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One-Pot Broccoli Cheddar Chicken Pasta

It's as easy as it seems, and all in one pot!

One-Pot Broccoli Cheddar Chicken Pasta

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Servings: 6

2 tablespoons vegetable oil

3 cups broccoli, cut into small florets

1 ½ pounds of chicken breast, cubed

16 ounces shredded sharp cheddar cheese, divided

32 ounces dry rotini pasta

64 ounces College Inn® Chicken Broth

8 ounces heavy cream

1 teaspoon garlic powder




1. In a large saucepan, heat vegetable oil over medium heat. Add chicken and cook through.

2. Add broccoli, dry pasta, College Inn® Chicken Broth, and cream.

3. Stir to combine and bring to a boil. Reduce to a simmer and cover. Cook 15 minutes or until pasta is al dente.

4. Add 12 ounces cheddar cheese (reserving 4 ounces), garlic powder, and salt to taste. Stir to combine and cook an additional 3-4 minutes.

5. Remove from heat and spoon into individual serving bowls. Top with remaining cheddar cheese.