Introduction
Close your eyes and imagine a steaming bowl of buttery, cheesy pasta studded with bright, jewel-green broccoli—its aroma a warm pull of roasted garlic and melted cheddar, its texture a comforting interplay of silky sauce and toothsome florets. This Cheesy Broccoli Pasta tastes like a hug on a plate: rich, savory, and surprisingly fresh thanks to the broccoli. It’s the kind of recipe that makes weeknights feel indulgent without fuss and turns a simple family dinner into something memorable.
This dish is perfect for quick weeknight dinners, cozy weekend lunches, or to bring to a potluck where comfort food wins every time. If you’re a pasta-lover who also enjoys adaptable recipes, you might like trying different pasta shapes—see my recommended bow-tie version for inspiration with textures: bow-tie pasta ideas.
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 generous servings
- Difficulty Level: Easy — weeknight-friendly
Nutrition Highlights
Estimated nutrition per serving (1 of 4), calculated from standard values in USDA FoodData Central and cross-checked with general guidance from Mayo Clinic on portion and macronutrient estimates:
- Calories: ~766 kcal
- Protein: ~28 g
- Carbohydrates: ~46 g
- Fat: ~51 g
- Fiber: ~3 g
- Sodium: ~590 mg (varies with added salt and cheese brands)
Notes: These are estimates for the recipe as written (8 oz dry pasta, 2 cups broccoli, 1 cup heavy cream, 2 cups shredded cheddar, 1/2 cup grated parmesan, 2 tbsp olive oil, 2 cloves garlic). Values can shift depending on pasta type (whole-wheat or gluten-free), cheese brand, or dairy substitutions. Nutrition figures are approximate and intended for general planning; consult labeled package values or a registered dietitian for precise needs.
Why You’ll Love It
- Comfort with balance: The sauce is indulgent and creamy, but broccoli brightens each bite so it never feels cloying.
- Speed and simplicity: From stovetop to table in about 25 minutes—ideal for busy evenings.
- Crowd-pleasing: Kids and adults alike tend to love the cheesy, familiar flavor; it’s great for family dinners or casual gatherings.
- Easy to adapt: Make it lighter, richer, vegetarian, or gluten-free with straightforward swaps (see variations).
- Emotionally satisfying: The melting cheese and warm pasta evoke cozy, shared meals—perfect for small celebrations or when you want to comfort someone with food.
How to Make Cheesy Broccoli Pasta
Ingredients
- 8 oz (225 g) pasta of your choice (penne, fusilli, shells, etc.)
- 2 cups fresh broccoli florets (about 150–160 g)
- 1 cup (240 ml) heavy cream
- 2 cups (about 226 g) shredded cheddar cheese (or choice of sharp cheese)
- 1/2 cup (about 45 g) grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
Optional ingredients and substitutions
- Swap heavy cream for 1 cup half-and-half + 2 tbsp cream cheese for a slightly lighter sauce.
- Use part-skim or whole-milk cheeses to adjust richness.
- For gluten-free, use a 8 oz gluten-free pasta.
- Add a squeeze of lemon or 1/4 tsp nutmeg to brighten the sauce.
- Stir in cooked diced chicken or crispy bacon for extra protein.
Step-by-step directions
- Cook pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté about 30–45 seconds until fragrant—don’t let it brown.
- Add broccoli and a splash (2–3 tablespoons) of the reserved pasta water; reduce heat to medium-low, cover, and steam for 3–4 minutes until the broccoli is bright green and just tender.
- Reduce heat to low and stir in the heavy cream. Simmer gently for 1–2 minutes, then add shredded cheddar and stir until melted and creamy. If the sauce is too thick, loosen with reserved pasta water a tablespoon at a time.
- Add the cooked pasta to the skillet and toss to combine so every piece is coated. Season with salt and pepper to taste.
- Sprinkle the grated Parmesan on top, toss briefly, and serve warm.
Practical tips
- Avoid overmixing: Stir gently so the pasta keeps its texture and cheese forms a glossy emulsion.
- Check doneness: Taste broccoli for tenderness and pasta for al dente—cook to slightly firm for best mouthfeel.
- If sauce breaks or seems oily, add a tablespoon of warm pasta water and whisk gently to re-emulsify.
- For extra silkiness, finish with a small knob of unsalted butter off the heat.
Serving Suggestions
- Simple: Serve warm with a dusting of extra Parmesan and a crack of black pepper.
- On the side: Pair with a crisp green salad and a light vinaigrette to cut through the richness.
- Heartier: Add grilled chicken, pan-seared shrimp, or crispy bacon for a protein boost.
- Cozy pairings: A crusty baguette or garlic bread soaks up every last bit of sauce.
- Beverage pairings: A crisp white wine (Sauvignon Blanc or Pinot Grigio) or a light-bodied red (Pinot Noir) complements the cheese; for non-alcoholic, try sparkling water with lemon.
