This One Pot Creamy Broccoli Cheddar Pasta is an easy 30-minute dinner made with tender pasta shells and fresh broccoli tossed in a rich, cheesy Greek yogurt sauce. It’s cozy, family-friendly and perfect for busy weeknights!
If you love broccoli cheddar soup and creamy mac and cheese, this Creamy Broccoli Cheddar Pasta combines the best of both! Tender pasta shells and finely chopped broccoli cook together in the same pot, soaking up all that delicious flavor while keeping cleanup super easy. The ultimate cozy comfort food that can be served as a main dish or delicious side dish!
Sharp cheddar cheese makes the sauce rich and cheesy, while Greek yogurt adds extra creaminess and protein without the need for heavy cream. This comforting pasta comes together in just 30 minutes for an easy weeknight meal the whole family will love!
Why You’ll Love This
- Made in one pot – the pasta and broccoli cook right in the creamy sauce, which means minimal prep and fewer dishes to wash.
- Creamy and cheesy – sharp cheddar and Greek yogurt create a rich, velvety sauce without the need for heavy cream.
- Packed with broccoli – you get four full cups of broccoli in this pasta, making it an easy way to add more vegetables to your meal.
- Family-friendly – this creamy broccoli pasta tastes like broccoli cheddar soup combined with creamy mac and cheese!
- Ready in about 30 minutes – this cheesy pasta dish is perfect for busy weeknights when you need something quick, easy and satisfying.
Ingredients You’ll Need
- olive oil – used to sauté the garlic and add a little richness to the sauce. You could also use butter in place of olive oil.
- garlic – fresh minced garlic adds so much flavor to the pasta.
- chicken broth – the pasta cooks directly in the broth, soaking up all that savory flavor. I recommend using low-sodium chicken broth so you can control the amount of salt.
- milk – makes the sauce creamy without using heavy cream. You may need an extra splash at the end to loosen the sauce.
- pasta shells – medium shells are perfect because they hold onto the creamy cheese sauce. You’ll need 12 ounces, which is approximately 4½ cups of dry pasta.
- seasonings – a simple combination of spices including onion powder, garlic powder, salt, black pepper and smoked paprika adds plenty of flavor.
- broccoli – cut the broccoli florets into very small pieces so they cook quickly and blend evenly throughout the pasta.
- cheddar cheese – for the best flavor, use sharp cheddar cheese and shred it yourself. Pre-shredded cheese contains anti-caking ingredients like cellulose that can prevent it from melting smoothly.
- greek yogurt – adds extra creaminess and protein while keeping the sauce lighter. Let it come to room temperature before stirring it into the pasta.
How to Make One Pot Broccoli Cheddar Pasta
- Sauté the garlic. Heat the olive oil in a large, deep skillet or large pot over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Add the pasta. Pour in the chicken broth and milk, then stir in the pasta shells, onion powder, garlic powder, salt, black pepper and smoked paprika.
- Cook until nearly tender. Bring everything to a boil or gentle simmer. Reduce the heat to medium-low, cover and cook for 9 to 10 minutes, stirring every couple of minutes so the pasta doesn’t stick to the bottom of the pot.
- Add the broccoli. Stir in the finely chopped broccoli, cover and continue cooking for another 4 to 6 minutes, stirring frequently, until the pasta is al dente and the broccoli is tender. If the pasta absorbs all the liquid before it has finished cooking, add another splash of broth or milk.
- Make it cheesy. Remove the pot from the heat and let it sit for 1 to 2 minutes. Stir in the shredded cheddar cheese one handful at a time until completely melted.
- Add the Greek yogurt. Gently stir in the room-temperature Greek yogurt until the sauce is smooth and creamy. Add a splash of milk if you would like a thinner sauce.
- Serve. Taste and season with additional salt and pepper, if needed. Let the pasta rest for 2 to 3 minutes before serving, as the sauce will continue to thicken.
