One Pot Broccoli Cheddar Pasta (Print Version)

One pot pasta with rigatoni cooked in chicken broth with garlic and spices, finished with heavy cream, cheddar cheese, and steamed broccoli for a creamy, cheesy dish.

# Ingredients:

→ For the Pasta

01 - 3 tablespoons butter

02 - 3 to 4 cloves garlic, minced

03 - 8 oz rigatoni

04 - 3 cups chicken broth

05 - 1 cup heavy cream

06 - 2 cups freshly grated cheddar cheese

07 - 12 oz steamed broccoli

→ For the Seasonings

08 - 1/2 teaspoon salt

09 - 1/2 teaspoon onion powder

10 - 1/2 teaspoon curry powder

11 - 1/2 teaspoon dried mustard

12 - 1/2 teaspoon black pepper

# Instructions:

01 - In a large deep skillet over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant.

02 - Stir in the onion powder, dried mustard, curry powder, salt, and black pepper. Cook for 1 to 2 minutes to bloom the spices and bring out their flavors.

03 - Add the uncooked rigatoni and chicken broth. Stir well and bring to a boil. Cover, reduce the heat to a simmer, and cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.

04 - Reduce the heat to low. Stir in the heavy cream, then add the shredded cheddar cheese. Stir until the cheese is fully melted and the sauce is smooth and creamy.

05 - Add the steamed broccoli and mix until everything is evenly combined.

06 - Let the pasta sit for a few minutes to thicken up before serving. The sauce will get even creamier as it sits!

# Notes:

01 - Use freshly grated cheddar cheese for the best melting and flavor - pre-shredded cheese has additives that can make it grainy.

02 - You can use fresh or frozen broccoli - just make sure it's steamed and tender before adding.

03 - The curry powder and dried mustard add depth of flavor without making it taste like curry - trust the process!

04 - Store leftovers in an airtight container in the fridge for up to 3 days.

05 - To reheat, warm gently on the stovetop or in the microwave with a splash of milk or broth to loosen the sauce.

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