One Pot Broccoli and Cheddar Rigatoni Recipe
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.
Ingredients
- 1 Pound Rigatoni Pasta
- 3 Tbs Butter
- 4 Cloves Garlic, minced
- 4 Cups Chicken Broth
- Salt and Pepper to taste
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 Cup Heavy Cream, room temperature
- 2.5 Cups Cheddar Cheese, hand shredded
- 3 Cups Broccoli Florets, steamed until tender
Instructions
- 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. Add a splash of additional broth or water if the pasta needs more liquid before it's finished cooking.
- Once the pasta is tender, reduce the heat to low and slowly stir in the 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.
- 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!