Description
Cheesy Chicken, Bacon, and Broccoli Pasta
Ingredients
12 oz (340g) elbow macaroni (or pasta of choice)
2 chicken breasts, diced
2 cups broccoli florets
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 1/2 cups milk
1 cup chicken broth
3 slices cooked bacon, crumbled
2 tbsp butter
2 tbsp all-purpose flour
Salt and pepper to taste
Directions
Cook the pasta: Boil the pasta according to package instructions. During the last 2 minutes, add the broccoli florets to the boiling pasta. Drain and set aside.
Cook the chicken: In a large skillet, cook diced chicken with a bit of salt and pepper until golden and fully cooked. Remove from the skillet and set aside.
Make the cheese sauce: In the same skillet, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk and chicken broth, stirring until the sauce thickens.
Add cheese and combine: Stir in cheddar and Parmesan cheese until melted. Add the cooked pasta, broccoli, and chicken to the skillet. Toss to coat everything in the cheesy sauce.
Top with bacon: Sprinkle crumbled bacon over the pasta and serve hot.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 520 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for a foolproof, creamy pasta dish. First, gather all ingredients and dice your chicken into uniform, bite-sized pieces. Start boiling a large pot of salted water for the pasta. While it heats, cook the diced chicken in a large skillet over medium-high heat with a pinch of salt and pepper until no pink remains, about 6-8 minutes. Remove chicken and set aside. Add your pasta to the boiling water. Two minutes before the pasta is done, add the broccoli florets directly to the pot. This blanches them perfectly. Drain the pasta and broccoli together.
In the now-empty skillet, make your roux. Melt the butter over medium heat, then whisk in the flour. Cook for a full minute to eliminate the raw flour taste. Slowly pour in the milk and chicken broth while whisking constantly to prevent lumps. Continue to whisk until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes. Reduce heat to low and stir in both cheeses until completely melted and smooth. Finally, add the drained pasta, broccoli, and cooked chicken back to the skillet. Gently toss everything until evenly coated in the luxurious cheese sauce.
Serving Suggestions
This hearty pasta is a complete meal on its own, but a few additions can elevate it. Serve it in shallow bowls with an extra sprinkle of Parmesan and fresh cracked black pepper. For a fresh contrast, pair it with a simple side salad dressed with a light vinaigrette. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce. For a lighter version, you can add extra steamed broccoli or substitute half the pasta with cauliflower florets.
How-to Summary
In summary: Cook pasta, adding broccoli at the end. Sauté chicken and set aside. In the same pan, make a roux with butter and flour, then whisk in milk and broth to create a sauce. Melt cheddar and Parmesan into the sauce. Combine sauce with drained pasta, broccoli, and chicken. Top with crumbled bacon and serve immediately.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. Penne, fusilli, or shells work wonderfully as they hold the sauce well.
How can I make this dish ahead of time? Prepare the entire dish, but hold the bacon topping. Store covered in the fridge for up to 2 days. Reheat gently on the stove with a splash of milk to loosen the sauce, then add bacon.
Can I use frozen broccoli? Yes. Thaw and drain it thoroughly to avoid watering down the cheese sauce, and add it at the final combining stage instead of boiling with the pasta.
Why did my cheese sauce become grainy? This often happens if the heat is too high when adding cheese. Always melt cheese over low heat and use freshly grated cheese, as pre-shredded bags contain anti-caking agents that can hinder smooth melting.
Is there a lighter alternative to heavy cream? The recipe already uses a lighter base of milk and broth. For a richer sauce, you can substitute half the milk with heavy cream or evaporated milk.
Common Mistakes to Avoid
- Overcooking the broccoli: Adding it to the pasta water for just the last 2 minutes preserves its color and texture.
- Not cooking the roux long enough: Cook the butter and flour for a full minute to avoid a pasty flavor in your sauce.
- Adding cheese to a boiling sauce: High heat can cause cheese to separate. Always reduce the heat to low before stirring in the cheese.
- Using cold liquids: For a smoother sauce, have your milk and broth at room temperature before whisking them into the roux.
Conclusion
This Cheesy Chicken, Bacon, and Broccoli Pasta is the epitome of a satisfying, one-pan comfort meal. It masterfully combines simple ingredients into a creamy, flavorful dish that comes together in about 30 minutes. By following the step-by-step guide and avoiding common pitfalls, you can achieve a restaurant-quality pasta dinner at home. It’s a versatile recipe perfect for busy weeknights that is sure to become a reliable family favorite. Enjoy the delicious, cheesy results!