy texture.
Can I make this recipe vegetarian?
You can substitute the chicken broth and bouillon with vegetable broth and vegetarian bouillon cubes, respectively. This change keeps the flavor rich while making the dish suitable for vegetarians.
Can I add more vegetables to this recipe?
Definitely! Finely chopped cauliflower, peas, or spinach make excellent additions that complement the broccoli while adding more color and nutrients to the dish.
How spicy is the dish with hot sauce?
The hot sauce adds a subtle tang and warmth rather than heat, especially if you use Frank’s hot sauce as suggested. It enhances the flavor without making the dish spicy, so even those sensitive to heat will enjoy it.
Final Thoughts
This Cheese Pasta with Broccoli and Rich Creamy Sauce Recipe is a comforting, flavorful classic that’s simple enough to make any day yet special enough to impress your family or guests. It’s the kind of dish that wraps you in cozy cheesiness while sneaking in some green goodness—what’s not to love? Give it a try soon and watch it become a fast favorite in your kitchen.
Print
Cheese Pasta with Broccoli and Rich Creamy Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 to 4.5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
A creamy, comforting cheese pasta featuring tender gemelli pasta and finely chopped broccoli in a flavorful cheddar and Parmesan cheese sauce, made with a rich blend of chicken broth, half and half, and aromatic spices. This dish is perfect for a cozy weeknight dinner that comes together quickly on the stovetop.
Ingredients
Liquids & Broth
- 1 cup chicken broth
- 1 cup half and half
Seasonings & Flavorings
- ½ chicken bouillon cube
- 1 tsp hot sauce (e.g., Frank’s hot sauce, mild)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon mustard powder
- ½ teaspoon parsley
Dairy & Fats
- 3 tablespoons butter
- 1 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
Other Ingredients
- 2 tablespoons flour
- 1 ½ cups broccoli, very finely chopped
- ½ lb. gemelli pasta
Instructions
- Prepare the broccoli: Finely chop the broccoli until very small to ensure it cooks completely and blends well in the sauce.
- Make the broth mixture: In a large measuring cup with a spout, combine chicken broth, half and half, half a bouillon cube, hot sauce, onion powder, garlic powder, oregano, basil, mustard powder, and parsley. Stir and set aside.
- Boil the pasta water: Bring a large pot of water to a boil and salt it generously with about ½ tablespoon kosher salt.
- Make the roux: In a large, high-walled skillet, melt butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until it forms a smooth golden mixture.
- Add liquids and broccoli: Slowly add the broth mixture in small splashes while whisking continuously to avoid lumps. Stir in the finely chopped broccoli. Bring the sauce to a boil, then lower the heat to simmer.
- Cook the pasta: While the sauce simmers, cook the gemelli pasta in the boiling salted water until al dente. Stir occasionally to prevent sticking. Drain the pasta once cooked.
- Incorporate cheese: Reduce the sauce heat to low and stir in the shredded cheddar and grated Parmesan cheese until fully melted and smooth.
- Combine pasta and sauce: Add the drained pasta into the skillet with the cheese sauce. Stir well to coat the pasta evenly. Let it stand briefly to thicken and absorb the sauce further.
- Serve: Plate the cheese pasta warm and enjoy immediately for best texture and flavor.
Notes
- Finely chopping the broccoli is essential for even cooking and to ensure it blends well into the sauce without remaining crunchy.
- Gemelli pasta is recommended for its shape, which holds sauce nicely, but similar short twisted pastas can be substituted.
- The hot sauce adds depth without significant heat; adjust quantity or omit if you prefer no spice.
- Use fresh grated Parmesan for best flavor and easier melting.
