# What You'll Need:
→ Pasta
01 - 12 oz penne or rotini pasta
→ Proteins
02 - 2 boneless skinless chicken breasts (about 12 oz), cut into bite-size pieces
→ Vegetables
03 - 2 cups fresh broccoli florets
04 - 2 cloves garlic, minced
→ Dairy & Cheese
05 - 2 tablespoons unsalted butter
06 - 2 cups whole milk
07 - 1.5 cups sharp cheddar cheese, shredded
→ Pantry
08 - 2 tablespoons all-purpose flour
09 - 1 tablespoon olive oil
→ Seasonings
10 - 0.5 teaspoon salt, plus more for pasta water
11 - 0.25 teaspoon ground black pepper
12 - 0.5 teaspoon paprika, optional
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. During the final 2 minutes of cooking, add broccoli florets. Drain in a colander and set aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chicken pieces, season with salt and pepper, and sauté for 5 to 7 minutes until golden and cooked through. Transfer to a plate and set aside.
03 - In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle flour over the butter and whisk continuously for 1 minute to create a smooth roux.
04 - Gradually pour milk into the roux while whisking constantly to prevent lumps. Continue cooking and stirring for 3 to 4 minutes until the sauce thickens and coats the back of a spoon.
05 - Reduce heat to low. Stir in shredded cheddar cheese, salt, black pepper, and paprika. Mix continuously until cheese melts completely and sauce becomes smooth and creamy.
06 - Add the cooked pasta, broccoli, and chicken to the skillet. Toss thoroughly to coat all ingredients with the cheese sauce. Heat for 1 to 2 minutes until warmed through.
07 - Transfer to serving plates immediately. Garnish with additional shredded cheddar or fresh herbs if desired.