Storage Instructions
- Room temperature: Do not leave pasta with dairy at room temperature for more than 2 hours (food safety).
- Refrigerator: Store in an airtight container for 3–4 days. Reheat gently on the stove with a splash of milk or water to restore creaminess.
- Freezer: You can freeze in a freezer-safe container for up to 2 months, but texture may change (cream sauces can separate). Thaw in the fridge overnight and reheat slowly with a little milk or cream.
Chef’s Advice
- Cheese choice matters: Use a sharp cheddar for strong flavor or a milder cheese for kids. A portion of Gruyère or fontina adds nuttiness and a silkier melt.
- Texture contrast: Keep the broccoli slightly firm so it provides crunch against silky pasta. Overcooked broccoli will turn mushy and lose color.
- Sauce consistency: Reserve pasta water—its starch helps bind the sauce and gives a glossy finish without adding extra fat.
- Heat control: Melt cheeses over low heat to avoid graininess. If the sauce becomes too hot, remove from heat and stir to cool slightly before adding more cheese.
- Salt sparingly: Cheese and Parmesan add sodium—taste before adding extra salt.
Creative Twists
- Vegan version: Replace heavy cream with full-fat coconut milk or cashew cream, use vegan cheddar-style shreds and nutritional yeast for cheesy umami. Add lemon zest for brightness.
- Protein-packed: Stir in diced roasted chicken or white beans for a protein boost—ideal for meal prep.
- Mediterranean: Add sun-dried tomatoes, olives, and a sprinkle of oregano for an Italian twist.
- Lemony garlic: Finish with lemon zest and extra garlic for a fresher, brighter profile.
- Spicy kick: Fold in red pepper flakes or a small pinch of cayenne when adding the cream for gentle heat.
All Your Questions Answered
Q: Can I make this ahead and reheat?
A: Yes—store in the fridge up to 3–4 days. Reheat gently on the stove with a splash of milk or reserved pasta water to revive the sauce.
Q: Can I use milk instead of heavy cream?
A: You can, but the sauce will be thinner. Use whole milk with a tablespoon of butter or a teaspoon of cornstarch slurried into the milk to help thicken.
Q: My sauce is grainy—what went wrong?
A: High heat can cause cheese to separate. Remove from heat and stir in a little warm milk or pasta water to smooth it back out. Using pre-shredded cheese (with anti-caking agents) can also affect melt; freshly shredded cheese melts better.
Q: Is this recipe healthy?
A: It’s calorie-dense because of cream and cheese; you can make it lighter by using half-and-half or swapping some cheese for nutritional yeast, and by increasing broccoli to bulk up fiber and veg.
Q: How do I keep the broccoli bright green?
A: Slightly undercook (blanch or steam) and shock in a splash of cold water if prepping early, or cook briefly in a covered pan as the recipe directs.
Conclusion
Give this Cheesy Broccoli Pasta a try the next time you want fast comfort that still feels a little special—then share your tweaks and photos with friends and family. If you’d like a quicker, minimalist approach to broccoli-and-pasta combos, check out this concise version from RecipeTin Eats: Really Quick Broccoli Pasta – RecipeTin Eats. For another comforting, cheesy take that emphasizes cheddar and simple pantry ingredients, see this recipe for inspiration: Cheesy Cheddar Broccoli Pasta Recipe | Little Spice Jar.
If you try it, please leave a comment with your favorite variation—I love hearing how readers make recipes their own.
Print
Cheesy Broccoli Pasta
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and creamy pasta dish featuring fresh broccoli and a blend of cheddar and Parmesan cheeses, perfect for quick weeknight dinners and gatherings.
Ingredients
- 8 oz (225 g) pasta of your choice (penne, fusilli, shells, etc.)
- 2 cups fresh broccoli florets (about 150–160 g)
- 1 cup (240 ml) heavy cream
- 2 cups (about 226 g) shredded cheddar cheese
- 1/2 cup (about 45 g) grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Cook pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté about 30–45 seconds until fragrant.
- Add broccoli and a splash of the reserved pasta water; reduce heat to medium-low, cover, and steam for 3–4 minutes until the broccoli is bright green and just tender.
- Reduce heat to low and stir in the heavy cream. Simmer gently for 1–2 minutes, then add shredded cheddar and stir until melted and creamy.
- Add the cooked pasta to the skillet and toss to combine. Season with salt and pepper to taste.
- Sprinkle the grated Parmesan on top, toss briefly, and serve warm.
Notes
You can make it lighter by using half-and-half or replacing some cheese with nutritional yeast. Adjust the recipe with additional ingredients like grilled chicken or sun-dried tomatoes for variations.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 766
- Sugar: 2g
- Sodium: 590mg
- Fat: 51g
- Saturated Fat: 31g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 130mg
