Broccoli Cheddar Pasta Recipe

Ingredients

Ingredients

• 2 tbsp olive oil
• 1 shallot
• 4 garlic cloves
• 1 1/2 cups dry ditalini pasta
• 2 3/4 cups chicken stock
• 2 cups fresh broccoli florets
• 2 cups cooked rotisserie chicken
• 2/3 cups heavy cream
• 1/2 tsp dijon mustard
• 1/2 tsp paprika
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 2 tbsp butter
• 2 cups sharp cheddar cheese
• freshly cracked black pepper

Instructions

1. Sauté the aromatics. Heat the olive oil in a large, deep skillet over medium-low heat. Add the diced shallot and sauté for 2–3 minutes until softened and translucent. Stir in the minced garlic and cook for another 30–60 seconds until fragrant.
2. Cook the pasta. Add the dry ditalini and stir to coat in the fragrant oil. Pour in the chicken stock and bring to a boil. Cover, reduce the heat to a gentle simmer and cook for 5 minutes.
3. Add the broccoli. Remove the lid and stir in the chopped broccoli florets. Cover again and continue simmering for another 5–6 minutes, or until the pasta is tender and the broccoli is softened. Most of the chicken stock should be absorbed, leaving a little starchy liquid in the pan. If the pasta needs more time, add a splash of stock and continue cooking until tender.
4. Make the creamy cheddar sauce. Reduce the heat to low. Stir in the rotisserie chicken (if using), heavy cream, Dijon mustard, paprika, red pepper flakes and salt. Add the butter and freshly shredded cheddar. Continue stirring for 3–5 minutes, until the chicken is heated through, the cheese is completely melted and the sauce becomes thick and creamy, coating the pasta evenly. Add a splash more heavy cream if needed to loosen the sauce.
5. Season and serve. Taste and adjust with additional salt and freshly cracked black pepper. Sprinkle with extra red pepper flakes, if desired, and serve immediately while warm and creamy.