One Pot Creamy Broccoli Cheddar Pasta
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!
Servings: 6
Ingredients
- 1 Tbsp olive oil
- 3 cloves garlic minced
- 3 cups low-sodium chicken broth
- 1 cup milk plus more as needed
- 12 oz medium pasta shells about 4 1/2 cups
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 4 cups finely chopped broccoli florets
- 1 1/2 cups freshly shredded sharp cheddar cheese
- 1/2 cup plain Greek yogurt at room temperature
Instructions
- 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.
- Pour in the chicken broth and milk. Stir in the pasta, onion powder, garlic powder, salt, black pepper and smoked paprika.
- 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.
- 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.
- 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.
- Stir in the room-temperature Greek yogurt until fully incorporated. Add a splash of milk if a thinner sauce is desired.
- 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.
Nutrition
Serving: 1/6th of recipe | Calories: 400kcal | Carbohydrates: 50g | Protein: 20g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 620mg | Fiber: 4g | Sugar: 6g