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Creamy Cheddar-Chicken Rotini with Broccoli

Infuse your weeknight dinners with a dose of comfort food goodness with our Creamy Cheddar-Chicken Rotini with Broccoli, a simplified version perfect for beginners. Tossed in a homemade, rich cheddar sauce and complete with succulent grilled chicken pieces and lightly steamed broccoli, the intricacy...
5
35 min
TOTAL TIME
1865
CALORIES
$4.61
PER SERVING
Creamy Cheddar-Chicken Rotini with Broccoli
Directions
6 STEPS
20 min
PREP TIME
15 min
COOK TIME
35 min
TOTAL TIME
1
To cook the pasta, fill a large pot with cold water, add in a teaspoon of salt and place on high heat until it reaches a boil. Once the water starts boiling, add the rotini pasta and let it cook for about 8-9 minutes until al dente. Drain the pasta but do not rinse, and set it aside.
2
In a large skillet over medium-low heat, melt 2 tablespoons of butter. Add in the chopped onions and cook for about 3 minutes until they soften and set aside.
3
In the same skillet, melt the remaining 3 tablespoons of butter, then add in the flour. Stir continuously for 3 minutes until it forms a paste. This is your roux, which will help thicken the cheese sauce.
4
Gradually whisk in the whole milk and heavy cream to the skillet, and continue to stir until the mixture is smooth. Add the softened onions, sour cream, shredded cheddar cheese, and Dijon mustard. Reduce the heat to low and stir continuously until the cheese melts and a smooth cheese sauce forms.
5
Add the pre-cooked chicken, steamed broccoli, and cooked pasta into the skillet with the cheese sauce. Stir well so all the ingredients get well-coated in the cheese sauce.
6
Season the mix with a teaspoon of kosher salt and a half teaspoon of black pepper, or adjust to taste. Let it simmer on the lowest heat setting for 3-5 minutes to let the flavors meld together. Serve while hot.
Health Info
Macros
71g
CARBS
108g
FAT
125g
PROTEIN
Contains these allergens
MILK
WHEAT
Frequently Asked Questions
What is the ideal water to pasta ratio?
Should I rinse my cooked pasta?
What are some good sauces to use with Rotini pasta?
How do I know when my pasta is cooked?
Can I use Rotini pasta for cold dishes as well?
Why is my pasta starchy or too sticky?
Should I add oil to my pasta water to prevent sticking?
How much salt should be added to the pasta water?
What other ingredients pair well with Rotini pasta dish?
Do I have to serve my Rotini pasta immediately after cooking?