One Pot Broccoli and Cheddar Rigatoni is an easy, creamy pasta dinner made with tender rigatoni, fresh broccoli, sharp cheddar cheese, and a rich, cheesy sauce all in one pan.

From the recipe collection of Tara Ippolito

If you love broccoli cheddar soup, you're going to love this one pot broccoli and cheddar rigatoni. It's got all those delicious, cheesy flavors but in a creamy pasta dish that's perfect for an easy weeknight dinner.

The best part is that the pasta cooks right in the chicken broth, so there's no need to boil it separately. Just stir in some cream, freshly shredded cheddar, and broccoli, and you've got a super easy dinner the whole family will love.

Why You'll Love This Recipe

One Pot Dinner: Everything comes together in one skillet, making cleanup super easy.
Rich And Creamy: Heavy cream and sharp cheddar cheese make a delicious, creamy sauce that coats every piece of pasta.
Family Friendly: Broccoli and cheddar are such a great combination, and this is an easy way to get some vegetables into dinner.
Simple Ingredients: This recipe uses basic ingredients that you probably already have in your kitchen.

Ingredients

Here is everything you’ll need to make this delicious recipe. You can find the full ingredients list along with measurements and instructions on the recipe card below.

Rigatoni Pasta – Uncooked rigatoni works perfectly here because the ridges hold onto all that creamy cheddar sauce.
Butter – Adds a rich, buttery flavor and creates the base for the sauce.
Garlic – Freshly minced garlic gives the pasta a delicious flavor.
Chicken Broth – Cooks the pasta right in the skillet and adds extra flavor. I like using low-sodium broth so I can control the salt.
Heavy Cream – Makes the sauce rich, smooth, and creamy. Let it come to room temperature before adding it.
Sharp Cheddar Cheese – I recommend shredding the cheese yourself from a block for the smoothest sauce.
Broccoli – Fresh broccoli florets, steamed until tender, are perfect for this recipe.
Salt And Pepper – Used to season the pasta and bring out all the flavors.
Garlic Powder – Adds another layer of garlic flavor.
Onion Powder – Gives the sauce a little extra savory flavor.

How To Make It

Here’s how to make this amazing recipe you can find the full ingredients list along with instructions on the recipe card below

First, melt the butter in a large, deep skillet over medium heat. Add the minced garlic and sauté for about 30 seconds to 1 minute, stirring frequently, until fragrant. Add the uncooked rigatoni and chicken broth to the skillet. Season with salt, pepper, garlic powder, and onion powder, and stir everything together. Bring the broth to a boil, then reduce the heat to a gentle simmer. Cover the skillet and cook until the pasta is tender, stirring occasionally so nothing sticks to the bottom.

butter and garlic in a skillet with rigatoni and chicken broth

Once the pasta is tender, reduce the heat to low and slowly stir in the room temperature heavy cream until everything is well combined. Gradually add the freshly shredded cheddar cheese, stirring a little at a time until the cheese is completely melted and the sauce is smooth and creamy. Keep the heat low so the cheese doesn't separate.

rigatoni cooked in chicken broth with heavy cream and melted cheddar cheese

Gently stir in the steamed broccoli until it's evenly distributed throughout the pasta. Taste the sauce and adjust the salt, pepper, garlic powder, and onion powder as needed. Let everything cook together over low heat for another 1–2 minutes, stirring gently, until the sauce has thickened and coats the rigatoni nicely. Remove from the heat and serve warm. Enjoy!

broccoli mixed into rigatoni cheese sauce

Pro Tips

Shred Your Own Cheese: This is probably my biggest tip for this recipe. Pre-shredded cheddar contains anti-caking ingredients that can keep it from melting as smoothly. Freshly shredded cheese makes a much creamier sauce.
Keep The Heat Low: Once the heavy cream and cheddar are added, don't let the sauce boil. Too much heat can cause the cheese to separate and make the sauce grainy.
Stir The Pasta Occasionally: Since the rigatoni cooks directly in the skillet, give it a good stir every few minutes to prevent it from sticking together or to the bottom.
Don't Drain The Pasta: The starchy broth left in the skillet helps create the creamy sauce. You want some liquid remaining when you add the cream and cheese.
Let It Rest: The sauce will continue to thicken slightly as it cools, so don't worry if it looks a little loose right when you take it off the heat.

Variations

Add Chicken: Stir in some cooked, shredded chicken or diced grilled chicken for extra protein.
Try Different Pasta: Penne, rotini, or medium shells would all work well. Just keep in mind that cooking times and the amount of broth needed may vary.
Make It Spicy: Add a pinch of crushed red pepper flakes or a little cayenne pepper for some heat.
Switch Up The Cheese: Try combining sharp cheddar with Monterey Jack for an extra creamy sauce.
Use Vegetable Broth: Swap the chicken broth for vegetable broth to make this a vegetarian-friendly dinner, provided the cheese is vegetarian too.

What To Serve With It

This one pot broccoli and cheddar rigatoni is definitely filling enough to serve as a meal on its own, but it goes really well with Homemade Garlic Bread, Salad, Grilled Chicken or Roasted Vegetables.

Can I Use Frozen Broccoli?

Absolutely! Frozen broccoli works just fine. Steam it according to the package directions, drain off any excess moisture, and stir it into the pasta at the end.

Why Is My Sauce So Grainy?

This usually happens when the cheese gets too hot or doesn't melt smoothly. Keep the heat low when adding the cheddar, use freshly shredded cheese, and add it gradually while stirring.

Storage & Reheating

Refrigerator: Store any leftover broccoli and cheddar rigatoni in an airtight container in the refrigerator for up to 3–4 days.

Reheating: Reheat the pasta in a skillet over low heat with a splash of milk, cream, or chicken broth to loosen the sauce. Stir occasionally until heated through. You can also microwave individual portions in short intervals, stirring in between.

Freezer: I don't recommend freezing this recipe because cream-based cheese sauces can separate and become grainy when thawed. The pasta can also become mushy.

Other One Pot Meals

One pot meals are easy and much less work to clean up once they're done. I've rounded up all my Best One Pot Meals so you can find them easily in one place.

ALL MY BEST ONE POT MEALS