One Pot Broccoli Cheddar Pasta
Creamy, cheesy, and packed with flavor—this easy one pot pasta is the ultimate weeknight comfort food
If you grew up loving boxed mac and cheese, this is the grown-up, homemade version you didn’t know you needed.
This one pot broccoli cheddar pasta is creamy, rich, and full of flavor—and the best part? Everything cooks in one pan. The pasta simmers right in the broth, soaking up all that flavor as it cooks, then gets finished with cream, sharp cheddar, and tender broccoli.
What really sets this recipe apart is the seasoning. The combination of garlic, dried mustard, and just a touch of curry powder adds a subtle depth that makes this taste like so much more than your average cheesy pasta.
It’s cozy, satisfying, and comes together in about 30 minutes—perfect for busy weeknights.
Check out these other great recipes while you are here!
One Pot Creamy Shrimp Linguine
Better Than Olive Garden Fettucine Alfredo
Creamy Lemon Garlic Orzo with Shrimp and Salmon
One-Pot Cheesy Chicken and Broccoli Orzo
Spicy Rigatoni with Crispy Chicken Cutlets
Table of contents
Why You’ll Love This Recipe
- One pot = easy cleanup
- Ready in about 30 minutes
- Creamy, cheesy, and ultra comforting
- Tastes like an upgraded mac and cheese
- Unique flavor from simple pantry spices
- Works as a main dish or side
Ingredients
- Butter – creates a rich base for the sauce
- Garlic – adds bold, savory flavor
- Onion powder – enhances depth with a hint of sweetness
- Dried mustard – brings a slight tang that complements the cheese
- Curry powder – adds warmth and a subtle, unexpected depth
- Salt & black pepper – balances and enhances all the flavors
- Rigatoni pasta – holds onto the creamy sauce perfectly
- Chicken broth – cooks the pasta while building flavor
- Heavy cream – gives the sauce its rich, silky texture
- Sharp cheddar cheese – delivers that bold, cheesy flavor
- Broccoli (steamed) – adds freshness, color, and texture
How to Make One Pot Broccoli Cheddar Pasta
Start by melting the butter in a large, deep skillet over medium heat. Once melted, add the minced garlic and cook for about a minute, just until fragrant.
Next, stir in the onion powder, dried mustard, curry powder, salt, and black pepper. Let the spices cook for a minute or two to bloom—this step helps bring out their full flavor and gives the dish that signature depth.
Add the uncooked rigatoni along with the chicken broth. Stir well, making sure most of the pasta is submerged. Bring it to a boil.
Once boiling, cover the pan with a lid, reduce the heat to a simmer, and cook for 10–12 minutes. Stir occasionally so the pasta doesn’t stick, and cook until it’s tender and most of the liquid has been absorbed.
Reduce the heat to low and stir in the heavy cream. Then add the freshly grated cheddar cheese, stirring until it’s completely melted and the sauce is smooth and creamy.
Finally, fold in the steamed broccoli and mix everything together until evenly combined.
The sauce will be creamy and slightly loose at first, but it thickens up beautifully as it sits.
Tips for Success
- Grate your own cheese for the smoothest, creamiest sauce
- Stir occasionally while the pasta cooks to prevent sticking
- Don’t overcook the pasta—it will continue to soften slightly
- If the sauce gets too thick, add a splash of broth or milk
- Taste before adding extra salt—between the broth and cheese, it may already be perfect
Serving Suggestions
Serve this as a main dish for a quick, comforting dinner, or as a side alongside:
- Grilled chicken
- Pork chops
- Steak
- Garlic bread
- A simple side salad
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
One Pot Broccoli Cheddar Pasta
Ingredients
- 3 tbsp Butter
- 3-4 Garlic Cloves, minced
- 8 oz Rigatoni
- 3 cups Chicken Broth
- 1 cup Heavy Cream
- 2 cups Freshly grated cheddar cheese
- 12 oz Steamed Broccoli
Seasonings
- 1/2 tsp Salt
- 1/2 tsp Onion Powder
- 1/2 tsp Curry Powder
- 1/2 tsp Dried Mustard
- 1/2 tsp Black pepper
Instructions
- In a large deep skillet over medium heat, melt the butter.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the onion powder, dried mustard, curry powder, salt, and black pepper. Cook for 1–2 minutes to bloom the spices.
- Add the uncooked rigatoni and chicken broth. Stir well and bring to a boil.
- Cover, reduce heat to a simmer, and cook for 10–12 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
- Reduce heat to low. Stir in the heavy cream, then add the shredded cheddar cheese. Stir until fully melted and smooth.
- Add the steamed broccoli and mix until evenly combined.
- Let sit for a few minutes to thicken before serving.
Notes
FAQ
- Can I use a different pasta? – Yes, penne, shells or any short pastas work great.
- Can I use fresh broccoli instead of frozen? – Absolutely. Just steam it until tender before adding.
- What other cheeses can I use? – Colby Jack, Monterey Jack, or a mix of cheddar and Parmesan all work well.
- Can I add protein? – Yes! Rotisserie chicken, cooked bacon, or smoked sausage are all great additions.
- Why is my sauce too thin? – It will thicken as it sits. You can also let it simmer a bit longer or add more cheese.
Made this today Carmen- and it’s soooo delish. I used Gouda, parm and sharp cheddar because that’s what I had on hand. The rest was exact per the recipe. A great taste and not hard to prepare. Thanks so much. 😃 wish I could share a photo.
Oh that sounds like a wonderful combo of cheeses, Patti! I am so glad you enjoyed it! Thank you for the review!