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
Scale
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.