Tips for the Best Broccoli Cheddar Pasta
- Chop the broccoli very small. Smaller pieces will cook quickly and give you a little broccoli in every bite.
- Stir the pasta frequently. Since everything cooks in one pot, stirring every few minutes prevents the noodles from sticking to the bottom.
- Keep the heat gentle. Once the liquid begins to simmer, lower the heat so the milk doesn’t scorch or separate.
- Shred your own cheese. Freshly shredded cheddar melts much more smoothly than packaged shredded cheese.
- Remove the pot from the heat before adding the dairy. Adding the cheddar and Greek yogurt off the heat helps create a smooth sauce and prevents the yogurt from curdling.
- Adjust the sauce as needed. The pasta will continue absorbing liquid as it sits. Stir in a splash of milk when reheating or whenever the sauce becomes too thick.
Variations and Substitutions
- Add protein – stir in cooked shredded chicken, diced chicken sausage or leftover turkey for a heartier meal.
- Use vegetable broth – substitute vegetable broth for the chicken broth or chicken stock to make this pasta vegetarian.
- Change the pasta – small shells, elbow macaroni, rotini or another short pasta shape will all work. Cooking time and the amount of liquid needed may vary.
- Add more veggies – finely chopped spinach, peas or cauliflower would be delicious additions.
- Make it spicy – add a pinch of crushed red pepper flakes or a dash of hot sauce.
- Switch up the cheese – replace part of the cheddar with freshly grated Parmesan cheese, Monterey Jack or Gruyère.
What to Serve with Broccoli Cheddar Pasta
This pasta can easily be served as a complete meatless meal, but you can also pair it with:
Prepping and Storage
- To Store: Allow the pasta to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 or 4 days.
- To Reheat: Reheat individual portions in the microwave or warm the pasta in a skillet over medium-low heat. Add a splash of milk or broth to loosen the sauce and restore its creamy consistency.
- To Freeze: I don’t recommend freezing this pasta. Dairy-based sauces can separate after thawing, and both the pasta and broccoli may become too soft.
Frequently Asked Questions
Yes, frozen broccoli can be used, but you do not need to thaw it first. Chop any large florets into smaller pieces and add them during the last few minutes of cooking. Frozen broccoli may release a little extra moisture and will have a softer texture than fresh broccoli.
Yes! Any short pasta shape should work, including small shells, elbow macaroni, rotini, fusilli or cavatappi. Keep in mind that different pasta shapes may require slightly different cooking times or a little more liquid.
Absolutely. Simply replace the chicken broth with low-sodium vegetable broth. The remaining ingredients are already vegetarian.
You can substitute sour cream for the Greek yogurt using the same amount. For a richer sauce, softened cream cheese may also be used, although you may need additional milk to thin the sauce.
A grainy sauce is usually caused by adding the cheese while the pot is too hot or using pre-shredded cheese. Remove the pasta from the heat, let it rest briefly and add freshly shredded cheddar gradually, stirring until each handful melts before adding more.
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Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant.
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Pour in the chicken broth and milk. Stir in the pasta, onion powder, garlic powder, salt, black pepper and smoked paprika.
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Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover and cook for 9 to 10 minutes, stirring every couple of minutes to prevent the pasta from sticking.
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Stir in the finely chopped broccoli. Cover and continue cooking for another 4 to 6 minutes, stirring frequently, until the pasta is al dente and the broccoli is tender. Add another splash of broth or milk if the pasta absorbs the liquid before it finishes cooking.
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Remove the pot from the heat and let it sit for 1 to 2 minutes. Add the shredded cheddar one handful at a time, stirring until melted and smooth.
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Stir in the room-temperature Greek yogurt until fully incorporated. Add a splash of milk if a thinner sauce is desired.
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Taste and season with additional salt and pepper, as needed. Let the pasta rest for 2 to 3 minutes before serving, as the sauce will continue to thicken.
Serving: 1/6th of recipe | Calories: 400kcal | Carbohydrates: 50g | Protein: 20g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 620mg | Fiber: 4g | Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.